Influence of Small Coal Particles in Coking Batch on Coal-Tar Quality

Abstract

Traditional concepts regarding the influence of the entrainment of coal particles in coking on the quality of coal tar may usefully be expanded. In addition to increase in the ash content, the water content of the tar is increased. To eliminate stabilization of the emulsion forming in the condensation department, a limit of 10–13% has been imposed on the content of coal in the ≤0.2 mm class. Analysis of production data shows that the presence of coal particles smaller than 0.071 mm in the batch increases the density of the coal tar and its content of quinoline-insoluble materials. It is found that the water content of the tar is increased more strongly by the aromatic component of the coal than by the mineral component. The emulsifying properties of dusty coal are greatest for Zh coal and least for G coal.