Calorific Value of Coke. 3. Influence of Coal Storage

Abstract

Abstract—The possibility of increasing the calorific value of coke from oxidized coal is established experimentally and confirmed theoretically. This entails the use of measures already developed for the rational use of oxidized coal in coking—in particular, with a view to ensuring the required coke quality. The influence of the elemental composition, actual and apparent density, porosity, and proportions of anisotropic and isotropic structure on the calorific value of blast-furnace coke is described mathematically and graphically.