| 학회 | 한국화학공학회 |
| 학술대회 | 2003년 봄 (04/25 ~ 04/26, 순천대학교) |
| 권호 | 9권 1호, p.768 |
| 발표분야 | 에너지/환경 |
| 제목 | 코크스 품질변화요인 평가방법 |
| 초록 | In order to find out the reason why the coke quality changes occurs and to development the estimation method of the coke quality changes in coke oven operation, operational data of coke oven at Gwangyang Works was analyzed. The neural network theory was introduced to estimate the coke quality change with the blending parameter and operating parameter of coke oven because that the relation coefficient between operational data and these parameter is below 0.1. The results are as follows; 1)The value of coke quality change calculated from neural network showed over r=0.9 of good fitting with that of the operational data. 2)The effect of Coke Dry Quenching process on coke quality increase is 0.8% of Drum Index. 3)The less the standard deviation of coal rank of blended coal, the difference of fluidity and total dilatation in caking properties between measured and calculated value become smaller. 4)The compression strength of coke which is manufactured from coal carbonization equipment is increased with increasing coal rank. |
| 저자 | 이성수 |
| 소속 | 포항산업과학(연) |
| 키워드 | coal; coking; coke quality; blending parameter; operational parameter |
