欢迎访问《金属矿山》杂志官方网站,今天是 分享到:
×

扫码分享

金属矿山 ›› 2018, Vol. 47 ›› Issue (10): 63-69.

• 矿物工程 • 上一篇    下一篇

镜铁矿磁化焙烧试验及其焙烧产品磁性研究

崔进兵1,2,陈铁军1,2,胡佩伟1,2   

  1. 1. 武汉科技大学资源与环境工程学院,湖北 武汉430081;2. 冶金矿产资源高效利用与造块湖北省重点试验室,湖北 武汉430081
  • 出版日期:2018-10-15 发布日期:2018-11-09

Study on Magnetizing Roasting from Specularite and Its Magnetism Research on Roasted Products

Cui Jinbing1,2,Chen Tiejun1,2,Hu Peiwei1,2,   

  1. 1. College of Resources and Environment Engineering, Wuhan University of Science and Technology, Wuhan 430081,China; 2. Hubei Key Laboratory for Efficient Utilization and Agglomeration of Metallurgic Mineral Resources, Wuhan 430081,China
  • Online:2018-10-15 Published:2018-11-09

摘要: 酒钢现采用竖炉磁化焙烧工艺处理镜铁矿,焙烧产品经磁选后获得的铁精矿指标不理想。为考察磁化焙烧得到的焙烧产品与天然磁铁矿磁性存在差异的原因,以焙烧产品的质量磁化率为表征,对酒钢镜铁矿进行磁化焙烧条件试验。结果表明,在焙烧温度800 ℃、焙烧时间60 min、还原剂兰炭用量为2%时,焙烧产品可获得最大质量磁化率,为7.11×10-4 m3/kg,其铁品位为38.66%。以天然磁铁矿为参照,分析焙烧产品与天然磁铁矿的磁性差异。结果表明:粒度相同时,焙烧产品的质量磁化率比天然磁铁矿的小,磁性更弱,因此焙烧产品磁选精矿指标较低;随着焙烧产品与天然磁铁矿粒度的降低,两者的磁性差异逐渐减小;焙烧产品中存在较多的空隙及杂质是其磁性弱、磁选指标差的主要原因。

关键词: 镜铁矿, 磁化焙烧, 焙烧产品, 天然磁铁矿磁性

Abstract: The magnetic separation index of the roasted products from magnetizing roasted specularite in JISCO(Jiuquan Iron & Steel (Group) Co., Ltd.)is relatively lower at present. In order to investigate the magnetic difference between the roasted products obtained by magnetizing roasting and the natural magnetite, the mass susceptibility of roasted products is taken as representation to conduct the magnetizing roasting test of specularite. The results show that when the roasting temperature is 800 ℃, the roasting time is 60 min and the amount of pulverized coal is 2%, the roasted products with iron grade 38.66% that the maximum mass susceptibility is 7.11×10-4 m3/kg can be obtained. At the same time, taking the natural magnetite as reference, the magnetic differences of roasted products and natural magnetite are discussed. The results show that the mass magnetization of roasted products is smaller than that of natural magnetite and the magnetism of roasted products is weaker under the same conditions, which is the reason for the lower index of magnetic concentrates in roasted products; the magnetic difference between the roasted products and natural magnetite decreases with the particle size decreases, and the porosity and impurities in the roasted products are the cause of the difference.

Key words: Specularite, Magnetizing roasting, Roasted products, Natural magnetite, Magnetism