A novel hot-tamping process for producing an improved quality of coke

Abstract

To produce superior quality of coke as compared to traditional cokemaking technologies, a novel hot-tamping technique has been developed. The quality of produced coke was assessed based on the reactivity, pore structure and microcrystalline structure. The results confirmed that the hot tamping coking process produced cokes with superior qualities as compared to traditional cokemaking and cold tamping coking. The hot-tamping cokes have good gloss, compact carbon structure, strong thermal strength and small volume of medium and small pores. This will reduce the coke reactivity by 3–4% when compared with traditional cokemaking process. The hot tamping cokes have the smallest spacing of the crystal face layers with the highest stacking height, diameter, crystal surface size, and graphitization degree that was hardly observed for the cokes from traditional cokemaking and cold tamping coking.