書誌事項
- タイトル別名
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- Mechanism of Moisture Transfer across the Oven Width at Early Stage of Carbonization
- カンリュウ ショキ ニ オケル コークスロナイロハバ ホウコウ スイブン イド
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In order to clarify the moisture transfer mechanism, moisture distribution across the oven width at the early stage of carbonization has been investigated using the test coke oven with the upper heating wall. There is a region having a maximum moisture content below 100°C because of moisture condensation. Subsequently, as temperature is elevated close to 100°C, remarkable moisture vaporization has taken place so that the moisture in coal decreases rapidly. However, there remains a little moisture in coal beyond 100°C.<BR>Two dimensional coke oven mathematical model was hence updated by introducing this moisture transfer mechanism.
収録刊行物
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- 鉄と鋼
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鉄と鋼 82 (5), 393-398, 1996
一般社団法人 日本鉄鋼協会
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詳細情報 詳細情報について
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- CRID
- 1390001205181843328
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- NII論文ID
- 110001481512
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- NII書誌ID
- AN00151251
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- ISSN
- 18832954
- 00211575
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- NDL書誌ID
- 3954933
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可