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Effects of Two-stage Heat Treatment on Delayed Coke and Study of Their Surface Texture Characteristics

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Abstract

In the present study, surface texture features and chemical properties of two types of cokes, made from coal tar by either 1-stage heat treatment or 2-stage heat treatment, were researched. The relationship between surface texture characteristics and the chemical properties was identified through molecular weight distribution, insolubility of coal tar, weight loss with temperature increase, coking yield, and polarized light microscope analysis. Rapidly cleared anisotropy texture in cokes was observed in accordance with the coking temperature rise. Quinoline insolubility and toluene insolubility of coal tar increased with a corresponding increases in coking temperature. In particular, the cokes produced by the 2-stage heat treatment (2S-C) showed surface structure of needle cokes at a temperature approximately 50°C lower than the 1-stage heat treatment (1S-C). Additionally, the coking yield of 2S-C increased by approximately 14% in comparison with 1S-C.

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Acknowledgements

This study was financially supported by Research and Development Program (Development of powder molding binder pitch and molded product for high density carbon) of the Korea Institute of Energy Research (KIER) (B6-2527).

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Authors and Affiliations

  1. Advanced Energy Technology, University of Science and Technology, Daejeon, 305-350, Republic of Korea

    Ui-Su Im, Jiyoung Kim & Doo-Hwan Jung

  2. New and Renewable Energy Research Division, Korea Institute of Energy Research, Daejeon, 305-350, Republic of Korea

    Ui-Su Im, Jiyoung Kim, Seon Ho Lee, Byung-Rok Lee, Dong-Hyun Peck & Doo-Hwan Jung

  3. Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 120-749, Republic of Korea

    Seon Ho Lee

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  1. Ui-Su Im
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Correspondence to Doo-Hwan Jung.

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Im, US., Kim, J., Lee, S.H. et al. Effects of Two-stage Heat Treatment on Delayed Coke and Study of Their Surface Texture Characteristics. JOM 69, 2460–2466 (2017). https://doi.org/10.1007/s11837-016-2104-x

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