炼焦煤是生产冶金焦的直接原料,而配煤成本占炼焦总成本的85%以上。随着优质稀缺炼焦煤资源不断减少,合理利用不同种类煤炭资源,同时基于煤质特点将更多的煤种引入炼焦配煤,对实现降本增效及保证连续稳定生产具有重要意义。煤分子结构决定了煤在成焦过程中表现出的性质,最终影响焦炭质量,以焦化厂实际生产使用的炼焦配煤为基础,引入四组同类煤,通过Raman光谱分析、13CNMR分析、基式流动度测定、固定床热解实验等深入分析了煤种特性,利用40kg焦炉进行了同类煤替代的配煤炼焦实验,探讨了分别添加气煤、肥煤、焦煤和瘦煤等不同煤种的炼焦煤对配煤成焦过程和焦炭质量的影响,进而为焦化厂基于煤质特性进行同类煤替代炼焦提供理论参考。结果表明:对于两种焦煤(JM1,JM2),JM1较小的芳香团簇支链(S.C.)可能是导致其流动度低和塑性温区窄的主要原因,JM1所得焦炭的质量劣于JM2所得焦炭的质量,JM2替代JM1后,焦炭质量变好;两种肥煤(FM1,FM2)的黏结性能好,化学结构都有着相当一部分的缺陷结构(AGR+VL+VR/AD大),有利于塑性体流动性的发展,FM2更好的黏结性使配煤所得焦炭冷态强度更高;两种气煤(QM1,QM2)的黏结性较差,QM2较小的S.C.限制其流动性的发展,流动度较低;所有煤种中贫煤(PM)的黏结性最差,PM的引入使焦炭质量发生劣化。

Coking coal is the direct raw material for producing metallurgical coke, with the  cost of coal blending accounting for over 85% of the total coking expense.  As the resources of high- quality scarce coking coal continue to diminish, it becomes crucial to utilize different types of coal  resources and introduce more coal types into coking coal blending based on coal quality characteris‐ tics, which is significant for reducing costs, increasing efficiency, and ensuring continuous stable pro‐ duction.  The molecular structure of coal directly impacts its behavior during coking process, subse‐ quently affecting coke quality.  This study is based on the actual production use of coking coal blends  in a cokemaking plant, introducing four groups of similar coals.  Coal characteristics was thoroughly  analyzed using Raman spectroscopy analysis,  C NMR analysis, Gieseler fluidity test, and fixed bed  pyrolysis experiments.  40 kg scale coke oven was used to conduct coal blending coking experiments  with similar coal substitution in coal blending for coking, exploring the effects of adding different types  of coal, such as gas coal, fat coal, coking coal and lean coal, on the coking process and coke quality  of blended coal.  It thus provides theoretical guidance for cokemaking plants to substitute similar coals  based on coal quality characteristics.  The results show that for two types of coking coals (JM1 and  JM2), the smaller aromatic cluster branches (S. C. ) in JM1 might be the main reason for its low flu‐ idity and narrower plastic temperature range, and the coke quality of JM1 is inferior to that of JM2.   After replacing JM1 with JM2, the coke quality improves.  The two types of fat coal (FM1 and FM2)  exhibit good caking properties, with considerable portions of defect structures in their chemical struc‐ tures ( A /A ), which is favorable for the development of plastic body fluidity, with the better  caking property of FM2 resulting in higher cold strength of blended coke.  The two types of gas coals  (QM1 and QM2) have poor caking properties, and the smaller S. C.  of QM2 restrictsits fluidity  development, resulting in lower fluidity.  Among all coal types, lean coal (PM) has the worst caking  properties, and the introduction of PM degrades the quality of the coke.