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A Study on Bio-Coke Production—The Influence of Bio-Components Addition on Coke-Making Blend Properties

Author

Listed:
  • Michał Rejdak

    (Institute of Energy and Fuel Processing Technology, 1 Zamkowa Street, 41-803 Zabrze, Poland)

  • Małgorzata Wojtaszek-Kalaitzidi

    (Institute of Energy and Fuel Processing Technology, 1 Zamkowa Street, 41-803 Zabrze, Poland)

  • Grzegorz Gałko

    (Institute of Energy and Fuel Processing Technology, 1 Zamkowa Street, 41-803 Zabrze, Poland)

  • Bartosz Mertas

    (Institute of Energy and Fuel Processing Technology, 1 Zamkowa Street, 41-803 Zabrze, Poland)

  • Tomasz Radko

    (Institute of Energy and Fuel Processing Technology, 1 Zamkowa Street, 41-803 Zabrze, Poland)

  • Robert Baron

    (Koksownia Częstochowa Nowa, 51 Chłodna Street, 00-867 Warszawa, Poland)

  • Michał Książek

    (Sintef AS, 3 Richard Birkelands Street, 7034 Trondheim, Norway)

  • Sten Yngve Larsen

    (Eramet Norway AS, CO/O Sintef Industri, Alfred Getz vei 2 B, 7034 Trondheim, Norway)

  • Marcin Sajdak

    (Department of Air Protection, Faculty of Energy and Environmental Engineering, Silesian University of Technology in Gliwice, 44-100 Gliwice, Poland
    School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK)

  • Stavros Kalaitzidis

    (Department of Geology, School of Natural Sciences, University of Patras, GR-265 04 Rio-Patras, Greece)

Abstract

Due to global warming, technologies reducing CO 2 emissions in the metallurgical industry are being sought. One possibility is to use bio-coke as a substitute for classic coke made of 100% fossil coal. Bio-coke can be produced on the basis of coal with the addition of substances of biomass origin. Blends for the production of bio-coke should have appropriate coke-making properties to ensure the appropriate quality of bio-coke. The article presents the results of the research on the influence of the addition (up to 20%) of bio-components of different origins to the coke blend on its coke-making properties, i.e., Gieseler Fluidity, Arnu—Audibert Dilatation and Roga Index. The bio-components used in the research were raw and thermally processed waste biomass of different origins (forestry: beech and alder woodchips; sawmill: pine sawdust; and the food industry: hazelnut shells and olive kernels) and commercial charcoal. Studies have shown that both the amount of additive and the type of additive affect the obtained coking properties. There was a decrease in fluidity, dilatation and Roga Index values, with more favorable results obtained for the addition of carbonized biomass and for additives with a higher apparent density. A regressive mathematical model on the influence of the share of the additive and its properties (oxygen content and apparent density) on the percentage decrease in fluidity was also developed.

Suggested Citation

  • Michał Rejdak & Małgorzata Wojtaszek-Kalaitzidi & Grzegorz Gałko & Bartosz Mertas & Tomasz Radko & Robert Baron & Michał Książek & Sten Yngve Larsen & Marcin Sajdak & Stavros Kalaitzidis, 2022. "A Study on Bio-Coke Production—The Influence of Bio-Components Addition on Coke-Making Blend Properties," Energies, MDPI, vol. 15(18), pages 1-27, September.
    • Handle: RePEc:gam:jeners:v:15:y:2022:i:18:p:6847-:d:918939
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    References listed on IDEAS

    as
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