东北大学学报（自然科学版）

东北大学学报(自然科学版) ›› 2009, Vol. 30 ›› Issue (8): 1166-1169.DOI: -

• 论著 • 上一篇    下一篇

一水硬铝石矿活化焙烧工艺研究

王一雍;张廷安;鲍丽;金辉;   

  1. 东北大学多金属共生矿生态化利用教育部重点实验室;
  • 收稿日期:2013-06-22 修回日期:2013-06-22 出版日期:2009-08-15 发布日期:2013-06-22
  • 通讯作者: Zhang, T.-A.
  • 作者简介:-
  • 基金资助:
    国家自然科学基金资助项目(50174018);;

Study on roasting process of diasporic bauxite

Wang, Yi-Yong (1); Zhang, Ting-An (1); Bao, Li (1); Jin, Hui (1)   

  1. (1) Key Laboratory for Ecological Utilization of Multimetallic Mineral Ministry of Education, Northeastern University, Shenyang 110004, China
  • Received:2013-06-22 Revised:2013-06-22 Online:2009-08-15 Published:2013-06-22
  • Contact: Zhang, T.-A.
  • About author:-
  • Supported by:
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摘要： 利用马弗炉对我国一水硬铝石矿进行了活化焙烧的实验研究,以降低拜耳法溶出的温度.研究了焙烧温度、焙烧时间等因素对铝土矿的溶出性能的影响,将活化焙烧矿的溶出性能与原矿的溶出性能进行了对比.利用SEM技术对活化焙烧矿的微观形貌进行表征.实验结果表明:合适的活化焙烧工艺条件为焙烧温度585℃,焙烧时间60 min.在此焙烧条件下,当达到最大溶出率时,焙烧矿的溶出温度较原矿下降了40℃.

关键词: 一水硬铝石, 活化焙烧工艺, 焙烧温度, 焙烧时间, 溶出性能

Abstract: An activating roasting process of Chinese diasporic bauxite was tested by muffle to lower the digestion temperature in Bayer process. The effects of operation parameters such as roasting temperature/time on the digestibility of the diasporic bauxite were investigated, and the digestibilities of the activated roasted ore and raw ore were compared with each other. The microstructure and morphology of roasted ore were characterized by SEM. The results showed that the optimal roasting temperature/time is 585°C for 60 min, and under such roasting conditions the digestion temperature of roasted ore decreases by 40°C in comparison with that of the raw ore when the digestibility comes up to the same maximum value.

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