The coal water slurry with different concentrations was prepared using 4 different kinds of coal (gas coal, fat coal, coking coal and lean coal) and dewatered using microwave The effect of coal particle, rank, strengt...The coal water slurry with different concentrations was prepared using 4 different kinds of coal (gas coal, fat coal, coking coal and lean coal) and dewatered using microwave The effect of coal particle, rank, strength and irradiation time of microwave on the moisture content of the filter cake was investigated In addition, the dewatering efficiency using microwave and electronic heat under same power and time was compared The results show that the moisture content of the coal cake depends on the particle size and coal rank The fine coal has higher water content in its cake With increasing coal rank, the moisture content in the cake decrease and then increase and the coking coal cake has the lowest value With increasing irradiation time, the water content of the cake with different rank and particle size tends to be same The water content in the cake decreases with the enhancement of the microwave strength, but has no effect on the relationship between the water content and the gronularity Compared with electronic heating, microwave decrease dewatering time, therefore, decrease energy consumption and improve展开更多
文摘The coal water slurry with different concentrations was prepared using 4 different kinds of coal (gas coal, fat coal, coking coal and lean coal) and dewatered using microwave The effect of coal particle, rank, strength and irradiation time of microwave on the moisture content of the filter cake was investigated In addition, the dewatering efficiency using microwave and electronic heat under same power and time was compared The results show that the moisture content of the coal cake depends on the particle size and coal rank The fine coal has higher water content in its cake With increasing coal rank, the moisture content in the cake decrease and then increase and the coking coal cake has the lowest value With increasing irradiation time, the water content of the cake with different rank and particle size tends to be same The water content in the cake decreases with the enhancement of the microwave strength, but has no effect on the relationship between the water content and the gronularity Compared with electronic heating, microwave decrease dewatering time, therefore, decrease energy consumption and improve
