(湘潭大學(xué) 化工學(xué)院，湘潭 411105)
摘 要: 通過微波焙燒與傳統(tǒng)焙燒后的對比實(shí)驗(yàn)，考察焙燒溫度、焙燒時(shí)間和添加劑用量對石煤提釩的影響。結(jié)果表明，微波焙燒溫度為
關(guān)鍵字: 石煤；五氧化二釩；微波；焙燒
（College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China）
Abstract:Comparison tests of microwave roasting and conventional roasting for stone coal were carried out to investigate the effects of roasting temperature, roasting time and roasting additive dosage on vanadium extraction. The results show that V2O5 leaching rate is more than 64.1% when the test sample is roasted by microwave at 700 ℃ for 60 min, with additive Na2CO3 dosage of 6%. The size analysis indicates that the size fraction of ＜0.074 mm particles increases more than 10.0% after the sample is roasted by microwave at 700 ℃ for 120 min. A disruption model of sample in microwave roasting process was suggested, by which the reason for the improvement of V2O5 leaching rate can be explained.
Key words: stone coal; vanadium; microwave; roasting
