RI 5479 Carbonizing Tests In Tuscaloosa Oven: Properties Of Wet- And Dry-Quenched Cokes ? Introduction And Summary

The merits of the various methods for dry-quenching coke have been the subject of numerous publications and almost equally numerous controversies for the past 40 years.5/ Most investigators have concluded that dry quenching is advantageous. Some have based their arguments on the improved physical properties of the resultant cokes. Others have claimed little or no improvement and have based their arguments on the economies acquired from the recovery and utilization of sensible heat. The extent to which the method of quenching influences the properties of the resultant cokes is of importance in connection with the operation of both commercial and experimental ovens. On the other hand, the recovery and utilization of sensible heat are economic problems related solely to commercial oven operation and- depend on the method of dry quenching used and the demand for a low intensity energy source. The scope of the present Bureau of Mines investigation has been limited to a comparative study of the properties of wet- and dry-quenched cokes produced from six coals and blends carbonized at flue temperatures of 2, 000° and 2,400° F. in the Tuscaloosa oven.