INFLUENCE OF COKING TIME ON EXPANSION PRESSURE AND COKE QUALITY

Pilot-plant coking'tests on coal blends have shown that ex-pansion pressure of coke against the oven wall varies with coking time, but not always in a predictable manner. We concluded that when coals are t o he judged on the basis of these t e s t s, they should be made a t the rate of coking to be used commercially. A standard t es t oven, and standard operating procedures, should be developed if expansionpressures determined indifferent laboratories are to be compared. A s is well known, physical properties of coke vary with the rate of coking; this report shows trends over the wide range studied