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| Effect of Microwave Roasting on Vanadium Extraction from Stone Coal |
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Received:July 11, 2014
Revised:July 18, 2014
Accepted:July 21, 2014
Published Online:December 24, 2014
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| DOI：10.3969/j.issn.1007-7545.2015.01.012 |
| KeyWord:stone coal; vanadium; microwave; roasting; acid leaching |
| Author | Institution |
| Liu Tao |
武汉科技大学资源与环境工程学院 |
| Hu Pengcheng |
武汉科技大学资源与环境工程学院 |
| Zhang Yimin |
武汉科技大学资源与环境工程学院 |
| Yuan Yizhong |
钢铁冶金及资源利用教育部重点实验室 |
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| Abstract: |
| A stone coal was roasted by microwave. The result was compared to that of conventional roasting in process of vanadium extraction from stone coal. The effects of microwave roasting temperature and time, concentration of sulfuric acid, leaching time and temperature, and ratio of liquid to solid (L/S) on vanadium leaching rate were investigated. The results show that the leaching rate of V2O5 is 86.64% under the optimum conditions including roasting temperature of 550 ℃, roasting time of 20 min, volume concentration of sulfuric acid of 15%, leaching time of 6 h, L/S=1.5/1, and leaching temperature of 95 ℃. When the sample is roasted at 700 ℃ for 1 h in conventional muffle furnace, vanadium leaching rate is 84.22%. Microwave roasting have the advantages of lower roasting temperature and shorter roasting time compared with conventional roasting. |
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