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Evolution of anode properties during baking

Amrani Salah, Kocaefe Duygu, Kocaefe Yasar S., Bhattacharyay Dipankar, Bouazara Mohamed et Coulombe Patrick. (2017). Evolution of anode properties during baking. International Journal of Innovative Science, Engineering & Technology, 4, (4), p. 301-309.

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Résumé

Carbon anodes are used in electrolytic production of aluminum. Good quality anodes decrease carbon and energy consumption, greenhouse gas emissions, and increase anode production as well as anode life. Many factors such as quality of raw materials, anode recipe and operational parameters of different units (mixing, compacting and baking) affect anode properties, consequently, anode quality. One of the important anode properties is density. High density anodes have longer life and they have to be changed less often during the electrolysis. Too low or too high density is the indication of the presence of cracks and pores which increase the electrical resistivity, thus, energy required to produce the anodes. In this work, the evolution of anode structure (development of pores/cracks), consequently, anode properties (density, electrical resistivity) during baking was studied by stopping the anode baking at the intermediate temperatures and measuring the anode properties. In addition, an apparatus was developed for continuously monitoring the development of anode electrical resistivity during anode baking. This knowledge can be helpful for improving the anode quality.

Type de document:Article publié dans une revue avec comité d'évaluation
Volume:4
Numéro:4
Pages:p. 301-309
Version évaluée par les pairs:Oui
Date:2017
Sujets:Sciences naturelles et génie > Génie > Génie des matériaux et génie métallurgique
Département, module, service et unité de recherche:Départements et modules > Département des sciences appliquées > Module d'ingénierie
Mots-clés:carbon anodes, cracking, electrical resistivity, baking, tomography
Déposé le:09 avr. 2019 01:28
Dernière modification:09 avr. 2019 01:28
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