Volume 3, Issue 2, June 2018, Page: 34-38
Research of the Effect of Different Dosage of Grinding Aids on Properties and Process Parameters of Steel Slag Power
Qin Yumin, Bao Wu Group Environmental Resources Technology Co., Ltd, Shanghai, China
Received: May 30, 2018;       Accepted: Sep. 1, 2018;       Published: Sep. 26, 2018
DOI: 10.11648/j.ajmsp.20180302.15      View  256      Downloads  12
Because of the high hardness and poor wear resistance of steel slag, the potential cementing property of steel slag can not be effectively exerted, and the utilization rate of steel slag. Is low. In order to improve the performance and grinding efficiency of steel slag powder, different grinding aids were added in the process of steel slag grinding in laboratory and production line respectively. The effects of different grinding aids on the performance and technological parameters of steel slag powder were studied. The results show that the specific surface area of steel slag powder is higer or lower, the fluidity and the activity index increased, the energy consumption of ball mill is reduced, the energy consumption of elevator and separator increased. The following conclusions can be drawn: (1) Steel slag properties: different grinding aids have no obvious effect on the grinding fineness of steel slag powder, but can effectively improve the activity index of steel slag powder. (2) Technological parameters: different dosage of grinding aids can reduce the power consumption of ball mill and improve the energy power consumption of elevator and separator. With the increase of dosage, the process parameters will be greatly affected, so the amount of grinding aids should be effectively controlled.
Grinding Aids, Steel Slag Powder, Quality Characteristics, Process Parameters
To cite this article
Qin Yumin, Research of the Effect of Different Dosage of Grinding Aids on Properties and Process Parameters of Steel Slag Power, American Journal of Materials Synthesis and Processing. Vol. 3, No. 2, 2018, pp. 34-38. doi: 10.11648/j.ajmsp.20180302.15
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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