An influence of cake standing in a range of 630–680°C on its quality is demonstrated by industrial experiments on a grate cooler. An increase for the time of the cake standing from 1.6 to 4.9 min in the range of 630–680°C in the grate cooler leads to 3% growth in β-C2S amount and reducing α-C2S amount to 4%.
Russian Journal of Applied Chemistry – Springer Journals
Published: May 19, 2009
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