Issue Information :
روزنامه با شماره پیاپی سال 2000
Pages :
9
From page :
109
To page :
117
Abstract :
The chlorination of a chromite concentrate was studied between 600 and 1000°C. The reaction products were analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD), and chemical analyses. Chlorination of a chromite concentrate at about 700°C allowed the extraction of about 50% of the iron, thus doubling the Cr/Fe ratio in the treated concentrate. Aluminum chloride was tested as a chlorinating agent in the presence of a reducing atmosphere. The effect of temperature on the kinetics of chromite chlorination was studied between 900 and 1040°C using thermogravimetric analysis (TGA). Temperature effects changed significantly with reaction extent. The initial stage of the chlorination was characterized by an apparent activation energy of about 112 kJ/mol, while a value of about of 269 kJ/mol was found for reaction extents greater than 0.4.
Journal title :
Food Microbiology
Serial Year :
2000
Journal title :
Food Microbiology
Record number :
1190166
Link To Document :
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