MOISTURE CONTENT OF A FINE-COAL FILTER CAKE - EFFECT OF VISCOSITY AND SURFACE TENSION

被引：17
|
作者：
SILVERBLATT, CE
DAHLSTROM, DA
机构：
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1954年 / 46卷 / 06期
关键词：
D O I：
10.1021/ie50534a036
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：1201 / 1207
页数：7
相关论文
共 50 条
  • [1] EFFECT OF FILTER CAKE STRUCTURE ON DEWATERING OF FINE COAL.
    Kakwani, R.M.
    Chiang, S.H.
    Klinzing, G.E.
    [J]. Minerals and Metallurgical Processing, 1984, 1 (02): : 113 - 117
  • [2] On the residual moisture content in flocculated filter cake
    Hu, Xiaomin
    Luo, Qian
    Wang, Changren
    [J]. Dongbei Daxue Xuebao/Journal of Northeastern University, 1994, 15 (05):
  • [3] The Effect of Modifiers and Method of Application on Fine-Coal Combustion
    Tic, Wilhelm Jan
    Guzialowska-Tic, Joanna
    [J]. ENERGIES, 2019, 12 (23)
  • [4] Dewatering effect of fine coal slurry and filter cake structure based on particle characteristics
    Fan, Yuping
    Dong, Xianshu
    Li, Hui
    [J]. VACUUM, 2015, 114 : 54 - 57
  • [5] DEWATERING OF FINE COAL MICROGRAPHIC ANALYSIS OF FILTER CAKE STRUCTURE
    KAKWANI, RM
    GALA, HB
    CHIANG, SH
    KLINZING, GE
    TIERNEY, JW
    [J]. POWDER TECHNOLOGY, 1985, 41 (03) : 239 - 250
  • [6] Morphological analysis and modelling of fine coal filter cake microstructure
    Bourgeois, FS
    Lyman, GJ
    [J]. CHEMICAL ENGINEERING SCIENCE, 1997, 52 (07) : 1151 - 1162
  • [7] Determination of free and bound water in fine coal filter cake
    Patil, DP
    Parekh, BK
    [J]. COAL PREPARATION, 2004, 24 (5-6): : 217 - 232
  • [8] Effect of moisture content on charging and triboelectrostatic separation of coal gasification fine ash
    Zhou, Hui
    Yao, Jie
    Chen, Siwei
    Li, Haisheng
    Chen, Yinghua
    Wu, Xiaowen
    [J]. SEPARATION AND PURIFICATION TECHNOLOGY, 2024, 333
  • [9] Influence of copper ion addition on fine coal filter cake parameters
    Khandrika, S.M.
    Groppo, J.G.
    Parekh, B.K.
    [J]. Minerals and Metallurgical Processing, 1994, 11 (01): : 46 - 49
  • [10] Factors affecting cake firmness and cake moisture content as evaluated by response surface methodology
    [J]. Cereal Chemistry, 75 (04): : 547 - 550
12345