Change in Time of Temperature Fields as Measure of the Homogeneity-Change of the Coke Oven Charge during High-Temperature Batch Coking Process.

Theoretical and experimental investigation of the title phenomenon has ascertained that the change of the homogeneity of the coke-oven charge is influenced by the steam-, and gaseous products of the coking process. Paper suggests either to lower the moisture content of the charge or to preheat the charge. Either route would not only shorten the coking time but also improve the heat balance.