Optimization of Co-Injection Desulfurization of Vanadium Bearing Hot Metal

2017 ◽  
Vol 744 ◽  
pp. 239-243
Author(s):  
Yong Hui Han ◽  
Da Qing Cang ◽  
Wen Bin Dai

The desulphurization process parameters of vanadium bearing hot metal were optimized. It is found that it has the best desulfurization effect in 100t hot metal ladle, when the lance position is 280mm, the ratio of lime to Mg is 3:1, and the Mg injection rate is 9kg/min. The Si and Ti content of hot metal can increase the activity of S. With the increase of Si and Ti content of hot metal, the final sulfur content has a reduction trend. When the content of Si and Ti is lower than 0.35%, the final sulfur content of hot metal increases, and the hit rate decreases. The effect of hot metal temperature on desulfurization end point hit rate is obvious. When the hot metal temperature is between 1300~1320°C, the hit rate of desulfurization end point is higher. When the temperature is below 1300°C or above 1320°C, the sulfur content increases. After optimization of process parameters, the Mg and lime consumption per ton of hot iron are reduced by 0.11kg and 0.54kg, respectively, with the average hit rate of desulfurization end point increased by 22.6% and 10.7%, respectively.

2019 ◽  
Vol 13 (1) ◽  
pp. 69-73 ◽  
Author(s):  
Ram Balak Mahto ◽  
Mukesh Yadav ◽  
Soumya Sasmal ◽  
Biswnath Bhunia

Background: Pectinase enzyme has immense industrial prospects in the food and beverage industries. </P><P> Objective: In our investigation, we find out the optimum process parameters suitable for better pectinase generation by Bacillus subtilis MF447840.1 using submerged fermentation. </P><P> Method: 2% (OD600 nm = 0.2) of pure Bacillus subtilis MF447840.1 bacterial culture was inoculated in sterile product production media. The production media components used for this study were 1 g/l of pectin, 2 g/l of (NH4)2SO4, 1 g/l of NaCl, 0.25 g/l of K2HPO4, 0.25 g/l of KH2PO4 and 1 g/l of MgSO4 for pectinase generation. We reviewed all recent patents on pectinase production and utilization. The various process parameters were observed by changing one variable time method. </P><P> Results: The optimum fermentation condition of different parameters was noticed to be 5% inoculums, 25% volume ratio, temperature (37°C), pH (7.4) and agitation rate (120 rpm) following 4 days incubation. </P><P> Conclusion: Maximum pectinase generation was noticed as 345 ± 12.35 U following 4 days incubation.


Author(s):  
Dibyajit Lahiri ◽  
Moupriya Nag ◽  
Dipro Mukherjee ◽  
Sayantani Garai ◽  
Ritwik Banerjee ◽  
...  

Author(s):  
Daniel Andres Rojas Perilla ◽  
Johan Grass Nuñez ◽  
German Alberto Barragan De Los Rios ◽  
Fabio Edson Mariani ◽  
Reginaldo Teixeira Coelho

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