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Experimental Study the Effect of Reduction Temperature of Iron Ore Briquettes on Minimum Energy of Reduction

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Proceedings of the 2nd International Conference on Experimental and Computational Mechanics in Engineering

Abstract

Analysis of the reduction kinetics of iron ore briquettes which are reduced at high temperature is determined by experimental methods to calculate the activation energy. The method used is to directly reduce the iron ore briquettes in a reduction kitchen with a temperature of 950–1250 °C and see the mass decrease that occurs. The briquettes are mixed with coal as a reducing agent and providing thermal energy and using asphalt as an adhesive with a composition of 95:0:5, 70:20:5 and, 55:40:5. The results obtained showed that the highest mass reduction occurred in briquettes with a composition of 55:40:5 at a temperature of 1250 °C and the resulting activation energy was 3.126–5.911 kJ/mol. From these results, it shows that the reduction temperature greatly affects the results of mass reduction and the minimum amount of energy required for the reduction to occur.

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Acknowledgements

The author wishes to acknowledge with many thanks to Universitas Syiah Kuala, Minister of national education for financing the research through the Research Professor Program No:268/UN11/SPK/PNBP/2020. To appreciate many thank for bachelor student (M.Azmi) in combustion laboratory of mechanical engineering who has supported to conducting the research.

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Correspondence to T. H. A. Furqan or Khairil .

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Furqan, T.H.A., Khairil, Ali, N. (2021). Experimental Study the Effect of Reduction Temperature of Iron Ore Briquettes on Minimum Energy of Reduction. In: Akhyar (eds) Proceedings of the 2nd International Conference on Experimental and Computational Mechanics in Engineering. Lecture Notes in Mechanical Engineering. Springer, Singapore. https://doi.org/10.1007/978-981-16-0736-3_11

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  • DOI: https://doi.org/10.1007/978-981-16-0736-3_11

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-16-0735-6

  • Online ISBN: 978-981-16-0736-3

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