Abstract
The kinetics of extracting vanadium (V) from microwave-roasted (MR) vanadium slag (V-slag) with concentrated H2SO4 were investigated. The microwave irradiation experiments were performed in a modified microwave muffle furnace at temperatures ranging from 150°C to 750°C. The x-ray diffraction analysis indicated that the spinel phase of the V-slag is destroyed after 10 min of roasting. The phase composition of the V-slag was changed by the roasting process, and a new Fe2O3 phase appeared in the samples roasted at higher temperatures. Compared to the raw slag, the surface area, pore volume, and pore size of the MR slags were much lower. It was easier to leach V from the MR samples than the raw sample with the H2SO4 solution, and the leaching process was accelerated in the MR samples. When the V-slag was roasted at 150°C and 350°C (MR@150 and MR@350, respectively), the apparent activation energy was decreased from 77.65 kJ/mol to 68.42 kJ/mol and 66.68 kJ/mol, respectively. The process of leaching V from the raw and MR slags was controlled by both the surface chemical reactions and internal diffusion. The reaction orders of the raw, MR@150, and MR@350 V-slags, with respect to the H2SO4 concentration, were 1.23, 0.75, and 0.70, respectively.
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Acknowledgements
This work was financially supported by the Chinese National Programs for High Technology Research and Development (No. 2012AA062303), the National Natural Science Foundation of China (Nos. U1402271, U1202274, 51004033, 51204040, 51504059, and 50974035), the National Science and Technology Support Program (No. 2012BAE01B02), and the Doctoral Fund Project (No. 20120042110011).
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Zhang, G., Zhang, Ta., Lü, G. et al. Effects of Microwave Roasting on the Kinetics of Extracting Vanadium from Vanadium Slag. JOM 68, 577–584 (2016). https://doi.org/10.1007/s11837-015-1736-6
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DOI: https://doi.org/10.1007/s11837-015-1736-6