Papers - Measurement of Pressures Developed during the Carbonization of Coal (T.P. 1118, with discussion)

Pressures developed by the coal during the coking process have been responsible for serious trouble to many companies that operate or build by-product coke ovens. The insidious nature of this trouble is indicated by the fact that oven operators, unless they have ascertained the characteristics of the coals they use, cannot determine the existence of dangerous pressures until after the damage has been done. A rather popular misconception is that ease of pushing of the charge at the completion of the coking period indicates that no dangerous pressure has been developed, but this is far from the truth; pressures developed during the coking period are often completely dissipated by the shrinkage of the charge in the completion of coking, and so any criterion based on the ease of pushing is futile. However, methods of testing coals are available that will definitely distinguish the dangerous coals from those that are safe, and such methods have been brought to a high degree of certainty. The operator should take no risk that involves either a lack of knowledge of the behavior of coals during coking or the failure to believe that certain of the coals or coal mixtures can cause damage to the oven structure. This merely tends to minimize the problem and leads to claims that coking coals of all kinds may be carbonized with no danger of damage to the oven structure provided some particular kind of byproduct oven is used. This lack of appreciation of the true situation is in itself one of the main factors leading to damage of coke-oven structures. Coals that develop more than a certain safe pressure cannot be used in by-product coke ovens without causing damage to the side flue walls. The following paper presents a highly certain method for the measurement of the pressures developed during the carbonization of coal—a method that is the culmination of many years of work on the problem in which a number of methods for the purpose were investigated and used. While actual pressures found may appear to be small when expressed in pounds per square inch, the number of square inches in each oven wall is so large that the total pressure on the oven wall becomes an enormous load.