NDLI: Effects of Water-Lime Ratio and Stirring Speed of Lime Dry Hydration on Hydration Productions Properties

Content Provider	IEEE Xplore Digital Library
Author	Wang Jianwen Hu Weiqing Jia Lifeng Qin Yukun
Copyright Year	2011
Abstract	In this paper, the effects of two main factors on dry hydration productions properties of water-lime ratio and stirring speed were studied by using a pint-sized dry hydration equipment. The effect of water-lime ratio and stirring speed on hydration rate were analyzed. Characteristic of temperature rise during hydration procedure was put forward, and the surface structure characteristics and size distribution under different hydration conditions were obtained by using SEM and particle size analyzer. The results show that with the increase of water-lime ratio, the lime hydration rate increased, but the temperature of the lime slaker decreased, which result in the particle diameter distribution moving towards the large range of particle, and the mean diameter increasing gradually. SEM images appear the presence of agglomeration at higher water-lime ratio. With the increase of stirring speed, the hydration rate decreased, but particle diameter distribution moved towards the small rang of particle.
Starting Page	1211
Ending Page	1215
File Size	1294417
Page Count	5
File Format	PDF
ISBN	9781612842783
DOI	10.1109/CDCIEM.2011.232
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2011-02-19
Publisher Place	China
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	Decision support systems Computers Desulfurization Dry hydration Hydration properties Lime conversion rate Distributed control Monitoring
Content Type	Text
Resource Type	Article

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