Effect of Water Content on Grindability of Dolomite and Its Structural Change

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Daisuke Itabashi¹  Kazumasa Sugiyama¹  Eiki Kasai¹  Fumio Saito¹ 

[1] Institute for Advanced Materials Processing, Tohoku University

关键词: Grinding;    Dolomite;    Calcite;    Aragonite;    Planetary Ball Mill;    X-ray Diffraction;    TG-DTA;    Grindability;   

DOI  :  10.1252/jcej.27.279

来源: Maruzen Company Ltd

【 摘 要 】

References(6)Cited-By(2)The effect of water content in a dolomite sample on the grinclability and change in the crystalline structure during grinding were studied by using a planetary ball mill. The size reduction of the dolomite sample proceeds in the presence of water more than 10 mass%, while, below this content the specific surface area of ground product indicates a downward trend in prolonged grinding after showing an increase at the initial stage. The phase transformation from calcite to aragonite takes place during the grinding of dolomite samples containing over 10 mass% of water, while dry grinding of the sample only decreases the peak intensity of the original X-ray diffraction patterns. DTA reveals that the temperature at decomposition of magnesium carbonate shifts towards the lower-temperature side with the progress of grinding.

【 授权许可】

Unknown