Next Article in Journal
Novel Biotechnological Approaches for the Recovery of Metals from Primary and Secondary Resources
Previous Article in Journal
Geoenvironmental Characterisation of Heap Leach Materials at Abandoned Mines: Croydon Au-Mines, QLD, Australia
Article Menu

Export Article

Open AccessArticle
Minerals 2016, 6(2), 53;

The Influence of Roasting Temperature on the Flotation Properties of Muscovite

1,2,3,* and 1,2
School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
Hubei Provincial Engineering Technology Research Center of High Efficient Cleaning Utilization for Shale Vanadium Resource, Wuhan 430081, China
College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Wuhan 430081, China
Author to whom correspondence should be addressed.
Academic Editor: Kota Hanumantha Rao
Received: 6 April 2016 / Revised: 17 May 2016 / Accepted: 18 May 2016 / Published: 3 June 2016
Full-Text   |   PDF [7459 KB, uploaded 3 June 2016]   |  


Roasting and flotation are common techniques used in mineral processing, and they have increasingly been combined for the pre-concentration of muscovite from stone coal. The research was mainly to study flotation properties of muscovite after roasting at 200, 400, 600, 800 and 1000 °C, respectively. The changes of chemical and physical properties of muscovite during the roasting process were investigated by thermogravimetric analysis (TGA), Fourier transform infrared spectrum (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), Zeta potential measurements, particle size analysis, and the BET surface area measurements. The results indicated that the dehydroxylation of crystal structure took place at temperatures over 600 °C. A large number of hydroxyl groups were removed from the crystal structure of muscovite at 600–1000 °C. The layer structure, surface element distribution, and electrical properties of muscovite remained after roasting. The flotation recovery of roasted muscovite samples increased with the increase in roasting temperature in the same flotation system, because the specific surface and the adsorption capacity of dodecylamine (DDA) were reduced when roasting temperature was over 600 °C. A suitable roasting temperature and dosage of reagents can be provided for the roasting-flotation of muscovite. View Full-Text
Keywords: muscovite; flotation; roasting muscovite; flotation; roasting

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Tang, J.; Zhang, Y.; Bao, S. The Influence of Roasting Temperature on the Flotation Properties of Muscovite. Minerals 2016, 6, 53.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Minerals EISSN 2075-163X Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top