Search Results (3)

In previous research simulating steelmaking ladles using cold water models, the dosage/volume of the salt tracer solution is one of the factors that has been overlooked by researchers to a certain extent. Previous studies have demonstrated that salt tracers may influence the flow and measured mixing time of fluids in water models. Based on a water model scaled down from an industrial 130-ton ladle by a ratio of 1:3, this study investigates the impact of salt tracer dosage on the transport and mixing of tracers in the water model of gas-stirred ladle with a moderate gas flow rate. A preliminary uncertainty analysis of the experimental mixing time is performed, and the standard deviations were found to be less than 15%. It was observed in the experiments that the transport paths of tracers in the ladle can be classified into two trends. A common trend is that the injected salt solution tracer is asymmetrically transported towards the left sidewall of the ladle by the main circulation. In another trend, the injected salt solution tracer is transported both by the main circulation to the left side wall and by downward flow towards the gas column. The downward flow may be accelerated and become a major flow pattern when the tracer volume increases. For the dimensionless concentration curve, the sinusoidal type, which represents a rapid mixing, is observed at the top surface monitoring points, while the parabolic type is observed at the bottom monitoring points. An exception is the monitoring point at the right-side bottom (close to the asymmetric gas nozzle area), where both sinusoidal-type and parabolic-type curves are observed. Regarding the effect of tracer volume on the curve and mixing time, the curves at the top surface monitoring points are less influenced but curves at the bottom monitoring points are noticeably influenced by the tracer volume. A trend of decreasing and then increasing as the tracer volume increases was found at the top surface monitoring points, while the mixing times at the bottom monitoring points decrease with the increase in the tracer volume. Full article

Silicon steel (electrical steel) has been used in electric motors that are important components in sustainable new energy Electrical Vehicles (EVs). The Ruhrstahl–Heraeus process is commonly used in the refining process of silicon steel. The refining effect inside the RH degasser is closely related to the flow and mixing of molten steel. In this study, a 260 t RH was used as the prototype, and the transport process of the passive scalar tracer (virtual tracer) and salt tracer (considering density effect) was studied using numerical simulation and water model research methods. The results indicate that the tracer transports from the up snorkel of the down snorkel to the bottom of the ladle, and then upwards from the bottom of the ladle to the top of the ladle. Density and gravity, respectively, play a promoting and hindering role in these two stages. In different areas of the ladle, density and gravity play a different degree of promotion and obstruction. Moreover, in different regions of the ladle, the different circulation strength leads to the different promotion degrees and obstruction degrees of the density. This results in the difference between the concentration growth rate of the salt tracer and the passive scalar in different regions of the ladle top. From the perspective of mixing time, density and gravity have no effect on the mixing time at the bottom of the ladle, and the difference between the passive scalar and NaCl solution tracer is within the range of 1–5%. For a larger dosage of tracer case, the difference range is reduced. However, at the top of the ladle, the average mixing time for the NaCl solution case is significantly longer than that of the passive scalar case, within the range of 3–14.7%. For a larger dosage of tracer case, the difference range is increased to 17.4–41.1%. It indicates that density and gravity delay the mixing of substances at the top area of the ladle, and this should be paid more attention when adding denser alloys in RH degasser. Full article

The improvement in mixing conditions in a vacuum refining unit plays an important role in enhancing the purity and decarburization of molten steel. Mixing time is an important index to evaluate the operation efficiency of a metallurgical reactor. However, in water models, the effect of salt tracer dosages on the measured mixing time in a vacuum reactor is not clear. In this study, a water model of a Single Snorkel Refining Furnace (SSRF) was established to study the effect of salt solution tracer dosages on the mixing time of monitor points. The experimental results show that, in some areas at the top of the ladle, the mixing time decreases first and then increases when increasing the tracer dosage. Numerical simulation results show that, when the tracer dosage increases, the tracer flows downwards at a higher pace from the vacuum chamber to the bottom of the ladle. This may compensate for the injection time interval of large dosage cases. However, the mass fraction of the KCl tracer at the right side of the bottom is the highest, which indicates that there may be a dead zone. For the dimensionless concentration time curves and a 99% mixing time, at the top of the vacuum chamber, the curve shifts to the right side and the mixing time decreases gradually with the increase in tracer dosage. At the bottom of the ladle, with the increase in tracer dosage, the peak value of the dimensionless concentration time curve is increased slightly. The mixing time of the bottom of the ladle decreases significantly with the increase in tracer dosage. However, in the dead zone, the mixing time will increase when the tracer dosage is large. At the top of the ladle, the effect of the tracer dosage is not obvious. The mixing time of the top of the ladle decreases first and then increases when increasing the tracer dosage. In addition, the mixing time of the top of the ladle is the shortest, which means that sampling at the top of the ladle in industrial production cannot represent the entire mixing state in the ladle. Full article