Reduction roasting of hematite to magnetite using carbohydrates
The roasting of synthetic and natural hematite in the presence of 4% (w/w) carbohydrates (starch, glucose, fructose, sucrose, and ascorbic acid), heated to 650 °C with the rate 65 °/min leads to the formation of magnetite with a Curie temperature of ~ 565 °C. The reduction of synthetic hematite with carbohydrates starts at ~ 345 °C, while ...
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