Yufeng Guo, Linjiang Qing
The dynamics of oolitic hematite magnetic roasting was studied to develop efficient methods for exploiting this abundant resource, which constitutes a significant portion of China's iron ore reserves. The objective was to determine the controlling factors of magnetic roasting, specifically focusing on internal diffusion and the effects of additives. Experiments were conducted at a roasting temperature of 650°C for 50 minutes. Results indicated that the magnetic susceptibility of oolitic hematite improves with an increase in temperature and prolonged roasting time, reaching 39.88% under optimal conditions. Notably, the addition of CaF2 and Na2C03 drastically enhanced magnetic susceptibility to 63.35% and 57.99%, respectively, promoting the reduction of oolitic hematite. Conversely, additives such as Na2S04 and Na2B401 significantly decreased magnetic susceptibility. These findings highlight the potential of additive-enhanced magnetic roasting in improving the separation efficiency of oolitic hematite, which is essential for effectively utilizing this resource in light of the depletion of free-milling iron ores.
@article{e99a38ba-86ce-4a83-9fd7-050286fa3afd,
title={Study on Magnetic Roasting Kinetic of Oolitic Hematite},
author={Yufeng Guo and Linjiang Qing},
year={2026},
language={en}
}TY - JOUR TI - Study on Magnetic Roasting Kinetic of Oolitic Hematite AU - Yufeng Guo AU - Linjiang Qing PY - 2026 LA - en ER -
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