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Some facilities have "by-product" coking ovens in which the volatile decomposition products are collected, purified and separated for use in other industries, as fuel or chemical feedstocks. Otherwise the volatile byproducts are burned to heat the coking ovens. This is an older method, but is still being used for new construction. [5]
Coking is the process of heating coal in the absence of oxygen to a temperature above 600 °C (1,112 °F) to drive off the volatile components of the raw coal, leaving behind a hard, strong, porous material with a high carbon content called coke. Coke is predominantly carbon.
The coke-making or "coking" process consists of heating the material in "coking ovens" to very high temperatures (up to 900 °C or 1,700 °F) so that the molecules are broken down into lighter volatile substances, which leave the vessel, and a porous but hard residue that is mostly carbon and inorganic ash.
A delayed coking unit. A schematic flow diagram of such a unit, where residual oil enters the process at the lower left (see → ), proceeds via pumps to the main fractionator (tall column at right), the residue of which, shown in green, is pumped via a furnace into the coke drums (two columns left and center) where the final carbonization ...
The earliest known thermal cooker dates from the Medieval period in Europe. After heating over a fire, a hot, earthenware pot containing food was placed in another, larger pot, box or hole in the ground, insulated by hay, moss, dry leaves or other material, and covered. The heat conserved within would slowly cook the food inside, saving fuel ...
The process of energy transfer from the source to the sample is a form of radiative heating. Temperature is related to the average kinetic energy (energy of motion) of the atoms or molecules in a material, so agitating the molecules in this way increases the temperature of the material. Thus, dipole rotation is a mechanism by which energy in ...
This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between 100–121 °C (212–250 °F). Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling as well as saving considerable energy.
Internal energy: The energy contained within a body of matter or radiation, excluding the potential energy of the whole system, and excluding the kinetic energy of the system moving as a whole. Heat: Energy in transfer between a system and its surroundings by mechanisms other than thermodynamic work and transfer of matter.