Microwave Roasting and Acid Leaching of Vanadium and Chromium from High Chromium Vanadium Slag with CaCO₃

Abstract:

In this study, microwave irradiation technology was used for the calcification roasting followed by sulfuric acid leaching process. The effect of roasting temperature, m (CaO)/m (V₂O₅), and roasting time on the leaching ratio of vanadium were investigated and the roasted samples were characterized by TG-DSC, XRD, and SEM. The leaching ratio of vanadium can be significantly enhanced with the increasing in roasting temperature, m (CaO)/m (V₂O₅), and roasting time. The leaching ratio of chromium decreased with roasting temperature and increased with m (CaO)/m (V₂O₅), and roasting time. The optimal roasting parameters were roasting temperature of 850 °C, the m (CaO)/m (V₂O₅) of 0.85, and roasting time of 90 min. Under the optimal roasting parameters, the leaching ratio of vanadium reached 88.81%. While the leaching ratio of chromium is 3.98%. During roasting process, vanadium is oxidized to acid-soluble CaV₂O₅, Ca₂V₂O₇, and CaMgV₂O₇. After leaching, chromium mainly exists in form of chromohercynite (FeCr₂O₄) and chrome-manganese spinel (Mn_1.5Cr_1.5O₄) in leaching residues.

• Periodical: Solid State Phenomena (Volume 294)
• Pages: 86-91
• DOI: https://doi.org/10.4028/www.scientific.net/SSP.294.86
• Online since: July 2019
• Authors: Hui Yang Gao*, Tao Jiang, Ying Zhe Xu
• Keywords: Acid Leaching, CaCO₃, Chromium, Microwave Roasting, Vanadium

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