Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore

Beneficiation of Malaysian iron ore is becoming necessary as iron resources are depleting. However, the upgrading process is challenging because of the weak magnetic properties of Malaysian iron ore. In this study, bio-char derived from oil palm empty fruit bunch (EFB) was utilized as an energy so...

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Main Authors:	Purwanto, Hadi, Mohd. Salleh, Hamzah, Ani, Mohd Hanafi, Yunus, Nurul Azhani, Zamani Abd Rashid, Rusila, Tomohiro, Akiyama, Othman, Nur Ezzah Faezah
Format:	Article
Language:	English English
Published:	Beijing Keji Daxue 2014
Subjects:	TN600 Metallurgy
Online Access:	http://irep.iium.edu.my/36378/ http://irep.iium.edu.my/36378/ http://irep.iium.edu.my/36378/ http://irep.iium.edu.my/36378/1/paper_aza_IJMMM.pdf http://irep.iium.edu.my/36378/4/36378_Effect%20of%20reduction%20roasting_SCOPUS.pdf

id	iium-36378
recordtype	eprints
spelling	iium-363782017-09-19T02:50:48Z http://irep.iium.edu.my/36378/ Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore Purwanto, Hadi Mohd. Salleh, Hamzah Ani, Mohd Hanafi Yunus, Nurul Azhani Zamani Abd Rashid, Rusila Tomohiro, Akiyama Othman, Nur Ezzah Faezah TN600 Metallurgy Beneficiation of Malaysian iron ore is becoming necessary as iron resources are depleting. However, the upgrading process is challenging because of the weak magnetic properties of Malaysian iron ore. In this study, bio-char derived from oil palm empty fruit bunch (EFB) was utilized as an energy source for reduction roasting. Mixtures of Malaysian iron ore and the bio-char were pressed into briquettes and subjected to reduction roasting processes at 873–1173 K. The extent of reduction was estimated on the basis of mass loss, and the magnetization of samples was measured using a vibrating sample magnetometer (VSM). When reduced at 873 K, the original goethite-rich ore was converted into hematite. An increase in temperature to 1073 K caused a significant conversion of hematite into magnetite and enhanced the magnetic ceptibility and saturation magnetization of samples. The magnetic properties diminished at 1173 K as the iron ore was partially reduced to wustite. This reduction roasting by using the bio-char can assist in upgrading the iron ore by improving its magnetic properties. Beijing Keji Daxue 2014-04 Article PeerReviewed application/pdf en http://irep.iium.edu.my/36378/1/paper_aza_IJMMM.pdf application/pdf en http://irep.iium.edu.my/36378/4/36378_Effect%20of%20reduction%20roasting_SCOPUS.pdf Purwanto, Hadi and Mohd. Salleh, Hamzah and Ani, Mohd Hanafi and Yunus, Nurul Azhani and Zamani Abd Rashid, Rusila and Tomohiro, Akiyama and Othman, Nur Ezzah Faezah (2014) Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore. International Journal of Mineral, Metallurgy and Minerals, 21 (4). pp. 326-330. ISSN 1674-4799 http://link.springer.com/journal/12613 10.1007/s12613-014-0912-y
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	TN600 Metallurgy
spellingShingle	TN600 Metallurgy Purwanto, Hadi Mohd. Salleh, Hamzah Ani, Mohd Hanafi Yunus, Nurul Azhani Zamani Abd Rashid, Rusila Tomohiro, Akiyama Othman, Nur Ezzah Faezah Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore
description	Beneficiation of Malaysian iron ore is becoming necessary as iron resources are depleting. However, the upgrading process is challenging because of the weak magnetic properties of Malaysian iron ore. In this study, bio-char derived from oil palm empty fruit bunch (EFB) was utilized as an energy source for reduction roasting. Mixtures of Malaysian iron ore and the bio-char were pressed into briquettes and subjected to reduction roasting processes at 873–1173 K. The extent of reduction was estimated on the basis of mass loss, and the magnetization of samples was measured using a vibrating sample magnetometer (VSM). When reduced at 873 K, the original goethite-rich ore was converted into hematite. An increase in temperature to 1073 K caused a significant conversion of hematite into magnetite and enhanced the magnetic ceptibility and saturation magnetization of samples. The magnetic properties diminished at 1173 K as the iron ore was partially reduced to wustite. This reduction roasting by using the bio-char can assist in upgrading the iron ore by improving its magnetic properties.
format	Article
author	Purwanto, Hadi Mohd. Salleh, Hamzah Ani, Mohd Hanafi Yunus, Nurul Azhani Zamani Abd Rashid, Rusila Tomohiro, Akiyama Othman, Nur Ezzah Faezah
author_facet	Purwanto, Hadi Mohd. Salleh, Hamzah Ani, Mohd Hanafi Yunus, Nurul Azhani Zamani Abd Rashid, Rusila Tomohiro, Akiyama Othman, Nur Ezzah Faezah
author_sort	Purwanto, Hadi
title	Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore
title_short	Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore
title_full	Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore
title_fullStr	Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore
title_full_unstemmed	Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore
title_sort	effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of malaysian iron ore
publisher	Beijing Keji Daxue
publishDate	2014
url	http://irep.iium.edu.my/36378/ http://irep.iium.edu.my/36378/ http://irep.iium.edu.my/36378/ http://irep.iium.edu.my/36378/1/paper_aza_IJMMM.pdf http://irep.iium.edu.my/36378/4/36378_Effect%20of%20reduction%20roasting_SCOPUS.pdf
first_indexed	2023-09-18T20:52:06Z
last_indexed	2023-09-18T20:52:06Z
_version_	1777410063201206272

Effect of reduction roasting by using bio-char derived from empty fruit bunch on the magnetic properties of Malaysian iron ore

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