EFFECTS OF MECHANICAL ACTIVATION ON THE SODA ROASTING OF CHROMITE

Abstract

The effects of mechanical activation on the soda roasting of chromite were investigated in this study. Structural changes in mechanically activated chromite were examined using X-ray diffraction analysis (XRD), surface area analysis (BET) and scanning electron microscopy (SEM). The efficiency of conversion from chromite to chromate by soda roasting at 800 degrees C for non-activated chromite was found to be 18% compared to 74% for chromite that had been activated for 120 minutes at the same roasting temperature. The activation procedure led to the amorphization and structural disordering of the chromite structure which increased the conversion efficiency.