Recovery of iron from cyanide tailings with reduction roasting-water leaching followed by magnetic separation
Recovery of iron from cyanide tailings with reduction roasting-water leaching followed by magnetic separation
复制标题
DOI：
10.1016/j.jhazmat.2012.01.076
复制
发表时间：
2012-04-30
影响因子：
13.6
通讯作者：
Yu, Xianjin
中科院分区：
文献类型：
--
作者：
Zhang, Yali;Li, Huaimei;Yu, Xianjin
氰化尾矿是金矿石提金过程中产生的一种固体废物。本文研究了还原焙烧-水浸+磁选工艺从氰化尾矿中回收铁。通过化学成分和晶相分析，重点介绍了不同参数对铁回收率的影响。系统研究表明，在氰化尾矿/活性炭/碳酸钠/硫酸钠重量比为100:10:3:10的条件下，磁性铁精矿的回收率和品位可以达到较高的水平。温度，50℃；时间，还原焙烧阶段60分钟；液固比15:1(ml/g)，浸出温度60℃，浸出5min，水浸时搅拌速度20r/min。磁选时励磁电流为2A。磁精矿铁品位59.11%，回收率75.12%。采用X射线粉末衍射（XRD）技术对氰化尾矿、焙烧品、水浸样、磁选精矿和磁选尾矿进行了矿物学研究。还通过扫描电子显微镜（SEM）和能谱仪（EDS）分析了除磁性尾矿外的上述产品的微观结构，以帮助理解其机理。 (C) 2012 Elsevier B.V. 保留所有权利。
Cyanide tailing is a kind of solid waste produced in the process of gold extraction from gold ore. In this paper, recovery of iron from cyanide tailings was studied with reduction roasting-water leaching process followed by magnetic separation. After analysis of chemical composition and crystalline phase, the effects of different parameters on recovery of iron were chiefly introduced. Systematic studies indicate that the high recovery rate and grade of magnetic concentrate of iron can be achieved under the following conditions: weight ratios of cyanide tailings/activated carbon/sodium carbonate/sodium sulfate, 100:10:3:10; temperature, 50 degrees C; time, 60 min at the reduction roasting stage; the liquid to solid ratio is 15:1 (ml/g), leaching at 60 degrees C for 5 min and stirring speed at 20 r/min at water-leaching; exciting current is 2 A at magnetic separation. The iron grade of magnetic concentrate was 59.11% and the recovery ratio was 75.12%. The mineralography of cyanide tailings, roasted product, water-leached sample, magnetic concentrate and magnetic tailings were studied by X-ray powder diffraction (XRD) technique. The microstructures of above products except magnetic tailings were also analyzed by scanning electron microscope (SEM) and energy disperse spectroscopy (EDS) to help understand the mechanism. (C) 2012 Elsevier B.V. All rights reserved.