控制生坯在焙烧过程中的体积膨胀是制备优良性能石墨的关键因素.通过采用不同温度成型,研究了它们在焙烧过程中的膨胀机理.结果表明:170℃模压成型生坯在焙烧过程中的膨胀现象符合“气压”膨胀机理,生坯气体渗透性差,在沥青高温分解过程中易引起凸起、裂纹等表面形变,通过降低焙烧升温速率可以抑制焙烧过程中产生的膨胀;而135℃模压成型生坯,在焙烧过程中膨胀现象符合残余应力松弛-“气压”膨胀复合机理,气体渗透性比170℃制备的生坯好,膨胀主要发生在沥青软化阶段,采用适当的成型压力和较低焙烧升温速率可以提高焙烧品性能.
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