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Environment and Resource
ISSN Print:2707-2398
ISSN Online:2707-2401
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Study on the Influence of Modified Roasting on the Leaching of Complex Aluminum Electrolyte
- Authors: Jianfeng Hou Yutong Ma Yibing Cai Yiming Zhang Jiazhuo Zhang
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Information:
Department of Chemistry and Chemical Engineering, Luliang University, Luliang
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Keywords:
Modified roasting; Complex electrolyte; Leaching
- Abstract: Department of Chemistry and Chemical Engineering, Luliang University, Lyuliang Abstract: In this paper, modified roasting and leaching experiments were carried out on complex aluminum electrolytes containing Li. The effects of different modifiers, modified roasting time, and modified roasting temperature on the structural changes of the complex aluminum electrolyte and the Li leaching rate were studied. The experimental results show that when NaHSO4 is used as the modifier and roasted at 400°C for 180 minutes, Li in the complex aluminum electrolyte is converted from the insoluble Na₂LiAlF₆ phase to the soluble LiHSO₄ phase. The leaching rate of Li in the aluminum electrolyte increases from 2.01% to 72.45% with the change of modified roasting conditions.
- DOI: https://doi.org/10.35534/er.0701010
- Cite: Hou, J. F., Ma, Y. T., Cai, Y. B., Zhang, Y. M., Zhang, J. Z.(2025). Study on the Influence of Modified Roasting on the Leaching of Complex Aluminum Electrolyte. Environment and Resource, 7(1), 125-132.
