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<p>Sodium roasting–water leaching of vanadium slag is used to extract vanadium, a strategic metal. However, secondary roasting (rebaking) is necessary because vanadium leaching efficiency is typically low and slagging frequently occurs, which consequently increases energy and sodium consumption. We investigated the phase transformation during the single-step roasting and rebaking process. The vanadium extraction efficiency during single-step roasting was reduced by three factors: (1) vanadium is bound to transformed minerals such as hematite and pseudobrookite; (2) vanadium is not liberated from the original vanadium-containing spinel; and (3) vanadium is converted into insoluble sodium metavanadate. The first factor contributed over 80% of the overall impact. Consequently, a single-step low-temperature roasting process has been proposed to achieve high vanadium leaching efficiency and prevent slagging by reducing the particle size of the vanadium slag and optimizing the crystallinity of vanadium-containing hematite and pseudobrookite. A vanadium water-leaching efficiency of 90.81% and a vanadium content of 0.27% in the leaching residue were achieved with the following parameters: slag particle size under 0.038 mm, roasting temperature of 780°C (50°C lower than conventional settings), and roasting and insulation time of 150&#xa0;min (30&#xa0;min higher). Importantly, slagging was avoided, and sodium consumption was approximately half that of traditional rebaking.</p>

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A Single-Step Roasting Strategy for Vanadium Slag: Enhancing Vanadium Extraction Efficiency via Particle Size Reduction and Optimized Crystallinity

  • 期刊论文

  • 发表日期：

    2025年6月24日

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  • Yuguo Ma,
  • Tinghao Zhai,
  • Ling Wang,
  • Chengbi Li,
  • Zhenguo Song,
  • Chengyan Wang

摘要

Sodium roasting–water leaching of vanadium slag is used to extract vanadium, a strategic metal. However, secondary roasting (rebaking) is necessary because vanadium leaching efficiency is typically low and slagging frequently occurs, which consequently increases energy and sodium consumption. We investigated the phase transformation during the single-step roasting and rebaking process. The vanadium extraction efficiency during single-step roasting was reduced by three factors: (1) vanadium is bound to transformed minerals such as hematite and pseudobrookite; (2) vanadium is not liberated from the original vanadium-containing spinel; and (3) vanadium is converted into insoluble sodium metavanadate. The first factor contributed over 80% of the overall impact. Consequently, a single-step low-temperature roasting process has been proposed to achieve high vanadium leaching efficiency and prevent slagging by reducing the particle size of the vanadium slag and optimizing the crystallinity of vanadium-containing hematite and pseudobrookite. A vanadium water-leaching efficiency of 90.81% and a vanadium content of 0.27% in the leaching residue were achieved with the following parameters: slag particle size under 0.038 mm, roasting temperature of 780°C (50°C lower than conventional settings), and roasting and insulation time of 150 min (30 min higher). Importantly, slagging was avoided, and sodium consumption was approximately half that of traditional rebaking.