14-15 May 2019 / Instituto Argentino de Siderurgia

New Trends on the Use of Refractory Materials in the Iron and Steel Industry

Reactivity and corrosion - Impact on Performances, Cleanliness and Metal Quality.

Professor: Prof. Jacques Poirier (CEMHTI/CNRS University of Orléans, France)


About the course

The Course: " New Trends on the Use of Refractory Materials in the Iron and Steel Industry. Reactivity and Corrosion - Impact on Performances, Cleanliness and Metal Quality” will take place on Tuesday 14 and Wednesday 15 May 2019, from 8.30 am to 5 pm, at IAS San Nicolás, Av. Central y Calle 19 Oeste, Barrio Somisa, San Nicolás de los Arroyos, Provincia de Buenos Aires, Argentina.

Refractory materials have a strategic role for the pro-duction of pig iron and steel and improving their performance is a major challenge for steel industry.

- The direct refractories consumption cost and indirect cost (down-time cost) are very high.
- The refractory products play a crucial role in guaranteeing the reliability of steel units and personnel safety.
- They also have a direct influence on the quality of elaborate grades.
- Refractories must be selected according to the aggressive environment they will be exposed to.

This course reviews the impact of reactivity and corrosion on:
- the refractory performance.
- the quality of metallurgical products.

It mentions all the important developments that limit the contribution of refractory products concerning wear, secondary metallurgical treatments, clogging phenomena, steel cleanliness in conjunction with efforts of the metallurgists to produce high quality steel.

The new trends on the use of refractories in the Iron and Steel Industry will be presented and discussed.


Registration

  • Early bird until April 15:                                Member: USD 700 / Non-member: USD 800
  • Registrations after April 15:                        Member: USD 800 / Non-member: USD 900

  • The course INCLUDED: Simultaneous translation, course handouts, lunches, coffee break, welcome breakfast.