Study of the reactivity of cement raw meal as a function of the optimisingparameters of the clinkering process.

In this paper, the influence of the chemical composition of cement raw meal , the clinkering maximum temperature, the duration, the heating rate and th e mineraliser on the clinkering process as well as on the structure, textur e and morphology of the produced clinker are studied. The basis of assessme nt was the estimation of free lime. The burnability behaviour was investiga ted by thermogravimetric and differential thermal analysis (TG DTA), X-ray diffraction (XRD) and scanning electronic microscopy (SEM). The obtained ex perimental results show great influences of these parameters on the burnabi lity and lead to their relationship with the quality of the produced clinke rs and the energy consumption during the clinkering process.