The results of orthogonal experiment in sulphating roasting process showed that sulfuric acid consumption affected the leaching rate significantly, then temperature and time.
通过对酸化焙烧进行正交实验发现：硫酸用量为最重要影响因素，温度和时间次之。
The results of orthogonal experiment in sulphating roasting process showed that sulfuric acid consumption affected the leaching rate significantly, then temperature and time.
通过对酸化焙烧进行正交实验发现：硫酸用量为最重要影响因素，温度和时间次之。
应用推荐