ISSN:
0001-1541
Keywords:
Chemistry
;
Chemical Engineering
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A recent publication of Fractionation Research Inc. (FRI) (Sakata and Yanagi, 1979) provides experimental evidence that tray efficiency initially rises with increasing pressure, reaches a maximum value, and then decreases again at very high pressures. It is shown in this paper that at these high pressures, significant amounts of vapor can be entrained with the downflowing liquid, e.g., abt. 50 mol per 100 mol liquid at 2,760 kPa. A new model is developed to determine the effect of vapor entrainment on tray efficiency. It is shown that the experimentally observed loss of tray efficiency corresponds with the entrainment rates found at high pressures.
Additional Material:
9 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/aic.690280403
