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DISTILLATION COLUMN
Sanjeev kumar
0551611406
B.Tech. VIIth sem
TRAY DESIGN FOR
DISTILLATION COLUMN
Cross-flow plates are the most common type of plate contactor used in
distillation and absorption columns.
Three principal types of cross-flow tray are used, classified according to the
method used to contact the vapour and liquid.
1. Sieve plate (perforated plate)
This is the simplest type of cross-flow plate. The vapour passes up through
perforations in the plate; and the liquid is retained on the plate by the vapour flow.
There is no positive vapour liquid seal, and at low flow-rates liquid will “weep”
through the holes, reducing the plate efficiency. The perforations are usually small
holes, but larger holes and slots are useD.
2. Bubble-cap plates
In which the vapour passes up through short pipes, called risers, covered by
a cap with aserrated edge, or slots. The bubble-cap plate is the traditional,
oldest, type of cross-flow plate, and many different designs have been
developed. Standard cap designs would now be specified for most
applications.
The most significant feature of the bubble-cap plate is that the use of risers
ensures that a level of liquid is maintained on the tray at all vapour flow-
rates.
3. Valve plates (floating cap plates)
Valve plates are proprietary designs. They are essentially sieve plates with
large-diameter
holes covered by movable flaps, which lift as the vapour flow increases.
As the area for vapour flow varies with the flow-rate, valve plates can
operate efficiently
at lower flow-rates than sieve plates: the valves closing at low vapour rates.
Bubble Cap
Vapor rises up through “risers” or “up-takes” into bubble cap, out through
slots as bubbles into surrounding liquid on tray. Bubbling action effects
contact. Liquid flows over caps, outlet weir and down comer to tray below,
CAPACITY: moderately , high, maintains efficiency.
Efficiency: most data are for this type, as high as other tray designs.
Entrainment: about three times that of perforated type plate or sieve tray.
Jet-action accompanies bubbling.
Flexibility: most flexible of tray designs for high and low vapor and liquid
rates. Allows positive drain of liquid from tray. Liquid heads maintained
by weirs.
Application: all services except extremely coking, polymer formation or
other high fouling conditions. Use for extremely low flow conditions
where tray must remain wet and maintain a vapor seal.
Tray Spacing :18-in. average, 24 to 36in. for vacuum conditions.
Bubble Cap Tray Design
Tray Design
Tower application or service: Product Finishing
Tower Inside Diameter: 6 ft, 0 in.
Tray Type: Cross Flow
Tray Spacing, 24 in.; Type outlet weir: End
No. downcomers /tray 1; Located: End
Cap Data:
(1) Cap I.D., ID, 3% in., Spacing: 5% in. A 60" centers
(2) Total height, 3% in.
(3) No./tray, Nc, 129
(4) Slots: No., N,, 50
(5) Height, H,, 1%in .
(6) Width, w,, % in.
(7) Skirt Height, s, 54 in.
(8) Shroud Ring height, hSr, % in.
(9) Height of inside surface of cap above tray, 3.94 in.
(10) Riser I.D., 2.68 in.
(1 1) Riser height above tray floor, 3 in.
Areas:
(12) Riser inside cross-sectional, a,, 5.43 in.2 per riser
(13) Total riser inside cross-sect. area/tray, A,, 4.95 ft2
(14) Riser outside cross-sectional area aro, 5.94 in2 perriser. Riser is
2⅓O.D.; п*2.75ⁿ/4 = 5.94.(n=2).
(15) Cap inside cross-sectional area a,, 11.79 in2 per
(16) Total cap inside cross-sectional area, 4, 10.53 ft'
(17) Annular area per cap, aa, in2, (1 1.79 - 3.94) = 5.85
(18) Total annular area per tray, &, 5.24 ft2
(19) Reversal area per cap, ar', in.2 = n(2.69) (3.94 - 3.0)
(20) Total reversal area, per tray, Afr, ft2 (129/144)
(21) Slot area per cap, a,, (50) ( X ) (1.5) = 9.39 in.2
(22) Total slot area per tray, &, 8.40 €t2
Tray Detail:
(23) Length of outlet overflow weir, l,, 4.0 ft
(24) Height of weir (weir setting) above tray floor, h,,
(25) Inlet weir (downcomer side) length (if used), 4.0 ft
(26) Inlet weir height above tray floor, 3 in.
(27) Height of top of cap slots above tray floor, 2 in.
(28) Static slot submergence or static slot seal (2.5-2.0),
(29) Height of bottom of downcomer above tray floor,
(30) Downcomer flow areas: (a) Between downcomer
(31) (b) Between bottom downcomer and tray floor,
(32) (c) Between downcomer and inlet weir, 0.740 ft2
(33) Riser slot seal, (3.0 - 2), 1.0 in.
Tray Operations summary and Pressure Drop
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A. Tray number 20 1
B. Operating pressure, mm. Hg 75 100
C. Operating temperature, "F 60 100
D. Vapor flow, lbs/hr 6,565 6,565
E. Vapor volume, ft3/sec @
operating conditions, V 132.2 105
F. Vapor density, lbs/ft3 operating
conditions 0.0138 0.01735
G. Liquid flow, gallons/minute, L, 3.74 3.74
H. Liquid flow, Ibs/hr., L‘ 1,515 1,515
I. Liquid flow, ft3/sec @ operating
Conditions 0.00834 0.00776
J. Liquid density, lbs/ft3 @ operating
conditions 50.5 54.2
K. Superficial vapor velocity, based
on Tower I.D., ft/sec, 132.2/28.28 4.67 3.7
L. Vapor velocity based on cap area
between inlet and outlet weirs,
ft/sec 132/[28.28 - 2(2.12) 1 5.49 4.37
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