Abstract
The dynamic and geometrical parameters of floating-up bubbles of superheated water vapor were experimentally determined during bubbling through a layer of highly concentrated miscella of sunflower oil. Experimental data were obtained for the ranges of operating parameters appropriate to the actual technological process of vegetable oil miscella distillation: the temperature of superheated water vapor was from 120°C to 180°C; the mass concentration of the solvent in the miscella was in the range of 0,0–0,55% (w/w); the temperature of the miscella was maintained in the range from 108°C to 115°C. As a result, formulas for calculating the bubbles diameters and their floating-up rate are presented, taking into account the miscella concentration, the diameter of the bubbler holes, and the temperature of superheated water vapor. This allows to calculate the geometric parameters of the bubbling zone for distillation apparatuses and the modes of the process more accurately, which ultimately implies resource and energy saving.
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