Abstract
Stripping sour water efficiently is a function not only of steam rate, but of tray efficiency. Tray efficiency varies with the ratio of the DP of the vapor flowing through tray perforations vs the weight of liquid on the tray deck. A vapor DP that is too low will cause the tray perforations to pass liquids. Likely, the tray deck will leak preferentially at its low point. Vapor will flow preferentially to the tray deck high point. Result: vapor-liquid channeling and reduction in tray fractionation efficiency.
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