Experimental study on energy consumption characteristics of rotational–perforated static mixers

Abstract

AbstractAn ideal static mixer can achieve efficient mixing at low pressure drops. Owing to the excellent performance of the tridimensional rotational flow sieve tray (TRST) in a gas–liquid two‐phase system, the TRST structure was modified into a rotational–perforated static mixer (RPSM) to enhance mixing in multicomponent liquid systems. The energy consumption characteristics of the RPSM were experimentally studied based on Reynolds numbers in the range of 986–7892, gap L = 0–80 mm, and relative angle γ = 0–45°. The effects of the element installation method, number, gap, relative angle, fluid Reynolds number, fluid properties, and other parameters on the RPSM pressure drop were also investigated. An interaction analysis of each factor was performed using the factorial design method and an empirical model of the RPSM Z‐factor was established. Additionally, pressure drop in the RPSM was compared with those of other commonly used static mixers. Results show that, when the element is backward‐installed, the pressure drop is higher than that in the forward direction because the fluid is constantly twisted. Moreover, the pressure drop increases with increasing element gap, and the average increase is 43.64% and 19.28% for the forward and backward installations, respectively. The influence of the relative angle on the pressure drop is mainly reflected when the gap L = 0. Subsequently, the degree of influence of each factor was determined, and the Z‐factor was calculated and found to be consistent with the experimental values (relative error of less than 15%).