Abstract
This work summarises results of microbubble dispersion parameters in a controlled laboratory system. The effects of the temperature and frother concentration (MIBC) on the gas holdup ( ε g ), superficial area flow density ( S b ), superficial air velocity ( J g ), bubble Sauter diameter ( d 32) and air liberation efficiency were studied. The results obtained with natural water show that (a) increasing the temperature from 10 to 30 °C significantly increased the bubble Sauter diameter from 80 to 150 μm, improving the air liberation (bubble formation) and (b) increasing the superficial air velocity from 0.01 to 0.06 cm/s enhanced the air holdup from 0.4% to 1.8%, the Sauter diameter from 60 to 120 μm and the bubble surface area flux from 5 to 25 s −1. The experimental results also showed that frother addition (MIBC) reduced the Sauter diameter, while increasing all other variables.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
