Abstract
The compartmentalization of conventional bubble columns by perforated trays constitutes a very effective method to reduce the liquid backmixing. The effect of tray design and operating conditions on the overall liquid mixing was studied in a bench-scale trayed bubble column. The extent of liquid backmixing in the column was investigated in light of liquid-phase tracer response experiments. In average, a three fold reduction in the liquid backmixing was achieved in the trayed column as compared to the column without the trays. Moreover, the tray open area and the superficial liquid velocity were found to have the strongest effects on the liquid backmixing. The N-CSTR with Backmixing Model was found to match the experimental tracer response curves better than the Axial Dispersion Model.
Published Version
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