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Bubble Formation Characteristics from a Sieve Tray with Liquid Cross-flow

QIN Wei; XU Shimin   

  1. National Engineering Research Center for Distillation Technology, Tianjin University,
    Tianjin 300072,China
  • Received:1900-01-01 Revised:1900-01-01 Online:2002-08-28 Published:2002-08-28
  • Contact: QIN Wei

筛板上液体横向流动时气泡的形成特性

秦炜; 徐世民   

  1. National Engineering Research Center for Distillation Technology, Tianjin University,
    Tianjin 300072,China
  • 通讯作者: 秦炜

Abstract: An apparatus, designed to simulate bubbling of a sieve tray operated in froth regime, was
employed.Bubble contact angles in and above the incipient weeping regime for an air-water-
plexiglas system were investigated.The influence of both liquid cross-flow and gas up-flow
upon bubble contact angles was examined. A model considering the influence of liquid cross
-flow was developed to predict bubble size from a sieve hole in froth operation regime.The
comparison shows that the bubble sizes predicted by the present model are consistent with
our experimental values and the available published experimental data.

Key words: bubble size, sieve tray, contact angle

摘要: An apparatus, designed to simulate bubbling of a sieve tray operated in froth regime, was
employed.Bubble contact angles in and above the incipient weeping regime for an air-water-
plexiglas system were investigated.The influence of both liquid cross-flow and gas up-flow
upon bubble contact angles was examined. A model considering the influence of liquid cross
-flow was developed to predict bubble size from a sieve hole in froth operation regime.The
comparison shows that the bubble sizes predicted by the present model are consistent with
our experimental values and the available published experimental data.

关键词: bubble size;sieve tray;contact angle