Professional Documents
Culture Documents
Practical Solutions
1. Introduction
2. History of Distillation
3. Types of Stages
4. Tray Fundamentals
5. Tray Efficiencies
This introduction of Distillation is provided by www.Kolmetz.Com which is a chemical engineering web
site that publishes technical articles on distillation, process optimization, operations training, personal
improvement, process unit safety and environmental concerns.
Introduction KLM Technology Group
Practical Solutions
Distillation
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This introduction of Distillation is provided by www.Kolmetz.Com which is a chemical engineering web
site that publishes technical articles on distillation, process optimization, operations training, personal
improvement, process unit safety and environmental concerns.
Introduction KLM Technology Group
Practical Solutions
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KLM Technology Group
Distillation History
1. Batch Distillation
2. Continuous Distillation
A. Multiple Feeds and Products
B. Extractive Distillation
C. Reactive Distillation
1. Flash Drum
2. Reboiler / Condenser
3. Trays
A. Dual Flow Tray /Ripple Tray
B. Bubble Cap Tray
C. Sieve Deck Tray
D. Valve Tray
E. Down comer Advances
4. Packing
A. Random
B. Structured
This introduction of Distillation is provided by www.Kolmetz.Com which is a chemical engineering web
site that publishes technical articles on distillation, process optimization, operations training, personal
improvement, process unit safety and environmental concerns.
Types of Stages KLM Technology Group
Practical Solutions
1. Flash Drum
1. Flash Drum
Vapor
Liquid
2. Reboiler / Condenser
The best design is for the liquid from the bottom tray to pass
through the reboiler at least once before being drawn off as tower
bottoms.
2. Reboiler / Condenser
A. Partial Condenser
A. Partial Condenser
Vent
A. Partial Condenser
B. Total Condenser
Vent
B. Total Condenser
Vent
3. Trays
A. Baffle Trays
B. Dual Flow Tray /Ripple Tray
C. Bubble Cap Tray
D. Sieve Deck Tray
E. Valve Tray
F. Tray advances
3. Tray design
3. Tray design
3. Tray design
One of the first trays developed was the dual flow tray.
The liquid and vapor traveled up and down the column
in the same tray opening.
Tray design then moved to sieve decks, to bubble caps,
valve trays, and to directional flow valve trays. For
trays to function they need to mix the vapor and the
liquid, then separate the vapor and the liquid. Each
function must be as complete as possible.
A. Baffle Trays
1. Shed Decks
Disk and donut trays are slightly sloped trays that allow
the liquid to splash from inner circle ring to outer circle
ring. Fouling potential of this tray is low along with the
efficiency.
Because dual flow trays do not have weirs the vapor rate
is what maintains the level on the trays.
E. Valve Tray
Tray Advancements
5. Weir Heights
6. Hydraulic Rates
Design of Trays to Improve KLM Technology Group
Efficiencies and Capacities
This is one of the few cases where one can see both
capacity and efficiency increases at the same times.
Normally there is a trade off between capacity and
efficiency.
Design of Trays to Improve KLM Technology Group
Efficiencies and Capacities
Concept
efficiency.
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50 to 75 is
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services except
vacuum services.
Types of Stages KLM Technology Group
Design of Trays to Improve KLM Technology Group
Efficiencies and Capacities
4. Packing
4. Packing
4. Packing
A. Random Packing
B. Grid Packing
C. Structured Packing
The availability and large latent heat value are the reasons
we use water as a heat carrier. The large latent heat value
can be utilized in reboilers.
A. Mass Balance
B. Energy Balance
C Composition Balance
PI
TI
If each of these changes takes one minute and there are 30 trays
in the column, it takes one hour and thirty minutes for the
change to be seen at the tower bottoms.
PI
PI
TI
DT
TI
PI
TI
DT
TI
AI
AI
1. Foaming
2. Entrainment
3. Weeping / Dumping
4. Flooding
The liquid within the tower will have two levels, a clear liquid
level below the aerated liquid level. Because the aerated level
will have lower specific gravity than the clear liquid within
the instrumentation, the tower level will be higher than the
instrumentation indicates.
A. Coking
B. Precipitation - salts
C. Scale, corrosion products
D. Solids in feeds
A. Distributor Overflow
B. Plugging
C. Fabrication mishaps
D. Feed entry problems
E. Damage
F. Poor hole pattern
G. Poor irrigation quality
4. Intermediate Draws
A. Leakage at draw
B. Restriction of vapor - choking of draw line
C. Plugging
5. Assembly Mishaps
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