Pattern competition in homogeneously heated fluid layers

Simulations examining pattern competition have been performed on a horizontal homogeneously heated layer that is bounded by an isothermal plane above an adiabatic plane. Several different circulation patterns arose as the heating regime applied to the horizontal layer was modified. The sequence of the patterns formed as the Grashof number was increased had the following order: laminar, z-axis rolls, squares, hexagons and pentagons, pentagons and then two different square modes of differing orientations. Fourier analysis was used to determine how the key modes interact in the presence of different patterns.

Studies in three phase gas-liquid-solid fluidised systems

The work is a logical continuation of research started at Aston some years ago when studies were conducted on fermentations in bubble columns. The present work highlights typical design and operating problems that could arise in such systems as waste water, chemical, biochemical and petroleum operations involving three-phase, gas-liquid-solid fluidisation; such systems are in increasing use. It is believed that this is one of few studies concerned with `true' three-phase, gas-liquid-solid fluidised systems, and that this work will contribute significantly to closing some of the gaps in knowledge in this area. The research work was mainly experimentally based and involved studies of the hydrodynamic parameters, phase holdups (gas and solid), particle mixing and segregation, and phase flow dynamics (flow regime and circulation patterns). The studies have focused particularly on the solid behaviour and the influence of properties of solids present on the above parameters in three-phase, gas-liquid-solid fluidised systems containing single particle components and those containing binary and ternary mixtures of particles. All particles were near spherical in shape and two particle sizes and total concentration levels were used. Experiments were carried out in two- and three-dimensional bubble columns. Quantitative results are presented in graphical form and are supported by qualitative results from visual studies which are also shown as schematic diagrams and in photographic form. Gas and solid holdup results are compared for air-water containing single, binary and ternary component particle mixtures. It should be noted that the criteria for selection of the materials used are very important if true three-phase fluidisation is to be achieved: this is very evident when comparing the results with those in the literature. The fluid flow and circulation patterns observed were assessed for validation of the generally accepted patterns, and the author believes that the present work provides more accurate insight into the modelling of liquid circulation in bubble columns. The characteristic bubbly flow at low gas velocity in a two-phase system is suppressed in the three-phase system. The degree of mixing within the system is found to be dependent on flow regime, liquid circulation and the ratio of solid phase physical properties. Evidence of strong `trade-off' of properties is shown; the overall solid holdup is believed to be a major parameter influencing the gas holdup structure.

Pattern competition in homogeneously heated fluid layers

Simulations examining pattern competition have been performed on a horizontal homogeneously heated layer that is bounded by an isothermal plane above an adiabatic plane. Several different circulation patterns arose as the heating regime applied to the horizontal layer was modified. The sequence of the patterns formed as the Grashof number was increased had the following order: laminar layer, rolls, squares, hexagons and pentagons, and then two square modes of differing orientations. Fourier analysis was used to determine how the key modes interact with each pattern.

Flow patterns on distillation trays

Studies into the two-phase flow patterns produced on a sieve tray were carried out using an air-water simulator of 2.44 m in diameter. The flow patterns were investigated by a number of methods, direct observation using directional flow pointers; by water-cooling to simulate mass transfer; and by measurement of the height of clear liquid across the tray with manometers. The flow rates used were designed to show how the flow pattern changed with the change in the gas and liquid rates. The results from water-only studies on an un-perforated tray were compared with those produced on a sieve tray with holes of 12.7 mm diameter. The presence of regions on the sides of the tray where the liquid was circulating was noted from the water-only experiments. The presence and magnitude of the circulations was reduced when the air was passed through the liquid. These were similar to the findings of Hine (1990) and Chambers (1993). When circulation occurred, the flow separated at the ends of the inlet downcomer and circulations of up to 30% of the tray area were observed. Water-cooling and the manometer measurements were used to show the effect of the flow pattern on the tray efficiency and the height of clear liquid respectively. The efficiency was severely reduced by the presence of circulations. The height of clear liquid tended to rise in these areas. A comparison of data collected on trays with different hole diameters showed that the larger hole diameter inhibited the on-set of separation to a greater extent than small hole diameters. The tray efficiency was affected by a combination of the better mixing on smaller hole trays and detrimental effect of greater circulation on these trays. Work on a rectangular tray geometry was carried out to assess the effect of hole size on the height of clear liquid. It was found that the gradient on the outlet half of the tray was very small and that the highest clear liquid height was given by the highest hole size. Overall, the experiments helped to clarify the effect that the flow pattern had on the operation of the tray. It is hoped that the work can be of use in the development of models to predict the flow pattern and hence the tray efficiency.

Flow patterns on sieve trays

Studies into gas-liquid flow patterns were carried out on commercial scale sieve trays where the ratio of froth depth to flow path length is typical of that found in practice. Experiments were conducted on a 2.44 m diameter air-water distillation simulator, in which flow patterns were investigated by direct observation, using directional flow pointers; by water cooling, to simulate mass transfer; and by height of clear liquid measurements across the tray. The flow rates used are typical of those found in practice. The approach adopted was to investigate the effect of the gas flow on the liquid flow by comparing water only flow patterns across an unperforated tray with air-water flow patterns on perforated trays. Initial gas-liquid contacting experiments on the 6.35 mm hole tray showed that, under certain conditions, the gas flow pattern beneath the test tray can have a significant effect on the tray liquid flow pattern such that gas-driven liquid circulation was produced. This was found to be a function of this particular air-water simulator design, and as far as is known this is the first time that this phenomenon has been observed. Consequently non-uniform gas flow effects were removed by modification of the gas distribution system. By eliminating gas circulation effects, the effect of the gas flow on the separation of liquid flow was similar to that obtained on the 1.0 mm hole tray (Hine, 1990). That is, flow separation occurred at the ends of the inlet downcomer which produced large circulating zones along the tray segments both on the non-perforated and perforated trays. The air when forced through the liquid, inhibited circulating flow such that it only occurred at high water inlet velocities. With the 6.35 mm hole tray, the growth and velocity of circulating flow was reduced at high superficial air velocities, and in the experiments to simulate distillation, liquid was in forward flow over most of the tray.

Effect of liquid flow patterns on distillation trays

The thesis describes experimental work on sieve trays in an air-water simulator, 2.44 m in diameter. The liquid flow pattern, for flowrates similar to those used in commercial scale distillation, was observed experimentally by water cooling experiments, in which the temperature of the water is measured at over 100 positions over the tray area. The water is cooled by the rising air which is forced through the tray. A heat and mass transfer analogy is drawn whereby the water temperature is mapped to liquid concentration in mass transfer, and the water temperature profiles reveal how liquid channelling may reduce the tray efficiency. The first experiment was to observe the flow of water only over an unperforated tray. With the exception of very low weir loads, the flow separated at the ends of the inlet downcomer. This caused liquid to flow straight across the tray between the downcomers and large circulating regions to be formed in the side regions of the tray. The effect of the air crossflow on the flow pattern was then observed on a sieve tray of 10% free area with 1 mm diameter holes (such as is used in cryogenic distillation). The flow patterns developed on the tray were similar to those produced with water only on the unperforated tray, but at low weir loads the air crossflow prevented separation of the water flow and the associated circulating regions. At higher weir loads, liquid channelling down the centre of the tray and circulation in the side regions occurred. The percentage of the tray occupied by circulating liquid depended upon the velocity of the liquid entering the tray, which was set by the weir load and size of the gap under the inlet downcomer. The water cooling experiments showed that the temperature of the water in a circulating region is much lower than in other parts of the tray, indicating that the driving force for heat transfer is reduced. In a column section where trays (and circulating areas) are mounted on top of each other, the circulating regions will cause air (or vapour) passing through them to have a reduced change in temperature or concentration leading a loss in tray efficiency.