Pressure drop, trays aerated liquid

FIGURE 8.15 Effective liquid depth (pressure drop through aerated liquid, h]iq) on valve trays. (From Chemical Engineering, McGraw-Hill, 1977.)... 

Zg hydraulic gradient on tray (high minus low clear liquid height) in. of liquid h pressure drop through aerate liquid on tray in. of liquid liquid head over the outlet weir in. of liquid downcomer seal in. tray pressure drop in. of liquid... 

Downcomer backup flooding occurs when the backup of aerated liquid in the downcomer exceeds the available tray spacing. Downcomer backup can be calculated by adding the clear liquid height on the tray, the liquid backup caused by the tray pressure drop, and the liquid backup caused by the friction loss at the downcomer outlet. The downcomer backup is then divided by an aeration factor to give the aerated liquid backup. 

At high pressures, the difference between vapor and liquid density becomes smaller, and separation of vapor from liquid in the downcomer becomes difficult. Because of the more difficult separation, downcomer aeration increases, raising both downcomer frictional losses and froth backup in the downcomer. High liquid flow rates also increase tray pressure drop, tray liquid level, and frictional losses in the downcomer. For this reason, downcomer flooding is favored at high pressures and high liquid rates. 

The aerated liquid pressure drop includes that generated by forming bubbles [193] due to surface tension effects. The equivalent height of clear liquid on the tray is given [193] ... 

Vh = vapor velocity through valve holes, ft/sec P = tray aeration factor, dimensionless AP = tray pressure drop, in. liquid pvm = valve metal density, tj = tray deck thickness, in. 

Figure 8-149. Correlation for aerated-tray-liquid pressure drop developed from published data for various valves. Note (j> = relative froth density. Reference numbers are from original article [201 ]. Used by permission, Klein, G. F., Chem. Eng. V. 89, No. 9 (1982), p. 81 all rights reserved.

Aerated tray, liquid pressure drop or equivalent clear liquid on tray, in. tray liquid Height of clear liquid on inlet side of tray, in. Height of clear liquid at overflow weir, in. 

As illustrated, liquid accumulates on the low side of this tray. Vapor, taking the path of least resistance, preferentially bubbles up through the high side of the tray deck. To prevent liquid from leaking through the low side of the tray, the dry tray pressure drop must equal or exceed the sum of the weight of the aerated liquid retained on the tray by the weir plus the crest height of liquid over the weir plus the 2-in out-of-levelness of the tray deck. 

Downcomer Backup Flooding Aerated liquid backs up in the downcomer because of tray pressure drop, liquid height on the tray, and frictional losses in the downcomer apron (Fig. 14-32). All these increase with increasing liquid rate. Tray pressure drop also increases as the gas rate rises. When the backup of aerated liquid exceeds the tray spacing, liquid accumulates on the tray above, causing downcomer backup flooding. 

Before a total sieve tray pressure drop can be summed, the froth pressure in inches of clear liquid over the active area must be calculated. This froth height actually reduces the HHDS value by a factor called the aeration beta correction. This has been done by Smith, who plotted the aeration factor beta vs. FGA (see Eq. (3.120) for FGA). Equation (3.121) is a curve-fit of Smith s beta curve plot [16]. Generally a beta factor of 0.7 to 0.8 is calculated using Eq. (3.121). 

The Bennett et al. correlation. This correlation was shown (31) to predict experimental sieve tray pressure drop data more accurately than Fair s correlation. The correlation is based on froth regime considerations and is not applicable to the spray regime. The Bennett et al. calculation of dry pressure drop is identical to Fair s, using Eqs. (6.42) and (6.43) and the Liebson et al- correlation (Fig. 6.21a). To calculate the h, term in Eq. (6.41), Bennett et al. depart from the concept of clear liquid flow corrected for aeration effects [Eq. (6.47a)]. Instead, they use Eq, (6.476) and a model of froth flow across the weir. Their residual pressure drop, hn, is a surface tension head loss term, which is important for trays with very small holes ([Pg.317]

The clear liquid height, or the liquid holdup, is the height to which the aerated mass would collapse in the absence of vapor flow. The clear liquid height gives a measure of the liquid level on the tray, and is used in efficiency, flooding, pressure drop, downcomer backup, weep-... 

Pressure drop through the aerated liquid on the tray, in of liquid. 

Calculate the total tray pressure drop. The total tray pressure drop is the dry tray pressure drop plus the height of the liquid on the tray deck. Aeration is assumed to reduce the tray liquid density to 40% of the nonaerated liquid density. 

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