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Design a sieve tray for the following service: Vapour rate 14 000 kg/h Liquid rate 12 500 kg/h Vapour density 1.75 kg/m³ Liquid density 930 kg/m³ Surface tension 0.025 N/m Assume a tray spacing of 0.6 m. Design for 85% flooding. The pressure drop for the tray should not exceed 200 mm of water. 3.1. Estimate the diameter of the tray. 3.2. Determine the downcomer area, net area, active area and hole area. 2.3. Check the design for weeping.

Design a sieve tray for the following service: Vapour rate 14 000 kg/h Liquid rate 12 500 kg/h Vapour density 1.75 kg/m³ Liquid density 930 kg/m³ Surface tension 0.025 N/m Assume a tray spacing of 0.6 m. Design for 85% flooding. The pressure drop for the tray should not exceed 200 mm of water. 3.1. Estimate the diameter of the tray. 3.2. Determine the downcomer area, net area, active area and hole area. 2.3. Check the design for weeping.

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Design a sieve tray for the following service: Vapour rate 14 000 kg/h Liquid rate 12 500 kg/h Vapour density 1.75 kg/m³ Liquid density 930 kg/m³ Surface tension 0.025 N/m Assume a tray spacing of 0.6 m. Design for 85% flooding. The pressure drop for the tray should not exceed 200 mm of water. 3.1. Estimate the diameter of the tray. 3.2. Determine the downcomer area, net area, active area and hole area. 2.3. Check the design for weeping.
Transcribed Image Text:Design a sieve tray for the following service: Vapour rate 14 000 kg/h Liquid rate 12 500 kg/h Vapour density 1.75 kg/m³ Liquid density 930 kg/m³ Surface tension 0.025 N/m Assume a tray spacing of 0.6 m. Design for 85% flooding. The pressure drop for the tray should not exceed 200 mm of water. 3.1. Estimate the diameter of the tray. 3.2. Determine the downcomer area, net area, active area and hole area. 2.3. Check the design for weeping.
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