The document discusses concepts related to mass transfer and distillation. It explains that distillation utilizes differences in volatility between mixture components to separate them, with more volatile components rising to the top of a distillation tower and less volatile components collecting at the bottom. Various distillation techniques are mentioned, including azeotropic distillation which produces constant-boiling mixtures. Operating parameters like vapor pressure, reflux ratio, and column internals are also outlined.
The document discusses concepts related to mass transfer and distillation. It explains that distillation utilizes differences in volatility between mixture components to separate them, with more volatile components rising to the top of a distillation tower and less volatile components collecting at the bottom. Various distillation techniques are mentioned, including azeotropic distillation which produces constant-boiling mixtures. Operating parameters like vapor pressure, reflux ratio, and column internals are also outlined.
The document discusses concepts related to mass transfer and distillation. It explains that distillation utilizes differences in volatility between mixture components to separate them, with more volatile components rising to the top of a distillation tower and less volatile components collecting at the bottom. Various distillation techniques are mentioned, including azeotropic distillation which produces constant-boiling mixtures. Operating parameters like vapor pressure, reflux ratio, and column internals are also outlined.
The document discusses concepts related to mass transfer and distillation. It explains that distillation utilizes differences in volatility between mixture components to separate them, with more volatile components rising to the top of a distillation tower and less volatile components collecting at the bottom. Various distillation techniques are mentioned, including azeotropic distillation which produces constant-boiling mixtures. Operating parameters like vapor pressure, reflux ratio, and column internals are also outlined.
A separation operation It utilizes changes in pressure and Mass Transfer Concepts temperature to separate components in a mixture. The more volatile components proceed to the top of the tower while the least volatile components will be collected at the bottom.
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Refinery of crude oil
Fragrances Distilled beverages
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The feed contains two or more components.
It depends on the differences in boiling points of each
Distilled water component in the mixture. Thus, it depends on its vapor pressure.
Vapor pressure is the equilibrium pressure exerted by
the gas on the surface of its condensed phases (liquid or solid) Food Flavoring
VAPOR PRESSURE Is relative to boiling Increases with an increase in energy input Liquids with low vapor pressure tends to boil faster Is dependent on the amount of components in a mixture
BASED ON OPERATING MODES BASED ON COLUMN INTERNALS
Tray Columns
Continuous Distillation
BASED ON COLUMN INTERNALS BASED ON COLUMN INTERNALS
Tray Columns
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Steam distillation Perry’s Chemical Engineers’ Handbook, 8th
Vacuum distillation edition. Azeotropic distillation Transport Processes and Unit Operations, 3rd Extractive distillation edition (1993). Geankoplis, Christi J. Prentice- Reactive distillation Hall International, Inc. Pressure-Swing distillation Unit Operations of Chemical Engineering, 7th edition (2005). McCabe, W., Smith, J. & Harriott, P.
Disitillation: an introduction By: M. T. Tham http://lorien.ncl.ac.uk/ming/distil/distilpri.htm Virtual Chembook By: Charles Ophardt http://www.elmhurst.edu SM’s e-Home By: SMCheah, 2000 http://www.separationprocesses.com/Distillation/MainSet1.htm
