The phenomenon of tray flipping in a distillation column
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Poor distillation occurs when the trays in the distillation column are displaced, but how can one determine whether this is the case? Is it necessary to shut down the operation in such situations?
The distillation efficiency is poor; the color of the side-stream oil becomes darker, allowing for no excessive extraction, and the top pressure is highly sensitive to changes
Judgment of tray inversion: 1. List the possible causes of tray inversion and check them one by one. For example, reasons such as water in the raw material, water in the steam, or an excessive gas-liquid phase load. 2 The product separation efficiency of this section decreases, with severe product overlap. 3 The pressure and temperature within the towers fluctuate from time to time, and the pressure drop in certain sections of the towers decreases or experiences fluctuations. 4 There is a specific \"moment\" when the above phenomena occur, namely the instant of overturning, at which point there is a significant abnormal rise in temperature and pressure at the top of the tower. Compare this time point with the first one again. 5 The most direct method is industrial X-ray inspection. Once it is determined that a tray has been overturned, if the plant is near the end of its operational life but is still able to continue producing (for example, if the overturning occurs in a section where strict quality requirements do not apply), operation can be continued until the plant requires maintenance. If the product quality does not meet the requirements, production cannot be maintained, or it collapses right at the start. . . Then it’s better to carry out maintenance.