Design issues of distillation towers
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If the feed composition, feed temperature, the desired purities at the top and bottom of the tower, the reflux ratio, operating pressure, and other conditions are known, it is possible to determine the number of tray levels. For a tray tower, then how is the number of perforations per tray determined? How is the size of the trays determined? And how are the distance between trays and the height of the overflow weir determined? I would appreciate it if the experts could help answer these questions. Thank you! !
The general sequence is as follows: estimate the tower diameter based on the gas-liquid distribution inside the tower, select the type of tray, determine the tray spacing, and design the overflow weir and downcomer... and so on. Do you mean the tower plate size as the tower diameter, or the size of the liquid receiving tray that needs to be designed...? It is recommended to consult relevant documentation; the design process becomes easier to understand, and experience plays an important role. By the way, what system is it designed for?