Physical kinetics of coal-methane system: Mass transfer, pre-outburst events

2014 ◽  
Vol 50 (3) ◽  
pp. 448-464 ◽  
Author(s):  
E. P. Fel’dman ◽  
T. A. Vasilenko ◽  
N. A. Kalugina
Keyword(s):  
2008 ◽  
Vol 273-276 ◽  
pp. 679-684
Author(s):  
Roberto Parreiras Tavares ◽  
André Afonso Nascimento ◽  
Henrique Loures Vale Pujatti

The RH process is a secondary refining process that can simultaneously attain significant levels of removal of interstitial elements, such as carbon, nitrogen and hydrogen, from liquid steel. In the RH process, the decarburization rate plays a very important role in determining the productivity of the equipment. The kinetics of this reaction is controlled by mass transfer in the liquid phase. In the present work, a physical model of a RH degasser has been built and used in the study of the kinetics of decarburization. The effects of the gas flow rate and of the configurations of the nozzles used in the injection of the gas have been analyzed. The decarburization reaction of liquid steel was simulated using a reaction involving CO2 and caustic solutions. The concentration of CO2 in the solution was evaluated using pH measurements. Based on the experimental results, it was possible to estimate the reaction rate constant. A volumetric mass transfer coefficient was then calculated based on these rate constants and on the circulation rate of the liquid. The logarithm of the mass transfer coefficient showed a linear relationship with the logarithm of the gas flow rate. The slope of the line was found to vary according to the relevance of the reaction at the free surface in the vacuum chamber. A linear relationship between the volumetric mass transfer coefficient and the nozzle Reynolds number was also observed. The slopes of the lines changed according to the relative importance of the two reaction sites, gas-liquid interface in the upleg snorkel and in the vacuum. At higher Reynolds number, the reaction in the vacuum chamber tends to be more significant.


2012 ◽  
Vol 207-208 ◽  
pp. 539-551 ◽  
Author(s):  
Nicola Gemo ◽  
Pierdomenico Biasi ◽  
Paolo Canu ◽  
Tapio O. Salmi

2005 ◽  
Vol 39 (19) ◽  
pp. 4633-4642 ◽  
Author(s):  
Reto Manser ◽  
Willi Gujer ◽  
Hansruedi Siegrist

2006 ◽  
Vol 71 (8-9) ◽  
pp. 957-967 ◽  
Author(s):  
Ljiljana Markovska ◽  
Vera Meshko ◽  
Mirko Marinkovski

The isotherms and kinetics of zinc adsorption from aqueous solution onto granular activated carbon (GAC) and natural zeolite were studied using an agitated batch adsorber. The maximum adsorption capacities of GAC and natural zeolite towards zinc(II) from Langmuir adsorption isotherms were determined using experimental adsorption equilibrium data. The homogeneous solid diffusion model (HSD-model) combined with external mass transfer resistance was applied to fit the experimental kinetic data. The kinetics simulation study was performed using a computer program based on the proposed mathematical model and developed using gPROMS. As the two-mass transfer resistance approach was applied, two model parameters were fitted during the simulation study. External mass transfer and solid phase diffusion coefficients were obtained to predict the kinetic curves for varying initial Zn(II) concentration at constant agitation speed and constant adsorbent mass. For any particular Zn(II) - adsorbent system, k f was constant, except for the lowest initial concentration, while D s was found to increase with increasing initial Zn(II) concentration.


2020 ◽  
Vol 11 (3) ◽  
pp. 11054-11065

The article is devoted to the study of the forms of moisture bond in mature cheeses. The kinetics of mass transfer processes depend on the mobility and binding energy of water with solid and dissolved substances. Therefore, the removal of bound water is accompanied by deterioration in kinetics and increased energy consumption. In this regard, information on the state of bound water in substances during dehydration is very important from a scientific point of view and from a practical one. Based on the studies carried out, the forms of moisture bond in various types of cheese were determined by strain-gauge and thermographic methods. Based on this, it has been established that the forms of moisture bond in cheeses can be determined by strain-gauge and thermographic methods.


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