Application of numerical simulation in the design of wire-mesh mist eliminator
Previous design of wire-mesh mist eliminator relies on enormous experiments and consumes a lot. In this paper, its pressure drop is simulated by numerical simulation, and non-simplified three-dimensional calculation model is established. After calculated under the flow velocity of 3-10m/s and compared it with the experimental data, the results show that the numerical simulation result achieves a very high precision. Meanwhile, the influence of different wire diameter and space between wire-mesh layers on the pressure drop of mist eliminators is studied and the proper space between wire-mesh layers within the scope of wire-diameter is 0.6mm–0.8mm. Two types of model were verified through the model experiment and the experimental error is less than 4%, which can be a theoretical guidance for designing mesh filter.
Design of wire mesh mist eliminators
Knitted wire mesh mist eliminators are used extensively in many industrial plants. Their widespread application is essentially due to the low cost and efficient removal of entrained liquid droplets from vapor and gas streams. Despite the broad range of entrainment removal applications, open literature on this topic is limited. All the available design relations are based on semiempirical equations with an uncertain range of application. In this work, a set of new experimental data was obtained by investigating the performances of commercial eliminators, and a mechanistic model is presented. Comparison between experimental data and the proposed model shows that it can be used to predict separation efficiency both for horizontal and vertical arrangements.
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry