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The influence of diffusivity on liquid phase mass transfer to the free interface in a stirred vessel
Author(s) -
Kozinski Allen A.,
King C. Judson
Publication year - 1966
Publication title -
aiche journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.958
H-Index - 167
eISSN - 1547-5905
pISSN - 0001-1541
DOI - 10.1002/aic.690120122
Subject(s) - mass transfer , thermal diffusivity , mass transfer coefficient , chemistry , mass diffusivity , diffusion , thermodynamics , desorption , eddy diffusion , turbulence , analytical chemistry (journal) , phase (matter) , mechanics , chromatography , adsorption , physics , organic chemistry
Liquid phase mass transfer coefficients were measured in a continuous flow, stirred vessel containing a gas and a liquid phase. Helium, hydrogen, oxygen, argon, and carbon dioxide were desorbed from distilled water into nitrogen at seven different levels of agitation. At low stirring speeds the system was stratified and mass transfer coefficients were proportional to diffusivity raised to a power between 0.5 and 0.6. At higher stirring speeds the interface was broken and corrections for desorption into the entrained bubbles indicated that the mass transfer coefficient at the main free interface was proportional to a higher power of diffusivity. The results are interpreted in the light of a general model considering eddy diffusion and surface renewal effects.