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The effect of temperature on drop size of black liquor sprays

University of British Columbia

The effect of temperature on drop size of black liquor sprays produced by small grooved-core nozzles at near boiling point conditions was investigated. It was found that increasing temperature through the boiling point decreased the Sauter mean diameter in a smooth manner, by a magnitide accounted for by the viscosity decrease. In contrast, water sprayed through the same nozzle under similar conditions showed a near step increase in mean drop size for the same temperature increase through its boiling point. The mass-weighted distributions of drop size for black liquor sprays were much broader than those of water, or glycerol/water solutions having the same viscosity as black liquor. Increasing the temperature through the boiling point of black liquor shifted its drop size distribution to smaller diameters.

Text

2010-04-22

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http://hdl.handle.net/2429/24059

Chemical and Biological Engineering

University of British Columbia

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