Salt deposition at particle contact points
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  • 作者:Xiaodong Nie ; Richard W. Evitts ; Robert W. Besant…
  • 刊名:Heat and Mass Transfer
  • 出版年:2015
  • 出版时间:September 2015
  • 年:2015
  • 卷:51
  • 期:9
  • 页码:1287-1299
  • 全文大小:3,319 KB
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  • 作者单位:Xiaodong Nie (1)
    Richard W. Evitts (1)
    Robert W. Besant (2)
    Glyn F. Kennell (1)

    1. Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
    2. Department of Mechanical Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
  • 刊物类别:Engineering
  • 刊物主题:Engineering Thermodynamics and Transport Phenomena
    Industrial Chemistry and Chemical Engineering
    Thermodynamics
    Physics and Applied Physics in Engineering
    Theoretical and Applied Mechanics
    Engineering Fluid Dynamics
  • 出版者:Springer Berlin / Heidelberg
  • ISSN:1432-1181
文摘
Caking may occur when granular potash fertilizer with a moisture content greater than 0.25?% (w/w) undergoes drying. Since cake strength is proportional to the mass of crystal deposited per unit volume near contact points (and other factors) the modelling of mass deposition near contact points is important. The Young–Laplace equation for the air–salt-solution interface is used to determine the geometry of a 2-D planar saline film between two cubic potash particles. A 2-D theoretical model is developed and applied for ion diffusion and deposition near the contact point during drying. The numerical predictions of ion diffusion in an initially saturated salt illustrate the transient spatial distribution of new KCl deposits along the solid surfaces near the contact line. These results indicate the average salt deposition commences at the air–liquid–solid intersection, where the liquid film is thinnest, and moves toward the particle contact point with increasing area averaged KCl deposits, causing the formation of crystal deposits and bridges near contact points. It is concluded that the average salt deposit height increases inversely with distance from the contact point and decreases with initial contact angle of the contact region, but the deposition is nearly independent of the evaporation or drying rate near each contact region. Caking strength depends on, among other parameters, the amount of salt deposition near contact points.

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