Fluidization and elutriation of iron oxide particles. A study of attritionand agglomeration processes in fluidized beds

Citation
Jm. Rodriguez et al., Fluidization and elutriation of iron oxide particles. A study of attritionand agglomeration processes in fluidized beds, POWD TECH, 111(3), 2000, pp. 218-230
Citations number
35
Categorie Soggetti
Chemical Engineering
Journal title
POWDER TECHNOLOGY
ISSN journal
00325910 → ACNP
Volume
111
Issue
3
Year of publication
2000
Pages
218 - 230
Database
ISI
SICI code
0032-5910(20000911)111:3<218:FAEOIO>2.0.ZU;2-L
Abstract
Elutriation is a way of separating particles by means of fluidodynamic forc es as well as a very common method to generate solid aerosols to be used fo r many different purposes. In this work, a study of the elutriation of diff erent size iron oxide particles from a fluidized bed has been carried out i n order to determine the elutriation rate constants and the magnitude of th e attrition and agglomeration processes in a fluidized bed of this sort of powder, which can be considered as C-type in Geldart's particle classificat ion. The fluidized bed was formed by a mixture of sand and iron oxide particles. Sand particles were much bigger than iron oxide particles and the weight o f the latter particles, which were elutriated was very small compared with the initial weight in the bed so that the weight of the bed could be consid ered as a constant. Theory about elutriation and its application to study t he iron oxide behaviour and to determine the elutriation rate constants are presented. Experimental results showed the importance of attrition and agg lomeration in iron oxide powders. The smallest iron oxide particles were no t those most easily elutriated from fluidized beds of mixed size particles. These particles may be agglomerated between them or with larger sand parti cles. Elutriation results were compared with previous literature and it was found that a correlation similar in form to Yagi and Aochi's correlation f its the experimental results quite well. (C) 2000 Elsevier Science S.A. All rights reserved.