PENDAHULUAN

Distillation didefinisikan sebagai :

suatu proses dimana campuran cairan atau uap
dari dua zat atau lebih dipisahkan menjadi fraksi
komponen-komponennya sesuai dengan
kemurnian yang diinginkan, dengan
menggunakan atau menghilangkan panas.

Distilasi berdasarkan fakta bahwa uap yang

dihasilkan dari campuran yang mendidih akan
lebih kaya komponen yang titik didihnya lebih
tinggi dibanding dengan komponen yang
mempunyai titik didih yang lebih rendah.
Oleh karena itu, ketika uap tersebut didinginkan
dan dikondensasikan, hasil kondensatnya akan
mengandung lebih banyak komponen voletile.
Pada keadaan yang sama, komponen yang kurang
voletile jumlahnya lebih sedikit.
Kolom Distilasi didisain untuk mendapatkan
pemisahan ini secara efisien.

Introduction
Although many people have a fair idea what
distillation means, the important aspects that seem
to be missed from the manufacturing point of view are
that:
distillation is the most common separation technique
it consumes enormous amounts of energy, both in terms of
cooling and heating requirements
it can contribute to more than 50% of plant operating costs
The best way to reduce operating costs of existing units,
is to improve their efficiency and operation via process
optimisation and control. To achieve this improvement,
a thorough understanding of distillation principles and
how distillation systems are designed is essential.

Introduction
The purpose of this set of notes is to expose you
to the terminology used in distillation practice and
to give a very basic introduction to:

types of columns
basic distillation equipment and operation
column internals
reboilers
distillation principles
vapour liquid equilibria
distillation column design and
the factors that affect distillation column operation

TYPES OF DISTILLATION
COLUMNS
There are many types of
distillation columns, each
designed to perform specific
types of separations, and each
design differs in terms of
complexity.

TYPES OF DISTILLATION
COLUMNS
Batch and Continuous Columns
One way of classifying distillation column type is to look at how
they are operated. Thus we have: batch and continuous
columns.
Batch Columns
In batch operation, the feed to the column is introduced batchwise. That is, the column is charged with a 'batch' and then the
distillation process is carried out. When the desired task is
achieved, a next batch of feed is introduced.
Continuous Columns
In contrast, continuous columns process a continuous feed
stream. No interruptions occur unless there is a problem with the
column or surrounding process units. They are capable of
handling high throughputs and are the most common of the two
types. We shall concentrate only on this class of columns.

TYPES OF DISTILLATION
COLUMNS
Types of Continuous Columns
Continuous columns can be further classified according to:
the nature of the feed that they are processing,
binary column - feed contains only two components
multi-component column - feed contains more than two
components
the number of product streams they have
multi-product column - column has more than two
product
streams
where the extra feed exits when it is used to help with the
separation,
extractive distillation - where the extra feed
appears in the
bottom product stream
azeotropic distillation - where the extra feed appears at the top
product stream

TYPES OF DISTILLATION
COLUMNS
Types of Continuous Columns
the type of column internals
tray column - where trays of various
designs
are used to hold up the liquid to
provide better
contact between vapour and liquid, hence better
separation packed column - where instead of trays,
'packings' are used to enhance contact between
vapour and liquid

BASIC DISTILLATION
EQUIPMENT AND OPERATION
Main Components of Distillation Columns

Distillation columns are made up of several components, each of

which is used either to tranfer heat energy or enhance materail
transfer. A typical distillation contains several major components:
a vertical shell where the separation of liquid components is
carried out
column internals such as trays/plates and/or packings which are
used to enhance component separations
a reboiler to provide the necessary vaporisation for the distillation
process
a condenser to cool and condense the vapour leaving the top of
the column
a reflux drum to hold the condensed vapour from the top of the
column so that liquid (reflux) can be recycled back to the column

BASIC DISTILLATION
EQUIPMENT AND OPERATION
The vertical shell
houses the column
internals and
together with the
condenser and
reboiler, constitute a
distillation column. A
schematic of a typical
distillation unit with
a single feed and two
product streams is
shown below:

BASIC DISTILLATION
EQUIPMENT AND OPERATION
Basic Operation and Terminology
The liquid mixture that is to be processed is
known as the feed and this is introduced
usually somewhere near the middle of the
column to a tray known as the feed tray. The
feed tray divides the column into a top
(enriching or rectification) section and a
bottom (stripping) section. The feed flows
down the column where it is collected at the
bottom in the reboiler.

BASIC DISTILLATION
EQUIPMENT AND OPERATION
Basic Operation and Terminology
Heat is supplied to the reboiler to
generate vapour. The source of
heat input can be any suitable
fluid, although in most chemical
plants this is normally steam. In
refineries, the heating source may
be the output streams of other
columns. The vapour raised in the
reboiler is re-introduced into the
unit at the bottom of the column.
The liquid removed from the
reboiler is known as the bottoms
product or simply, bottoms.

BASIC DISTILLATION
EQUIPMENT AND OPERATION
Basic Operation and Terminology
The vapour moves up the column,
and as it exits the top of the unit,
it is cooled by a condenser. The
condensed liquid is stored in a
holding vessel known as the reflux
drum. Some of this liquid is
recycled back to the top of the
column and this is called the
reflux. The condensed liquid that
is removed from the system is
Thus, there are internal flows of
known as the distillate or top
vapour and liquid within the column
product.
as well as external flows of feeds
and product streams, into and out
of the column.

COLUMN INTERNALS
Trays and Plates
The terms "trays" and "plates" are used
interchangeably. There are many types of tray designs,
but the most common ones are :
Bubble cap trays
A bubble cap tray has riser or
chimney fitted over each hole, and
a cap that covers the riser. The
cap is mounted so that there is a
space between riser and cap to
allow the passage of vapour.
Vapour rises through the chimney
and is directed downward by the
cap, finally discharging through
slots in the cap, and finally
bubbling through the liquid on the
tray.

COLUMN INTERNALS
Valve trays
In valve trays, perforations are covered by liftable
caps. Vapour flows lifts the caps, thus self creating a
flow area for the passage of vapour. The lifting cap
directs the vapour to flow horizontally into the liquid,
thus providing better mixing than is possible in sieve
trays.

COLUMN INTERNALS
Sieve trays
Sieve trays are simply metal
plates with holes in them.
Vapour passes straight
upward through the liquid on
the plate. The arrangement,
number and size of the holes
are design parameters.
Because of their efficiency, wide
operating range, ease of
maintenance and cost factors,
sieve and valve trays have
replaced the once highly thought
of bubble cap trays in many
applications.

COLUMN INTERNALS
Liquid and Vapour Flows in a Tray Column
The next few figures show the direction of vapour and
liquid flow across a tray, and across a column.

COLUMN INTERNALS
Each tray has 2 conduits, one on each side, called
downcomers. Liquid falls through the downcomers by gravity
from one tray to the one below it. The flow across each plate
is shown in the above diagram on the right.
A weir on the tray ensures that
there is always some liquid
(holdup) on the tray and is
designed such that the the holdup
is at a suitable height, e.g. such
that the bubble caps are covered
by liquid.
Being lighter, vapour flows up the
column and is forced to pass
through the liquid, via the
openings on each tray. The area
allowed for the passage of vapour
on each tray is called the active
tray area.

COLUMN INTERNALS
The picture on the left is a
photograph of a section of a
pilot scale column equiped
with bubble capped trays.
The tops of the 4 bubble
caps on the tray can just be
seen. The down- comer in
this case is a pipe, and is
shown on the right. The
frothing of the liquid on the
active tray area is due to
both passage of vapour
from the tray below as well
as boiling.

COLUMN INTERNALS
As the hotter vapour passes through the liquid on the
tray above, it transfers heat to the liquid. In doing so,
some of the vapour condenses adding to the liquid on
the tray. The condensate, however, is richer in the less
volatile components than is in the vapour. Additionally,
because of the heat input from the vapour, the liquid on
the tray boils, generating more vapour. This vapour,
which moves up to the next tray in the column, is richer
in the more volatile components. This continuous
contacting between vapour and liquid occurs on each
tray in the column and brings about the separation
between low boiling point components and those with
higher boiling

COLUMN INTERNALS
Tray Designs
A tray essentially acts as a mini-column, each accomplishing a fraction
of the separation task. From this we can deduce that the more trays
there are, the better the degree of separation and that overall
separation efficiency will depend significantly on the design of the tray.
Trays are designed to maximise vapour-liquid contact by considering
the liquid distribution and
vapour distribution
on the tray. This is because better vapour-liquid contact means better
separation at each tray, translating to better column performance. Less
trays will be required to achieve the same degree of separation.
Attendant benefits include less energy usage and lower construction
costs.
There is a clear trend to improve separations by supplementing the
use of trays by additions of packings.

COLUMN INTERNALS
Packings
Packings are passive devices that are designed to
increase the interfacial area for vapour-liquid contact.
The following pictures show 3 different types of
packings.

These strangely shaped pieces are supposed to impart good

vapour-liquid contact when a particular type is placed together
in numbers, without causing excessive pressure-drop across a
packed section. This is important because a high pressure drop
would mean that more energy is required to drive the vapour up
the distillation column.

COLUMN INTERNALS
Packings versus Trays
A tray column that is facing throughput problems may be
de-bottlenecked by replacing a section of trays with
packings. This is because:
packings provide extra inter-facial area for liquid-vapour
contact
efficiency of separation is increased for the same column
height
packed columns are shorter than trayed columns
Packed columns are called continuous-contact columns
while trayed columns are called staged-contact columns
because of the manner in which vapour and liquid are
contacted.

COLUMN REBOILERS
There are a number of designs of reboilers. It is beyond the scope
of this set of introductory notes to delve into their design
principles. However, they can be regarded as heat-exchangers that
are required to transfer enough energy to bring the liquid at the
bottom of the column to boiling boint. The following are examples
of typical reboiler types.

COLUMN REBOILERS

COLUMN REBOILERS

DISTILLATION PRINCIPLES
Separation of components from a liquid mixture via
distillation depends on the differences in boiling points
of the individual components. Also, depending on the
concentrations of the components present, the liquid
mixture will have different boiling point characteristics.
Therefore, distillation processes depends on the vapour
pressure characteristics of liquid mixtures.

DISTILLATION PRINCIPLES
Vapour Pressure and Boiling
The vapour pressure of a liquid at a particular temperature is the
equilibrium pressure exerted by molecules leaving and entering the
liquid surface. Here are some important points regarding vapour
pressure:
energy input raises vapour pressure
vapour pressure is related to boiling
a liquid is said to boil when its vapour pressure equals the
surrounding pressure
the ease with which a liquid boils depends on its volatility
liquids with high vapour pressures (volatile liquids) will boil at lower
temperatures
the vapour pressure and hence the boiling point of a liquid mixture
depends on the relative amounts of the components in the mixture
distillation occurs because of the differences in the volatility of the
components in the liquid mixture

DISTILLATION PRINCIPLES
The Boiling Point Diagram
The boiling point diagram shows how the equilibrium
compositions of the components in a liquid mixture vary with
temperature at a fixed pressure. Consider an example of a liquid
mixture containing 2 components (A and B) - a binary mixture.
This has the following boiling point diagram.
The boiling point of A is that at
which the mole fraction of A is 1.
The boiling point of B is that at
which the mole fraction of A is 0.
In this example, A is the more
volatile component and
therefore has a lower boiling
point than B. The upper curve in
the diagram is called the dewpoint curve while the lower one
is called the bubble-point curve.

DISTILLATION PRINCIPLES
The dew-point is the temperature at which
the saturated vapour starts to condense.
The bubble-point is the temperature at
which the liquid starts to boil.
The region above the dew-point curve shows the
equilibrium composition of the superheated
vapour while the region below the bubblepoint curve shows the equilibrium composition
of the subcooled liquid.

DISTILLATION PRINCIPLES
For example, when a subcooled liquid with mole
fraction of A=0.4 (point A) is heated, its
concentration remains constant until it reaches
the bubble-point (point B), when it starts to
boil. The vapours evolved during the boiling
has the equilibrium composition given by point
C, approximately 0.8 mole fraction A. This is
approximately 50% richer in A than the original
liquid.
This difference between liquid and vapour
compositions is the basis for distillation
operations.

DISTILLATION PRINCIPLES
Relative Volatility
Relative volatility is a measure of the differences in volatility
between 2 components, and hence their boiling points. It
indicates how easy or difficult a particular separation will be.
The relative volatility of component i with respect to
component j is defined as
yi = mole fraction of component i in the
vapour
xi = mole fraction of component i in the
liquid
Thus if the relative volatility between 2
components is very close to one, it is an
indication that they have very similar vapour
pressure characteristics. This means that
they have very similar boiling points and
therefore, it will be difficult to separate the
two components via distillation.

VAPOUR LIQUID EQUILIBRIA

Distillation columns are designed based on the
boiling point properties of the components in
the mixtures being separated. Thus the sizes,
particularly the height, of distillation columns
are determined by the vapour liquid
equilibrium (VLE) data for the mixtures.

VAPOUR LIQUID EQUILIBRIA

Vapour-Liquid-Equilibrium (VLE)
Curves
Constant pressure VLE data is
obtained from
boiling point diagrams. VLE data of
binary mixtures is often presented
as a plot, as shown in the figure
on the right. The VLE plot
expresses the bubble-point and
the dew-point of a binary mixture
at constant pressure. The curved
line is called the equilibrium line
and describes the compositions of
the liquid and vapour in
equilibrium at some fixed
pressure.

VAPOUR LIQUID EQUILIBRIA

This particular VLE plot shows a binary mixture that has a uniform
vapour-liquid equilibrium that is relatively easy to separate. The next
two VLE plots below on the other hand, shows non-ideal systems
which will present more difficult separations. We can tell from the
shapes of the curves and this will be explained further later on.

VAPOUR LIQUID EQUILIBRIA

The most intriguing VLE curves are generated by
azeotropic systems. An azeotrope is a liquid mixture
which when vaporised, produces the same composition
as the liquid. The two VLE plots below, show two
different azeotropic systems, one with a minimum
boiling point and one with a maximum boiling point. In
both plots, the equilibrium curves cross the diagonal
lines, and this are azeotropic points where the
azeotropes occur. In other words azeotropic systems
give rise to VLE plots where the equilibrium curves
crosses the diagonals.

VAPOUR LIQUID EQUILIBRIA

Note the shapes of the respective equilibrium lines in relation to

the diagonal lines that bisect the VLE plots.

VAPOUR LIQUID EQUILIBRIA

Both plots are however, obtained from homogenous
azeotropic systems. An azeotrope that contains one liquid
phase in contact with vapour is called a homogenous
azeotrope. A homogenous azeotrope cannot be
separated by conventional distillation. However,
vacumn distillation may be used as the lower pressures can
shift the azeotropic point.Alternatively, an additional
substance may added to shift the azeotropic point to a more
favourable position.
When this additional component appears in appreciable
amounts at the top of the column, the operation is called
azeotropic distillation.
When the additional component appears mostly at the
bottom of the column, the operation is called extractive
distillation

VAPOUR LIQUID EQUILIBRIA

The most intriguing VLE curves are generated by
azeotropic systems. An azeotrope is a liquid mixture
which when vaporised, produces the same composition
as the liquid. The two VLE plots below, show two
different azeotropic systems, one with a minimum
boiling point and one with a maximum boiling point. In
both plots, the equilibrium curves cross the diagonal
lines, and this are azeotropic points where the
azeotropes occur. In other words azeotropic systems
give rise to VLE plots where the equilibrium curves
crosses the diagonals.

VAPOUR LIQUID EQUILIBRIA

Note the shapes of the respective equilibrium lines in relation to

the diagonal lines that bisect the VLE plots.

VAPOUR LIQUID EQUILIBRIA

The VLE curve on the left is also
generated by an azeotropic
system, in this case a
heterogenous azeotrope.
Heterogenous azeotropes can
be identified by the flat portion
on the equilibrium diagram.
They may be separated in 2
distillation columns since these
substances usually form two
liquid phases with widely
differing compositions. The
phases may be separated using
settling tanks under appropriate
conditions.

DISTILLATION COLUMN
DESIGN
As mentioned, distillation columns are designed
using VLE data for the mixtures to be
separated. The vapour-liquid equilibrium
characteristics (indicated by the shape of the
equilibrium curve) of the mixture will
determine the number of stages, and hence
the number of trays, required for the
separation. This is illustrated clearly by
applying the McCabe-Thiele method to design
a binary column.

DISTILLATION COLUMN
DESIGN
McCABE-THIELE DESIGN METHOD
The McCabe-Thiele approach is a graphical one, and uses
the VLE plot to determine the theoretical number of
stages required to effect the separation of a binary
mixture. It assumes constant molar overflow and this
implies that:
molal heats of vaporization of the components are
roughly the same
heat effects (heats of solution, heat losses to and from
column, etc.) are negligible
for every mole of vapor condensed, 1 mole of liquid is
vaporized

DISTILLATION COLUMN
DESIGN
The design procedure is simple. Given the VLE diagram
of the binary mixture, operating lines are drawn first.
Operating lines define the mass balance relationships
between the liquid and vapour phases in the column.
There is one operating line for the bottom (stripping)
section of the column, and on for the top (rectification
or enriching) section of the column.
Use of the constant molar overflow assumption also
ensures the the operating lines are straight lines.

DISTILLATION COLUMN
DESIGN
Operating Line for the
Rectification Section
The operating line for the
rectification section is
constructed as follows.
First the desired top
product composition is
located on the VLE
diagram, and a vertical
line produced until it
intersects the diagonal line
that splits the VLE plot in
half. A line with slope R/
(R+1) is then drawn from
this instersection point as
shown in the diagram
below.

R is the ratio of reflux flow (L) to distillate

flow (D) and is called the reflux ratio and is a
measure of how much of the material going
up the top of the column is returned back to
the column as reflux.

DISTILLATION COLUMN
DESIGN
Operating Line for the Stripping Section
The operating line for the stripping section is constructed in a similar
manner. However, the starting point is the desired bottom product
composition. A vertical line is drawn from this point to the diagonal line,
and a line of slope Ls/Vs is drawn as illustrated in the diagram below.
Ls is the liquid rate down the stripping section of the column, while Vs is
the vapour rate up the stripping section of the column. Thus the slope of
the operating line for the stripping section is a ratio between the liquid
and vapour flows in that part of the column.

DISTILLATION COLUMN
DESIGN

DISTILLATION COLUMN
DESIGN
Equilibrium and Operating Lines
The McCabe-Thiele method assumes that the
liquid on a tray and the vapour above it are in
equilibrium. How this is related to the VLE plot
and the operating lines is depicted graphically
in the diagram on the right.

DISTILLATION COLUMN
DESIGN

DISTILLATION COLUMN
DESIGN
Number of Stages and Trays
Doing the graphical construction
repeatedly will give rise to a number of
'corner' sections, and each section will
be equivalent to a stage of the
distillation. This is the basis of sizing
distillation columns using the McCabeThiele graphical design methodology as
shown in the following example.

DISTILLATION COLUMN
DESIGN
Given the operating lines for
both stripping and
rectification sections, the
graphical construction
described above was applied.
This particular example shows
that 7 theoretical stages are
required to achieve the
desired separation. The
required number of trays (as
opposed to stages) is one
less than the number of
stages since the graphical
construction includes the
contribution of the reboiler in
carrying out the separation.

DISTILLATION COLUMN
DESIGN
The actual number of trays required is given by
the formula:
(number of theoretical trays)/(tray
efficiency)
Typical values for tray efficiency ranges from 0.5
to 0.7 and depends on a number of factors,
such as the type of trays being used, and
internal liquid and vapour flow conditions.
Sometimes, additional trays are added (up to
10%) to accomodate the possibility that the
column may be under-designed.

DISTILLATION COLUMN
DESIGN
As mentioned, distillation columns are designed
using VLE data for the mixtures to be
separated. The vapour-liquid equilibrium
characteristics (indicated by the shape of the
equilibrium curve) of the mixture will
determine the number of stages, and hence
the number of trays, required for the
separation. This is illustrated clearly by
applying the McCabe-Thiele method to design
a binary column.

DISTILLATION COLUMN
DESIGN
McCABE-THIELE DESIGN METHOD
The McCabe-Thiele approach is a graphical one, and uses
the VLE plot to determine the theoretical number of
stages required to effect the separation of a binary
mixture. It assumes constant molar overflow and this
implies that:
molal heats of vaporisation of the components are
roughly the same
heat effects (heats of solution, heat losses to and from
column, etc.) are negligible
for every mole of vapour condensed, 1 mole of liquid is
vaporised

DISTILLATION COLUMN
DESIGN
The design procedure is simple. Given the VLE diagram
of the binary mixture, operating lines are drawn first.
Operating lines define the mass balance relationships
between the liquid and vapour phases in the column.
There is one operating line for the bottom (stripping)
section of the column, and on for the top (rectification
or enriching) section of the column.
Use of the constant molar overflow assumption also
ensures the the operating lines are straight lines.

DISTILLATION COLUMN
DESIGN
Operating Line for the
Rectification Section
The operating line for the
rectification section is
constructed as follows.
First the desired top
product composition is
located on the VLE
diagram, and a vertical
line produced until it
intersects the diagonal line
that splits the VLE plot in
half. A line with slope R/
(R+1) is then drawn from
this instersection point as
shown in the diagram
below.

R is the ratio of reflux flow (L) to distillate

flow (D) and is called the reflux ratio and is a
measure of how much of the material going
up the top of the column is returned back to
the column as reflux.

DISTILLATION COLUMN
DESIGN
Operating Line for the Stripping Section
The operating line for the stripping section is constructed in a similar
manner. However, the starting point is the desired bottom product
composition. A vertical line is drawn from this point to the diagonal line,
and a line of slope Ls/Vs is drawn as illustrated in the diagram below.
Ls is the liquid rate down the stripping section of the column, while Vs is
the vapour rate up the stripping section of the column. Thus the slope of
the operating line for the stripping section is a ratio between the liquid
and vapour flows in that part of the column.

DISTILLATION COLUMN
DESIGN

DISTILLATION COLUMN
DESIGN
Equilibrium and Operating Lines
The McCabe-Thiele method assumes that the
liquid on a tray and the vapour above it are in
equilibrium. How this is related to the VLE plot
and the operating lines is depicted graphically
in the diagram on the right.

DISTILLATION COLUMN
DESIGN

DISTILLATION COLUMN
DESIGN
A magnified section of the operating line for the stripping section is
shown in relation to the corresponding n'th stage in the column.
L's are the liquid flows while V's are the vapour flows. x and y
denote liquid and vapour compositions and the subscripts denote
the origin of the flows or compositions. That is 'n-1' will mean
from the stage below stage 'n' while 'n+1' will mean from the
stage above stage 'n'. The liquid in stage 'n' and the vapour
above it are in equilibrium, therefore, xn and yn lie on the
equilibrium line. Since the vapour is carried to the tray above
without changing composition, this is depicted as a horizontal line
on the VLE plot. Its intersection with the operating line will give
the composition of the liquid on tray 'n+1' as the operating line
defines the material balance on the trays. The composition of the
vapour above the 'n+1' tray is obtained from the intersection of
the vertical line from this point to the equilibrium line.

DISTILLATION COLUMN
DESIGN
Number of Stages and Trays
Doing the graphical construction
repeatedly will give rise to a number of
'corner' sections, and each section will
be equivalent to a stage of the
distillation. This is the basis of sizing
distillation columns using the McCabeThiele graphical design methodology as
shown in the following example.

DISTILLATION COLUMN
DESIGN
Given the operating lines for
both stripping and
rectification sections, the
graphical construction
described above was applied.
This particular example shows
that 7 theoretical stages are
required to achieve the
desired separation. The
required number of trays (as
opposed to stages) is one
less than the number of
stages since the graphical
construction includes the
contribution of the reboiler in
carrying out the separation.

DISTILLATION COLUMN
DESIGN
The Feed Line (q-line)
The diagram above also shows that the binary
feed should be introduced at the 4'th stage.
However, if the feed composition is such that it
does not coincide with the intersection of the
operating lines, this means that the feed is not
a saturated liquid. The condition of the feed
can be deduced by the slope of the feed line or
q-line. The q-line is that drawn between the
intersection of the operating lines, and where
the feed composition lies on the diagonal line

DISTILLATION COLUMN
DESIGN
Depending on the state of the
feed, the feed lines will have
different slopes. For example,
q = 0 (saturated vapour)
q = 1 (saturated liquid)
0 < q < 1 (mix of liquid and
vapour)
q > 1 (subcooled liquid)
q < 0 (superheated vapour)
The q-lines for the various feed
conditions are shown in the
diagram on the left.

DISTILLATION COLUMN
DESIGN
Using Operating Lines and the Feed Line in McCabeThiele Design
If we have information about the condition of the feed
mixture, then we can construct the q-line and use it in
the McCabe-Thiele design. However, excluding the
equilibrium line, only two other pairs of lines can be
used in the McCabe-Thiele procedure. These are:
feed-line and rectification section operating line
feed-line and stripping section operating line
stripping and rectification operating lines
This is because these pairs of lines determine the third.

DISTILLATION COLUMN
DESIGN
OVERALL COLUMN DESIGN
Determining the number of stages required for the
desired degree of separation and the location of the feed
tray is merely the first steps in producing an overall
distillation column design. Other things that need to be
considered are tray spacings; column diameter;
internal configurations; heating and cooling
duties. All of these can lead to conflicting design
parameters.
Thus, distillation column design is often an iterative
procedure. If the conflicts are not resolved at the design
stage, then the column will not perform well in practice.
The next set of notes will discuss the factors that can
affect distillation column performance.

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
Here we will expand on the design of columns by
looking briefly at the effects of
the number of trays, and
the position of the feed tray, and
on the performances of distillation columns

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
Effects of the Number of Trays
It can be deduced from the previous section on
distillation column design that the number of trays will
influence the degree of separation. This is illustrated by
the following example.
Consider as a base case, a 10 stage column. The feed is a
binary mixture that has a composition of 0.5 mole
fraction in terms of the more volatile component, and
introduced at stage 5. The steady-state terminal
compositions of about 0.65 at the top (stage 1) and 0.1
at the bottom (stage 10) are shown below:

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES

Composition Profile: 10 stages, feed at stage 5

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
Suppose we decrease the number of stages to 8, and keep the
feed at the middle stage, i.e. stage 4. The resulting composition
profile is:

Composition Profile: 8 stages, feed at stage 4

We can see that the top composition has decreased while the bottom
composition has increased. That is, the separation is poorer.

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
Now, if we increase the number of stages to 12, and again
introduce the feed at mid-column, i.e. stage 6, the composition
profile we get is:

Composition Profile: 12 stages, feed at stage 6

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
Again, the composition has changed. This time
the distillate is much richer in the more volatile
component, while the bottoms has less,
indicating better separation.
Thus, increasing the number of stages will
improve separation.

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
Effect of Feed Tray Position
Here we look at how the position of the feed tray
affects separation efficiency. Suppose we have
a 20 stage column, again separating a binary
mixture that has a composition of 0.5 mole
fraction in terms of the more volatile
component. The terminal compositions
obtained when the feed is introduced at stages
5, 10 and 15 (at fixed reflux and re-boil rates)
are shown in the following plots.

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES

Composition profile: 20 stages, feed at stage 5

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES

Composition profile: 20 stages, feed at stage 10

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES

Composition profile: 20 stages, feed at stage 15

EFFECTS OF THE NUMBER OF

TRAYS OR STAGES
As the feed stage is moved lower down the
column, the top composition becomes less rich in
the more volatile component while the bottoms
contains more of the more volatile component.
However, the changes in top composition is not
as marked as the bottoms composition.
The preceding examples illustrate what can
happen if the position of the feed tray is shifted
for this particular system. They should not be
used to generalise to other distillation systems,
as the effects are not straightforward.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
The performance of a distillation column is
determined by many factors, for example:
feed conditions :

state of feed
composition of feed

trace elements that can

severely affect the VLE of liquid
mixtures
internal liquid and fluid flow conditions
state of trays (packings)
weather conditions

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Feed Conditions
The state of the feed mixture and feed composition
affects the operating lines and hence the number of
stages required for separation. It also affects the
location of feed tray. During operation, if the deviations
from design specifications are excessive, then the
column may no longer be able handle the separation
task. To overcome the problems associated with the
feed, some column are designed to have multiple feed
points when the feed is expected to containing varying
amounts of components.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Reflux Conditions

As the reflux ratio is increased, the gradient of

operating line for the rectification section
moves towards a maximum value of 1.
Physically, what this means is that more and
more liquid that is rich in the more volatile
components are being recycled back into the
column. Separation then becomes better and
thus less trays are needed to achieve the
same degree of separation. Minimum trays are
required under total reflux conditions, i.e.
there is no withdrawal of distillate.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Reflux Conditions
On the other hand, as reflux is decreased,
the operating line for the rectification
section moves towards the equilibrium
line. The pinch between operating and
equilibrium lines becomes more
pronounced and more and more trays are
required.This is easy to verify using the
McCabe-Thiele method.
The limiting condition occurs at minimum
reflux ratio, when an infinite number of
trays will be required to effect separation.
Most columns are designed to operate
between 1.2 to 1.5 times the minimum
reflux ratio because this is approximately
the region of minimum operating costs
(more reflux means higher reboiler duty).

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Vapour Flow Conditions
Adverse vapour flow conditions can cause
Foaming
Entrainment
Weeping/dumping
Flooding

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Foaming
Foaming refers to the expansion of liquid due
to passage of vapour or gas. Although it
provides high interfacial liquid-vapour contact,
excessive foaming often leads to liquid buildup
on trays. In some cases, foaming may be so
bad that the foam mixes with liquid on the
tray above. Whether foaming will occur
depends primarily on physical properties of
the liquid mixtures, but is sometimes due to
tray designs and condition. Whatever the
cause, separation efficiency is always reduced.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Entrainment
Entrainment refers to the liquid carried by
vapour up to the tray above and is again
caused by high vapour flow rates. It is
detrimental because tray efficiency is
reduced: lower volatile material is carried to
a plate holding liquid of higher volatility. It
could also contaminate high purity distillate.
Excessive entrainment can lead to flooding.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Weeping/Dumping
This phenomenon is caused by low vapour
flow. The pressure exerted by the vapour is
insufficient to hold up the liquid on the tray.
Therefore, liquid starts to leak through
perforations. Excessive weeping will lead to
dumping. That is the liquid on all trays will
crash (dump) through to the base of the
column (via a domino effect) and the column
will have to be re-started. Weeping is
indicated by a sharp pressure drop in the
column and reduced separation efficiency.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Flooding
Flooding is brought about by excessive vapour
flow, causing liquid to be entrained in the
vapour up the column. The increased pressure
from excessive vapour also backs up the liquid
in the downcomer, causing an increase in
liquid holdup on the plate above. Depending
on the degree of flooding, the maximum
capacity of the column may be severely
reduced. Flooding is detected by sharp
increases in column differential pressure and
significant decrease in separation efficiency.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Column Diameter
Most of the above factors that affect column
operation is due to vapour flow conditions:
either excessive or too low. Vapour flow velocity
is dependent on column diameter. Weeping
determines the minimum vapour flow required
while flooding determines the maximum vapour
flow allowed, hence column capacity. Thus, if the
column diameter is not sized properly, the
column will not perform well. Not only will
operational problems occur, the desired
separation duties may not be achieved.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
State of Trays and Packings
Remember that the actual number of trays
required for a particular separation duty is
determined by the efficiency of the plate, and the
packings if packings are used. Thus, any factors
that cause a decrease in tray efficiency will also
change the performance of the column. Tray
efficiencies are affected by fouling, wear and tear
and corrosion, and the rates at which these occur
depends on the properties of the liquids being
processed. Thus appropriate materials should be
specified for tray construction.

FACTORS AFFECTING
DISTILLATION COLUMN
OPERATION
Weather Conditions
Most distillation columns are open to the
atmosphere. Although many of the columns
are insulated, changing weather conditions can
still affect column operation. Thus the reboiler
must be appropriately sized to ensure that
enough vapour can be generated during cold
and windy spells and that it can be turned
down sufficiently during hot seasons. The
same applies to condensors.