International Journal of Chemical and Biomolecular Science
Articles Information
International Journal of Chemical and Biomolecular Science, Vol.5, No.1, Mar. 2019, Pub. Date: Jan. 30, 2019
Investigation of Sweetening Process of Sour Gas with Using Zinc Oxide Nano-Fluid in Different Magnetic Fields to Optimization of Energy
Pages: 1-6 Views: 151 Downloads: 90
[01] Ehsan Monfared, Department of Chemical Engineering, Firoozabad Branch, Islamic Azad University, Firoozabad, Iran.
[02] Farshad Farahbod, Department of Chemical Engineering, Firoozabad Branch, Islamic Azad University, Firoozabad, Iran.
It is evacuated and after millions of years, it has become coal, oil and natural gas. These types of fossil fuels mentioned, at different times and in line with the level of progress in technical knowledge and the ability of humans to explore, exploit, and use, have had a different level of application in everyday life, work, and industry. In this paper, the mechanism for absorption of sulfur from sour gas by carbon nanotube in a packed bed under a magnetic field is considered. The minimum amount of hydrogen sulfide in the output stream is selected as the aim of the experiments and related conditions as optimal operating conditions. The magnetic field increases the molecular movement and, as a result, the process temperature is somewhat increased and affects the movement of carbon nanotubes in the nano-fluid layer as well as nano-carbon pipes that are dissolved separately. An effective factor for determining the mass flow rate and mass transfer coefficient is determined to indicate the effect of the magnetic field. Finally, the experimental data are presented and compared with the results of the model, and the experimental results have a fairly good fit with theoretical results. The effect of temperature on the increase in the amount of mass transfer appears to be greater than the observed amount due to the gas flow rate. Results show, increasing the temperature from 20°C to 30°C increases the average mass flow rate by about 35.2%.
Sweetening Process, Sour Gas, Bed Porosity, Carbon Nanotube, Sulfur
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