A new approach to evaluate the thermodiffusion factor for associating mixtures.
Diffusion behaviors in associating mixtures present a larger degree of complexity than nonassociating mixtures. The direction of flow in associating mixtures may change with the variation of composition and temperature. In this paper a new viscous energy model is proposed for predicting the ratio of evaporation energy to viscous energy. The new model was implemented for prediction of thermodiffusion for acetone-water, ethanol-water, and isopropanol-water mixtures. In particular, this approach is implemented to predict the sign changes in the thermodiffusion factor for associating mixtures, which has been a major step forward in thermodiffusion studies for associating mixtures.
Abbasi
Alireza
A
Department of Mechanical Engineering, Ryerson University, Toronto, Ontario, Canada.
Saghir
M Ziad
MZ
Kawaji
Masahiro
M