Falling film reactor for light tar oxidation
A method of processing light fraction tar includes pre-heating the light fraction tar before directing it through a reactor. The reactor has a top and a bottom and a surface spanning between said top and said bottom. A film of the light fraction tar flows down the surface under the force of gravity and with heated gas blowing thereon. The portion of the film that reaches the bottom of the reactor has improved properties making it more widely useful for carbon products.
1. A method of upgrading pitch comprising:
charging a molten metal bath with a feed-stock;
capturing high-softening point pitch output from said molten metal bath;
directing by-product light fraction tar from said molten metal bath through a reactor having a top and a bottom and a surface spanning between said top and said bottom upon which a film of said light fraction tar flows down under the force of gravity;
heating said surface;
blowing a heated gas over said film; and
adding back into said feed-stock the portion of said film that reaches the bottom of said reactor.
2. The method of claim 1 wherein said feed-stock comprise low softening point pitch or decant oil.
3. The method of claim 1 wherein said pre-heating step comprises preheating said light fraction tar to a temperature of from about 100 to about 300 degrees C.
4. The method of claim 1 further comprising heating said surface between about 200 and about 400 degrees C.
5. The method of claim 1 further comprising heating said surface between about 300 and about 350 degrees C.
6. The method of claim 4 wherein said surface includes at least two distinct temperature zones.
7. The method of claim 1 wherein said reactor includes a cylindrical tube and said surface comprise the interior surface of said cylindrical tube.
8. The method of claim 1 wherein said light tar fraction is directed through said reactor at a flow rate of from 5 to 200 mL/min.
9. The method of claim 1 wherein said gas comprises air.
10. The method of claim 1 wherein said gas is heated to a. temperature of from between 100 and about 200 degrees C.