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Example 1: A Single Effect Evaporator Is To Be Used To Concentrate A Food Solution Containing
Example 1: A Single Effect Evaporator Is To Be Used To Concentrate A Food Solution Containing
15% (by mass)dissolved solids to 50% solids. The feed stream enters the evaporator at 291 K
with a feed rate of 1.0 kg s1. Steam is available at a pressure of 2.4 bar and an absolute pressure
of 0.07 bar is maintained in the evaporator. Assuming that the properties of the solution are the
same as those of water, and taking the overall heat transfer coefficient to be 2300 W m2K1,
calculate the rate of steam consumption and the necessary heat transfer surface area. Working in
units of kg s1, the overall material balance becomes
1.0 = V + L
Substituting into the component material balance for xF = 0.15 and xL = 0.50 gives
from steam tables: (If the steam and condensate remain saturated at 2.40 bar)
The feed enthalpy is determined by its temperature. Assuming the feed to be pure water, h F is
equal to hf at 291 K and therefore hF = 75.5kJ kg1.
The enthalpies of the vapour and liquor streams are a function of the pressure within the
evaporator: hV = 2572 kJ kg1 (hg at 0.07 bar) and hL = 163kJ kg1 (hf at 0.07 bar). The
enthalpy balance:
The temperature of steam at 2.4 bar is TS = 126.1C and the temperature of saturated liquid water
at the evaporator pressure of 0.07 bar is TE = 39.0C. Thus, from the rate equation, the heat
transfer area is
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At 200 kPa the steam and condensate enthalpies are hS = 2707 kJ kg1, hC = 505 kJ kg1,
Ts=120.2C.
The pressure within the evaporator is 101.3 81.3 = 20.0 kPa at which the boiling point of water
is 60.1C. The evaporator temperature is now 60.1C plus the boiling point elevation and
therefore TE = 65.1C.
=> S = 1.862 kg s1
Vapour enthalpy: hV = 2609 kJ kg1 (hg at 0.20 bar) + (1.91 5) kJ kg1 = 2618.6 kJ kg1
The enthalpy of the concentrated liquor stream at the evaporator temperature is h L = 272 kJ kg1
(hf at 65.1C). The component balance becomes
EXAMPLE 3. Single effect evaporator: steam usage and heat transfer surface
A single effect evaporator is required to concentrate a solution from 10% solids to 30% solids at
the rate of 250 kg of feed per hour. If the pressure in the evaporator is 77 kPa absolute, and if
steam is available at 200 kPa gauge, calculate the quantity of steam required per hour and the
area of heat transfer surface if the overall heat transfer coefficient is 1700 J m-2 s-1 C-1.
Assume that the temperature of the feed is 18C and that the boiling point of the solution under
the pressure of 77 kPa absolute is 91C. Assume, also, that the specific heat of the solution is the
same as for water, that is 4.186 x 103 J kg-1C-1, and the latent heat of vaporization of the
solution is the same as that for water under the same conditions.
From steam tables, the condensing temperature of steam at 200 kPa (gauge)[300 kPa absolute] is
134C and latent heat 2164 kJ kg-1; the condensing temperature at 77 kPa (abs.) is 91C and
latent heat is 2281 kJ kg-1.
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Solids Liquids Total
Feed 25 225 250
Product 25 58 83
Evaporation 167
Heat balance
Heat available per kg of steam
= latent heat + sensible heat in cooling to 91C
= 2.164 x 106 + 4.186 x 103(134 - 91)
= 2.164 x 106 + 1.8 x 105
= 2.34 x 106 J
Heat-transfer area
Temperature of condensing steam = 134C.
Temperature difference across the evaporator = (134 - 91) = 43C.
Writing the heat transfer equation for q in joules/sec,
q = UA DT
(It has been assumed that the sensible heat in the condensed (cooling from 134C to 91C) steam
is recovered, and this might in practice be done in a feed heater. If it is not recovered usefully,
then the sensible heat component, about 8%, should be omitted from the heat available, and the
remainder of the working adjusted accordingly).
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high and 4 cm diameter. The maximum allowable temperature for tomato juice is 57C. The juice is
fed to the evaporator at 57C and at this temperature the latent heat of vaporization is 2366 kJ kg-1.
Steam is used in the jacket of the evaporator at a pressure of 170 kPa (abs). If the overall heat-
transfer coefficient is 6000 J m-2 s-1 C-1, estimate the quantity of tomato juice feed per hour. Take
heating surface as 3 m long x 0.04 m diameter.
Heat balance
Area of evaporator tube pDHL
= p x 0.04 x 3
= 0.38 m2
Condensing steam temperature at 170 kPa (abs) = 115C from Steam Tables.
Making a heat balance across the evaporator
q = UA DT
= 6000 x 0.38 x (115 - 57)
= 1.32 x 105 J s-1
Heat required per kg of feed for evaporation
= 0.57 x 2366 x 103
= 1.34 x 106 J
Problem 2. 1.9 kg/s of a liquid containing 10 per cent by mass of dissolved solids is fed at 338 K
to a forward-feed double-effect evaporator. The product consists of 25 per cent by mass of solids
and a mother liquor containing 25 per cent by mass of dissolved solids. The steam fed to the first
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effect is dry and saturated at 240 kN/m2 and the pressure in the second effect is 20 kN/m2. The
specific heat capacity of the solid may be taken as 2.5 kJ/kg K, both in solid form and in
solution, and the heat of solution may be neglected. The mother liquor exhibits a boiling point
rise of 6 deg K. If the two effects are identical, what area is required if the heat transfer
coefficients in the first and second effects are 1.7 and 1.1 kW/m2 K respectively?
(b) The coefficient corrected for boiling point rise of dissolved solids.
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Problem 7. A single-effect evaporator is to produce a 35% solids tomato concentrate from a 6%
solids raw juice entering at 18C. The pressure in the evaporator is 20 kPa(absolute) and steam is
available at 100 kPa gauge. The overall heat-transfer coefficient is 440 J m-2 s-1 C-1, the boiling
temperature of the tomato juice under the conditions in the evaporator is 60C, and the area of
the heat-transfer surface of the evaporator is 12 m2. Estimate the rate of raw juice feed that is
required to supply the evaporator.
[ 536 kgh-1 ]
Problem 8. Estimate (a) the evaporating temperature in each effect, (b) the reirements of steam,
and (c) the area of heat transfer surface for a two effect evaporator. Steam is available at 100 kPa
gauge pressure and the pressure in the second effect is 20 kPa absolute. Assume an overall heat-
transfer coefficient of 600 and 450 J m-2 s-1 C-1 in the first and second effects respectively. The
evaporator is to concentrate 15,000 kg h-1 of raw milk from 9.5 % solids to 35% solids.Assume
the sensible heat effects can be ignored, and that there is no boiling-point elevation.
[ (a) 1st. effect 94C, 2nd. effect 60C, (b) 5,746 kgh-1, 0.53 kg steam/kg water (c) 450 m2 ]
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STEAM TABLE - SATURATED STEAM
Enthalpy
Temperature Pressure(Absolute) Latent heat Specific volume
(sat. vap.)
(C) (kPa) (kJ kg-1) (kJ kg-1) (m3 kg-1)
Temperature Table
0 0.611 2501 2501 206
1 0.66 2503 2499 193
2 0.71 2505 2497 180
4 0.81 2509 2492 157
6 0.93 2512 2487 138
8 1.07 2516 2483 121
10 1.23 2520 2478 106
12 1.40 2523 2473 93.9
14 1.60 2527 2468 82.8
16 1.82 2531 2464 73.3
18 2.06 2534 2459 65.0
20 2.34 2538 2454 57.8
22 2.65 2542 2449 51.4
24 2.99 2545 2445 45.9
26 3.36 2549 2440 40.0
28 3.78 2553 2435 36.6
30 4.25 2556 2431 32.9
40 7.38 2574 2407 19.5
50 12.3 2592 2383 12.0
60 19.9 2610 2359 7.67
70 31.2 2627 2334 5.04
80 47.4 2644 2309 3.41
90 70.1 2660 2283 2.36
100 101.4 2676 2257 1.67
105 120.8 2684 2244 1.42
110 143.3 2692 2230 1.21
115 169.1 2699 2217 1.04
120 198.5 2706 2203 0.892
125 232.1 2714 2189 0.771
130 270.1 2721 2174 0.669
135 313.0 2727 2160 0.582
140 361.3 2734 2145 0.509
150 475.8 2747 2114 0.393
160 617.8 2758 2083 0.307
180 1002 2778 2015 0.194
200 1554 2793 1941 0.127
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Pressure Table