ITP330-Prinsip Teknik Pangan – 2013/2014

EVAPORATION
Purwiyatno Hariyadi, Eko Hari Purnomo,
Elvira Syamsir, Nur Wulandari

Dept of Food Science and Technology

Faculty of Agricultural and Engineering Technology
Bogor Agricultural University
BOGOR

Evaporation
• An important unit operation
• Involves the application of heat to vaporize water at the
boiling point.
• Employed to remove water from dilute liquid foods to
obtain concentrated liquid products
• Microbial stability
• Reducing transportation & storage costs
• Differs from
• Dehydration (end prod: solid state)
• Distillation (end prod: fractions)
• Evaporation  end prod: liquid state

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ITP330-Prinsip Teknik Pangan – 2013/2014

Application
• Dairy industry  concentrate milk
• Fruit juice industry  produce concentrates
• Jams, jellies, and preserves  raise the solids
content necessary for gelling
• Sugar industry  concentrate sugar solutions for
crystallization
• Raise the solids content of dilute solutions prior to
spray or freeze drying.

Process
• Atmospheric (open) evaporation
• Initial temperature at which the solution boils
• Some degrees above 100C, depending on the solids content
• As the solution becomes more concentrated
 the evaporation temperature will rise
• Simple
• Slow
• Not very efficient (energy)
• Heat sensitive product  degradation of quality (flavor,
color, etc)

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Process
• Vacuum evaporation
• Low temp
• Pressure in the evaporator 7.5 – 85.0 kPa absolute 
evaporation temperatures 40 – 95°C
• Efficient energy utilization can be designed
• Heat from the vapors used to preheat the feed
• Using multiple effects

Component of vacuum evaporator

• Heat exchanger
Supply sensible & latent heat to the feed

• Device
Separate vapour from concentrated liquid phase

• Condenser
Convert the vapour back to a liquid

• Pump, steam ejector or barometric leg

Remove the condensate  creating & maintaining the
partial vacuum in the system

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ITP330-Prinsip Teknik Pangan – 2013/2014

A batch-type pan evaporator

Diagram of single-effect evaporator

Hasil
Evaporasi

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Diagram of multiple-effect evaporator

Boiling-Point Elevation

• The increase in boiling point over that of pure water, at a

given pressure

• Dühring’s rule:
• Simple method to estimate boiling-point elevation
• A linier relationship between the boiling-point temperature of
solution and the boiling-point temperature of water at the
same pressure

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Analysis of evaporator system

--- single-effect evaporator
• mf = mass flow rate of feed (kg/s)
• mv = mass flow rate of vapor (kg/s)
• mp = mass flow rate of product (kg/s)
• ms = mass flow rate of steam (kg/s)
• xf = solid fraction in feed (dimensionless)
• xp = solid fraction in product (dimensionless)
• T1 = boiling temperature maintained inside evaporator chamber (ºC)
• Tf = feed temperature (ºC)
• Ts = steam temperature (ºC)
• To = reference temperature (= 0oC or 32oF, for siebel’s equation)
• Hv(Ts)= enthalpy of saturated vapor at Ts (kJ/kg)
• Hc(Ts)= enthalpy of condensat at Ts (kJ/kg)
• Hv(T1)= enthalpy of saturated vapor at T1 (kJ/kg)
• Hf(Tf, xf)= enthalpy of feed (kJ/kg)
• Hp(Tp, xp)= enthalpy of product(kJ/kg)
• q = rate of heat transfer (W)
• U = overall heat transfer coefficient (W/m2.K)
• A = area of heat exchanger (m2)
• n = steam economy

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Analysis of evaporator system

--- single-effect evaporator

FEED FEED
• mf = mass flow rate of feed (kg/s)
• xf = solid fraction in feed (dimensionless)
• Tf = feed temperature (ºC)
• Hf(Tf, xf)= enthalpy of feed (kJ/kg)

Analysis of evaporator system

--- single-effect evaporator

STEAM
IN
• ms = mass flow rate of steam (kg/s)
• Ts = steam temperature (ºC)
• Hv(Ts)= enthalpy of saturated vapor at Ts (kJ/kg)

OUT
• Ts = steam temperature (ºC)
IN OUT
• ms = mass flow rate of steam (kg/s)
STEAM • Hc(Ts)= enthalpy of condensat at Ts (kJ/kg)

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Analysis of evaporator system

--- single-effect evaporator

PRODUCT PRODUCT
• mp = mass flow rate of product (kg/s)
• xp = solid fraction in product (dimensionless)
• T1 = boiling temperature maintained inside evaporator
chamber (ºC)
• Hp(Tp, xp)= enthalpy of product(kJ/kg)

Analysis of evaporator system

--- single-effect evaporator

VAPOR

VAPOR
• mv = mass flow rate of vapor (kg/s)
• T1 = boiling temperature maintained inside
evaporator chamber (ºC)
• Hv(Ts)= enthalpy of saturated vapor at Ts (kJ/kg)

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Mass balance

. .
• mf = mass flow rate of feed (kg/s)
• mv = mass flow rate of vapor (kg/s)
• mp = mass flow rate of product (kg/s)
• xf = solid fraction in feed (dimensionless)
• xp = solid fraction in product (dimensionless)

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Enthalpy balance
. , + . . . , + .

• ms = mass flow rate of steam (kg/s)

• T1 = boiling temperature maintained inside evaporator chamber (ºC)
• Tf = feed temperature (ºC)
• Ts = steam temperature (ºC)
• Hv(Ts)= enthalpy of saturated vapor at Ts (kJ/kg)
• Hc(Ts)= enthalpy of condensat at Ts (kJ/kg)
• Hv(T1)= enthalpy of saturated vapor at T1 (kJ/kg)
• Hf(Tf, xf)= enthalpy of feed (kJ/kg)
• Hp(Tp, xp)= enthalpy of product(kJ/kg)

, ,

• Enthalpy of feed or product

, 0

, 0
• cpf = specific heat content of feed (kJ/kg.°C)
• cpp = specific heat content of product (kJ/kg.°C)

Siebel’s equation:
0.8 0.2 …………………… BTU/lb.°F
3349 837.36 ……………… J/kg.°C

M = water fraction

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,
• Enthalpy of steam (vapor, condensate) or vapor
• Obtained from the steam table

How to calculate the size of HX (to meet the

“Rate of Heat Transfer” needed?

• Rate of heat transfer:

. . . .

• q = rate of heat transfer (W)

• U = overall heat transfer coefficient (W/m2.K)
• A = area of heat exchanger (m2)

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Steam economy (n)

• Expressing the operating performance of an evaporator
system
• Ratio of rate of mass of water vapor produced from the
liquid feed per-unit rate of steam consumed

Analysis of evaporator system

--- triple-effect evaporator

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Mass balance:

Mass balance on solid fraction:

. .

Enthalpy balance:
. , + . . . , + .
. , + . . . , + .
. , + . . . , + .

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Heat transfer across HE:

. . .
. . .
. . .

Steam economy

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ITP330-Prinsip Teknik Pangan – 2013/2014

Example
• Apple juice is being concentrated in single-effect
evaporator. At steady-state condition, dilute juice is the
feed introduced at a rate of 0.67 kg/s. The concentration
of the dilute juice is 11% total solids. The juice is
concentrated to 75% total solids. The specific heats of
dilute apple juice and concentrate are 3.9 and 2.3
kJ/kg.°C, respectively. The steam pressure is measured
to be 273.7 kPa. The inlet feed temperature is 43.3°C.
The product inside the evaporator boils at 62.2°C. The
overall heat-transfer coefficient is assumed to be 943
W/m².°C. Assume negligible boiling-point elevation.
Calculate the mass flow rate of concentrated product,
steam requirements, steam economy, and the heat-
transfer area.

Given: System diagram:

• mf = 0.67 kg/s
• xf = 0.11
• xp = 0.75
• Ps = 273.7 kPa
• Tf = 43.3ºC
• T1 = 62.2°C
• U = 943 W/m2.K
• cpf = 3.9 kJ/kg.°C
• cpp = 2.3 kJ/kg.°C

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ITP330-Prinsip Teknik Pangan – 2013/2014

Solution

1. Mass balance on solid:

. .
0.11 0.67 0.75
0.098

2. Total mass balance:

0.67 0.098

0.67 0.098 0.57

3. Enthalpy of feed and product

,
0
3.9 .° 43.3° 0° 168.9

,
0
2.3 .° 62.2° 0° 143.1

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4. Enthalpy of vapor and steam (saturated vapor and

condensate)
Obtained from steam table
° 2725.9
° 563.41
. ° 2613.4

5. Enthalpy balance:
. , . . . , .

0.67 168.9 2725.9

0.57 2613.4 0.098 143.1 563.41

2162.49 1390.5

0.64

6. Calculate steam economy

0.57
0.89
0.64

7. Calculate area of heat transfer

943 134 62.2

.°

0.64 2725.9 563.14 1000

20.4

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