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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 s−1. 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 m −2K−1,
calculate the rate of steam consumption and the necessary heat transfer surface area. Working in
units of kg s−1, 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 kg−1.
The enthalpies of the vapour and liquor streams are a function of the pressure within the
evaporator: hV = 2572 kJ kg−1 (hg at 0.07 bar) and hL = 163kJ kg−1 (hf at 0.07 bar). The
enthalpy balance:
The temperature of steam at 2.4 bar is TS = 126.1◦C and the temperature of saturated liquid water
at the evaporator pressure of 0.07 bar is TE = 39.0◦C. Thus, from the rate equation, the heat
transfer area is
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At 200 kPa the steam and condensate enthalpies are h S = 2707 kJ kg−1, hC = 505 kJ kg−1,
Ts=120.2◦C.
The pressure within the evaporator is 101.3 − 81.3 = 20.0 kPa at which the boiling point of water
is 60.1◦C. The evaporator temperature is now 60.1◦C plus the boiling point elevation and
therefore TE = 65.1◦C.
Vapour enthalpy: hV = 2609 kJ kg−1 (hg at 0.20 bar) + (1.91 × 5) kJ kg−1 = 2618.6 kJ kg−1
The enthalpy of the concentrated liquor stream at the evaporator temperature is h L = 272 kJ kg−1
(hf at 65.1◦C). The component balance becomes
From steam tables, the condensing temperature of steam at 200 kPa (gauge)[300 kPa absolute] is
134°C and latent heat 2164 kJ kg-1; the condensing temperature at 77 kPa (abs.) is 91°C 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 91°C
= 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 = 134°C.
Temperature difference across the evaporator = (134 - 91) = 43°C.
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 134°C to 91°C) 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 57°C. The juice is
fed to the evaporator at 57°C 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.
Condensing steam temperature at 170 kPa (abs) = 115°C from Steam Tables.
Making a heat balance across the evaporator
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
effect is dry and saturated at 240 kN/m2 and the pressure in the second effect is 20 kN/m2. The
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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 18°C. 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 60°C, and the area of
the heat-transfer surface of the evaporator is 12 m 2. 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 94°C, 2nd. effect 60°C, (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
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200 1554 2793 1941 0.127
Pressure Table
7.0 1.0 2514 2485 129
9.7 1.2 2519 2479 109
12.0 1.4 2523 2473 93.9
14.0 1.6 2527 2468 82.8
15.8 1.8 2531 2464 74.0
17.5 2.0 2534 2460 67.0
21.1 2.5 2540 2452 54.3
24.1 3.0 2546 2445 45.7
29.0 4.0 2554 2433 34.8
32.9 5.0 2562 2424 28.2
40.3 7.5 2575 2406 19.2
45.8 10.0 2585 2393 14.7
60.1 20.0 2610 2358 7.65
75.9 40.0 2637 2319 3.99
93.5 80.0 2666 2274 2.09
99.6 100 2676 2258 1.69
102.3 119 2680 2251 1.55
104.8 120 2684 2244 1.43
107.1 130 2687 2238 1.33
109.3 140 2690 2232 1.24
111.4 150 2694 2227 1.16
113.3 160 2696 2221 1.09
115.2 170 2699 2216 1.03
116.9 180 2702 2211 0.978
118.6 190 2704 2207 0.929
120.2 200 2707 2202 0.886
127.4 250 2717 2182 0.719
133.6 300 2725 2164 0.606
138.9 350 2732 2148 0.524
143.6 400 2739 2134 0.463
147.9 450 2744 2121 0.414
151.6 500 2749 2109 0.375
167.8 750 2766 2057 0.256
179.9 1000 2778 2015 0.194