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# 2006 Institution of Chemical Engineers
Trans IChemE, Part C, December 2006
Food and Bioproducts Processing, 84(C4): 302 310
www.icheme.org/fbp
doi: 10.1205/fbp06031
alling film evaporators are used extensively in the food industry for their ability to process heat sensitive liquids. A coherent liquid film is required to maintain heat transfer
efficiency and minimize fouling. It is likely that most evaporator fouling occurs after
film breakdown as the substance within the evaporator dries out. The minimum flow rate
required to maintain a film is known as the minimum wetting rate which is defined as the
minimum mass flow rate per unit circumference. In this work, minimum wetting rates were
determined in a 1 m long, 48 mm internal diameter, vertical, stainless steel tube. Water and
aqueous solutions of glycerol, alcohol and calcium chloride were used. These substances
were chosen so as to give a wide range of properties such as viscosity (0.5 39 mPa s), density
(950 1410 kg m23), surface tension (35 90 mN m21) and contact angle (64 988). In a
separate set of experiments, the minimum flow rate required to distribute liquid and completely wet the top of industrial evaporator tubes was measured using a range of sucrose
solutions.
The tube wetting results obtained fitted a dimensionless power law relationship well. Surface tension and contact angle had a strong influence on the wetting rate but viscosity and
density were found to have very little effect. The minimum flow rates for distribution were
found to nearly always exceed the minimum wetting rates showing that more attention
needs to be given to distributor design.
Keywords: minimum wetting rate; falling film evaporators; liquid distribution.
INTRODUCTION
Gmin 1:69
mr
g
1=5
(1)
Correspondence to: Dr K. R. Morison, University of Canterbury, Private
Bag 4800, Christchurch, New Zealand.
E-mail: ken.morison@canterbury.ac.nz
(2)
303
El-Genk and Saber (2001) provide a useful review of previous work and developed analytical expressions for minimum wetting rates. They compared these with some of the
data of Munakata et al. (1975) with satisfactory results.
From the analytical results they obtained a simple empirical
expression for the minimum wetting rate for a dry patch
which can be written as equation (5).
Gmin
r
g
4
15m2
1 cos u
(2u sin 2u) s( cos u 1) 0
(3)
Gmin
r2 gd3min
3m
(4)
0:2
rms3
0:67(1 cos u)0:623
g
0:26(1 cos u)2:09
(5)
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
304
MORISON et al.
(6)
(7)
Physical Properties
The densities of solutions that could not be obtained
from literature were determined by the use of a density
bottle at 208C. Densities at other temperatures were calculated by assuming that the specific gravity of the solution
was constant. The viscosity of the 95% glycerol solution
was measured using a Haake concentric cylinder viscometer which had been calibrated using a standard oil. The
absolute accuracy was better than +5%.
The contact angle was measured using the apparatus
shown in Figure 4 which was housed in a humidified, temperature controlled air-bath. Solution was fed via a hypodermic needle into a hole in a 304 stainless steel plate. A
syringe pump (KDS100, KD Scientific, Hilliston, MA,
USA) was used to inject a solution at a flow rate of
3 mL h 1 so that a slowly advancing drop formed without
any size reduction from evaporation. The drop was backlit
by reflecting light off white paper. As the drop formed (up
to a diameter of about 10 mm) on the plate images were
captured by a digital camera with a close-up lens. The
size of the drop was determined by comparing it with the
image of a steel ball of known dimensions that was suspended above the drop. The shape of the drop was analysed
using axisymmetric drop shape analysis (Lahooti et al.,
1996). The equations were integrated using the Runge
Kutta Fehlberg method and the parameters were solved
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
305
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
306
MORISON et al.
Distribution Apparatus
A model of the top of a falling film evaporator was constructed from 316 stainless steel (Figure 7). It comprised a
10 mm tube sheet with 19 tubes, each 50.8 mm outside
diameter and 500 mm long that were welded in a triangular
pitch of 60 mm (Figure 8). The top edge was ground to give
a radius of 1 2 mm. The tube arrangement was chosen to
provide a central tube that was unaffected by edge effects
with six tubes around the centre that were minimally
affected by edge effects. The tubes were suspended over
a collection tank. Various distributors were constructed
from acrylic sheet and holes were drilled on the same
pitch so that liquid would fall onto the tube sheet at a
point symmetrically between the tubes. A pre-distributor
was fitted above the distributor to minimise flow disturbances on the distributor. The feed tank contained a coil of
Figure 8. Distributor designs A and B. White holes feed three tubes, cross-hatched holes feed two tubes and black holes feed one. The positions of the tubes
are shown by the dashed circles.
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
Relative flow
A-water
A-sugar
B-water
B-sugar
1
2/3
1/3
6.0
4.9
3.5
8.0
6.5
4.6
4.5
3.7
2.6
6.4
5.2
3.7
White
Grey
Black
307
(8)
(9)
Physical Properties
Table 2 lists the physical properties measured or
obtained from literature (shown in italics).
Tube Wetting
The different distributor designs were tested before selecting the design described above. The first design based on an
annular gap between the evaporator tube and the distributor
was not effective as very small variations in the gap caused
non-uniform distribution (Gmin was 0.28 kg m21s21 for
water at 208C). Surface tension was seen to hold back
Figure 9 shows that equations (2) and (5) are not a good predictor of the experimental results. In an attempt to resolve
this discrepancy, the film thickness required to satisfy the
force balance given by equation (3) was calculated and compared with the steady laminar film thickness determined,
using equation (4), from the experimental wetting rates.
The correlation is shown in Figure 10 with a best fit line
forced to pass through the origin. The film thickness required
by the force balance was always larger than for the calculated laminar film thickness. This indicated that the film
thickness at the stagnation point (Figure 2) is greater than
the thickness for the same flow rate when complete wetting
Temperature
8C
60
25
60
25
25
25
Concentration
w/w
Density
kg m23
Viscosity
mPa s
Surface tension
mN m21
Contact
angle 8
No. of runs
95%
30%
30%
40%
983.2
997.1
1224
951.6
1300
1412
0.463
0.891
39
2.23
3.36
7.53
66.2
72.0
63.7
35.5
87.3
90.2
88
88
80
64.5
97.6
96.7
7
.10
6
6
1
2
0.104 + 0.005
0.104 + 0.005
0.084 + 0.005
0.038 + 0.004
0.156 + 0.005
0.193 + 0.005
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
308
MORISON et al.
0:34
(10)
for Re , 200
(11a)
for Re . 200
(11b)
Distribution
Distribution tests were carried out with aqueous sucrose
solutions from 0 to 66.5% sucrose by mass. It was observed
(as shown in Figure 12) that in most cases the liquid formed
a hydraulic jump on the tube sheet. Within the jump radius
the liquid velocity was relatively high and the liquid flowed
immediately into the tube wetting the part of the circumference within the jump. Beyond the jump radius, the liquid
rose to a height of about 3 mm and at low flow rates surface
tension effects held it on the tube sheet without flow into
some parts of the tube.
The tubes in the outer ring did not become fully wetted
before the others and it seemed that some of the outer distributor holes were a little too small. However there was no
evidence of any edge effects influencing the wetting of the
seven inner tubes.
When all seven inner tubes in the tube sheet were fully
wet, the range in flow rates through the seven tubes was
typically 10 20% of the average of the seven. The A
design (with three distributor holes per tube) tended to
have a greater range (up to 25%) than the B design (with
six holes per tube) which had a range of up to 17%. It
was found that the A design gave much less consistent
minimum distribution rates than the B design. Generally
Figure 12. Flow from the A-sugar distributor with 57% sucrose solution
showing hydraulic jumps and incomplete distribution into the tubes.
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
309
obtained from equations (3) and (4). Similarly the exponent of density is small and the effect of density on the
minimum wetting rate was less than 11% over the full
range of densities measured. The major influences on
the minimum wetting rate were surface tension and contact angle. Zisman (1964) showed that for a given surface
there is normally a close (often linear) relationship
between surface tension and the cosine of the contact
angle. Thus there is possibly only one independent variable (surface tension or contact angle) that has a major
influence on minimum wetting rate.
The empirical equation for wetting rate obtained here
indicates that the theory needs to be reconsidered. It
seems very likely that the weakness of the approach used
by others is the assumption that the film thickness at the
stagnation point is the same as the steady laminar flow
film thickness after complete wetting has been achieved.
It is not obvious how one might develop of theoretical
relationship between these two thicknesses, however it
should be possible to measure the thickness of the film at
the stagnation point and at the same point when the same
flow rate of liquid fully wets the tube.
In the second part of the research, an equation was
obtained relating the discharge coefficient to Reynolds
number for flow through a countersunk hole in a thick
plate. While the results were satisfactory for the selection
of hole sizes in distributor plates, the scatter in the results
indicated that a single equation was not sufficient to
describe the flow for a range of holes sizes and fluid viscosities. A more complex analysis was not required for the
design of the distributors used in this work.
The distribution system for the distribution experiments
was designed such that it would model industrial systems
as closely as possible while at the same time allowing consistent conditions. It became very clear during initial trials
that any downwards momentum in fluid coming onto the
distributor plate resulted in variability in the flow rates
through the distributor holes, even when there was more
than 50 mm height of liquid in the distributor. As more
pre-distribution devices were added, more consistent and
lower distribution rates were obtained. The pre-distribution
system used seemed to be effective in minimising momentum effects as seen by the reasonably consistent results that
were obtained for the B-style distributor.
Visual inspection of the flow pattern on the tube sheet
(Figure 12) indicated that the hydraulic jump radius influenced the minimum distribution rate. Full distribution
into the tubes was achieved within the jump radius,
where the fluid velocity was higher, but at distances
beyond the jump radius distribution was less effective.
Attempts were made to relate the minimum distribution
rates to the hydraulic jump radius but no clear quantitative
relationships were found.
The six-hole B design generally gave lower minimum
distribution rates than the three-hole A design. This is
almost certainly because a greater proportion of the top
edge of the tubes is exposed to a region within the hydraulic jump and hence to a higher velocity.
The experimental results showed that the minimum distribution rate was nearly always greater than the minimum
tube wetting rate. Thus when designing evaporators, attention must be given to the distribution system and distribution rates, and not only to the tube wetting rates.
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310
310
MORISON et al.
REFERENCES
ACKNOWLEDGEMENT
The authors are grateful to Marcus Le Quesne for carrying out many of
the distribution experiments.
The manuscript was received 4 May 2006 and accepted for publication
after revision 17 August 2006.
Trans IChemE, Part C, Food and Bioproducts Processing, 2006, 84(C4): 302 310