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Dr. Supatpong Mattaraj Instructor Department of Chemical Engineering Faculty of Engineering Ubon Ratchathani University
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Introduction: Evaporation
Objective: To protect microbiological growth and assist in reducing transportation and storage costs To remove water from liquid foods to obtain concentrated liquid products, resulting in a smaller differential of temperature between the heating medium and the products, thus reducing rate of heat transfer. Evaporation differs from dehydration because the final product of evaporation process remains in liquid state Evaporation differs from distillation because the vapors are not divided into fractions as in distillation
Single-effect evaporator
Heat exchanger-stream used as heating medium for transferring heat from low-pressure stream to the product. The product inside the evaporator chamber is kept under vacuum, thus introducing temperature difference between stream and product which boils at low temperature (minimize heat damage) Condenser - affect condense of vapor and separate it out of the system Separator - separate vapor from concentrated product The vapors produced are discarded and stream condenses inside the heat exchanger and the condensate is discarded
Multiple-effect evaporator Stream is used only in the first effect The vapors are reused as the heating medium in another evaporator chamber. The partially concentrated product leaving the first effect is introduced as feed into the second effect. The product from the second effect becomes feed for the third effect. The product from the third effect leaves at the desired concentration This is called a forward feed system.
Types of Evaporator
1. Batch-Type Pan Evaporator
- Simplest and oldest types of evaporator - The product is heated in a stream-jacketed spherical vessel - The heating vessel may be open to the atmosphere or connected to a condenser and vacuum. - Vacuum permits boiling the product at temperatures lower than the boiling point at atmospheric pressure, thus reducing the thermal damage to products. - The heat-transfer area per unit volume is small and the residence time of the product is longer up to several hours.
Types of Evaporator
3. Rising-film Evaporator - A low-viscosity liquid food is allowed to boil inside 10-15 m-long vertical tubes. - The upward movement of vapors causes a thin liquid film to move rapidly upward. - A temperature differential of at least 14 oC between the product and the heating medium is necessary to obtain a well-developed film. - High convective heat-transfer coefficients are achieved in the system. 4. Falling-film Evaporator - It has a thin liquid film moving downward under gravity on the inside of the vertical tubes. - This is more complicated system than rising-film evaporator. - The residence time is about 20-30 seconds, compared with a residence time of 3-4 minutes in a rising-film evaporator.
Types of Evaporator
5. Rising/Falling-film Evaporator - The product is concentrated by circulation through a rising-film section followed by a falling-film section. 6. Forced-circulation Evaporator - Consists of a noncontact heat exchanger where liquid food is circulated at high rates. - A hydrostatic head is used to eliminate the boiling of the liquid. - The temperature difference across the heating surface in the heat exchanger is usually 3-5 oC. - Axial flow pumps are used to maintain high circulation rates with linear velocities of 2-6 m/s, compared with a linear velocity of 0.3-1 m/s in natural-circulation evaporators. Low capital and operating costs when compared with other types of evaporator.
Types of Evaporator
7. Agitated Thin-Film Evaporator - Suitable for viscous fluid foods (i.e. tabular or plate evaporators). - Require higher rates for heat transfer due to high agitation. - The major disadvantages are the high capital and maintenance costs and low processing capacity. - Plate evaporators use the principles of rising/falling-film, and forced-circulator evaporators.
ms, Ts
= xpm
mf is the mass flow rate of dilute liquid feed (kg/s) mv is the mass flow rate of vapor (kg/s) mp is the mass flow rate of concentrated products (kg/s) xf is the solid fraction in feed stream xp is the solid fraction in product stream
Hf(Tf,xf) is enthalpy of dilute liquid feed (kJ/kg) Hp(T1,xp) is enthalpy of concentrated product (kJ/kg) Hv(Ts) is enthalpy of saturated vapor at temperature Ts (kJ/kg) Hv(T1) is enthalpy of saturated vapor at temperature T1(kJ/kg) Hc(Ts) is enthalpy of condensate T1(kJ/kg) Ts is temperature of stream (oC) T1 is the boiling temperature maintained inside the evaporator chamber(oC). Tf is the temperature of dilute liquid feed (oC)
mf H f (Tf , x f )
ms H v (Ts )
H v (Ts )
Where q is the rate of heat transfer (W) U is the overall heat transfer coefficient (W/m2.K) A is the area of the heat exchanger (m2) The overall heat-transfer coefficient decreases as product becomes concentrated, due to increased resistance of heat
Hv (T1 )
Enthalpy of saturated vapor at Ts obtained from stream table A.4.2: Total enthalpy of the vapor leaving the system :
mv H V (T1 )
transfer on the product side of the heat exchanger. Stream economy: used to express the operating performance of an evaporator; the ratio of the rate of mass of water vapor produced from the liquid feed per unit rate of stream consumed
Stream economy = mv ms
Total enthalpy for concentrated product stream leaving the evaporator: mp H p (T1, x p )
Hp (T1, xp ) = cpp(T 0 oC) 1
Where cpp is the specific heat content of concentrated product (kJ/kg. oC) Total enthalpy for condensate leaving the evaporator:
ms Hc (Ts )
H c (Ts ) from Table A.4.2
(2)
mf = mv + mp mv = m f mp
A = 20.4 m2
mv1 ms, Ts
T1
U1, A1
T2
U2, A2
T3
U3, A3
mf1, xf1
mf2, xf2
mp, T3, xp
= xpm
mf 1Hf 1(T1, xf 1) + mv1Hv (T1) = mv2Hv (T2 ) + mf 2Hf 2 (T2, xf 2 ) + mv1Hc (T1)
mf is the mass flow rate of dilute liquid feed in the first effect (kg/s) mv1, mv2, mv3 are the mass flow rates of vapor from the first, second, and third effect, respectively. (kg/s) mp is the mass flow rate of concentrated products from the third effect (kg/s) xf is the solid fraction in feed stream to the first effect xp is the solid fraction in product stream from the third effect
Stream economy =
mv1 + mv 2 + mv 3 ms
= xpm
( 0 . 11 )( 2 . 78 kg / s ) =
( 0 .5 ) m
mv1 ms, Ts
= 0 . 61 kg / s
T1
U1, A1
T2 System boundary
U2, A2
mf, Tf, xf
mf1, xf1
mp, T2, xp
(3) Stream is being supplied at 198.5 kPa or 120 oC, T2 is 70 oC; The total temperature gradient is 50 oC.
T1 + T2 = 50 o C
H v (Ts ) = 2706 .3 kJ / kg H c (Ts ) = 503 .71 kJ / kg H v (T1 ) = 2668 .1 kJ / kg H c (T1 ) = 397 .96 kJ / kg H v (T2 ) = 2626 .8 kJ / kg H c (T2 ) = 292 .98 kJ / kg
At Ts = 70 o C ;
Solve equation;
[(ms kg / s) (2706.3 kJ / kg) (ms kg / s) (503.71 kJ / kg)] 1000 J / kJ (1000 W / m 2 . o C )(120 95) = [(mv1 kg / s) (2668.1 kJ / kg) (mv1 kg / s) (397.96 kJ / kg)] 1000 J / kJ (800 W / m 2 . o C) (95 o C 70 o C )
= 2270.14 mv1 20,000
2202.59 m s 25,000
or
0 . 088 m s = 0 . 114 m v 1
(2.78)(76) + (ms )(2706.3) = mv1 (2668.1) + m f 1 (285) + ms (503.71) 2202.59 ms = 2668.1 mv1 + 285 m f 1 211.28
m p ms mv1 = mv 2 m f1
kg / s kg / s kg / s kg / s kg / s
Stream economy:
Stream economy = mv1 + mv2 1.10 + 1.07 = = 1.5 kg water vapor / kg stream ms 1.43