Subject : Industrial Pharmacy

Section : D7 (A)
Submitted to : Sir Amer
Topic : Evaporation

GROUP MEMBERS
Muhammad
Fazal Jalal
Ahmed sabih Janjua
M. Ghufran
Ehtesham baig
M. Hamza
EVAPORATION :
Theoretically,
• “Evaporation means simply vaporization from the surface of a liquid.
Vaporization of a liquid below its boiling point is called evaporation.”
• Thus, no boiling occurs and the rate of vaporization depends on the diffusion of
vapour through the boundary layers above the liquid.

Thus a practical definition of evaporation is ,

• “The removal of liquid from a solution by boiling the solution in a suitable
vessel and withdrawing the vapour, leaving a concentrated liquid residue.”
• This means that heat will be necessary to provide the latent heat of
vaporization and, in general the rate of evaporation is controlled by the rate of
heat transfer.
• Evaporators are designed, therefore, to give maximum heat transfer to the
liquid, with the largest possible area, a suitable temperature gradient.

Mechanism :
When heat applied in solution the motion of molecules increase and molecules
present in the surface overcome the surface tension of the liquid and it
evaporates because surface molecules have less cohesive force than others.

Factors affecting the Evaporation :

1) Temperature: The rate of evaporation is directly proportional to the
temperature.
2) Surface area: The rate of evaporation is directly proportional to the surface
area of the vessel exposed to evaporation.
3) Agitation: is necessary for evaporation.
4) Atmospheric aqueous vapour pressure: The rate of evaporation is inversely
proportional to the atmospheric aqueous vapour pressure.
5) Atmospheric pressure on the liquid under evaporation: The rate of
evaporation is inversely proportional to the atmospheric pressure on the liquid
under evaporation.
6) Type of product required: The selection of the method and apparatus to be
used for evaporation depends upon type of product required.
7) Economic factors: When selecting the method and apparatus the economic
factors are important.

EQUIPMENT USED FOR EVAPORATION:

• Equipments which are used for evaporation are called Evaporators.
Types of Evaporator:

• Evaporators are divided mainly into three groups.

1). Natural circulation evaporator
Types: i) Evaporating pans ii) Evaporating stills iii) Short tube evaporator
2). Forced circulation evaporator.
3).Film evaporator
Types: i) Wiped Film evaporator
ii)Long Tube Evaporator
Further divided in two types
a)Climbing film evaporator b) Horizontal film evaporator
c) Falling film evaporator

1) NATURAL CIRCULATION EVAPORATORS:

Working principle:
 The movement of the liquid results from convection currents set up by the
heating process.
 Convection currents: The process in which heat moves through a gas or
liquid as the hotter parts rises and the cooler part sinks.

i. Evaporating Pans:
“On a manufacturing scale, liquid extracts containing water are evaporated in
open pans called evaporating pans.”

Construction:
 The evaporating pan consists of Hemispherical shallow made of Copper
Stainless steel Aluminium Enameled iron and steam jacket.
 The hemispherical shape gives the best surface\volume ratio for heating
and the largest area for the disengagement of vapour.

Working:
 The dilute solution is taken in the pan. Steam is introduced through the
steam inlet into the jacket to heat the pan. In these evaporators the
movement of the liquid results from convection currents set up by the
heating process. The concentrated liquid is collected through the outlet
placed at the bottom of the pan.

Advantages:
 They are simple, easy and cheap to construct.
 They are easy to use and clean.
 Stirring of the evaporating liquids can be done easily.

Disadvantage :
  The whole of the liquid is heated all the time which may lead to
decomposition of the components.
 On the evaporating surface foam is rapidly formed which decreases
evaporation. Solids may be deposited at the bottom which make the
stirring necessary.
 This pan can only be used for evaporating aqueous and thermostable liquid
extracts.
 They can not be used for evaporating extracts containing organic solvents
like alcohol etc.

ii. Evaporating still :

Construction
It consists of a jacketed-evaporating pan with a cylindrical cover that connects
it to a condenser. The over all assembly is called still. The cover is clamped with
the evaporating pan.
Working :
 The dilute liquid is fed into the still, the cover is clamped.
 Steam is introduced into the jacket. The liquid is evaporated and condensed
in the condenser and collected.
 The product is collected through the product outlet.

Advantages:
 Easy to clean and maintain.
 Allow the equipment to be used for slovents other than water. E.g. ethanol.
Disadvantages:
 All the liquor is heated all the time.
 The heating surface is limited.

iii) Short tube evaporator :

Construction:
 The evaporator is a cylindrical vessel. The lower portion of the vessel
consists of a nest of tubes with the liquor inside and steam outside, this
assembly is called calendra.
 The specifications of calendria are as follows:
Tube length: 1 – 2 m, Tube diameter: 40 – 80 mm ,
Diameter of evaporator: 2.5 m , Number of tubes: 1000
 The feed inlet is at the top of the calendra. The product outlet is placed at
the bottom of the evaporator. Steam inlet and outlet is placed from the
side of the calendria.

Working:
 The liquor in the tubes is heated by the steam and begins to boil, when the
mixture of liquid and vapor will shoot up the tubes (in a similar manner to
that of a liquid that is allowed to boil to vigorously in a test-tube).
 The product is collected through the product outlet.

Advantages:
 Use of tubular calendria increases the heating area, possibly by a factor of
10 to 15 compared to that of an external jacket.
 Increasing the rate of heat transfer.
 Condenser and receiver can be attached to run the evaporation under
vacuum with nonaqueous solvents.
Disadvantages :
 Since the evaporator is filled to a point above the level of the calendria, a
considerable amount of liquid is heated for a long time. The effect of this
continual heating can be reduced to some extent by removing
concentrated liquor slowly from the outlet at the bottom of the vessel.
 Complicated design, difficult for cleaning and maintenance.
2)Forced circulation evaporators:
Construction:
 The evaporator consists of a short tube calendria and a large cylindrical
vessel for separation of vapor and liquid takes place.
 The liquor inlet is provided at the side of the cylindrical vessel.
 A pump is fitted in between the calendria and the body of the evaporator.
 A tangential inlet for liquid under high pressure is placed at neck of the
body of the evaporator.
 The vapor outlet is placed at the top of the body and it may be passed
through a condenser to collect the condensed liquid.

Working:
Feed is introduced through the liquor inlet. Pump will force the liquid through
the calendria. Steam heats the liquid inside the calendria. As it is under pressure
in the tubes the boiling point is elevated and no boiling takes place. As the liquor
leaves the tubes and enters the body of the evaporator through the tangential
inlet there is a drop in pressure and vapor flashes off from the superheated liquor.
The concentrated liquid is pumped out through the product outlet and the vapor
is collected through the vapor outlet.

Advantages:
 These have an great advantage over natural circulation evaporators in that
the rapid liquid movement improves heat transfer, especially with viscous
liquids or materials that deposit solids or foam readily.
 The equipment is suitable for operation under reduced pressure due to the
capacity of the process to overcome the effect of greater viscosity of liquids.
 These evaporators possess rapid evaporation rate.
 This evaporator is used for thermolabile materials .
 Disadvantage:
 Corrosion-erosion can occur, due to high circulation velocities.
 Salt deposits detach and accumulate at the bottom.

3)Film evaporators :
Film evaporators spread the material as a film over the heated surface, and the
vapor escapes the film.
Following are the types of film evaporators.
i) Wiped Film evaporator
ii) Long Tube Evaporator
a)Climbing film evaporator b)Horizontal film evaporator c)Falling film evaporator

i) Wiped film evaporators :

Construction:
A form of film evaporator coming into increasing use is the wiped film evaporator
or rotary film evaporator, which contains of a single, short tube of wide diameter,
better described as a narrow cylindrical vessel,1 or 2 meters in length. A section
across the evaporator is shown here where it will be seen that the vessel is
surrounded by a heated jacked. Through the vessel is a bladed rotor, with a
clearance of the order of 1mm between the tips of the rotor blades and the wall
of the vessel.

Working :
 The liquor is introduced at the top of the vessel and spread as a film over
the heated wall by the action of the rotor.
  Evaporation occurs as the liquor passes down the wall, vapour is taken to
a condenser and the concentrated liquor withdrawn at the bottom of the
vessel.
 The evaporator is therefore a form of single tube, falling film evaporator
in which the film is formed and agitated mechanically.

Advantages :

 Heat transfer is good over large surface .

 Rate of evaporation is high.
 There is no elevation of boiling point .

Disadvantages:

 Equipment is expensive to construct .

 Maintenance and cleaning is difficult.

ii) Long tube evaporators:

(a). Climbing film evaporator :
Construction:
 The heating unit consists of steam-jacketed tubes, having a length to
diameter ratio of about 140 to 1, so that a large evaporator may have
tubes 50 mm in diameter and about 7 m in length.
 The liquor to be evaporated is introduced into the bottom of the tube, a
film of liquid forms on the walls and rises up the tubes, hence it is called
climbing film evaporator.

Working:
 At the upper end, the mixture of vapor and concentrated liquor enters a
separator, the vapor passes to a condenser, and the concentrated liquid to
a receiver.
 Cold or pre heated liquor is introduced into the tube.
 Heat is transferred to the liquor from the walls and boiling begins.
 Ultimately sufficient vapor has been formed for the smaller bubbles to
unite to a large bubble.
 Filling the width of the tube and trapping a ‘slug’ of liquid above the
bubble.
 As more vapor is formed, the slug of liquid is blown up the tube, the tube is
filled with vapor, while the liquid continues to vaporize rapidly, the vapor
escaping up the tube and, because of friction between the vapor and liquid,
the film also is dragged up the tube upto a distance of 5 to 6 metres .

b). Horizontal film evaporator:

 It also resembles climbing film evaporators .
 Different is that , the tube have been folded up and occupy a very
small place.

c).Falling film evaporator :

Construction:
The heating unit consists of steam-jacketed tubes, having a length to
diameter ratio of about 140 to 1, so that a large evaporator may have tubes
50 mm in diameter and about 7 m in length.
Working :
 The liquor to be evaporated is introduced at the top of the evaporator
tubes and the liquor comes down due to gravity.
 The concentrate and vapor leaves the bottom. They are separated in a
chamber where the concentrate is taken out through product outlet and
vapor from vapor outlet.

Advantages:
 Because of obtaining good heat transfer the method being especially useful
with liquids that are too viscous to be processed in units in which the film is
formed naturally.

Disadvantages:
 A major disadvantage of falling film evaporators is the potential instability
of the falling film.
 Expense to manufacture and install the instrument is high.
 Difficult to clean and maintain.

Applications of evaporation :

 Evaporation is one of the most important processes in the manufacture of

pharmaceuticals
 It is used in the preparation of
1). Liquid extracts, soft extracts & dry extracts.
2). In the concentration of blood plasma & serum.
3). It is also used in the manufacture of drugs containing, antibiotics, enzymes,
hormones & many other substances.
4). Used in purification of vitamins.
5) .Concentration of proteins.
6) .Concentration of biological products.
7) .Stripping of solvents from vegetable & plant or herbal extracts.
8). Removal of water & solvents from fermentation broths.
9) .Concentration of penicillin & related products.