CFPE 1211

Lecture 9
Evaporation

Md. Sajjad Hossain

Department of CFPE, RUET
 Evaporation

 Evaporation is an important unit operation commonly employed to remove

water from dilute liquid foods to obtain concentrated liquid products.
 Removal of water from foods provides microbiological stability and assists
in reducing transportation and storage costs.
 A typical example of the evaporation process is in the manufacture of
tomato paste, usually around 35% to 37% total solids, obtained by
evaporating water from tomato juice, which has an initial concentration of
5% to 6% total solids.
 Evaporation differs from dehydration, since the final product of the
evaporation process remains in liquid state.
 Types of Evaporator
1. Single Effect Evaporator
 The vapours produced are discarded without further utilizing their
inherent heat.
2. Multiple Effect Evaporator
 If the vapours are reused as the heating medium in another evaporator
chamber, the evaporator system is called a multiple-effect evaporator.
 In a multi-effect evaporator, steam is used only in the first effect.
 The use of vapours as a heating medium in additional effects results in
obtaining higher energy-use efficiency from the system.
 The partially concentrated product leaving the first effect is introduced as
feed into the second effect and so forth.
 Components of a Simple Evaporator

Four basic components of evaporator are:

 An evaporation vessel
 A heat source
 A condenser
 A method of maintaining vacuum
Schematic Diagram of Single and Multiple Effect Evaporators
 Types of Evaporator

1. Batch-Type Pan Evaporator

2. Natural Circulation Evaporators
3. Rising-Film Evaporator
4. Falling-Film Evaporator
5. Rising/Falling-Film Evaporator
6. Forced-Circulation Evaporator
7. Agitated Thin-Film Evaporator
 Rising-Film Evaporator
 In a rising film evaporator, a low viscosity liquid food is allowed to boil
inside 10–15m long vertical tubes.
 The tubes are heated from the outside with steam.
 The liquid rises inside these tubes by vapours formed near the bottom of
the heating tubes.
 The upward movement of vapours causes a thin liquid film to move
rapidly upward.
 A temperature differential of at least 14°C between the product and the
heating medium is necessary to obtain a well developed film.
 High convective heat transfer coefficients are achieved in these
evaporators.
 Although the operation is mostly once through, liquid can be re-
circulated if necessary to obtain the required solid concentration.
Rising-Film Evaporator
 Falling-Film Evaporator
 The falling film evaporator has a thin liquid film moving downward under
gravity on the inside of the vertical tubes. The design of such evaporators
is complicated by the fact that distribution of liquid in a uniform film
flowing downward in a tube is more difficult to obtain than an upward
flow.
 This is accomplished by the use of specially designed distributors or spray
nozzles.
 The falling film evaporator allows a greater number of effects than the
rising film evaporator.
 The falling film evaporator can handle more viscous liquids than the rising
film type.
 This type of evaporator is best suited for highly heat sensitive products.
 Typical residence time in a falling film evaporator is 20 to 30 seconds,
compared with a residence time of 3 to 4 minutes in a rising film
evaporator.
Falling-Film Evaporator
 Design of a Single Effect Evaporator
 In a single-effect evaporator, as shown in figure, dilute liquid feed is
pumped into the heating chamber, where it is heated indirectly
with steam.
 Steam is introduced into the heat exchanger, where it condenses to
give up its heat of vaporization to the feed, and exits the system as
condensate.
 Heat and mass balances conducted on the evaporator system allow
determination of various design and operating variables.
 Such variables may include mass flow rates, final concentration of
product, and heat-exchanger area.
 Design of a Single Effect Evaporator

 The following expressions can be obtained

by conducting a mass balance on flow
streams and product solids, respectively.

 where mf is the mass flow rate of dilute liquid feed (kg/s), mv is the mass flow rate of
vapour (kg/s), and mp is the mass flow rate of concentrated product (kg/s).
And,
 Where xf is the solid fraction in the feed stream and xp is the solid fraction in the product
stream.
 An enthalpy balance conducted on the evaporator system gives the following expression:
 Design of a Single Effect Evaporator
 Where ms is the mass flow rate of steam (kg/s); Hf is enthalpy of dilute liquid feed
(kJ/kg); Hp1 is enthalpy of concentrated product (kJ/kg); Hvs is enthalpy of
saturated vapour at temperature Ts (kJ/kg); Hv1 is enthalpy of saturated vapour at
temperature T1 (kJ/kg); Hcs is enthalpy of condensate (kJ/kg); Ts is temperature of
steam (°C); T1 is the boiling temperature maintained inside the evaporator
chamber (°C); and Tf is the temperature of dilute liquid feed (°C).
 The first term in the above equation, mfHf, represents the total enthalpy
associated with the incoming dilute liquid feed. The enthalpy content Hf can be
computed from:

 The second term of right hand side, mpHp1, is the total enthalpy associated with
the concentrated product stream leaving the evaporator. The enthalpy content Hp1
is obtained using the following equation:
 Design of a Single Effect Evaporator
 The second term of left hand side, msHvs, gives the total heat content of steam.
 On the right hand side, the first term, mvHv1, represents total enthalpy content of the
vapours leaving the system.
 The last term, msHcs , represents the total enthalpy associated with the condensate
leaving the evaporator.
 Since an indirect type of heat exchanger is used in evaporator systems, the rate of mass
flow of incoming steam is the same as the rate of mass flow of condensate leaving the
evaporator.
 Hvs, Hv1 and Hcs are obtained from the steam table considering them as saturated.
 In addition to the mass and enthalpy balances given previously, the following two
equations are also used in computing design and operating variables of an evaporator
system.
 For the heat exchanger, the following expression gives the rate of heat transfer:

 Where q is the rate of heat transfer (W), U is the overall heat transfer coefficient
(W/[m2K]), and A is the area of the heat exchanger (m2).
 Design of a Single Effect Evaporator
Steam Economy
 Steam economy is a term often used in expressing the operating performance of
an evaporator system.
 This term is a ratio of rate of mass of water vapour produced from the liquid feed
per unit rate of steam consumed.

 A typical value for steam economy of a single-effect evaporator system is close to

1.
 Math
a. Compute the boiling point rise of a 10% NaCI solution at atmospheric pressure (sea-level).
b. The boiling point of a food product would be expected to increase as product solids become
more concentrated. Determine the change in boiling point of skim milk as it is concentrated
to 30% T.S.
c. Orange juice with 11% total solids is being concentrated in a single-effect evaporator with a
feed rate of 15,000 kg/hr at 20oC. The evaporator is being operated at sufficient vacuum to
allow the product moisture to evaporate at 70oC while steam is being supplied at 198.5 kPa.
The desired concentration of the final product is 50% total solids. Compute the steam
requirements and steam economy for the process, when condensate is released at 70 oC.
d. A fruit juice at 20°C with 5% total solids is being concentrated in a single-effect evaporator.
The evaporator is being operated at a sufficient vacuum to allow the product moisture to
evaporate at 80°C, and steam with 85% quality is being supplied at 169.06kPa. The desired
concentration of the final product is 40% total solids. The concentrated product exits the
evaporator at a rate of 3000kg/h. Calculate the (a) steam requirements and (b) steam
economy for the process, when condensate is released at 90°C. The specific heat of liquid
feed is 4.05kJ/(kg°C), and of concentrated product is 3.175kJ/(kg°C).
 Math
Apple juice is being concentrated in a natural-circulation single-effect
evaporator. At steady-state conditions, 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 304.42 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/(m 2 °C). Enthalpy for saturated vapor
Hvs (at Ts = 134°C)= 2725.9 kJ/kg, Enthalpy for saturated liquid Hcs (at
Ts = 134°C) = 563.41 kJ/kg and Enthalpy for saturated vapor H v1 (at T1=
62.2°C)=2613.4 kJ/kg. Assume negligible boiling-point elevation. Calculate the
mass flow rate of concentrated product, steam requirements, steam economy,
and the heat-transfer area.
 Math
Given
Mass flow rate of feed mf = 0.67 kg/s
Concentration of food xf = 0.11
Concentration of product xp = 0.75
Steam pressure = 304.42 kPa
Feed temperature Tf = 43.3°C
Boiling temperature T1 in evaporator = 62.2°C
Overall heat transfer coefficient U = 943 W/(m2 K)
Specific heat of dilute feed cpf = 3.9 kJ/(kg °C)
Specific heat of concentrated product cpp = 2.3 kJ/(kg °C)
Enthalpy for saturated vapor Hvs (at Ts = 134°C)= 2725.9 kJ/kg,
Enthalpy for saturated liquid Hcs (at Ts = 134°C) = 563.41 kJ/kg and
Enthalpy for saturated vapor Hv1 (at T1= 62.2°C)=2613.4 kJ/kg.
 Math
Solid balance: 𝑥 𝑓 𝑚 𝑓 =𝑥 𝑝 𝑚𝑝 0.11*0.67= 0.75*
= 0.098kg/s

Mass Balance:
0.67= + 0.098
= 0.57kg/s

Enthalpy of dilute liquid feed, Hf =

= 3.9* (43.3-0)
= 168.9 kJ/kg

Enthalpy of concentrated product, Hp1 = = 2.3* (62.2*0)= 143.1 KJ/kg

𝑚𝑣
Enthalpy balance: 𝑆𝑡𝑒𝑎𝑚 𝑒𝑐𝑜𝑛𝑜𝑚𝑦=
Calculate from above equation 𝑚𝑠

Compute heat transfer area from the following equation

Math
 Math
Boiling Point Elevation
 Boiling point elevation of a solution (liquid food) is defined as the increase in boiling point
over that of pure water, at a given pressure.
 The boiling point elevation can be determined by the following equation:

 For dilute solutions:

where , equals the latent heat of vaporization, TA0 represents the boiling point of pure
water, and XA represents mole fraction of water in the solution, m= Molality of the
solution
 Math
The boiling point of a food product would be expected to increase as product solids become more
concentrated. Determine the change in boiling point of skim milk as it is concentrated to 30% T.S.
The composition of skim milk is approximately 5.1% lactose, 3.6% protein, 0.8% fat, 0.3% minerals
and ash, and 90.2% water. The lactose will be expected to have the predominant influence on
boiling point.

5.1% lactose = 5.1 g lactose /100g product = 5.1/.902 = 5.654 g lactose/100 g water
m = = 0.165

Solution is assumed to be dilute than

= = 0.0846
= Gas constant= 8.314 J/moleK
WA = Molecular weight of solvent= 18 for water

, equals the latent heat of vaporization= 4.0626 J/Mole

If the solution will concentrate to 30% solid and if the solution is not considered as dilute solution
than calculate boiling point elevation according to the following formula
Thank you