Economy of Evaporators.

1. Number of Effects.
2. Temperature of Feed.
3. Vaccum Operation.
4. Feed System.
 1. Number of Effects.
By increasing the number of effects, the
enthalpy of vaporization of steam can be
used one or more times.
Enthalpy of steam used in first effect,
produces evaporation, then enthalpy of
vapors formed is used to heat the 2nd effect,
and so on.
The evaporation achieved by unit mass of
steam fed to 1st effect is doubled or trippled
in 2nd or third effect, respectively.
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2. Temperature of Feed.
All the heat to be used in evaporation is latent heat
of vaporization, sensible heat will be considered as
losses.
Temperature of feed entering into 1st effect must be
a little under its boiling point.
If feed is below its boiling point the enthalpy of
steam will be used as sensitive heat to raise
temperature of liquor up to boiling point, so heat is
lost.
If temperature of feed is above boiling point flash
evaporation occurs, and liquor will not use enthalpy
of steam, this way again heat is lost.
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3. Vaccum Operation.
Atm Pressure Atm Pressure
Operation under a 101.3 kN/m2 13.5 kN/m2

vaccum increases Boiling 373 K 325 K

the temperature Point

difference between Temp. Drop 7 deg K 55 deg K

steam and boiling to liquor

liquor and therefore Heat loss in 419 kJ/kg 216 kJ/kg

tends to increase Condensate.

the heat flux. Heat used. 2266 kJ/kg 2496 kJ/kg

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4. Feed System.
Forward Feed (co-current)
* Here feed is first fed to 1st Vapors from E1 to E2 Vapors from E2 to E3 Vapors to Condenser
effect then to 2nd, 3rd and so on.
Similarly steam also fed to 1st
effect then vapors from 1st to
2nd effect and so on.
* The main criticism is that most
concentrated liquor is in last 1st Effect 2nd Effect 3rd Effect Condenser
effect where temperature is
lowest so the temperature
difference needed is large, this Feed P1 P2 P3
limits the number of effects that
can be placed into work.
* It will be found in some cases, T1 T2 T3
like in sugar industry, that it is
preferable to run a multiple Steam
effect system to certain
concentration, and to run a
separate effect for final stage Product
where the crystals are formed. Thick Liquor to E2 Thick liquor to E3
* Used for feed at considerably
high temperatures.
 Vapors from E1 to E2 Vapors from E2 to E3
Backward Feed (counter-
current) Vapors to condenser

* Here feed is first fed to last

effect then goes on to the 1st
effect. Whereas the steam is fed
to first effect and then vapors go 1st Effect 2nd Effect 3rd Effect Condenser
to 2nd and to 3rd and so on.

* Pumps are used to pump feed P1 P2 P3

in backward direction due to
greater pressure in previous Steam
effect. T1 T2 T3
Feed
* Used for feed at considerably
low temperatures, because in Pump
this feed system the evaporation Pump
takes place whereas Product
temperature (internal energy)
increases instead of decreasing
AND SO ITS SUITABLE FOR COLD Thick Liquor to E1 Thick liquor to E2
FEEDS TOO.
 Vapor-Liquid Separator

Vapors
(mf - m) lb/hr

Enthalpy Steam
ms lb/hr
Hv Btu/lb

Balance for Hs Btu/lb

Single Evaporator
Effect
Evaporator. Condensate
ms lb/hr
Hc Btu/lb

Thick Liquor
Feed
m lb/hr
(thin liquor) P-6
H Btu/lb
Hf Btu/lb
mf lb/hr
Assumptions.
There is no leakage or entrainment
Flow of non-condensable is negligible
There are no heat losses from evaporator
Entering steam may be super heated and
exiting condensate may be somewhat sub-
cooled below boiling point. Both
superheating and subcooling is neglected
Errors made by neglecting them are
compensated by neglecting heat losses
from steam chest.
Enthalpy Balance for Steam Side.
The difference between the enthalpy of the steam and
that of the condensate is simply s, the latent heat of
condensation of steam.

qs = ms (Hs - Hc) = ms . s

qs = rate of heat transfer through heating surface

through steam
Hs = specific enthalpy of steam
Hc = specific enthalpy of condensate
s = latent heat of condensation of steam
ms = rate of flow of steam
Enthalpy Balance for Liquor Side.
The heat balance (increase in heat content) for liquor side will be
the enthalpy of vapor formed minus the enthalpy of feed plus the
enthalpy of thick liquor.

qs = (mf m) Hv mfHf + mH

q = rate of heat transfer from heating surface to liquid

Hv = specific enthalpy of vapor
Hf = specific enthalpy of thin liquor (feed)
H = specific enthalpy of thick liquor (exit)
The Balance.
In the absence of heat losses, the heat transferred
from the steam to the tubes equals that transferred
from the tubes to the liquor, and qs = q. Therefore by
combining the equations in previous slides we get.

q = mss = (mf m) Hv mfHf + mH

Characteristics of Solutions.
Liquor side enthalpies Hv, Hf, H depend upon the
characteristics of the solution being concentrated.
Most solutions when mixed or diluted at constant
temperature do not give much heat effect, this is
true for organic solution. Eg. Sugar, salt, paper-mill
liquors do not possess appreciable heat of dilution.
Sulfuric Acid, Sodium Hydroxide, Calcium Chloride
evolve considerable heat when diluted.
Conclusion: An equal amount of heat is required in
addition to latent heat of vaporization when diluted
solutions of these substances are concentrated.
Enthalpy Balance with Negligible Heat
of Dilution: q = q + q f v
where,
q = heat transfer rate on liquor side
qf = heat transferred to thin liquor to raise its temp. from Tf
(feed temp.) to T (boiling temp.)
qv = heat transferred to accomplish evaporation.
If specific heat of thin liquor is assumed constant over the
temperature range from Tf to T, then
qf = mf . Cpf (T Tf)
qv = (mf m) v
here,
Cpf = specific heat of thin liquor
v = latent heat of vaporization from thick liquor
Therefore we get,

q = mf . Cpf (T Tf) + (mf m)