UNIT V

EVAPORATION

Course material Adapted from:

1. Warren. L, McCabe, Julian ,C. Smith and Peter Harriott, “Unit Operations of
Chemical Engineering”, 7th Edn., McGraw Hill International Edition, NewYork
2005.
2. Holman. J.P., “Heat Transfer” , 9th Edn., Tata McGraw Hill Book Co., New
Delhi, 2008.
3. R.C.Sachdeva, “Fundamentals of Engineering Heat and Mass Transfer”, 4th
Edition,New Age International Publishers,2010
4. http://nptel.ac.in/courses/103103032/ - Dr. Anil Verma Dept. of Chemical
Engineering,IIT Guwahati
5. www.che.utexas.edu/course/che360/lecture_notes/chapter_2.ppt

CONTENTS
Introduction, single- and multiple- effect operation, long tube vertical evaporators,
agitated-film evaporators, evaporator capacity, BPE and Duhring’s rule, evaporator
economy, enthalpy balances for single effect evaporator. Multiple effect evaporators,
methods of feeding, capacity and economy of multiple effect evaporators, multiple
effect calculations.

1
Introduction
The objective of evaporation is to concentrate a solution consisting of a nonvolatile
solute and a volatile solvent. Evaporation is conducted by vaporizing a portion of the
solvent to produce a concentrated solution of thick liquor. Evaporation differs from
drying in that the residue is a liquid, sometimes a highly viscous one rather than a
solid. It differs from distillation in that the vapor usually is a single component, and
even when the vapour is a mixture no attempt is made in the evaporation step to
separate the vapour into fractions. It differs from crystallization in that emphasis is
placed on concentrating a solution rather than forming and building crystals.

(a) (b (c)

Fig.1.(a),(b)& (c).Evaporation

Normally, in evaporation the thick liquor is the valuable product and the vapour is
condensed and discarded. In one specific situation, however, the reverse is true.
Mineral bearing water often is evaporated to give a solid free product for boiler feed
for special process requirements or for human consumption. This technique is often
called water distillation, but technically it is evaporation. Large scale evaporation
processes have been developed and used for recovering potable water from
seawater. Here the condensed water is the desired product. Only fraction of the total
water in the feed is recovered, and the remainder is returned to the sea.

2
5.1. Liquid characteristics: The practical solution of an evaporation problem is
profoundly affected by the character of the liquor to be concentrated. It is the wide
variation in liquor characteristics (which demands judgment and experience in
designing and operating evaporators)that broadens this operation from simple heat
transfer to a separate art. Some of the most important properties of evaporating
liquids are as follows:
5.1.1.Concentration
Initially, the solution may be quite dilute and the properties of the solution may be
taken as the properties of solvent. As the concentration increases, the solution
becomes viscous and heat transfer resistance increases. The crystal may grow on
the heating coil or on the heating surface. The boiling points of the solution also rise
considerably. Solid or solute contact increases and the boiling temperature of the
concentrated solution became higher than that of the solvent as the same pressure
(i.e. elevation in boiling point).
5.1.2.Foaming
Many of the materials like organic substance may foam during vaporization. If the
foam is stable, it may come out along the vapor known as entrainment. Heat transfer
coefficient changes abruptly for such systems.
5.1.3. Degradation due to high temperature

The products of many chemical, food, pharmaceutical industries etc. are very
temperature sensitive and they may get damaged during evaporation. Thus special
case or technique is required for concentrating such solution.
5.1.4.Scaling
Many solutions have tendency to deposit the scale on the heating surface, which
may increase the heat transfer resistance. These scales produce extra thermal
resistance of significant value. Therefore, scaling in the equipment should not be
ignored thus de-scaling becomes an important and routine matter.
5.1.5. Equipment material
The material of the equipment must be chosen considering the solution properties so
that the solution should neither be contaminated nor react with the equipment
material.

3
5.2.Evaporator
Equipment, in which evaporation is performed, is known as evaporator. The
evaporators used in chemical process industries are heated by steam and have
tubular surface. The solution is circulated in the tube and the tubes are heated by
steam. In general the steam is the saturated steam and thus it condenses on the
outer tube surface in order to heat the tube. The circulation of the solution in the tube
has reasonable velocity in order to increase the heat transfer coefficient and removal
of scales on the inner surface of the tube. The steam heated tubular evaporators
may be classified as natural and forced circulation evaporators.
5.2.1.Single effect and multiple effect evaporation
When a single evaporator is used, the vapour from the boiling liquid is
condensed and discarded. This method is called single-effect evaporation, and
although it is simple, it utilizes steam ineffectively. To evaporate 1 kg of water from a
solution calls for from 1 to 1.3 kg of steam. If the vapour from one evaporator is fed
into the steam chest of a second evaporator and the vapour from the second is then
sent to a condenser, the operation becomes double effect. The heat in the original
steam is reused in the second effect, and the evaporation achieved by a unit mass of
steam fed to the first effect is approximately doubled. Additional effects can be
added in the same manner. The general method of increasing the evaporation per kg
of steam by using a series of evaporators between the steam supply and the
condenser is called multiple effect evaporation.

Fig.5.2.Single Effect Evaporation

4
 Fig. 5.3. Multiple effect evaporation

5.3. Performance of steam heated tubular evaporators

The performance of a steam heated tubular evaporator is evaluated by the capacity
and the economy.
Capacity and economy

Capacity is defined as the number of kilograms of water vaporized per hour.

Economy is the number of kg of water vaporized per kg of steam fed to the unit.
Steam consumption is very important to know, and can be estimated by the ratio of
capacity divided by the economy. That is the steam consumption (in kg/h) is Steam
Consumption = Capacity / Economy

5.4. Types of evaporators

The chief types of steam heated tubular evaporators are
1.Long tube vertical evaporators
(i)upward flow (climbing film)
(ii)Downward flow(falling flow)
(iii) Forced circulation
2. Agitated film evaporators

5
Based on method of operation evaporators can also be classified as
(i)Single effect evaporators (ii)multiple effect evaporators

5.4.1. Once through and circulation evaporators

Evaporators may be operated either as once through or as circulation units. In once
through operation the feed liquor passes through the tubes only once, releases the
vapour, and leaves the unit as thick liquor. All the evaporation is accomplished in a
single pass. The ratio of evaporation to feed is limited in single pass units, thus the
evaporators are well adapted to multiple effect operation, where the total amount of
concentration can be spread over several effects. Agitated film evaporators are
always operated once through; falling film and climbing film evaporators can also be
operated in this way.
Once through evaporators are especially useful for heat sensitive materials.
By operating under high vacuum, the temperature of the liquid can be kept low. With
a single rapid passage through the tubes the thick liquor is at the evaporation
temperature but a short time and can be quickly cooled as soon as it leaves the
evaporator.
In circulation evaporators a pool of liquid is held within the equipment.
Incoming feed mixes with the liquid from the pool, and the mixture passes through
the tubes. Unevaporated liquid discharged from the tubes returns to the pool, so that
only part of the total evaporation occurs in one pass. All forced circulation
evaporators are operated in this way. Climbing film evaporators are usually
circulation units.
The thick liquor from a circulation evaporator is withdrawn from the pool. All
the liquor in the pool must therefore be at the maximum concentration. Since the
liquid entering the tubes may contain several parts of thick liquor for each part of
feed, its viscosity is high and the heat transfer coefficient tends to be low.
Circulation evaporators are not well suited to concentrating heat sensitive
liquids. With a reasonably good vacuum the temperature of the bulk of the liquid may
be nondestructive, but the liquid is repeatedly exposed to contact with hot tubes.
Some of the liquid, therefore, may be heated to an excessively high temperature.
Although the average residence time of the liquid in the heating zone may be short,
part of the liquid is retained in the evaporator for considerable time. Prolonged

6
heating of even a small part of a heat sensitive material like a food can ruin the entire
product.
Circulation evaporators, can operate over a wide range of concentration
between feed and thick liquor in a single unit, and are well adapted to single effect
evaporation. They may operate either with natural circulation , with the flow through
the tubes induced by density difference, or with forced circulation with flow provided
by a pump.
5.4.2. Climbing film long tube vertical evaporator
A typical long tube vertical evaporator with upward flow of the liquid is shown in
fig.5.4. The essential parts are (i) a tubular exchanger with steam in the shell side
and liquid to be concentrated in the tubes (ii) a separator or vapour space for
removing entrained liquid from the vapour. When it is operated as a circulation unit a
return leg for the liquid from the separator to the bottom of the exchanger is
provided. Inlets are provided for feed liquid and steam, and outlets are provided for
vapour, thick liquor, steam condensate, and non condensable gases from the steam.
The tubular heater operates in exactly the same way as the natural circulation
calandria. The tubes , however, are larger than in a calandria, they are typically 25 to
50mm in diameter and 3 to 10m long. Dilute feed enters the system and mixes with
the liquid draining from the separator. Concentrated liquor is withdrawn from the
bottom of the heater, the remaining liquor is partially vaporized as it rises through the
tubes. The mixture of liquid and vapour from the top of the tubes flows into the
sseparator, where its velocity is greatly reduced. To aid in eliminating liquid droplets
the vapour impinges on and then passes around sets of baffle plates before leaving
the separator.
Long tube vertical evaporators are especially effective in concentrating
liquids that tend to foam. Foam is broken when the high velocity mixture of liquid and
vapour impinges against the vapour head baffle.
5.4.3. Falling film long tube vertical evaporator:
Concentration of highly heat sensitive materials such as orange juice requires a
minimum time of exposure to a heated surface. This can be done in once through
falling film evaporators, in which the liquid enters at the top, flows downstream inside
the heated tubes as a film, and leaves from the bottom. The tubes are large, 50 to
250mm in diameter. Vapour evolved from the liquid is usually carried downward with
the liquid and leaves from the bottom of the unit. In appearance these evaporators

7
resemble long, vertical, tubular exchangers with a liquid-vapour separator at the
bottom and a distributor for the liquid at the top.
The chief problem in a falling film evaporator is that of distributing the liquid uniformly
as a film inside the tubes, This is done by a set of perforated metal plates above a
carefully leveled tube sheet, by inserts in the tube ends to cause the liquid to flow
evenly into each tube, or by spider distributors with radial arms from which the feed
is sprayed at a steady rate on the inside surface of each tube. Still another way is to
use an individual spray nozzle inside each tube.
When recirculation is allowable without damaging the liquid, distribution of
liquid to the tubes is facilitated by a moderate recycling of liquid to the top of the
tubes. This provides a larger volume of flow through the tubes than is possible in
once through operation. For good heat transfer the Reynolds number of the falling
film should be greater than 2000 at all the points in the tube. During evaporation, the
amount of liquid is continuously reduced as it flows downward, and too great a
reduction can lead to dry spots near the bottom of the tubes. Thus the amount of
concentration that can be done in a single pass is limited.

Fig.5.4. Long Tube vertical evaporator

8
(a) (b)
Fig.5.5. Forced circulation Evaporator

5.4.4. Forced circulation Evaporator

In a natural circulation evaporator the liquid enters the tubes at 0.3 to 1.2 m/s. The
linear velocity increases greatly as vapour is formed in the tubes, so that in general
the rates of heat transfer are satisfactory. With viscous liquids, however, the overall
coefficient in a natural circulation unit may be uneconomically low. Higher
coefficients are obtained in forced circulation evaporators, an example of which is
shown in fig.5.5. Here a centrifugal pump forces the liquid through the tubes at an
entering velocity of 2 to 5.5m/s. The tubes are under sufficient static head to ensure
that there is no boiling in the tubes, the liquid becomes superheated as the static
head is reduced during flow from the heater to the vapor space, and it flashes into a
mixture of vapour and spray in the outlet line from the exchanger just before entering
the body of the evaporator. The mixture of liquid and vapour impinges on a deflector
plate in the vapor space. Liquid returns to the pump inlet, where it meets incoming
feed; vapour leaves the top of the evaporator body to a condenser or to the next
effect. Part of the liquid leaving the separator is continuously withdrawn as
concentrate.

9
In the design shown in fig.5.5.(b) the exchanger has horizontal tubes and is two pass
on both tube and shell sides. In others, vertical single pass exchangers are
used(fig.5.5.(a)). In both types the heat transfer coefficients are high, especially with
thin liquids, but the greatest improvement over natural circulation evaporators is with
viscous liquids. With thin liquids the improvement with forced circulation does not
warrant the added pumping costs over natural circulation, but with viscous material
the added costs are justified, especially when expensive metals must be used. An
example is caustic soda concentration which must be done in nickel equipment. In
multiple effect evaporators producing a viscous final concentrate the first effects may
be natural circulation units and the later ones handling viscous liquid, forced
circulation units. Because of the high velocities in a forced circulation evaporator, the
residence time of the liquid in the tubes is short about 1 to 3 s so that moderately
heat sensitive liquids can be concentrated in them. They are also effective in
evaporating salting liquors or those that tend to foam.

5.4.5. Agitated –film evaporator

The principle resistance to overall heat transfer from the steam to the boiling liquid in
an evaporator is on the liquid side. One way of reducing this resistance, especially
with viscous liquids, is by mechanical agitation of the liquids film, as in the
evaporator shown in fig.5.6. This is a modified falling film evaporator with a single
jacketed tube containing an internal agitator. Feed enters at the top of the jacketed
section and is spread out into a thin, highly turbulent film by the vertical blades of the
agitator. Concentrate leaves from the bottom of the jacketed section, vapour rises
from the vapourising zone into an unjacketed separator, which is somewhat larger in
diameter than the evaporating tube. In the separator the agitator blades throw
entrained liquid outward against stationary vertical plates. The droplets coalesce on
these plates and return to the evaporating section. Liquid free vapour escapes
through outlets at the top of the unit.
The chief advantage of an agitated film evaporator is its ability to give high rates of
heat transfer with viscous liquids. The product may have a viscosity as high as
1000P at the evaporation temperature. As in other evaporators, the overall
coefficient falls as the viscosity rises, but in this design the decrease is slow. With
highly viscous materials the coefficient is appreciably greater than in forced
circulation evaporators and much greater than in natural circulation units. The

10
agitated film evaporator is particularly effective with such viscous heat sensitive
products as gelatin, rubber latex, antibiotics and fruit juices. Its disadvantage are
high cost ; the internal moving parts, which may need considerable maintenance and
the small capacity of single units, which is far below that of multi tubular evaporators.

Fig.5.6. Agitated film evaporator

5.5. Boiling point elevation
The evaporators produce concentrated solution having substantially higher boiling
point than that of the solvent (of the solution) at the prevailing pressure. The increase
in boiling point over that of water is known as boiling point elevation (BPE) of the
solution. As the concentration increases the boiling point of the solution also
increases. Therefore, in order to get the real temperature difference (or driving force)
between the steam temperature and the solution temperature, the BPE must be
subtracted from the temperature drop. The BPE may be predicted from the steam
table (in case water is a solvent).

11
An empirical rule known as Dühring rule is suitable for estimating the BPE of strong
solution. The Dühring rule states that the boiling point of a given solution is a linear
function of the boiling point of the pure water at the same pressure. Therefore, if the
boiling point of the solution is plotted against that of the water at the same pressure,
a straight line results. Different lines are obtained at different concentrations. The fig.
5.7 shows representative Dühring plots for a solution (non-volatile solute in water).

Fig.5.7 Duhring plot for boiling point of sodium chloride solutions

5.6. Method of feeding in Multiple effect evaporators

The fig. 5.8 a,b,c and d show the four different feeding arrangement of feed to the
evaporators. In the fig.5.8 (a) the liquid feed is pumped into the first effect and the
partially concentrated solution is sent to the second effect and so on. The heating
steam is also sent through the first effect to another effect. This particular strategy is
known as forward feed. In the forward feed the concentration of the liquid increases
from first effect to the subsequent effects till the last effect. It may be noted that the
first effect is that in which the fresh steam is fed, whereas the vapour generated in
the first effect is fed to the next evaporator (connected in series with the first effect) is
known as second effect and so on. The forward feed requires a pump for feeding

12
dilute solution to the first effect. The first effect is generally at atmospheric pressure
and the subsequent effects are in decreasing pressure. Thus, the liquid may move
without the pump from one effect to another effect in the direction of decreasing
pressure. However, to take out the concentrated liquid from the last effect may need
a pump.
The backward feed arrangement is very common arrangement. A triple-effect
evaporator in backward arrangement is shown in the fig. 5.8(b). In this arrangement
the dilute liquid is fed to the last effect and then pumped through the successive
effects to the first effect. The method requires additional pumps (generally one pump
in between two effects) as shown in the fig.5.8.(b) . Backward feed is advantageous
and gives higher capacity than the forward feed when the concentrated liquid is
viscous, because the viscous fluid is at higher temperature being in the first effect.
However, this arrangement provides lower economy as compared to forward feed
arrangement.
The combination of forward-feed and backward-feed is known as mixed feed
arrangement. In mixed feed the dilute liquid enters in between effects, flows in
forward feed to the end of the effect and then pumped back to the first effect for final
concentration. Fig.5.8.(c) shows triple effect mixed feed arrangement. This mixed
feed arrangement eliminates the need of a few of the pumps. Moreover, it still
passes the most concentrated liquid through the first effect, which is having higher
temperature among all the effect (being at highest pressure compared to other
effects).
Another common evaporator arrangements, which is more common in crystallization
is parallel feed where feed is admitted individually to all the effects. Figure 5.8.(d)
shows such arrangement.

13
 Fig. 5.8. Methods of feeding in Multiple Effect Evaporator

5.7. Enthalpy Balance

5.7.1. Single effect evaporator
The latent heat of condensation of the steam is transferred to the boiling solution
through the heating surface in order to vaporize the water. Thus, two enthalpy
balances are required one for the liquid and another for the steam.
The following assumptions are required, in order to make the enthalpy balance,
1. Flow of non-condensable is negligible
2. The superheat and sub-cooling of the condensable steam is negligible
3. No solid precipitates out from the concentrating solution
The enthalpy balance for the steam side is,

14
q S  m s (hs  hc )  m s  s
(1)
Where, qs = rate of heat transfer through heating surface from steam
m s = flow rate of steam

λs = latent heat of condensation of steam

hs = specific enthalpy of steam
hc = specific enthalpy of condensate
Enthalpy balance for the liquor side is ,
q  (m f  m ) H v  m f H f  m H (2)

Where, q = Rate of heat transfer from heating surface to the liquid

Hv = specific enthalpy of vapour
H = specific enthalpy of thick liquor
Hf = specific enthalpy of feed
m f = flow rate of liquid feed

m = flow rate of concentrated liquid

The enthalpy balance at steam side and liquid side will be same in the absence of
any heat loss. Thus,
q  m s  s  (m f  m ) H v  m f H f  m H (3)

The area of heat transfer A can be calculated from

q = qs = UAT (4)
When ΔT = (Tb – Ts);
Tb = Saturated temperature of steam in the shell
Ts = Boiling point of the solution at the prevailing pressure
U = Overall heat transfer coefficient

5.8. Effect of heat of dilution

Most of the solutions when mixed or diluted at constant temperature do not give
significant heat effect. It is generally true for organic solutions (like sugar). However,
many of the inorganic solutions (like sulfuric acid, potassium hydroxide, calcium
carbonate etc.) evolve significant heat on dilution. Therefore, an equivalent amount
of heat is required (in addition to the latent heat of vaporization), when dilute
solutions of these inorganic chemicals are concentrated. Enthalpy-concentration

15
diagram are helpful in order to find the enthalpy of the solution at different
concentration of these chemicals in the solution.

Fig.5.9. Enthalpy concentration diagram

5.9. Multiple effect evaporators
The steam goes into I-effect and heat the solution by the latent heat of condensation.
The heating surface in the I effect will transmit per hour an amount of heat given by

the equation (5)

If the heat required to boil the feed is negligible, it follows that practically all this heat
must appear as latent heat in the vapor that leaves the I-effect and enter into II-effect
as steam. The temperature of the condensate leaving the II-effect will be very near
the temperature T1 of the vapors from the boiling liquid in the I-effect. Thus, in steady
state operation all the heat that was expanded in creating vapor in the I-effect must
be given by when this same vapor condenses in the II-effect and so on.
The heat delivered into the II-effect will be,

16
 (6)
q v1 = qs

Similarly, for III-effect

(7)
It can be seen (eq.5.7) that the temperature drops in a multiple effect evaporator is
approximately inversely proportional to the heat-transfer coefficient.
The total available temperature drop will be given by

(8)
where,
Ts - Steam temperature (I-effect); Tv3 - Vapor temperature leaving III-effect
BPE - boiling point elevation in the solution in various effects

17
Problems
P.No.1. A single effect evaporator is used to concentrate 9070 kg/hr of 20% caustic
soda solution to 50% solids. The gauge pressure of steam is 1.37atm. The absolute
pressure in the vapor space is 100 mm Hg. There is a BPE of 22.78 C. The overall
heat transfer coefficient is estimated to be 1400 W/m 2 C and the feed temperature
is 37.8 C. Calculate the (a) Amount of steam consumed (b) Economy (c) Heating
surface required.
Data: Enthalpy of feed at 37.8 C = 127.9245 kJ/kg
Enthalpy of thick liquor = 514.0239 kJ/kg
Enthalpy of vapour = 2672.46 kJ/kg
Heat of vaporization of steam at 1.37 atm = 2184.0201 KJ/ Kg
Condensation temperature of steam = 126.11C
Solution:
Feed:
m f  9070 kg/h

xf = 0.2 Tf = 37.8ºC
Hf = 127.92 kJ/kg
Thick liquor:
x = 0.5
H = 514.02kJ/kg
Vapour:
P= 100mm Hg
Hv= 2672.46 kJ/kg
Steam:
P = 1.37atm
λs = 2184.0201 kJ/ kg
Condensate:
Ts = 126.11ºC
Q  m s  s  (m f  m ) H v  m f H f  m H

Component balance(solid)
m f xf = m x

m = 3628 kg/h

18
m v = 5442 kg/h

q  m s  s  (m f  m ) H v  m f H f  m H

q  m s  s  (5442 x 2672 .46 )  (9070 x 127 .92 )  (3628 x 514 .02 )

 s = 6981.69 kg/h= 1.9394 kg/s

m
Q = U A T
A= Q / U T = 57.94 m2
T = Ts – T
Steam economy:
kg of water vapourised/kg of steam = 5442 / 6981.69 = 0.7795

P.No.2. A triple effect forward feed evaporator is used to concentrate a liquid which
has marginal elevation in boiling point. The temperature of the stream to the first
effect is 105°C, and the boiling point of the solution within third effect is 45°C. The
overall heat transfer coefficients are,
2,200 W/m2: in the Ι-effect,
1,800 W/m2: in the ΙΙ-effect,
1,500 W/m2: in the ΙΙΙ-effect.
Find out at what temperatures the fluid boils in the Ι and ΙΙ effects.
Solution:
Assumptions
1. We may assume that there is no elevation in boiling point in the evaporators.
2. Area of all the three evaporators are same (AΙ = AΙI = AΙII = A)
Total temperature drop = (105-45) °C = 60 °C
The temperature drop across Ι-effect,

Similarly, the temperature drop across ΙΙ-effect,

And the temperature drop across ΙΙΙ-effect,

19
Therefore, the boiling point in the first effect will be = (105 – 15.2) °C = 89.8 °C
Similarly, the boiling point in the second effect will be = (89.8 – 18.6)°C = 71.2 °C.

20
Assignment:
1. A single effect evaporator is to concentrate 12000kg/hr of 20% solution of
sodium hydroxide to 60% solid. Steam supplied for heating is saturated at
120C. The absolute pressure in the vapor space is 10.34cm Hg. If the overall
heat transfer coefficient is 1250W/m2C and the feed temperature is 35 C,
calculate the steam consumption and the heating surface required. Assume,
boiling point of water at 10.35cm Hg=72 C, latent heat of water at 72 C and
120 C as 2320kJ/kg and 2190 kJ/kg respectively. Specific heat of NaOH
solution at 20% and 60% concentration as 3.7 and 3.1 kJ/kgC respectively.
2. A single effect evaporator with a heating surface of 100m 2 is used to
concentrate 10000kg/h of a 20% NaOH solution to 50% solids. The gauge
pressure of steam is 1.5 atm. The absolute pressure in the vapour space is
100mm Hg. The temperature of the feed is 40C. Calculate (i) Overall heat
transfer coefficient (ii) Amount of steam consumed (iii) steam Economy
Data: Boiling point of solution at 100mm Hg = 90C ; enthalpy of feed at 40C
= 31 kcal/h ; enthalpy of thick liquor at 90C = 124 kcal/h ; heat of
vapourisation of steam at 1.5 atm = 530 kcal/kg; condensation temperature of
steam 126C; enthalpy of superheated vapour at 90C and 100mm Hg = 644
kcal/kg
3. A single effect evaporator is to concentrate 1.25 kg/h of a 10% NaOH to 40%
NaOH. Steam is available at a temperature of 274C.The evaporator
operating pressure is 13kN/m2. Calculate (i)amount of steam consumed (ii)
heating surface required .Data: Cp of 10% NaOH = 4 kcal/kg K ; Cp of 40%
NaOH = 3.25 kcal/kg K ; Uo = 1.5 kCal /h m 2 K ; Boiling point elevation =
30K.
4. A forced circulation evaporator is to concentrate 20000kg/hr of 30% solution
of sodium hydroxide to 50% solid. The gauge pressure of steam is 1.56 atm.
The absolute pressure in the vapor space is 100 mm Hg. The temperature of
the feed is 40C. if the overall heat transfer coefficient is 2000W/m2 K,
calculate (a) The heat transfer area (b) The amount of steam consumed (c)
The steam economy
DATA : Enthalpy of feed at 40C = 40 Kcal / Kg
Boiling point of solution at 100 mm Hg =100C

21
 Enthalpy of thick liquor at 100C = 130 Kcal / Kg
Enthalpy of super heated vapor at100C and 100mmHg=670Kcal/ Kg
Heat of vaporization of steam at 1.5 atm = 530 Kcal / Kg
Condensation temperature of steam = 130C
5. It is desired to concentrate 5000kg/hr of a solution of sodium hydroxide
from 10% to 25%solids in a single effect evaporator. Steam is available at
110C and the vapor space is maintained at 410 mm of Hg. The boiling point
of water corresponding to the vapor space is 84C. The solution has a boiling
point elevation of 10C. The enthalpies of the feed and thick liquor are 90 and
80 kcal/kg respectively and the enthalpy of vapor is 650kcal/kg. The feed
enters at its boiling point corresponding to the vapor space pressure
s=534kcal/kg.(a) Calculate the steam consumption per hour (b) If the
available heat transfer area is 35m2, estimate the heat transfer coefficient.
6. A single effect evaporator is used to concentrate 0.075 kg/s of a 10% solution
of caustic soda (Enthalpy=70kJ/kg) to 30%(Enthalpy=237kJ/kg). The unit
employs forced circulation in which the liquor is pumped through the vertical
tubes of the calendria which are 32mm OD by 28mm ID and 1.2 m long.
Steam is supplied at 394 k, dry and saturated (=2200kJ/kg) and the boiling
point rise of the 30% solution is 15k. If the overall heat transfer coefficient is
1.75 kw/m2k, how many tubes are required? Assume atmospheric pressure.
Enthalpy of superheated vapor may be taken as 2706 kJ/kg.
7. A triple effect evaporator concentrates a liquid with no appreciable elevation in
boiling point. If the temperature of the steam to the first effect is 395 K and the
vacuum in the last effect brings down the boiling point to 325 K, what are the
approximate boiling points of liquid in first and second effect? Assume the
overall heat transfer coefficient as 3.1, 2.3 and 1.1 kW/m 2 K in the first,
second and third effects respectively.
8. It is desired to concentrate 22680 kg/h of a solution at 38C and 10% solids to
a product that contains 50% solids. Steam is available at 1.84 bar absolute
and the last effect of a triple effect evaporator with nearly equal heat transfer
surface in each effect will be assumed to operate at a vacuum of 100mm
vacuum. Assume negligible BPE. Assume difference in pressure between
effects to be equal. Calculate (i) steam consumption (ii)heating surface

22
required for each effect. Data: Overall heat transfer coefficient I effect = 3400
W/m2 K ; II effect = 1420 W/m2 K ; III effect = 710 W/m2 K; Cp = 4187 J/kg K.

--------------------------------

23