Evaporation

LEARNING UNIT 3 with Prof Thabo Falayi

Evaporation
 Objectives
➢ Describe the principles of evaporation in
engineering terms.
➢ Determine the boiling point rise which
occurs during evaporation.
➢ Determine mass and energy balances for
single evaporator units.
➢ Determine mass and energy balances for
forward feed, backward feed and parallel
evaporator units.
➢ Describe different types of equipment used
in evaporation processes
 INTRODUCTION
➢ Evaporation involves the removal of water from an aqueous solution by addition of heat e g
concentration of aqueous solutions of sugar, salt, milk, orange juice e t c

➢ Heat generally provided by steam condensation on one side of the metal with evaporating liquid on
the other side

➢ When primary purpose of evaporation is to concentrate a solution, so crystals are formed and
separated it is termed crystallization

➢ Concentrated solution is the desired product

➢ Evaporated water is discarded
 IMPORTANT PROCESSING FACTORS
➢ Physical and chemical properties of the solution being concentrated and the vapour removed
determine the type of evaporator and the temperature and pressure of the process

Other important properties

➢ Concentration in liquid
➢ Solubility
➢ Temperature sensitivity of materials
➢ Pressure and temperature
➢ Scale deposition and materials of construction
 CLASSIFICATION OF LIQUORS
➢ Liquors which can be heated to higher temperatures without decomposition and those that can be
heated only to lower temperatures

➢ Liquors which yield solids on concentration, where crystal size and shape are important and those
which do not

➢ Liquors that at any given pressure boil at the same temperature as water and those which boil at a
higher temperature
EVAPORATION PROCESS
➢ Two basic processes heat and mass transfer

➢ Heat is added to remove solvent

➢ Heating supplies latent heat of vaporization

➢ Liquid changes to vapor and the vapor must be removed

➢ Recovering heat from vapor gives great economy in heat utilization

SUPPLY OF HEAT
➢ Directly e.g. evaporation using the sun

➢ Indirectly through another medium, using steam as heat source

➢ Vapour is not the important product but it can be used for heating

➢ Normal heating medium is low pressure steam, but flue gases can be used.
TYPES OF EVAPORATORS AND
OPERATING METHODS
➢ Open kettle or pan

➢ Horizontal tube natural circulation evaporation

➢ Vertical tube natural circulation evaporation

➢ Long tube vertical type evaporator

➢ Falling film type evaporator

➢ Forced circulation type evaporator

➢ Agitated film evaporator

➢ Open pan solar evaporator

Heat Transfer in Evaporators
 BOILING POINT
➢ If water is boiled at a given pressure, its temperature can be obtained
from steam tables
➢ At same pressure, a solution boils at a higher temperature than water
(BPR)
➢ At atmospheric pressure, 25 NaCl boils at 381 K, BPR of 8 K
➢ Plot of boiling point of solution to that of water, gives a straight line
Duhring Plot
➢ If pressure is fixed, boiling point of water is obtained from steam
tables, boiling point of solution from Duhring Plot
➢ For inorganic salts in H2O<25%, heat capacity may be assumed to
be that of water.
BOILING POINT
➢ Thermal properties of concentrated solutions differ from
those of dilute solutions or pure water

➢ For concentrated solutions the boiling point rise or boiling

point is predicted using an empirical law Dühring’s rule)
Charts are often used

➢ If the heat of solution is large, neglecting it can cause errors

in heat balance If solution is to be concentrated, heat must
be added
➢ Enthalpy concentration charts available for some solutions
BOILING POINT
BOILING POINT
BOILING POINT
ENTHALPY
Effect of Hydrostatic Head
➢Liquid at bottom of tube(s) is at
higher pressure due to hydrostatic
head, hence, for it to boil it must be
heated to higher temperature

➢Temperature of boiling liquid is

constant it differs with height

➢Temperature of boiling liquid is

defined as that at the interface Tb2
Raoult’s Law
Raoult’s Law
Raoult’s Law
Raoult’s Law
Heat Transferred in Evaporators
Single Effect Evaporators
Single Effect Evaporators
Single Effect Evaporators
Example
27

Example 1
•A single effect evaporator is used to concentrate 7 kg/s of a solution from 10 to 50% of
solids. Steam is available at 205 kN/m2 and evaporation takes place at 13.5 kN/m2K.
•Calculate the heating surface area required and the amount of steam used if the
feed to the evaporator is at 294K and condensate leaves the heating space at
352K.
•Specific heat of 10% solution = 3.76 KJ/KgK; Specific heat of 50% solution = 3.14
KJ/KgK

Solution
• Draw a sketch (including all the given information):
28

• Basis (given): 7 kg/s i.e.m feed = 7kg / s

• Total balance: F =V + L
m feed = mv + ml
7 = mv + m L
(1)

• Solids balance: 0.1m feed = 0.5m L (2)

 m L = 1.4kg / s

• Substituting equation (2) into (1): 7 = mv + 1.4

mv = 5.6kg / s

• At 13.5 KN/m2 water boils at 325K (from Steam Tables).

• In the absence of data as to the boiling point rise (BPR), this will be taken
as the temperature of evaporation (325K), assuming an aqueous solution.

• The total enthalpy of steam at 325K is 2594 kJ/kg.

29

Heat Balance: Heat given off = Heat taken up

m steam xh fg  = m feed C p T + mv xh fg + mL C p T 
• The last term = 0 because T = 0
• Thus, Q = msteam h fg = m feed C p T + mv h fg
Q = m feed C p T + mv1 h fg
Q = (7 )(3.76)(325 − 294) + (5.6 )(2594)
= 815.92 + 14526.4
= 15342.32kJ / s
Q
• But Q = UAT thus, re-arranging gives: A =
UT

• From Steam Tables, for steam at 205 kPa, T = 1210C (or 394K).
30

Q
A=
UT
 
15342.32  kJ / s 
=
3(394 − 325)  kW 2 xK 
 m K 
= 74.117 m 2

• From heat balance: Q = msteam h fg

 = 2199kJ / kg at 205 kPa (from Steam Tables)

15342.32kJ / s
 msteam =Q =
h fg 2199kJ / kg
= 6.9kg / s steam
31

Example 2
•A single effect evaporator is used for the continuous concentration of sodium
hydroxide solution in water. The mixture enters the evaporator at a rate of 4500
kg/hr and a temperature of 210C. The entering concentration is 8% (wt) sodium
hydroxide and the exit concentration is 18% wt percent sodium hydroxide.
•If the available heat transfer area is 32.3 m2, calculate the standard overall
heat transfer coefficient and the amount of steam in kg/h that is theoretically
required.
•Saturated steam is available at 111.40C and the vapour space in the evaporator is maintained
at a pressure of 55 kPa.
•Boiling point rise (BPR) due to material in solution is 2.30C; heat capacity = 3.9kJ/kgK.
Solution
• Draw a sketch (including all the given information):
32

• Basis (given): 4500 kg/h feed

• Logically decide what is that you need to calculate and how do you get there:
• The overall coefficient (U) is part of the formula: Q = UAT
• U is what we want to calculate and A is given.
• we can get and then we need to calculate Q.
T

• Calculating T:
• At 55 kPa, saturated steam is at a temperature of 83.70C (from Steam Tables)
• Therefore, temperature of boiling liquid:
• Thus, Tb = 83.7 0 C + 2.30 C = 86 0 C
T = Tsteam − Tb = 111.4 − 86 = 25.4 C
0

• Heat Balance over the effect:

•Heat given off = Heat taken up
m steam xh fg  = m feed C p T + mv xh fg + mLC p T 
• The last term = 0 because T = 0
Q = m feed C p T + mv1 h fg
Q = msteam h fg = m feed C p T + mv h fg
33

To solve this equation we need to find mv first.

• NaOH in the feed: 0.08 x 4500
= 360kg / h
 360kg / h = 18% mL
360
 mL = x100
18
= 2000kg / h

• But m feed = mv + mL
mv = m feed − mL
= 4500 − 2000
= 2500kg / h

• Thus, Q = m feed CpT + mv1 h fg

Q = 4500(3.9)(86 − 21) + 2500(h fg )

• From Steam Tables: ( = 2294kJ / kg ) at 86oC

34

• Substituting h fg = 2294kJ / kg
Q = 4500(3.9 )(86 − 21) + 2500(2294)
Q = 6875750kJ / h
T between boiling liquor in evaporator and that of incoming feed.
But
Q = UAT
Q
U =
AT
6875750000
=
32.3 x 25.4 x3600
= 2328W / m 2 K
Q = msteam 
Q
msteam =

But 6875750
= kg / h
2226
= 3088.8kg / h

h fg or  is read from Steam Tables at a temperature of 111.40C.

35

Example 3
•A solution of organic colloids is to be concentrated from 20% to 65% solids in a
horizontal tube evaporator. The solution has negligible elevation in boiling point and
the specific heat of the feed is 3.89 kJ/kgK.
•Saturated steam is available 70 kPa, the pressure in the evaporator is 97.5 mmHg.
The feed enters at 15.60C. U is 1700 W/m2K. The evaporator must evaporate 20 000
kg of water per hour.
•How many square meters of surface area is required and what is the steam consumption
in kilograms (kg) per hour?
Solution
• Draw a sketch (including all the given information):
36

• Basis (given): 20 000 kg/h

• Total Balance: m feed = mv + mL
m feed = 20000 + mL
0.2m feed = 0.65mL (1)
• Solid Balance: m feed = 3.25mL

(2)
3.25mL = 20000 + mL
 m(2) =into
• Substitute equation
L
equation
8888 .9kg / (1):
h
m feed = 28888.9kg / h
• Change given pressure from mmHg to kPa: P = 97.5 x101.3
760
= 13kPa

• Check T at 13 kPa (from Steam Tables): T1 = Tb = 51.10 C (No Boiling Point Rise)

• From Steam Tables: h fg = 2380kJ / kg

37

Heat balance over the effect:

• Heat given off = heat taken up

msteam xh fg  = m feed C p T + mv xh fg + mLC p T 

• The last term = 0 because T = 0
• Fill in information available: Q = (28888.9)(3.89)(51.1 − 15.6) + (20000)(2380)
= 3989412.6 + 47600000
= 5.1589412 x 107 kJ / 3600 kJ / s
= 14330 3924 kJ / s
Q = UAT
A=Q
UT
• From Steam Tables, 70 kPa steam gives T of 900C.
T = Tsteam − Tb
 T = 900 C − 51.10 C
 kJ 
14330.3924  s 
A=
1.7 x(90 − 51.1)  kW 2 xK 
 m K 
= 216.1m 2
38

• From heat balance: Q = m steam 

 = 2283kJ / kg
h fg or  is read from Steam Tables at a temperature of 900C.

 msteam = Q

7
5.15894 x10 kJ / h
=
2283kJ / kg
= 22597.20kg / h
39

Summary of Equations (for Single Effect Evaporators)

Q = UAT
 na 
Pa = P 
a
o
= x
 a a P o

 na + nb + nc + ............. 
T = Tsteam − Tb

m steam xh fg  = m feed C p T + mv xh fg + mL C p T 

Q = msteam h fg = m feed C p T + mv h fg

Q = m feed C p T + mv1 h fg
CALCULATION METHODS FOR SINGLE EFFECT
EVAPORATORS
Area of a single stage Evaporation
EFFECT OF PROCESSING VARIABLES
➢Feed Temperature: Preheat the feed to or near boiling point to
reduce the size of evaporator

➢Operating pressure: Operate under vacuum pressures to increase Δ

T thus decreasing heat surface area required Can be achieved by
using a condenser and a vacuum pump

➢Steam pressure: Use high pressure saturated steam to increase Δ T

This decreases the cost and size of the evaporator Since high
pressure steam is more expensive to generate, use an overall
economic balance
EFFECT OF PROCESSING VARIABLES

➢Drawbacks

Not energy efficient, latent heat of vapour not used Can be

recovered and re used by employing multiple effect
evaporators
➢Applications

Small scale operation, where steam cost is relatively cheap

compared to evaporator cost
Multiple Effect Evaporators

➢Use is made of the steam that is generated in the vapour space of an

evaporator by feeding it to the next heat exchanger (called Calendria of
the next evaporator
➢The steam economy (total steam generated/ steam fed to the first
calendria is higher than that of a single effect
➢Three types of operation
➢Forward Feed –The feed and steam flow in the same direction
➢Backward Feed –Feed and fresh stream flow in the opposite directions
The steam that is generated still flows in the same direction as in the
forward feed
➢Parallel feed –Feed is fed to all three evaporators simultaneously
Multiple Effect Evaporators

➢If an evaporator, fed with steam at 399 K with a total heat of 2714 kJ/kg,
is evaporating water at 373 K, then each kilogram of water vapour
produced will have a total heat content of 2675 kJ.
➢If this heat is allowed to go to waste, by condensing it in a tubular
➢condenser or by direct contact in a jet condenser for example, such a
system makes very
➢poor use of steam..
Multiple Effect Evaporators

➢The vapour produced is, however, suitable for passing to the calandria
➢of a similar unit, provided the boiling temperature in the second unit is
reduced so that an adequate temperature difference is maintained.
➢ This, can be effected by applying a vacuum to the second effect in order
to reduce the boiling point of the liquor. This is the principle reached in
the multiple effect systems which were introduced by Rillieux in about
1830
Forward feed multiple effect evaporators

➢Fresh feed added to the first effect and flows to the next in the same
direction as vapour flow
➢Boiling temperature decreases from first effect (or stage) to the last
effect or stage due to decreases in pressure i e if P1 =1 atm then P3 will
be under vacuum
➢Steam economy high (approximately 3 kg of H2O evaporated per kg of
steam condensed for triple effect
➢Applications
➢Used for hot feed or when final concentrated product might be damaged
at high temperatures
Forward feed multiple effect evaporators
Forward feed multiple effect evaporators
Forward feed multiple effect evaporators

4 kg/s (14.4 tonne/hour) of a liquor containing 10 per cent solids is fed at 294 K to the first effect of a triple-
effect unit. Liquor with 50 per cent solids is to be withdrawn from the third effect, which is at a pressure of 13
kN/m2 (∼0.13 bar). The liquor may be assumed to have a specific heat of 4.18 kJ/kg K and to have no boiling
point rise. Saturated dry steam at 205 kN/m2 is fed to the heating element of the first effect, and the
condensate is removed at the steam temperature in each effect. If the three units are to have equal areas,
estimate the area, the temperature differences and the steam consumption. Heat transfer coefficients of
3.1, 2.0 and 1.1 kW/m2 K for the first, second, and third effects respectively, may be assumed.
Forward feed multiple effect evaporators
Forward feed multiple effect evaporators
Forward feed multiple effect evaporators
Forward feed multiple effect evaporators
Forward feed multiple effect evaporators

𝑺𝒕𝒆𝒂𝒎 𝑬𝒄𝒐𝒏𝒐𝒎𝒚 =
𝟑. 𝟐/𝟏. 𝟔𝟑𝟓~2
Backward feed multiple effect evaporators

➢Feed enters the last and coldest effect and continues on until the
concentrated product leaves the first effect
➢Liquid pumps must be used, since flow is from low to higher
pressure
➢Advantageous when fresh feed is cold since smaller amount of
liquid must be heated to higher temperatures in 2nd and 1st effect
➢Used if concentrated product is highly viscous i e high temperatures
in the early effects reduce viscosity and give reasonable heat
transfer coefficients
Backward feed multiple effect evaporators
Backward feed multiple effect evaporators
Backward feed multiple effect evaporators
Backward feed multiple effect evaporators
Backward feed multiple effect evaporators