welcome

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 advanced in food engineering

evaporation in food
Presented By ,
Jadhav Damini Gangadhar
( 2021T08M)

COLLEGE OF FOOD TECHNOLOGY , VNMKV ,

PARBHANI
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 OUTLINE
• Introduction about evaporation
• Boiling point elevation
• TYPES OF EVAPORATORS
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
• Design Of A Single-effect Evaporator
• Design Of A Multiple-effect Evaporator
• Vapour Recompression Systems
1. Thermal Recompression
2. Mechanical Vapor Recompression System 12/02/2022 3
 Evaporation
Evaporation is a unit operation which remove water from dilute liquid foods to obtain
concentrated liquid products
• Increases microbiological stability
• reducing transportation and storage costs.
Factors that affects efficiency of evaporation
 characteristics of the liquid food
Fouling of the heat-exchange surface
Liquid foods that foam during vaporization
Increased concentration of liquid food .
Performance measure
1.Capacity (kg vaporized/time)
2.Economy( kg vaporized /kg steam inputs) 12/02/2022 4
 BOILING-POINT ELEVATION

• Increase in boiling point over that of pure water, at a given

pressure.
• A simple method to estimate boiling-point elevation is the use
of Dühring’s rule.
• The Dühring rule states that a linear relationship exists
between the boiling-point temperature of the solution and the
boiling point temperature of water at the same pressure.

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 Dühring lines for a sodium chloride–water system

• The linear relationship does not hold over a wide range of temperatures, but over moderate
temperature ranges, it is quite acceptable.

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TYPES OF EVAPORATORS
Natural Forced
circulation circulation
evaporator evaporator

Evaporator with
Open pan horizontal
evaporator external heating
element

Evaporator with
Horizontal tube vertical external
evaporator heating element

Vertical tube
evaporator

Falling film
evaporator
Natural Circulation Evaporators

• Short Vertical Tubes, Typically 1–

2 M Long And 50–100mm In
Diameter
• Linear velocity 0.3-1m/s

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 Open Pan Evaporator

• The simplest method of concentrating a solution by

using jacketed pan which contained steam used for
evaporating a part of solvent
 HORIZONTAL TUBE
EVAPORATOR
The horizontal-tube evaporator is a development of
the open pan, in which the pan is closed in,
generally in a vertical cylinder.
The heating tubes are arranged in a horizontal
bundle immersed in the liquid at the bottom of the
cylinder.
Liquid circulation is rather poor in this type of
evaporator.
Use
Horizontal tube evaporator is used for non-viscous solution which on
evaporation do not deposit scales or crystals.
Merits
It is easy to install.
The tubes can be easily removed.
Demerits
It requires a large heating area.
It is not used for thermolabile material and crystalline products.
 Vertical tube evaporator
The long vertical tube bundle is fixed with a
shell that extends into a larger diameter vapor
chamber at the top .
The long-tube vertical (LTV) evaporator consists
of one pass shell and tube heat exchanger.
In this type of evaporator, the liquid flows as a
thin film on the walls of long (from 12 to 30 feet
in length) and vertical heated tube.
Tube length usually varies from 20 to 65 ft.
The feed enters at the bottom and the liquid starts
boiling at lower part of the tube.
Advantages of Vertical Tube Evaporator/ Short Tube Evaporator :
(i) Relatively inexpensive.
(ii) As scaling occurs inside the tubes, it can be easily removed by
mechanical or chemical means.
(iii) Provides moderately good heat transfer at a reasonable cost.
(iv) High heat transfer coefficients.

Disadvantages of Vertical Tube Evaporator/ Short Tube Evaporator:

(i) Floor space required is large.
(ii) Amount of liquid hold up in the evaporator is large.
(iii) Since there is no circulation, these units are not suitable for viscous
liquid
Rising-Film Evaporator

• low-viscosity liquid food is

allowed to boil inside 10–15m-
long vertical tubes.
• 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 12/02/2022 14
 Falling-Film Evaporator
• 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.
• This type of evaporator is best suited for
highly heat-sensitive products such as
orange juice. 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-fi lm 12/02/2022 15

evaporator.
 Forced circulation evaporator

• The forced-circulation evaporator

involves a noncontact heat
exchanger where liquid food is
circulated at high rates 2to 6m/sec

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 Horizontal Forced circulation
evaporator

Advantages
• Heat transfer coefficient increases
• Prevent Scale formation on heating surfaces
 Vertical Forced circulation
evaporator

Disadvantade
• High pumping cost
DESIGN OF A SINGLE-EFFECT
EVAPORATOR
• Heat and mass balances conducted on the
evaporator system allow determination of
various design and operating variables.
• Variables may include mass flow rates,
final concentration of product, and heat-
exchanger area.
• The following expressions can be obtained
by conducting a mass balance on flow
streams and product solids, respectively.
mf =mv + mp
where , mf , mv , mp are the mass flow rate of
dilute liquid feed, vapor, and concentrated
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product (in kg/s) respectively .

• Mass balance equation for solutes
xf mf = xp mp
where xf and xp is the solid fraction in the feed stream
(dimensionless) and product stream
(dimensionless)respectively .
• Expression for ethalpy balance of evaporation system is

msHvs+ mfHf = mvHv1 + mpHp1 + msHcs

Where ms , mf , mv , mp , ms and Hvs , Hf , Hv1 , Hp1 ,Hcs

are mass and enthalpy of saturated vapor ,dilute
liquidfeed ,saturated vapor at temperature T , concentrated
product and condensate (in KJ / Kg) respectively .
• The enthalpy content Hf can be computed as
Hf = Cpf (Tf - 0)
Where Cpf is specific heat of feed and Tf is temperature of
dilute liquid feed in 0c 12/02/2022 20
msHvs+mfHf=mvHv1+mpHp1+msHcs
• msHvs , mvHv1 , mpHp1 and msHcs total
enthalpy of steam ,vapours leaving the
system and concentrated product where H vs
,Hv1 and Hcsare obtained from steam table
@ temperature Ts ,T1 and Ts respectively.
• Where Hp1 is obtained by following
equation
Hp1 = Cpp (T1 - 0)
Where Cpp is specific heat of
concentrated product and T1 is temperature
of dilute liquid feed in 0c
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• If condensate leaves at temperature lower then
Ts then lower temperature should be used to
determine the enthalpy of saturated liquid .
• The rate of heat Transfer is
Q = UA(Ts - T1 ) = msHvs - msHcs
Where Q is the rate of heat transfer (W), U is the
overall heat transfer coefficient (W/[m2 K]), and
A is the area of the heat exchanger (m2 ).

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• 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 vapor produced
from the liquid feed per unit rate of steam consumed.
Steam economy = mv / ms

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MULTIPLE-EFFECT
EVAPORATOR

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 DESIGN OF A MULTIPLE-EFFECT
EVAPORATOR
• In a triple-effect evaporator dilute liquid feed is pumped into the evaporator
chamber of the first effect. Steam enters the heat exchanger and condenses, thus
discharging its heat to the product.
• The condensate is discarded. The vapors produced from the first effect are used
as the heating medium in the second effect, where the feed is the partially
concentrated product from the first effect.
• The vapors produced from the second effect are used in the third effect as
heating medium, and the final product with the desired final concentration is
pumped out of the evaporator chamber of the third effect.
• The vapors produced in the third effect are conveyed to a condenser and a
vacuum system. In the forward feed system shown, partially concentrated
product from the first effect is fed to the second effect.
• After additional concentration, product leaving the second effect is introduced
into the third effect. Finally, product with the desired concentration leaves the
third effect. Design expressions for multiple-effect 12/02/2022 25
• Design expressions for multiple-effect evaporators can be obtained in the same manner as for a single-effect
evaporator
• Conducting mass balance analysis on the flow streams
mf =mv1 + mv2 + mv3 + mp
• The heat transfer across heat exchangers of various effects can be expressed by the following three expressions
Q1=U 1A1(T3 - T1 ) = msHvs - msHcs
Q2=U 2A2(T1 - T2 )= mv1Hv1 - mv1Hc1
Q3=U 3A3(T2 - T3 )= mv2Hv2 - mv2Hc2

• Steam economy = mv1 +mv2 +mv3 /

ms
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Methods of feeding in Multiple-effect Evaporator

• Forward feed
• Backward feed
• Mixed feed

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 Forward feed

This is used when the feed is hot and the product may
get damaged at high temperatures.
 Backward feed

It is used when the feed is cold, since it saves a large

quantity of steam and increases the economy.
 Mixed feed

This arrangement is a combination of the forward and backward feed

adopted for the best overall performance
 VAPOR RECOMPRESSION
SYSTEMS

• The Multiple-effect evaporators has shown how

energy requirements of the total system are
decreased by using exit vapors as the heating
medium in subsequent effects.
• Two additional systems that employ vapor
recompression assist in reduction of energy
requirements.

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 Mechanical vapor recompression system
• Mechanical vapor recompression
involves compression of all vapors
leaving the evaporator.
• Vapor compression is
accomplished mechanically, using a
compressor
• compressed vapor can be used to
heat the mother liquor to produce
the low pressure vapor.
• These systems can be very noisy to
operate due to the use of large 12/02/2022 32
compressors.
 Thermal Recompression
• Thermal recompression involves the use
of a steam jet booster to recompress part
of the exit vapors.
• Through recompression, the pressure and
temperature of exit vapors are increased.
• These systems are usually applied to
single-effect evaporators or to the first
effect of multiple-effect evaporators.
Application of this system requires that
steam be available at high pressure, and
low pressure steam is needed for the
evaporation process. 12/02/2022 33
 Agitated Thin-Film Evaporator

• For very viscous fluid foods,

feed is spread on the inside of
the cylindrical heating surface
by wiper blades

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 Numerical
• 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 juices 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 k Pa. 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). Assume negligible boiling-point elevation.
Calculate the mass flow rate of concentrated product, steam requirements, steam economy, and the heat-transfer area.
•
Given
Mass flow rate of feed m = 0 67 . kg/s
f
Concentration of food x =0.11
f
Concentration of product x = 0.75
p
Steam pressure = 304.42 kPa

Feed temperature T = 43.3°C

f
Boiling temperature T in evaporator = 62.2°C
1
Overall heat transfer coefficient U = 943 W/(m 2 K)

Specific heat of dilute feed c = 3.9 kJ/(kg °C)

pf
Specific heat of concentrated product c = 2.3 kJ/(kg °C)
pp

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• From mass balance equation for solutes
xf mf = xp mp
(0.11)(0.67)=(0.75)mp
mp = 0.98 kg/s
Mass flow rate of concentrated product (m p) = 0.98 kg/s
• From mass balance on flow streams and product solids
mv= mf-mp
=(0.67-0.098)
=0.57Kg/s
Mass flow of vapor mv =0.57Kg/s
• By using enthalpy balance equation
Hf = Cpf (Tf - 0)
Hf =(3.9)(43.3-0)
=168.9KJ/Kg
Hp1 = Cpp (T1 - 0)
Hp1 =(2.3)(62.2-0)
=143.1KJ/Kg
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• From steam table
Temperature of steam at 304.42KPa=1340c
Enthalpy for saturated vapor Hvs (at Ts=1340c)=2725.9KJ/Kg
Enthalpy for saturated liquid Hcs(atTs=1340c)=563.41KJ/Kg
Enthalpy for product Hv1(atT1=62.20c)=2613.1KJ/Kg

• From enthalpy balance

msHvs+mfHf=mvHv1+mpHp1+msHcs

(0.67)(168.9)+ms(2725.9)=(0.57)(2613.4)+(0.098)(143.1)+ms(563.4)2162.49 ms
= 1390.5
ms =0.64 Kg/s
mass flow rate of steam or steam requirement ms =0.64 Kg/s

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• steam economy =mv/ms = 0.57 /0.67 =0.85 Kg water evaporates per
Kg steam

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 conclusion

• As temperature difference plays a major role in the

efficiency of an evaporator and also product quality
( as we are dealing with food) evaporation under
vacuum is most preferable

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Thank you
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