1. Statement related to the process of evaporation that is incorrect is?

a) Evaporation occurs at any temperature

b) Evaporation takes place within liquid
c) Temperature may change during evaporation
d) No bubbles are formed in liquid during evaporation

Answer: b
Explanation: Some of the salient features of evaporation are it occurs at any temperature, It
might lead to temperature change. It has been noted that no bubbles are formed in liquid during
evaporation.

2. Rate of evaporation is______

a) directly proportional to temperature of liquid
b) inversely proportional to temperature of liquid
c) independent of temperature of liquid
d) directly proportional to humidity of surrounding air

Answer: a
Explanation: Evaporation depends directly on temperature of liquid. Higher the temperature of
the substance the greater is the kinetic energy of the molecules at its surface and therefore the
faster the rate of their evaporation.

3. Rate of evaporation increases as?

a) exposed surface area of liquid increases
b) exposed surface area of liquid decreases
c) movement of air above surface of liquid decreases
d) atmospheric pressure increases

Answer: b
Explanation: A substance that has a larger surface area will evaporate faster, as there are more
surface molecules per unit of volume that are potentially able to escape.

4. Rate of evaporation decreases as?

a) temperature increases
b) humidity of surrounding air increases
c) movement of air above surface of liquid increases
d) atmospheric pressure decreases

Answer: b
Explanation: Humidity is the amount of water vapor present in the air. The air around us cannot
hold more than a definite amount of water vapor at a given temperature. If the amount of water
in air is already high, the rate of evaporation decreases.
5. Which of the following factors do not affect the rate of evaporation?
a) Temperature of liquid
b) Humidity of surrounding air
c) Depth of liquid
d) Surface of liquid

Answer: c
Explanation: The rate of condensation increases if the temperature of the gas is decreased. On
the other hand, the rate of evaporation increases if the temperature of the liquid is increased. It
is also increased if: the surface area of the liquid is increased.

6. Evaporation occurs only _____

a) after boiling
b) after extreme cooling
c) at surface of a liquid
d) if boiling occurs at atmospheric pressure

Answer: c
Explanation: Evaporation takes place at a surface and below the boiling point. The surface
atoms or molecules gains energy from surroundings and overcome the attractions of other
molecules & get to vaporize.

7. Compounds evaporating easily and giving off a smell are?

a) ionic compounds
b) covalent bonds
c) metallic bonds
d) dative bonds

Answer: b
Explanation: ‘Hospital smells’ are really covalent compounds floating in the air and these attacks
our noses. This means that molecules can escape from the liquid fairly easily and evaporate.

8. When heating begins in miscible solutions, vapors formed will be?

a) of liquid lower in boiling point
b) of liquid higher in boiling point
c) vapors will be of both liquids with a higher concentration of liquid having low boiling point
d) collected in a gas syringe

Answer: c
Explanation: Vapors will be of both liquids with a higher concentration of liquid having low
boiling point as the heating starts in miscible solution.
9. Evaporation of solution of CuSO4 helps in?
a) making it concentrated
b) crystallization of CuSO4
c) evaporation of salt CuSO4
d) concentration and crystallization

Answer: d
Explanation: The solution turns blue because of diffusion. On heating the solution nothing will
happen. Evaporation of solution of CuSO4 leads to its concentration and crystal formation.

10. Crystallization, evaporation and distillation are a means of?

a) separating soluble substances in solution
b) separating insoluble substances in solutions
c) separating filtrate from solution
d) concentration

Answer: a
Explanation: Crystallization, evaporation and distillation are methods of separation of soluble
substances in a solution.

11. Concentration is different than drying.

a) True
b) False

Answer: a
Explanation: Concentration of a liquid means removal of a solvent, in most cases water;
concentration is distinguished from drying in that the final product – the concentrate – is still
liquid.

12. Which of the following is not the reason for the concentration of food liquids?
a) reduce the cost of drying
b) induce crystallization
c) reduce costs for storage and transportation
d) increase water activity in order to increase microbiological and chemical

Answer: d
Explanation: There are several reasons for concentrating food liquids, e.g. to reduce the cost of
drying, induce crystallization, reduce costs for storage and transportation, reduce water activity
in order to increase microbiological and chemical stability and to recover by-products from waste
streams.

13. Evaporation in dairy industry is a preliminary step to which of the following process?
a) Drying
b) Flavoring
c) Watering
d) Pasteurization

Answer: a
Explanation: Dairy industry evaporation is used for concentration duties such as milk, skim milk
and whey. It is also used as a preliminary step to drying. Milk products intended for milk powder
are normally concentrated from an initial solids content of 9 – 13% to a final concentration of 40
– 50% total solids before the product is pumped to the dryer.

14. Evaporation in dairy industry is done under __________

a) Vacuum
b) Heater
c) Dryer
d) Pasteurizer

Answer: a
Explanation: The products to be evaporated are normally heat sensitive and can be destroyed
by adding heat. To reduce this heat impact, evaporation takes place under vacuum, sometimes
at temperatures as low as 40°C.

15. Which evaporators can be used when a low degree of concentration is required?
a) Falling film evaporator
b) Circular type evaporator
c) Tubular type evaporator
d) Plate type evaporator

Answer: b
Explanation: Circulation evaporators can be used when a low degree of concentration is
required or when small quantities of product are processed. In yogurt production, for example,
evaporation is utilized to concentrate milk 1.1 to 1.25 times, or from 13% to 14.5% or 16.25%
solids content respectively. This treatment simultaneously de-aerates the product and rids it of
off-flavors.

16. The evaporator in which the material to be evaporated boils outside the horizontal tube and
steam condenses inside the tubes is called ________
a) Horizontal tube evaporator
b) Vertical tube evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator
Answer: a
Explanation: In Horizontal tube evaporator, the material to be evaporated boils outside the
horizontal tube and steam condenses inside the tubes. These evaporators are not considered
effective as the heat transfer is lower especially if the liquid is viscous.

17. Evaporator which promotes natural circulation is?

a) Horizontal tube evaporator
b) Vertical tube evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

Answer: b
Explanation: In vertical tube evaporator, heating and boiling of liquid cause it to rise and flow
upwards and un-evaporated liquid flows down through the central large diameter tube. Thus
natural circulation is promoted in this type of evaporator.

18. Evaporators in which pumps are used to force the evaporating liquid through the tubes are
called?
a) Horizontal tube evaporator
b) Vertical tube evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

Answer: b
Explanation: Forced Circulation Evaporator is a modified form of vertical tube evaporator. In this
type a pumps is used to force the evaporating liquid through the tubes. This helps to further
improve the evaporating capacity.

19. Name of the evaporator which consists of one pass vertical shell and tube heat exchanger
discharging the product to be evaporated into a relatively small vapor head?
a) Horizontal tube evaporator
b) Long tube vertical evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

Answer: b
Explanation: In Long tube vertical evaporator, the feed enters at the bottom of the tube, starts
boiling as it moves up the tube and the mixture of liquid and vapor leaving at the top at high
velocity strikes against a deflector placed above the tube.

20. The deflector used in long tube vertical evaporator can be used as?
a) Vapor separator
b) Foam breaker
c) Pasteurizer
d) Vapor separator and foam breaker

Answer: d
Explanation: Deflector placed above the tube. This deflector is effective both as a vapor
separator and as a foam breaker. When the ratio of feed to evaporation is low, recirculation of
liquid is provided.

21.Which of the following is the disadvantage of climbing film evaporator?

a) Severe scale formation
b) Over heating
c) Small concentration
d) Low pressure

Answer: a
Explanation: The main disadvantage of climbing film evaporator is that a comparatively large
volume of liquid is present in the evaporator at one time and most of it located at the bottom.
Because of this, severe scale formation occurs more rapidly in this region.

22. As the film rises further evaporation occurs until they reach the top of the tubes. The mixture
of vapor and milk then passes into a separate chamber from which the vapor passes to a
condenser. Name the evaporator.
a) Climbing film evaporator
b) Falling film evaporator
c) Plate evaporator
d) Forced circulation evaporator

Answer: a
Explanation: Climbing Film Evaporator, in this type the liquid to be evaporated is fed at the lower
end of the vertical tubes, heated by the condensing steam on the outside of the tube. The liquid
starts boiling at the bottom; the vapor along with the liquid tends to rise further up the tube in the
form of a thin film. As the film rises further evaporation occurs until they reach the top of the
tubes.

23. Which of the following is not the advantage of falling film evaporator?
a) Short residence time of liquid
b) Good performance with small temperature difference across heating surfaces
c) Operates at lower temperature difference than rising film evaporator
d) Long residence time of liquid
Answer: d
Explanation: The advantages claimed for the falling film evaporator are short residence time of
liquid, good performance with small temperature difference across the heating surface. More
effects can be used with falling film evaporator as it will operate with a lower temperature
difference than climbing film evaporator.

24. Great economies of operation may be made in large installations with ___________
a) Multiple effect evaporator
b) Centri-therm evaporator
c) Falling film evaporator
d) Rising film evaporator

Answer: a
Explanation: Considerable saving in steam and water can be effected by using multiple effect
evaporators. The vapors from one effect have considerable latent heat and may thus be used
for heating second effect and vapors from the second effect to heat the third effect and so on.
Thus great economies of operation may be made in large installations with multiple- effect
evaporator.

25. Device used to improve thermal efficiency of an evaporator is called?

a) Thermo compressor
b) Deareater
c) Dryer
d) Pasteurizer

Answer: a
Explanation: The vapor evolved from the product can be compressed and used as a heating
medium. This improves the thermal efficiency of the evaporator. A thermo compressor is used
for this purpose.

26. Evaporators in the dairy industry don’t concentrate which of the following?
a) Whole and skimmed milk
b) Whey
c) Condensed milk
d) Cheese

Answer: d
Explanation: Evaporators are ideal partner for solutions for the concentration of Whole- and
skimmed milk, Whey, Condensed milk and Lactose.

27. Ratio of capacity to economy is known as ________

a) Water consumption per hour
b) Steam consumption per hour
c) Sediment consumption per hour
d) Milk consumption per hour

Answer: b
Explanation: Capacity of an evaporator is the amount of water vaporized in the evaporator per
unit time. Ratio of capacity to economy is called the steam consumption per hour.

28. __________ is the total mass of water vaporized per unit mass of steam input to the
evaporator.
a) Efficiency of evaporator
b) Economy of evaporator
c) Rate of evaporator
d) Capacity of evaporator

Answer: b
Explanation: Capacity is defined as the number of kilograms of water vaporized per hour.
Economy is the number of kilograms vaporized per kilogram of steam fed to the unit. In a single
effect evaporator the economy is approximately always less than 1, but in multiple-effect
equipment it may be considerably greater.

29. Single effect evaporation is simple and steam effective.

a) True
b) False

Answer: b
Explanation: When a single evaporator is used, the vapour from the boiling liquid is condensed
and discarded. Simple but does not use steam effectively.

30. ________ Rule is often used to compare a pure liquid and a solution at a given
concentration.
a) Duhring’s rule
b) Plank rule
c) Friction rule
d) Doppler rule

Answer: a
Explanation: Duhring’s rule states that a linear relationship exists between the temperatures at
which two solutions exert the same vapour pressure. The rule is mostly used to compare a pure
liquid and a solution at a given concentration.

31.In a dry evaporator, refrigerant at the outlet is

(a) in the wet state

(b) saturated state

(c) super heated state

(d) None

(Ans: c)

32. In a flooded evaporator, refrigerant at the outlet is

(a) in the wet state

(b) saturated state

(c) super heated state

(d) None

(Ans: a)

33. Flooded evaporator needs at the outlet a

(a) Flash chamber

(b) Accumulator

(c) Inter cooler

(d) None

(Ans: b)

34.Finned tube evaporators are used in a

(a) Fridge

(b) Window air conditioner

(c) Water cooler

(d) None
(Ans: b)

35.Bare tube evaporator is used in a

(a) Cold storage plant

(b) ice plant

(c) milk Plant

(d) None

(Ans:b)

36. A method of evaporation when the required capacity of operation is relatively small and/or
cost of steam is relatively cheap compared to the evaporator cost.

(a) Parallel Feed Evaporator

(b) Backward Feed Multiple Effect Evaporator

(c) Single Effect Evaporator

(d) Mixed Feed Multiple Effect Evaporator

(Ans:c)
Explanation:--

37. This type of evaporation would requires liquid pump for each effect since flow is from low to
high pressure.

(a) Parallel Feed Multiple Effect Evaporator

(b) Backward Feed Multiple Effect Evaporator

(c) Single Effect Evaporator

(d) Mixed Feed Multiple Effect Evaporator

(Ans:b)
Explanation:Backward Feed Multiple Effect Evaporators – fresh feed enters the last and coldest
effect and continues until the concentrated product leaves the first effect.

38. This method is used mainly when the feed is almost saturated and solid crystals are the
product, as in the evaporation of brine to make salt.

(a) Parallel Feed Multiple Effect Evaporator

(b) Backward Feed Multiple Effect Evaporator

(c) Single Effect Evaporator

(d) Mixed Feed Multiple Effect Evaporator

(Ans:a)
Explanation: Parallel Feed Multiple Effect Evaporators – involves the adding of fresh feed and
the withdrawal of concentrated product from each effect. The vapor from each effect is still used
to heat the next effect.

39. This is used when the feed is hot or when the final concentrated product might be damaged
at high temperatures.

(a) Parallel Feed Multiple Effect Evaporator

(b) Backward Feed Multiple Effect Evaporator

(c) Forward Feed Multiple Effect Evaporator

(d) Mixed Feed Multiple Effect Evaporator

(Ans:c)

Explanation: Forward Feed Multiple Effect Evaporators – fresh feed is added to the first effect
and flows to the next in the same direction as the vapor flow.
40. A method of evaporation where fresh feed enters any of the available effects and continues
not necessarily to the effect next to it.

(a) Parallel Feed Multiple Effect Evaporator

(b) Backward Feed Multiple Effect Evaporator

(c) Forward Feed Multiple Effect Evaporator

(d) Mixed Feed Multiple Effect Evaporator

(Ans:d)

Explanation: Mixed Feed Multiple Effect Evaporators – fresh feed enters any of the available
effects and continues not necessarily to the effect next to it.

41. It is the increase in boiling point over that of water.

(a) Steam Elevation

(b) Boiling Point Elevation

(c) Boiling Point Capacity

(d) Capacity Elevation Point

(Ans:B)

Explanation: Boiling point Evaluation (BPE) of a solution is the increase in boiling point over that
of water

42. It gives that the boiling point of a given solution is a linear function of the boiling point of
pure water at the same pressure.

(a) Duhring’s rule

(b) Plank rule
(c) Friction rule
(d) Doppler rule

(Ans: A) Explanation: Dϋhring’s Rule – the boiling point of a given solution is a linear function of
the boiling point of pure water at the same pressure.
43. ​Evaporation also produces a higher concentration of solids than other methods of concentration.
(a) True
(b) False

Answer: A
Explanation: ​Evaporation as a method of concentration can produce solids contents that range from 0% to as
much as 92% with scraped surface evaporators.

44. ​Evaporator bodies are typically operated under vacuum to reduce the temperature of boiling.

(a) True
(b) False

Answer: A
Explanation: ​Steam ejectors or mechanical vacuum pumps are often used to create a vacuum.
Depending on the level of vacuum required for the last effect, which has the lowest boiling
temperature, a single pump or a series of pumps may be used.
Vacuum systems also remove noncondensible gases that originate as dissolved gases in the feed or
from air leaking into the evaporator body.

45. ​ Evaporators that use mechanical vapor recompression (MVR) needs an external condenser.
(a) True
(b) False
Answer B
Explanation: Evaporators that use mechanical vapor recompression (MVR) do not need an external
condenser because the vapors generated are fully condensed within the heating section of the
evaporator.

46. ​Evaporators are generally rated based on their evaporation rate — the amount of water they
evaporate per hour. This is usually called

(a) Efficiency
(b) Capacity
(c) Holding Power
(d) Expanse
Ans B Explanation: . Capacity – amount of water vaporized per time
47. This ​uses a steam ejector to compress the vapor leaving the evaporator vessel.

a) Thermal vapor recompression

b) Mechanical vapor recompression
c) Steam Vapor Recompression
d) Thermal Vapor Compression
Ans A Explanation:​Thermal vapor recompression (TVR)​ uses a steam ejector to compress the vapor
leaving the evaporator vessel. In this application, the steam ejector is often called a
thermocompressor; its primary purpose is to compress vapor, but its secondary benefit is creating
vacuum within the evaporator vessel.

48. This uses a mechanical compressor or fan to compress low-pressure vapor leaving an
evaporator to a higher pressure and temperature for reuse as the evaporation heat source.

(a) Thermal vapor recompression

(b) Steam Vapor Recompression
(c) Mechanical vapor recompression
(d) Thermal Vapor Compression
Ans: C Explanation
Mechanical vapor recompression (MVR)​ uses a mechanical compressor or fan to compress
low-pressure vapor leaving an evaporator to a higher pressure and temperature for reuse as the
evaporation heat source. The internal reuse of the vapor also eliminates the need for an external
condenser, which most evaporator systems need to condense the vapor leaving the last effect.

49.An industry where evaporation is often used to recover valuable, nonvolatile chemicals.

a) Chemical and kraft paper industries

b) Food Industries
c) Energy Industries
d) Paint Industries
Ans A Explanation: In the kraft pulping process, water is evaporated from spent cooking liquid (​i.e.,
black liquor), which concentrates the solids. The concentrated inorganic process chemicals can then
be refined for reuse within the process.

50. An industry where evaporation is often used to create a concentrated solution, which can then be
dried to create a powdered product.
(a) Chemical and kraft paper industries
(b) Energy Industries
(c) Pharmaceutical Industries
(d) Paint Industries
Ans A Explanation: In the pharmaceutical industry, evaporation is often used to create a
concentrated solution, which can then be dried to create a powdered product.
51. An industry where evaporation is used to concentrate products to increase their shelf life, reduce
volume and weight, reduce storage costs, reduce transportation costs, and increase value.

a) Paint Industries
b) Pharmaceutical Industries
c) Chemical Industries
d) Food Industries
Ans D Explanation: ​In the food processing industry, food products are concentrated to increase
their shelf life, reduce volume and weight, reduce storage costs, reduce transportation costs, and
increase value.

52. An evaporator that uses a centrifugal pump to recirculate the liquid through the heat exchanger.
a) Plate - type Evaporators
b) Forced - Circulation Evaporators
c) Falling - Film Evaporators
d) Long - tube Evaporators

Ans B Exp: Forced-circulation evaporators use a centrifugal pump to recirculate the liquid through
the heat exchanger (​i.e.,​ steam chest), where the liquid is heated by steam. As liquid is pumped
upward through the heat exchanger, the static head pressure suppresses vapor formation until the
heated liquid enters the vapor/liquid separator, where a portion flashes to vapor.

53. An Evaporator that operates similarly to long-tube vertical evaporators, but with the film flowing
on plates rather than tubes.
(a) Forced - Circulation Evaporators
(b) Falling - Film Evaporators
(c) Plate - type Evaporators
(d) Long - tube Evaporators

Ans C Explanation Plate-type evaporators operate similarly to long-tube vertical evaporators, but
with the film flowing on plates rather than tubes. Their advantages over tubular-type evaporators
include compact size that allows installation within buildings and their ability to be disassembled for
easier cleaning.

54. An evaporator constructed around a vertical bundle of large-diameter long tubes, with a liquid
distributor on top and a vapor/liquid separator section below.

a) Plate - type Evaporators

b) Forced - Circulation Evaporators
c) Long - tube Vertical Evaporators
d) Falling - Film Evaporators
Ans D Explanation: Falling-film evaporators are constructed around a vertical bundle of
large-diameter long tubes, with a liquid distributor on top and a vapor/liquid separator section below.
Liquid is fed into the top of the heat exchanger tubes and flows as a film down the inner walls.
55. The invention of the multiple effect evaporator is generally credited to
(a) Norbert Rillieux
(b) Edgar Degas
(c) Pere Lachaise
(d) Jacob Berzelius
Ans A: Explanation: The invention of the multiple effect evaporator is generally credited to Norbert
Rillieux. Rillieux developed a multiple pan evaporation system for use in sugar refining. Rillieux was
born in Louisiana and trained in France.

56. ​When
water is heated and molecules bounce around what is
produced?

a) Energy
b) Ions
c) Radiation
d) Atoms
Ans A

57. Evaporation plays a role in which of the following?

(a) Ionization
(b) The Water Cycle
(c) Photosynthesis
(d) The Kreb Cycle

Ans B

58. ​If surface area of liquid is large then evaporation will be 
a) Small 
b) Large 
c) Moderate 
d) None of the above 
Ans B 
 
59. Evaporation from surface of any liquid depends on 
a) Temperature 
b) Wind 
c) Nature of liquid 
d) All of the above 
Ans D 
 
60. Evaporation causes 
a) Cooling 
b) Heating Effect 
c) Increase in Weight 
d) Increase in Density 
Ans A 
 
61. Evaporation takes place at 
a) Freezing Point 
b) Boiling Point 
c) In between freezing point and boiling point 
d) All temperatures 
Ans D 
Explanation: T​hat's the process called ​evaporation​. It can happen when liquids are
cold or when they are warm. It happens more often with warmer liquids. You
probably remember that when matter has a higher temperature, the molecules
have a higher ​energy​. When the energy in specific molecules reaches a certain
level, they can have a ​phase change​. Evaporation is all about the energy in
individual molecules, not about the average energy of a system. The average
energy can be low and the evaporation still continues. 

62. Once the ​vapor pressure​ of the system reaches a specific level, the rate of evaporation will slow
down.
a) True
b) False
Ans A
Explanation: The rate of evaporation can also increase with a decrease in the gas pressure around a
liquid. Molecules like to move from areas of higher pressure to lower pressure. The molecules are
basically sucked into the surrounding area to even out the pressure. Once the ​vapor pressure​ of the
system reaches a specific level, the rate of evaporation will slow down.

 
63. ​Which of the following is a characteristic of a horizontal tube evaporator?

a) Agitation is provided only by bubbles leaving the evaporator as vapor

b) The tube bundle is arranged vertically, with the solution inside the tubes condensing outside
c) To handle viscous solution a pump is used to force liquid upwards
d) Also called short vertical tube evaporator

Answer: a
Explanation: Agitation is provided by the bubbles leaving the evaporator as bubbles in horizontal
tube evaporator.

64. Which of the following is not an assumption in the evaporator model?

a) The feed has only one volatile components

b) Only the latent heat of vaporization is available for heating the solution
c) Boiling action in heat exchanger ensures perfect mixing
d) Overall temperature driving force is the temperature that of saturated steam

Answer: d
Explanation: Overall temperature driving force is not the temperature of the saturated steam. It is the
difference at which the steam enters and the thick liquid concentrate leaves. Hence it is Ts-Tp.

65. A heat transfer device that is normally used to liquefy vapors is

a. Evaporator
b. Condenser
c. Reboiler
d. None of these

Answer: B

66. In a country where capital is scarce and energy cost is low, which is appropriate to install?
a. Forced - Circulation Evaporators
b. Multi Effect Evaporators
c. Single Effect Evaporators
d. Long - tube Evaporators
Ans: B

67. Which of the two evaporator flow configuration needs fluid motive devices to transfer solution
from one effect to the other effect?
a. Feed Forward Flow
b. Backward Flow
c. None of the Above
d. Both A and B
Ans: B
68. When the pressure of the evaporator chamber is decreased, the boiling point of the solution
inside the chamber will
a. Increase
b. Remain the same
c. Decrease
d. None of these
Ans C

69. For the same duty and heat transfer area, the feedforward flow evaporator is ____________
compared to the backward flow evaporator in terms of heat transfer.
A. More Efficient
B. Less Efficient
C. Just the same
D. None of these
Ans: B

70.When the pressure of the heating steam, on an evaporator is increased, the steam consumption
for a given duty and heat transfer area will
A. Increase
B. Remain the same
C. Decrease
D. None of these
Ans C

Problem Solving

71. What is the mass flow rate of the heating steam is

Internal energy U= 500J
Area= 2m​2
Temperature driving force is Ts-Tp 20oC
Latent heat of vaporization is H​vap​=1000J
a) 2kg
b) 3kg
c) 20 kg
d) 30 kg
Answer: c
Explanation: M= UA(T​s​-T​p​)/H​vap​, hence m= 20Kg.

72. What is the mass flow rate of the heating steam is

Internal energy U= 500J
Area= 2m​2
Temperature driving force is Ts-Tp 30oC
Latent heat of vaporization is H​vap​=1000J
a) 2Kg
b) 3Kg
c) 20Kg
d) 30Kg

Answer: d
Explanation: M= UA(T​s​-T​p​)/H​vap​, hence m= 30Kg.

Linkage Problem for Nos. 73-76

A continuous single-effect evaporator concentrates 9072 kg/h of a 1.0 wt

% salt solution entering at 311.0 K (37.8 ºC) to a final concentration of 1.5
wt %. The vapor space of the evaporator is at 101.325 kPa (1.0 atm abs)
and the steam supplied is saturated at 143.3 kPa.
The overall coefficient U = 1704 W/m2.K.
Assume that, since it its dilute, the solution has the same boiling point as water.
Calcuate:

73. the amounts of vapor.

a. 6048 kg/h b. 3024 kg/h c. 6084 kg/h d. 2988 kg/h

74. the heat transferred

a. 2589KW b. 3589KW c. 2544KW d. 2598KW

75. the heat-transfer area required

a. 149.3m^2 b. 159.3m^2 c.169.3m^2 d.179.3m^3

76. the steam economy

a. 1.47 b. 0.74 c. 1.48 d. .73

Solution
Linkage Problem for Nos. 77-81
An evaporator is used to concentrate 4536 kg/h of a 20 % solution of NaOH
in water entering at 60 ºC to a product of 50 % solid. The pressure of the
saturated steam used is 172.4 kPa and the pressure in the vapor space of the
evaporator is 11.7 kPa. The overall heat-transfer coefficient is 1560 W/m2.K

Calculate:

77. The amount of vapor and liquid product

a. 3055kg/hr & 1481kg/hr
b. 1481kg/hr & 3055
c. 2722kg/hr & 1841kg/hr
d. 1841kg/hr & 2722kg/hr

78. The Boiling-Point Rise of the 50% concentrate product

a. 48.9C b. 89.5C c.40.6C d. 46.0C
79. The steam used
a. 3255kg/hr b.3525kg/h c.3552kg/hr d.3552kg/hr
80. The economy
a. 0.77 b. 0.84kg c.0.57 d. 0.52
81. The heating surface area in m2
a. 46m^2 b.47m^2 c.48m^2 d.49m^2

Solution
Linkage Problem for nos. 82 and 83

Tomato juice is to be concentrated from 12% solids to 28% solids in a climbing film
evaporator, 3m high and 4 cm diameter. The maximum allowable temperature for
tomato juice is 57​o​C. the juice is fed to the evaporator at 57​o​C and at this temperature
the latent heat of vaporization is 2366 kj/kg. Steam is used in the jacket of the
evaporator at a pressure of 170kPa(abs). The overall heat-transfer coefficient is
6000J/m​2​.s.​o​C and take heating surface as 3m long x 0.04m diameter.

82. Calculate the heat required per kg of feed for evaporation

a. 1.34x10​6 ​J b. 2.34x10​6 ​J c. 3.34x10​6 ​J d. 4.34x10​6 ​J

83. Estimate the quantity of tomato juice feed per hour

a.160kg b. 260kg c.360kg d. 460kg

84.A single effect evaporator concentrates 1 MT of 10% wt sucrose solution to 50%.
The feed enters the evaporator at 20°C and has a specific heat of 1.0. The evaporator
is maintained at a vacuum of 800 mm Hg against a barometric reading of 760 mm Hg.
The heat is provided by saturated steam at 8.8 kg/cm2 gage. Assuming that no
sensible heat is recovered in the evaporator, calculate the weight of heating steam, in
kg, needed for concentrating the sucrose solution.

85. - 87

A solution of organic colloids is to be concentrated from 20 to 65% wt solids in an

evaporator. Saturated steam is available at 172 kPa absolute and the pressure in the
condenser is 61.07 vacuum. The feed enters at 25°C and its specific heat is 4.0 J/g·°C.
The solution has a negligible elevation in boiling point. OHTC is 1,000 W/m2·°C and the
evaporator must evaporate 9,000 kg/h.

85. Determine the steam consumption, kg/h

86. How many square meters of heating surface are required?

87. What is the steam economy?

Solution:
88. - 89

An evaporator is to concentrate 10% wt caustic soda solution to 50% wt. Feed enters at
100°F. Steam is available saturated at 50 psig and the evaporator can be operated at
9.96 psi vacuum. OHTC of the evaporator is 500 BTU/h·ft2·°F.

88. Determine the heating area required for the production of 10,000 lb/h of the 50% wt
NaOH.

89. What is the steam economy?

Solution:
90 Glycerine is to be concentrated from 12% to 72% in a single-effect evaporator. The
inlet steam used is at 25 psig and comes out at 170°F. The vapor space in the
evaporator has 25 inches Hg vacuum. Ten metric tons of glycerine per hour are fed at
85°F. The concentrated product is at 125°F. Calculate the amount of water evaporated
in kg/h.

Solution:
91 - 93

A feed of 4,535 kg/h of a 2.0 % wt salt solution at 311 K enters continuously a single
effect evaporator and is being concentrated to 3%. The evaporation is at atmospheric
pressure and the area of the evaporator is 69.7 m2. Saturated steam at 383.2 K is
supplied for heating. Since the solution is dilute, it can be assumed to have the same
boiling point as water. The heat capacity of the feed can be taken as Cp = 4.10 kJ/kg·K.

91 Calculate the amount of vapor product

92. Calculate the amount of liquid product

Solution:

93. Calculate the over-all heat transfer coefficient.

Solution:
94. An evaporator having an area of 83.6 m2 and U = 2270 W/m2·K is used to produce
distilled water for a boiler feed. Tap water having 400 ppm dissolved solids at 15.6 °C is
fed to the evaporator operating at 1 atm pressure abs. Saturated steam at 115.6°C is
available for use. Calculate the amount of distilled water produced per hour if the outlet
liquid contains 800 ppm solids.
Solution:

95 - 97

A single effect evaporator is concentrating a feed of 9,072 kg/h of a 10 wt % solution of

NaOH in water to a product of 50 % solids. The pressure of saturated steam used is 42
kPa (gage) and the pressure in the vapor space of the evaporator is 20 kPa (abs). The
over-all heat transfer coefficient is 1,988 W/m2·K. Feed temperature of 288.8 K

95. Calculate the steam used

96. Calculate the steam economy in kg vaporized/kg steam

97. Calculate the area

Solution
98-100

In order to concentrate 4,536 kg/h of an NaOH solution containing 10 wt % NaOH to a

20 wt % solution, a single effect evaporator is being used with an area of 37.6 m2. The
feed enters at 21.1 °C. Saturated steam at 110 °C is used for heating and the pressure
in the vapor space of the evaporator is 51.7 kPa abs.

98. Calculate the kg/h of steam used

99. Caluclate the steam economy

100. Calculate the the over-all heat transfer coefficient

Solution
Linkage problem for nos. 84-85

A single effect evaporator is to be used to concentrate a food solution containing​15% (by

mass)dissolved solids to 50% solids. The feed stream enters the evaporator at 291 K​with a
feed rate of 1.0 kg s−1. Steam is available at a pressure of 2.4 bar and an absolute
pressureof 0.07 bar is maintained in the evaporator. Assuming that the properties of the
solution are thesame as those of water, and taking the overall heat transfer coefficient
to be 2300 W m−2K−1

84. Calculate the rate of steam consumption

a. 0.128kg/s

b. 0.812kg/s

c. 0.281kg/s

d. 0.212kg/s

85. Calculate the necessary heat transfer surface area, m​2​.

a. 8.86

b. 6.88

c. 6.68

d. 6.86
Working in​ ​units of kg/s, the overall material balance becomes

1.0 = V + L

Substituting into the component material balance for x​F= 0.15 and xL= 0.50 gives

0.15 × 1.0 = 0.50 L => L = 0.3kg /s , V = 0.7kg/s

from steam tables: (If the steam and condensate remain saturated at 2.40 bar)

h​S= 2715kJ kg−1 and hC= 530kJ kg−1

The feed enthalpy is determined by its temperature. Assuming the feed to be pure
water, hF is equal to hfat 291 K and therefore hF= 75.5kJ kg−1.

The enthalpies of the vapour and liquor streams are a function of the pressure within the
evaporator: hV= 2572 kJ/kg(hgat 0.07 bar) and hL = 163kJ/kg(hfat 0.07 bar).

The​ ​enthalpy balance:

​S(2715 − 530) = (0.70 × 2572) + (0.30 × 163) − (1.0 × 75.5)

S = 0.812 kg/s and ​Q = 0.812(2715 − 530)kW = 1774kW

The temperature of steam at 2.4 bar is T​S​= 126.1◦C and the temperature of saturated liquid
water at the evaporator pressure of 0.07 bar is T​E​= 39.0◦C. Thus, from the rate equation, the
heat transfer area is