Chapter9 Evaporation System

Chapter 9:
Evaporation
system
Course: Food Engineering 2 – CH3047
GV: TS Nguyễn Thị Lê Liên
Khoa: KT Hóa Học – BM Quá Trình & Thiết Bị
Concept
Concentration: remove the solvent

from the solution
2 options:
+ Solvent evaporation
+ Solvent crystallization
When concentrated, exothermic
negative heat: solution (NH4)2SO4,
NaNO3, NH4NO3
When condensing is endothermic
positive heat: solutions of NaOH,
KOH, CaCl2, K2CO3
TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

Factors effecting evaporation
Concentration:
- Liquid feed to an evaporator is relatively dilute.
=> viscosity is low, and heat-transfer coefficient high.
- As evaporation proceeds, the solution becomes concentrated.
=> So viscosity increases and heat-transfer coefficient drops.
=> Density and the boiling point of solution also increase.
As the concentration increases, the viscosity and density
increases thereby the boiling point of solution increases
Adequate circulation and/or turbulence must be present to keep the
coefficient from becoming too low.
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Solubility:
- As solution is heated, concentration of the solute in the
solution increases => crystals may form =>determines the
maximum concentration of the solute.
-In most cases, the solubility of the solute increases with
temperature. When a hot concentrated solution from an
evaporator is cooled to room temperature, crystallization
may occur.
Temperature sensitivity of materials:
- Pharmaceuticals products, fine chemicals and foods are damaged when heated to moderate
temperatures for relatively short times. E.g.milk, orange juice, and vegetable extracts
- So special techniques are employed to reduce temperature of the liquid and time of heating
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during evaporation 4
Foaming or frothing:
• In some cases, materials composed of caustic solutions, food solutions such as skim
milk, and some fatty-acid solutions form a foam or froth during boiling.
• This foam accompanies the vapor coming out of the evaporator and entrainment
losses occur.
Scale deposition and materials of construction
• Some solutions deposit solid materials called scale on the heating surfaces.
=> the overall heat-transfer coefficient decreases, and the evaporator must eventually
be cleaned.
• The materials used in construction of the evaporator should be chosen to minimize
corrosion.

Pressure and temperature:

- The boiling point of the solution is related to the pressure of the system.
-The higher the operating pressure of the evaporator, the higher the temperature at
boiling.
-Also, as the concentration of the dissolved material in solution increases by
evaporation, the temperature of boiling may rise (a phenomenon known as boiling
point rise /elevation).
-To keep the temperatures low in heat-sensitive materials, it is often necessary to operate under
atmospheric pressure (that is, under vacuum).
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Open kettle & pan evaporator
ADVANTAGES DISADVANTAGE
Used for both small scale & large scale operation. Heat economy is less.
Simple in construction and easy to operate. Not suitable for heat sensitive materials.
Low maintenance & installation cost. Heat decreases on product concentration.
Wide variety of materials Since, open type so vapor passes to
Once through evaporator
• The feed liquor passes through the tube only
once, releases the vapor, and leaves the unit
as thick liquor.
• All the evaporation is accomplished in a single
pass.
• The evaporators are well adopted to multiple
effect operation
• 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 specially useful
for heat-sensitive materials. Falling film Rising film
External heater External heater
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Once through evaporator
FEED
STEAM
CONDENSATE
Falling film
2/2/2020 Internal heater 9
Circulation evaporators
•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;
These are adapted to single-effect evaporation.
•These are not suited for heat-sensitive materials.
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Circulation evaporators
Rising
External heater Rising
2/2/2020 Internal
24 heater
Type of evaporators

Natural circulation evaporator
Horizontal tube Vertical tube

2/2/2020 Internal heater Internal 25
heater
Horizontal tube evaporator
• Oldest type of chemical evaporators
• Small headroom
• Least satisfactory for fluids that form scale or deposit salt
(which would build up on the outside of the tube).
• Since liquid circulation is poor, they are unsuitable for viscous
liquids.
• The vapor leaves the liquid surface, often goes through some
de-entraining device such as a baffle to prevent carryover of
liquid droplets, and exits at the top.
• This type of evaporator is relatively cheap and is used for
nonviscous liquids with high heat-transfer coefficients and
liquids that do not deposit scale.
Short-tube vertical evaporators
• Earliest types still in widespread commercial use
• The operating level of the liquid is normally near the top of the top
tubesheet.
• Because of boiling and decreases in density, the liquid rises in the
tubes, and flows downward through a large, central open space or
downcomer. This natural circulation increases the heat-transfer
coefficient.
• Circulation and heat transfer in this type of evaporator are strongly
affected by the liquid level.
• Boiling in the tubes induces circulation past the heating surface.
• This type of evaporator is not used with viscous liquids
• The highest heat-transfer coefficients are achieved
when the level is only about half-way up the tubes.
Reduction below the optimum level results in
incomplete wetting of the tube wall, with a consequent
increase in fouling tendency and a rapid reduction in
capacity.
• When this type of evaporator is used with a product that
can deposit salt or scale, it is customary to operate with
the liquid level appreciably higher than optimum and
usually above the top tubesheet.

• Advantages of the short-tube vertical evaporator include:
• Low head-space required
• Suitable for liquids that have a moderate tendency to scale, since the
product is on the tube side, which is accessible for cleaning
• Fairly high heat-transfer coefficients can be obtained with thin liquids (up
to 5–10 cP)
• Relatively inexpensive to manufacture
• Heat transfer depends greatly on the effect of viscosity and

temperature
• It is not for use with temperature-sensitive materials
• It is unsuitable for crystalline products unless agitation is provided.
• Principal use: the concentration of sugar cane juice.
Long-tube vertical-Rising film evaporators
• Since the heat-transfer coefficient on the steam side is very high
compared to that on the evaporating-liquid side, high liquid velocities
are desirable.
• The formation of vapor bubbles inside the tubes causes a pumping
action, which gives very high liquid velocities.
• Simplicity and low cost of construction
• Little floor space. The tubes are 3 to 10 m long.
• At some distance further up, bubbles form on the tubes and boiling
begins, increasing the linear velocity and the rate of heat transfer. Near
the top of the tubes, the bubbles grow rapidly. In this bubble zone, slugs
of liquid and bubbles rise quickly through the tubes and are discharged at
high velocity from the top, where they impinge on a liquid/vapor
separator that tends to break any foam.
=> evaporator for products that tend to foam.
Long-tube vertical-Rising film evaporators
• Disadvantages are:
• High head-room requirements
• Higher pressure drop through the tubes than in a falling-film
evaporator
• Hydrostatic head at the bottom of the tubes may increase
product temperature and cause temperature-sensitivity
problems
• Usage:
• Cane sugar syrups, black liquor in paper plants, nitrates and
electrolytic tinning liquors.

Long tube falling-film evaporator
• Feed enters at the top of the evaporator, where specially designed
distributors evenly distribute the feed into each of the tubes.
Distribution of the feed is very critical and there are many designs for
the distributors, but generally most are built around some type of
perforated plate placed over the top tubesheet.
• The advantage of gravity pulling the film downward => a thinner,
faster-moving film and gives high heat-transfer coefficients and short
residence times in the heating zone.
• Useful in applications where the temperature driving force between
the heating medium and the liquid is small (less than 15°F)
=>suitable for use with temperature-sensitive products
Concentration of dairy products (such as whey, milk protein, skim milk,
cream and hydrolyzed milk), sugar solutions, urea, orange juice and
other fruit juices
Rising/falling-film evaporator
• When a high ratio of evaporation to feed is required and the
concentrate may be viscous, a tube bundle can be divided
into two sections, with the first functioning as a rising-film
evaporator and the second as a falling-film evaporator.
• The vapors from the rising-film pass aid in the distribution
of liquid on the tubes, and increase the velocity of the
liquid, which increases heat transfer.
• The mixture of vapor and liquid from the downflow is
separated in an external separator.

Rising/falling-film evaporator
• The rising/falling-film evaporator’s advantages are:
• Relatively low residence times
• Relatively high heat transfer rates
• Relatively low cost
• Large units can be manufactured
• Low hold-up
• Small floor space requirements
• Good heat transfer over a wide range of services
• Disadvantages include:
• High head-room requirements
• Recirculation is frequently required
• Generally unsuited for salting or severely fouling fluids
• They are best applied when handling clear fluids or foamy
liquids, and when large evaporation loads are required.

Gasketed plate evaporators
• The high velocities help to minimize scale or salting of the heating surfaces.
• The volume held in the plate evaporator is very small compared to the large
available heat-transfer surface.
• To optimize the heat transfer and maintain low bulk temperatures, plate
evaporators are often operated under reduced pressure.
• Advantages of gasketed plate-and-frame evaporators are:
• Well adapted to evaporating heat-sensitive, viscous and foamy materials
• Compact with low headroom required
• Easily cleaned and modified
• A major disadvantage is the large gasketed area.

• Leakage can be avoided by selecting the proper gasket for the application and
following proper assembly procedures
• Typical applications of gasketed plate evaporators are stripping applications,
removing monomers from polymers and deodorization.

Forced circulation evaporator
• The liquid-film heat-transfer
coefficient can be increased by
pumping to cause forced
circulation of the liquid inside the
tubes.
• The vertical tubes are usually
shorter than in the long-tube type.
• This type of evaporator is very
useful for viscous liquids.
Rising – External heater
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Rising – External heater 25
Forced circulation evaporator
Rising – External heater

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Agitated film evaporators
• Short residence time, narrow residence time distribution, high
turbulence, and rapid surface renewal permits the agitated thin-film
evaporator to successfully handle heat-sensitive, viscous and fouling
materials.
• Overcome long residence time, fouling of the heat trans-fer surfaces,
plugging of tubes, and low heat trans-fer and high pressure drops due to
high viscosities.
A disadvantage is its higher cost compared to standard
evaporation equipment. In addition, staging or vapor
recompression for energy recovery are not practical.

Selection of evaporators

Summary classification of evaporators
Group 1: the solution is natural convection (or natural circulation)
Type I: internal combustion chamber (coaxial with the loading
chamber); there may be internal or external circulation
tubes .
Type II: external combustion chamber (not coaxial with the
loading chamber)
Group 2: Forced convection (ie forced circulation)
Type III: internal combustion chamber, external circulation tube;
Type IV: external combustion chamber, external circulation tube;
Group 3: The solution flows into thin film
Type V: solution film upflow; may have an internal or external
combustion chamber;
Type VI: solution flows downstream; can have internal or
external combustion chamber.
Classification - Scope of application
Group 1: mainly used to concentrate fairly dilute solution, low viscosity, ensuring natural
circulation of solution easily through the heat transfer surface. The ratio of the pipe length
H/d is less than 50. Especially the short pipe H/d < 30.
Group 2: pump for forced convection, reach the speed of 1.5-3.5 m/s at the heat transfer
surface area. The main advantage of this group is to increase the heat transfer coefficient
k; can be used for fairly dense solution, with relatively high viscosity, reducing the
deposition or partial crystallization on the heat transfer surface. There is a type that uses a
stirrer placed in the center of the combustion chamber to circulate solution.
Group 3: Only allow solution to flow as a film (thin film or liquid-vapour film) through the heat transfer
surface once (forward or reverse) to avoid long-term temperature effects that degrade some
components of solution (such as smoothies, juices, yeast ...)
If solution boils produce a lot of hard-to-break foam, use a type V film device with a backflow
(rising) film, and for boiling solution with little foaming and fragile foam, use a forward-flow (falling)
film device.
Evaporation of Biological Materials
• Biological materials such as pharmaceuticals, milk, citrus juices, and vegetable extracts are usually quite
heat-sensitive and often contain fine particles of suspended matter in solution. The amount of degradation
of biological materials on evaporation is a function of the temperature and length of time.
• Many biological materials in solution exhibit only a small boiling-point rise when concentrated.
• To keep the temperature low, the evaporation must be done under vacuum, which reduces the boiling
point of the solution.
• To keep the time of contact low, the equipment must provide for a low holdup time (contact time) for the
material being evaporated.
• Typical types of equipment used and some biological materials processed:
• Long-tube vertical evaporator: condensed milk
• Falling-film evaporator: fruit juices
• Agitated-film (wiped-film) evaporator: rubber latex, gelatin, antibiotics, fruit juices
• Heat-pump cycle evaporator: fruit juices, milk, pharmaceuticals
Mechanical Vapor-Recompression Evaporator
• The vapor coming overhead does not go to a condenser but is sent to a centrifugal or positive-
displacement compressor driven by an electric motor or steam. This compressed vapor or steam is
sent back to the heat exchanger or steam chest.
• The compressed vapor condenses at a temperature higher than the boiling point of the hot liquid in
the effect, and a temperature difference is set up. Vapor is again generated and the cycle repeated.

Mechanical Vapor-Recompression Evaporator
• Have higher capital costs than multiple-effect units because of their larger area and the costs of the relatively
expensive compressor and drive unit.
• The main advantage is their lower energy costs. Using the steam equivalent of the power to drive the compressor, the
steam economy is equivalent to a multipleeffect evaporator of up to 10 or more units.
• Some typical applications are

• evaporation of seawater to give distilled water,
• evaporation of kraft black liquor in the paper industry
• evaporation of heat-sensitive materials such as fruit juices,
• crystallization of salts having inverse solubility curves, where the solubility decreases with increasing temperature.
• Falling-film evaporators are well suited for vapor-recompression systems because they operate at low-temperature-
difference values and have very little entrained liquid that can cause problems in the compressor.
• Vapor recompression has been used in distillation towers where the overhead vapor is recompressed and used in the
reboiler as the heating medium.
Heat and Material Balances for Evaporators

Mass and energy balance
Mass balance
Heat produced by the product

Example 8.1
• An evaporator is used to concentrate 4536 kg/h of a 20% solution of
NaOH in water entering at 60°C (140°F) to a product of 50% solids.
The pressure of the saturated steam used is 172.4 kPa and the
pressure in the vapor space of the evaporator is 11.7kPa. The overall
heat-transfer coefficient is 1560W/m2· K.
• Calculate the steam used, the steam economy in kg vaporized/kg
steam used, and the heating surface area in m2

Solve
Hv = 2590 + 1.884(89.5 – 48.9) = 2667 kJ/kg The boiling point of pure water at 11.7
kPa from the steam tables as 48.9°C
From the Dühring chart, for a boiling

point of water of 48.9°C and 50% NaOH,
the boiling point of the solution is T1 =
89.5°C
Heat capacity of 1.884 kJ/kg · K for

superheated steam with the
superheat of (89.5 – 48.9)°C

Example 8.2
A single effect evaporator is required to concentrate a solution from 10% solids to 30% solids at the rate of 250kg
of feed per hour. If the pressure in the evaporator is 77kPa absolute, and if steam is available at 300kPa, calculate
the quantity of steam required per hour and the area of heat transfer surface if the overall heat transfer
coefficient is 1700Wm-2.oC-1
Assume that the temperature of the feed is 18oC and that the boiling point of the solution under the pressure of
77kPa absolute is 91oC. Assume, also, that the specific heat of the solution is the same as for water, that is 4.186
kJkg-1oC-1, and the latent heat of vaporization of the solution is the same as that for water under the same
conditions.
Calculate steam usage and heat transfer surface.

Example
• A continuous single-effect evaporator concentrates 9072 kg/h of a 1.0
wt % salt solution entering at 311.0 K (37.8°C) 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. Calculate the amounts of vapor and
liquid product and the heat-transfer area required. Assume that the
solution, since it is dilute, has the same boiling point as water.

Example 2
A continuous single-effect evaporator concentrates 9072 kg/h of a 1.0 wt % salt
solution entering at 38ºC 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 150 kPa. The overall coefficient U = 1704 W/m2.K.
Calculate the amounts of vapor and liquid products and the heat- transfer area
required. Assumed that, since it its dilute, the solution has the same boiling point
as water.

Boiling-Point Rise of Solutions
Boiling point elevation
• In most cases, the thermal properties
of the solution being evaporated may
differ considerably from those of
water.
• For strong solutions of dissolved
solutes, the boiling-point rise due to
the solutes in the solution usually
cannot be predicted.

Loss due to hydrostatic pressure
- The boiling point of a solution also depends on the depth (height) of the solution.
- The boiling point increases gradually downward due to the hydrostatic pressure of the liquid
column.
- Difference between the boiling point at a depth with hydrostatic pressure p+Δp and the
boiling point at the open surface p is called the temperature loss due to the hydrostatic head
(boiling temperature rise):
to(p+Δp) – to(p) = Δ”
Δp=ρ’gh, N/m2 with the solution density in the foam state ρ’=0,5ρ;
ρ -density of solution, kg/m3;
h-depth from the open surface to the center of the heat pipe
Δ’ and Δ” causes the boiling point of the solution to increase -> the temperature between
the hot steam and the solution decreases -> more area is needed for the same heat
capacity
Vapor pressure drop
• The presence of a component (a solid or a non-volatile liquid) in solution reduces the equilibrium
vapor pressure on the open surface of solution compared with that of the pure solvent. According
to Raoult's law, the decrease in solvent vapor pressure on the open surface of solution is
proportional to the concentration of solute in the solution:
P”dm và p”dd : saturated vapor pressure of pure solvent and solution respectively
Nct, Ndm- moles of solute and moles of solvent in 1 kg solution.
+ At same temperature Δp=p”dm – p”dd (>0)

+ At same pressure: Δ’ = tsdd – tsdm (>0) is the loss of
boiling point due to concentration or solution boiling point
increase.
Babo law: the vapour pressure of a solution is reduced

in proportion to the amount of solute added
Compare pressure-temperature relationships for solvents and solutions
Solvent is water
Δ’=Tb-Tb0 All solvent: Δ’=t-ts
The increase in boiling point due to concentration-
Boiling Point Elevation
Temperature loss due to concentration

Calculate the boiling point of the solution
Interpolation method: the basis of this method is based on the results already
available at a certain pressure - temperature (from reference or experimental
data).
This method is applicable to both pure solvents or solution (liquid-liquid, liquid-
solid).
o Bratii Em A.
oDuhring's method
oPapo method
Duhring method
There is no straightforward method of
predicting the extent of the boiling-point
elevation in the concentrated solutions that
are met in some evaporators in practical
situations.
• Many solutions have their boiling points at
some concentrations tabulated in the
literature, and these can be extended by the
use of a relationship known as Duhring's rule.
• Duhring's rule states that the ratio of the
temperatures at which two solutions (one of
which can be pure water) exert the same
vapour pressure is constant.

Boiling Point Elevation by Babo law
The ratio of the vapor pressures of two substances at the same temperature remains constant
Babo rule: The relative decrease in the saturation vapor pressure of the solvent above
the solution at a given concentration is a constant quantity, independent of the boiling
point: (Ps-P)/Ps = const or P/Ps=const
-> Knowing the boiling point of a solution at a certain pressure, it is possible to
determine the boiling point at another pressure
Note: Babo's rule only applies to dilute solutions, if the solution is thick, add the number to adjust
Boiling Point Elevation by Babo law
Example: know that the solution is at P=1 bar, boils at 110oC, determine the boiling point at
P'=0.75Bar.
Solvent (steam) at 110oC has saturation pressure Ps = 1,46Bar, so:
𝑃 1
= = 0,685
𝑃𝑠 1,46
𝑃′ 0,75
With P’=0,75Bar the saturation pressure of the solvent (vapour) is respectively Ps’: ′ = ′ =
𝑃𝑠 𝑃𝑠
0,75
0,685 → Ps’= = 1,095Bar
0,685
At Ps’ The boiling point of the solvent (water vapor) is ts’=102,0oC
P’ = 0,75, boiling point t’=91,2oC
→Evelation Δ’ = ts’-t’ =102-91,2 = 10,8oC
Note: Babo's rule only applies to dilute solutions, if the solution is thick, add the number to adjust
For pure liquids or pure

compounds and solvents, direct
calculation methods are often
applied
• This method is based on
formulas for the boiling point or
saturation vapor pressure of the
element (such as the formula
Clapeyron, Antoine formula,
Frost - Kalkwarf formula)
For pure liquids or pure

compounds and solvents,
direct calculation methods
are often applied: this method
is based on formulas for the
boiling point or saturation
vapor pressure of the
element (such as the formula
Clapeyron, Antoine formula,
Frost - Kalkwarf formula)

• Calculate the boiling point of solution
mixture of 6gC6H12O6 with 35g water

Boiling point elevation constant
The Van't Hoff factor is defined as the ratio
between particles produced due to dissolving a
substance and the mass of the substance
dissolved.

Tisenco method
The temperature difference between the boiling point of a solution and the boiling
point of a pure solvent at any pressure is determined by the approximate formula
Difference between boiling point of solution and solvent at normal pressure
M: mol of solute
m: mass of solute (g/l)
N: mol of solule mol/l
T: boiling point of solute, K
r: latent heat at working pressure, J/kg

Tisenco method

Continuous single effect
- Continuous line
- Liquid level
- Concept: combustion steam,
condensate, secondary steam
Continuous single effect
• Single effect can operate in either
Continuous or batch mode
• Continuous systems are often

used for low or relatively low
concentrations and viscosities.
• Batch system is used when it is

necessary to increase product
concentration (glue, paste, paste
products).

Single effect
Overcooled condensate
Effective temperature difference
Tc-Temperature of secondary steam at

condenser
”’= 1-1.50C” temperature loss due to
friction
’= tsdd-tsdm, temperature loss due to
concentration
”=tsdd(po+ p)-tsdd(po) ; temperature loss due
to hydrostatic pressure
Example 3
• A type 1-1 shell-tube condenser condenses 5000 kg/h of saturated ethanol vapor
at normal pressure with cooling water at 25°C. Liquid ethanol exits the apparatus
at a temperature of 600°C. The water leaving the device has a temperature of
400C. Let the heat coefficient of steam side is 6000W/m2.K, liquid ethanol side is
3000W/m2K, water side is 2000W/m2K. Let's:
a) Draw device diagram, line symbol
b) Calculate the heat transfer coefficient of the device.
c) Calculate the amount of water needed to cool down
d) Calculate the number of pipes 21x2mm if L= 50 is selected.

Example 4- condensers
How much water would be required in a jet condenser to condense the vapours
from an evaporator evaporating 5000kgh-1 of water under a pressure of 15cm Hg?
The condensing water is available at 18oC and the highest allowable temperature
for water discharged from the condenser is 35oC

Overall heat transfer coefficient

Selection guide
• Multi Effect Evaporator -
YouTube

Multi effect evaporator
• Reasons to use multiple pots in practice:

• + Reduce steam consumption (most
important)
• + Increase system productivity
• + Better quality control
• + Easier to control
• + Intermediate foam separation
• + Reduce scaling
Evaporator structure
Forward-feed multi effect
Characteristics:
• Multiple pots connected in series
• Steam for pot 1, secondary steam for the following
pots
• Vapor and liquid flow in the same direction
• No pump needed, the solution flows on its own
• End connection at vacuum
• Feed from high pressure to low pressure, so no need to pump

• The product is obtained at the lowest temperature.
• Not suitable for cold inlet, as the steam inlet in pot 1 raises the temperature of
the feedstock and a small amount of heat is supplied as latent heat. Therefore
the amount of steam generated will be less than the amount of steam
supplied.
• The lower amount of steam in pot 1 produces a lower amount of steam in the
next pot. Hence the overall economy is lower
Forward-feed multi effect
• In the parallel system the first pots have higher p
and t than the latter, so the product is formed in the
pot with a lowest temperature
• The parallel multi-effect system is suitable for
condensing solution whose solute is easily
denatured because of the high temperature

Backward-feed multi-effect evaporator
Characteristics:
• Multiple pots in series
• Steam for pot 1, secondary steam for
the following pots
• Vapor and liquid flow in opposite
directions
• Pressure booster pump is needed,
because the liquid moves from the
low-pressure side to the high pressure
side
• End pot in vacuum
Parallel-feed multiple-effect evaporators
• Parallel feed in multiple-effect evaporators
involves the addition 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.
• This method of operation is mainly used
when the feed is almost saturated and solid
crystals are the product, as in the
evaporation of brine to make salt.

Hybrid multi effect evaporator
Characteristics:
• Multiple pots connected in series
• Steam for pot 1, secondary steam for
the following pots
• The solution moves forward and
backward through the pots
• Need booster pump in reverse
bottom pot at vacuum
• Applicable when the solution is
highly viscous at high concentration
Multi effect evaporator system
Falling film Rising film

Màng rơi Màng nâng
Overall secondary steam generated: Single effect
Two effect
Three effect
For parallel multi effect:
Effect 1
Effect 2
Effect n Four effect

• To ensure the secondary steam is used for the downstream pot
Effective temperature difference

Same HT surface area
Minimum total surface area

After determining the working pressure pi in the pots and the steam
pressure in the first pot pD => calculate the useful temperature
difference in the pots ti.
If ti between pots is not much difference (< 5%)=> accept
If ti between the pots is much different => adjust the pressure
between the pots
❖Specific evaporation intensity WFi, kg secondary vapor/m2.h
Is the amount of secondary steam generated for 1 m2 of heat transfer surface in one hour
in the control equipment.
Depends on many operating factors of the device and the properties of solution (working
pressure, liquid level depth h, boiling point tsdm, tsdd, specific heat capacity qF,
thermophysical properties of solution) and solvent, solution concentration, etc.)
Steam consumption
Steam consumption for pot i: W1, i1 W2, i2 W3, i3 W4, i4
m1=D/W1; m2=W1/W2;
…, mn=Wn-1/Wn; 𝐺ሶ đ, xđ,tđ
p1 p2 p3 p4
Specific steam consumption for whole system with n pots:
𝐷 1 1
d n = σ𝑛 = 𝑊𝑖 = σ𝑛 D, PD,TD
𝑖=1 𝑊𝑖 σ𝑛
𝑖=1 𝐷 𝑖=1 𝑚𝑖
If mi=const: dn=mi/n: reduce n time (mi: consumption for

single effect =1,25-1,3)
Relationship between mi and Wn:

𝐷 𝑊1 𝑊 𝐷 𝑛 𝐷
min=m1.m2….mn= . …. 𝑛−1 = → mi = 𝐺ሶ 1, x1, 𝐺ሶ 2, x2, 𝐺ሶ 3, x3, 𝐺ሶ c, xc,
𝑊1 𝑊2 𝑊𝑛 𝑊𝑛 𝑊𝑛
C1, t1 C2, t2 C3, t3 Cc, tc
𝐷,tn1 W1,tn2 W2,tn3 W3,tn4
Steam consumption for 1 kg of secondary steam is as follows: 1 ,Cn1 ,Cn2 ,Cn3 ,Cn4
pot system: 1.1 kg/kg; 2 pots: 0.57kg/kg; 3 pots: 0.4kg/kg; 4 pots:
0.3kg/kg; 5 pots: 0.27kg/kg. Suitable for choosing 3-5 pots.
Useful temperature distribution for multieffect system
Multi-pot system: know steam pressure PD, TD and vacuum end pot PC, TC
Total useful temperature of the system:

ΔtΣ = σn1 ∆ti= ∆T − σn1 ∆i W1, i1 W2, i2 W3, i3 W4, i4
σn1 ∆i = ∆1+ ∆2+ … + ∆n : total loss of boiling point of the pots
∆i= ∆i’+ ∆i”+∆i’’’: loss of boiling point in1 pot (∆i’’’: loss due to 𝐺ሶ đ, xđ,tđ
p1 p2 p3 p4
pipeline)
∆T=TD-TC: total temperature difference Δ𝑡1 Δ𝑡2 Δ𝑡3 Δ𝑡4
D, PD,TD
∆ti: useful temperature difference pot i
𝑄ሶ 1 𝑄ሶ 2 𝑄ሶ 3 𝑄ሶ 4
Distribution of ∆ti for Fi=const 𝐹1 𝐹2 𝐹3 𝐹4
𝑄ሶ = 𝑘𝐹∆𝑡𝑖:
𝑄ሶ 1 𝑄ሶ 2 𝑄ሶ 𝑛
Fi = = =…=
∆𝑡1 ∆𝑡2 ∆𝑡𝑛
𝐺ሶ 1, x1, 𝐺ሶ 2, x2, 𝐺ሶ 3, x3, 𝐺ሶ c, xc,
𝑄ሶ 2/𝑘2 𝑄ሶ 𝑛/𝑘𝑛 C1, t1 C2, t2 C3, t3 Cc, tc
∆𝑡2 = ∆𝑡1 ; … ; ∆𝑡𝑛 = ∆𝑡1 ; 𝐷,tn1 W1,tn2
𝑄ሶ 1/𝑘1 𝑄ሶ 1/𝑘1 W2,tn3 W3,tn4
σ𝑛
1 𝑄ሶ 𝑖 /𝑘𝑖 ,Cn1 ,Cn2 ,Cn3 ,Cn4
ΔtΣ= σn1 ∆ti =∆𝑡 1
𝑄ሶ 1/𝑘1
ሶ
𝑄 /𝑘
→ ∆𝑡 1= ΔtΣ σ𝑛 1 ሶ 1
1 𝑄 𝑖/𝑘𝑖
Useful temperature distribution for multieffect system
Qሶ 1 = D(iD-cn1tn1)= (Gሶ 1C1t1+W1i1 − Gሶ đCđtđ)+Qሶ cđ1+ Qሶ 𝑡𝑡1

Qሶ 2 = W1(i1-Cn2tn2)= (Gሶ 2C2t2+W2i2 − Gሶ 1C1t1)+Qሶ cđ2+ Qሶ 𝑡𝑡2 W1, i1 W2, i2 W3, i3 W4, i4
Qሶ 3 = W2(i2-Cn3tn3)= (Gሶ 3C3t3+W3i3 − Gሶ 2C2t2)+Qሶ cđ3+ Qሶ 𝑡𝑡3
𝐺ሶ đ, xđ,tđ
Qሶ 4 = W3(i3-Cn4tn4)= (Gሶ 𝑐Cctc+W4i4 − Gሶ 3C3t3)+Qሶ cđ4+ Qሶ 𝑡𝑡4 p1 p2 p3 p4
Δ𝑡1 Δ𝑡2 Δ𝑡3 Δ𝑡4

Given Wi, know Qሶ cđi and Qሶ tti → calcula𝑡𝑒 Qሶ i D, PD,TD
Taken: Qሶ tt = (0,03 − 0,05)Qሶ i 𝑄ሶ 1 𝑄ሶ 2 𝑄ሶ 3 𝑄ሶ 4
Qሶ cđi can be neglegible 𝐹1 𝐹2 𝐹3 𝐹4
The coefficient k decreases with pressure, calculated according to the

formulas for the exothermic fraction. (about 20-30% parallel)
𝐺ሶ 1, x1, 𝐺ሶ 2, x2, 𝐺ሶ 3, x3, 𝐺ሶ c, xc,
C1, t1 C2, t2 C3, t3 Cc, tc
𝐷,tn1 W1,tn2 W2,tn3 W3,tn4
,Cn1 ,Cn2 ,Cn3 ,Cn4
K, W/m2K for parallel multi effect
K, W/m2K for parallel multi effect

Single effect 3 effect 4 effect 5 effect
1st effect 3500 2300 2200 2200
(100% (100%) (100%)
2nd effect 1700 1700 1700
(70%) (70%) (70%)
3rd effect 750 1100 1100
(30%) (50%) (50%)
4th effect 550 850
(25%) (35%)
5th effect 550
(25%)
Note: k depends mainly on the heat convection coefficient of the solution in

the tube because the condensate outside the tube has a large value
Example 5
Estimate the requirements of steam and heat transfer surface, and the evaporating
temperatures in each effect, for a triple effect evaporator evaporating 500 kgh-1 of a
10% solution up to a 30% solution. Steam is available at 200kPa gauge and the
pressure in the evaporation space in the final effect is 60kPa absolute. Assume that
the overall heat transfer coefficients are 2270, 2000 and 1420Wm-2oC in the first,
second and third effects, respectively. Neglect sensible heat. Assume no boiling-
point elevation, and also equal heat transfer in each effect

Example 5

Example 5

Exercise
• A 5.0 wt% sugar solution at 110°C and 2.0 bar is fed to a double-effect evaporator.
The first effect operates at 1.0-bar pressure and concentrates the sugar to 8.0
wt%. It is heated by saturated steam at 140°C; the condensate leaves evaporator 1
as saturated liquid. The second effect operates at 0.12-bar pressure. The overall
heat transfer coefficient is 2.0 kJ/(m2 s K) for the first effect and 1.6 kJ/(m2 s K) for
the second effect. The heat transfer area is 56 m2 in each effect. The results of
mass and energy balances on the first evaporator: the feed rate of 5.0 wt% sugar
solution is 5.61 kg/s, the steam feed rate is 2.10 kg/s, the rate that water is
evaporated is 2.11 kg/s, and the 8.0 wt% stream flow rate is 3.51 kg/s.
What is the sugar concentration leaving the second effect? What is the steam
economy for the system (kg water evaporated per kg of steam condensed)?

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Chapter 9:

Concentration: remove the solvent

TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

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Pressure and temperature:

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Horizontal tube Vertical tube

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• Heat transfer depends greatly on the effect of viscosity and

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• A major disadvantage is the large gasketed area.

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Rising – External heater

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• Some typical applications are

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Heat produced by the product

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From the Dühring chart, for a boiling

Heat capacity of 1.884 kJ/kg · K for

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Calculate steam usage and heat transfer surface.

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+ At same temperature Δp=p”dm – p”dd (>0)

Babo law: the vapour pressure of a solution is reduced

Temperature loss due to concentration

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For pure liquids or pure

For pure liquids or pure

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Difference between boiling point of solution and solvent at normal pressure

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• Continuous systems are often

• Batch system is used when it is

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Tc-Temperature of secondary steam at

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• Reasons to use multiple pots in practice:

• Feed from high pressure to low pressure, so no need to pump

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Falling film Rising film

Overall secondary steam generated: Single effect

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Effective temperature difference

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If mi=const: dn=mi/n: reduce n time (mi: consumption for