566 CHAPTER 8 Evaporation

■ Figure 8.14 Schematic diagram of a

mechanical vapor recompression system.

Vapor Recycled
Vapor/liquid vapors
separator

Electricity or
steam

Compressor

Evaporator
section

Concentrated
liquid Condensate

Pump
Feed

8.5.2 Mechanical Vapor Recompression

Mechanical vapor recompression involves compression of all vapors
leaving the evaporator, as shown in Figure 8.14. Vapor compression
is accomplished mechanically, using a compressor driven by an elec-
tric motor, a steam turbine, or a gas engine. A steam-turbine-driven
compressor is most suitable for mechanical recompression if high-
pressure steam is available. Availability of electricity at low cost would
favor the use of an electric motor.
Mechanical vapor recompression systems are very effective in reduc-
ing energy demands. Under optimum conditions, these systems can
lower the energy requirements by an amount equivalent to adding 15
effects. These systems can be very noisy to operate due to the use of
large compressors.
Mathematical procedures useful in designing vapor recompression
systems are beyond the scope of this text. Students could consult
Heldman and Singh (1981) for more information on these procedures.

PROBLEMS
8.1 A fruit juice at 20°C with 5% total solids is being concentrated
in a single-effect evaporator. The evaporator is being operated
at a sufficient vacuum to allow the product moisture to
 Problems 567

evaporate at 80°C, and steam with 85% quality is being sup-

plied at 169.06 kPa. The desired concentration of the
final product is 40% total solids. The concentrated product
exits the evaporator at a rate of 3000 kg/h. Calculate the
(a) steam requirements and (b) steam economy for the
process, when condensate is released at 90°C. The specific
heat of liquid feed is 4.05 kJ/(kg°C), and of concentrated
product is 3.175 kJ/(kg°C).
8.2 A single-effect evaporator is being used to concentrate
10,000 kg/h of tomato juice from 5% total solids to 30% total
solids. The juice enters the evaporator at 15°C. The evaporator
is operated with steam (80% quality) at 143.27 kPa. The
vacuum inside the evaporator allows the juice to boil at 75°C.
Calculate (a) the steam requirements and (b) steam economy
for the process. Assume the condensate is discharged at 75°C.
The specific heat of the liquid feed is 4.1 kJ/(kg°C) and the
concentrated product is 3.1 kJ/(kg°C).1
*8.3 A four-effect evaporator is being considered for concentrating
a fruit juice that has no appreciable boiling-point elevation.
Steam is available at 143.27 kPa, and the boiling point of
the product in the fourth effect is 45°C. The overall heat-
transfer coefficients are 3000 W/(m2 °C) in the first effect,
2500 W/(m2 °C) in the second effect, 2100 W/(m2 °C) in the
third effect, and 1800 W/(m2 °C) in the fourth effect. Calculate
the boiling-point temperatures of the product in the first,
second, and third effects. Assume the heating areas in all the
effects are equal to 50 m2 each. The mass flow rate of steam to
the first effect is 2400 kg/h, the feed rate to the first effect of 5%
total solids fluid is 15,000 kg/h, the concentrated product from
the first effect leaves at 6.25% total solids, and the concentration
of product leaving the second effect is 8.82% total solids.
*8.4 A double-effect evaporator is being used to concentrate fruit
juice at 25,000 kg/h. The juice is 10% total solid at 80°C. The
juice must be concentrated to 50% total solids. Saturated
steam at 1.668 atm is available. The condensing temperature
of the vapor in the second effect is 40°C. The overall heat-
transfer coefficient in the first effect is 1000 W/(m2 °C), and
in the second effect it is 800 W/(m2 °C). Calculate the steam

*Indicates an advanced level of difficulty.

568 CHAPTER 8 Evaporation

economy and area required in each effect, assuming the areas

are equal in each effect. (Hint: Assume (ΔT)2  1.3  (ΔT)1.)
*8.5 A double-effect evaporator is being used to concentrate a liquid
food from 5 to 35% total solids. The concentrated product
leaves the second effect at a rate of 1000 kg/h. The juice enters
the first effect at 60°C. Saturated steam at 169.06 kPa is
available. Assume the areas in each effect are equal and the
evaporation temperature inside the second effect is 40°C.
The overall heat-transfer coefficient inside the first effect is
850 W/(m2 °C) and inside the second effect is 600 W/(m2 °C).
Calculate the steam economy and the area required in each
effect. (Hint: Assume (ΔT)1st effect  (ΔT)2nd effect and do at
least one iteration.)
*8.6 Solve Problem 8.5 using MATLAB®. For a tutorial on using
MATLAB® see www.rpaulsingh.com.
*8.7 A single effect evaporator is being used to concentrate
tomato paste. The outlet concentration, x1, is controlled by
. .
regulating the product flow out, mp, and the feed flow in, mf,
is used to maintain the level of the product in the evaporator.
Measurements show that:

TS  130 C T1  48 C Tf  25 C
xf  0.05 x1  0.30 A  28 m2
U  1705 W/(m2 C)
.
a. Using MATLAB® calculate the feed rate, mf, steam consump-
.
tion, ms, and the steam economy.
b. If the concentration of the feed is increased to xf  0.10 by
. .
a preprocessing step, calculate the new values for mf, ms and
steam economy.
Assume no boiling point elevation and steady state. Use the
Irvine and Liley (1984) equations to obtain steam properties
and the ASHRAE model to calculate the enthalpy of the juice.
8.8 The overall heat transfer coefficient in a single effect tomato
paste evaporator is related to product temperature and con-
centration by the empirical equation:
U  (4.086*T1  72.6)/x1 ( W/m2 °C)

*Indicates an advanced level of difficulty.

 Bibliography 569

Given the following information:

m f  2.58 kg/s x f  0.05 Tf  71.1°C
A 46.5 m2 T1  93.3°C Ts  126.7°C

Find m  v, m
 p, m  s , x1 and the economy using MATLAB®
function called fsolve nonlinear equation solver. Assume steady
state, and there is no boiling point elevation. Use the Irvine
and Liley (1984) equations to obtain steam properties and the
ASHRAE model to calculate the enthalpy of the juice.

LIST OF SYMBOLS
A area of heat exchanger (m2)
cpf specific heat content of dilute liquid feed (kJ/[kg °C])
cpp specific heat content of concentrated product (kJ/[kg °C])
ΔT temperature gradient inside an evaporator; temperature of
steam—temperature of boiling liquid inside the evaporator
chamber (°C)
Hcs enthalpy of condensate at temperature Ts (kJ/kg)
Hf enthalpy of liquid feed (kJ/kg)
Hp enthalpy of concentrated product (kJ/kg)
Hv1 enthalpy of saturated vapor at temperature T1 (kJ/kg)
Hvs enthalpy of saturated vapor at temperature Ts (kJ/kg)
f
m mass flow rate of dilute liquid feed (kg/s)
p
m mass flow rate of concentrated product (kg/s)
s
m mass flow rate of steam or condensate (kg/s)
v
m mass flow rate of vapor (kg/s)
q rate of heat transfer (W)
T1 boiling temperature maintained inside the evaporator
chamber (°C)
Tf temperature of dilute liquid feed (°C)
Ts temperature of steam (°C)
T temperature (°C)
U overall heat transfer coefficient (W/[m2 K])
xf solid fraction in feed stream, dimensionless
xp solid fraction in product stream, dimensionless

■ BIBLIOGRAPHY
American Society of Heating, Refrigerating and Air Conditioning
Engineers, Inc (2005). 2005 ASHRAE Handbook of Fundamentals.
ASHRAE, Atlanta, Georgia.