Scribd
Upload
25 views

Evaporators Types

The document discusses different types of evaporators used in food processing, including once through and circulation evaporators. It describes short tube evaporators like open pans and horizontal-tube evaporators. Long tube evaporators are also outlined, such as vertical-tube, plate, and long-tube evaporators like falling film and climbing film evaporators. Forced circulation evaporators like scraped surface and agitated film evaporators are mentioned for heating more viscous liquids. Heat-sensitive liquids can be evaporated using methods that minimize contact time like climbing or falling film evaporators.

Uploaded by

Devaorios
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
25 views

Evaporators Types

The document discusses different types of evaporators used in food processing, including once through and circulation evaporators. It describes short tube evaporators like open pans and horizontal-tube evaporators. Long tube evaporators are also outlined, such as vertical-tube, plate, and long-tube evaporators like falling film and climbing film evaporators. Forced circulation evaporators like scraped surface and agitated film evaporators are mentioned for heating more viscous liquids. Heat-sensitive liquids can be evaporated using methods that minimize contact time like climbing or falling film evaporators.

Uploaded by

Devaorios
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 9

TYPES OF EVAPORATORS – ONCE THROUGH

AND CIRCULATION EVAPORATORS – SHORT


TUBE EVAPORATORS AND LONG TUBE
EVAPORATORS – CLIMBING, FALLING AND
AGITATED FILM EVAPORATOR

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Open Pans
• Most elementary form
• Heat can be supplied through a steam jacket or through coils,
and scrapers or paddles may be fitted to provide agitation
• Simple and low in capital cost
• Expensive in running cost as heat economy is poor

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Horizontal-tube Evaporators
• Development of the open pan
• Pan is closed in, generally in a vertical cylinder
• Heating tubes are arranged in a horizontal bundle immersed
in the liquid at the bottom of the cylinder
• Liquid circulation is poor

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Vertical-tube Evaporators
• To improve natural circulation of the heated liquid for better heat
transfer
• Recirculation of the liquid is through a large “downcomer”
• Liquors rise through the vertical tubes about 5-8 cm dia, boil in the
space just above the upper tube plate and recirculate through the
downcomers
• Hydrostatic head reduces boiling on the lower tubes, which are
covered by the circulating liquid
• Length to diameter ratio of the tubes is of the order of 15:1
• Basket evaporator is a variant of the calandria evaporator in which
steam chest is contained in a basket suspended in the lower part of
the evaporator, and recirculation occurs through the annular space
round the basket.

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Vertical-tube Evaporators

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Plate Evaporators
• Plate heat exchanger - adapted for use as an evaporator
• With increased spacing between the plates and appropriate
passages provided so that the much larger volume of the
vapours, when compared with the liquid, can be
accommodated
• Good heat transfer and ease of cleaning.

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Long-tube Evaporators
• Use of tall slender vertical tubes of L/D ratio of 100:1
• Liquid either passes down through the tubes (falling film evaporator) or
be carried up by the evaporating liquor (climbing-film evaporator).
• Evaporation occurs on tube walls – @ thin surface films with high
circulation rates – apt for heat sensitive liquids
• In climbing-film evaporator, as liquid boils inside of tube, slugs of vapour
form & carries up remaining liquid which continues to boil
• Tube diameters - 2.5 to 5 cm, low contact times - 5-10 sec
• 5 times greater overall heat- transfer coefficients as from a heated
surface immersed in a boiling liquid

• Falling-film type – higher tube dia (~8 cm) - suitable for viscous liquids

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Forced Circulation Evaporators
• Major resistance to heat flow in an evaporator is usually in the
liquid film
• Tubes -metals with a high thermal conductivity, though scale
formation may reduce conductance
• Liquid-film coefficients can be increased by improving liquid
circulation and increasing its velocity of flow across heating
surfaces using pumps or impellers
• Forced circulation is used particularly with viscous liquids and
fluids that can cause corrosion or hygiene issues
• 2 types: scraped surface and agitated film evaporators

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses
Evaporation of Heat-Sensitive Liquids
• Products with volatile flavour constituents – for better retention
• Short contact times with the hot surfaces
• Can be achieved for solutions of low viscosity by climbing - and
falling-film evaporators, either tubular or plate types
• As the viscosity increases, mechanical transport across heated
surfaces is used to advantage.
• Methods include mechanically scraped surfaces, and the flow of the
solutions over heated spinning surfaces.
• Under such conditions residence times can be fractions of a minute
and when combined with a working vacuum as low as can
reasonably be maintained, volatiles retention can be maximized.

FPE 203 UNIT OPERATIONS IN FOOD PROCESSING - 1


Dr. Jeyan Arthur Moses

You might also like