TRIPLE EFFECT OF

EVAPORATOR IN SUGAR
MILL

BY
RAHUL KUMAR SINGH
KAVITA
1303106
1403088

DEPARTMENT OF CHEMICAL ENGINEERING & BIO TECHNOLOGY

BEANT COLLEGE OF ENGINEERING & TECHNOLOGY,GURDASPUR
DECEMBER,201
DEPARTMENT OF CHEMICAL ENGINEERING & BIO TECHNOLOGY
BEANT COLLEGE OF ENGINEERING & TECHNOLOGY,GURDASPUR
DECEMBER,2016
6

CONTENTS
1. INTRODUCTION
1.1
TYPE OF EVAPORATORS
1.1(a) Short-Tube Vertical Evaporators
1.1(b) Basket-type Vertical Evaporators
1.1(c) Long-Tube Vertical Evaporators
1.1(d) Falling Film Evaporators
1.1(e) Rising or Climbing Film Evaporators
1.1(f) Forced Circulation Evaporators
1.1.(g) Agitated Thin Film Evaporator
1.1(h) Gasketed Plate Evaporator
2.Methods of Feeding of Evaporators
2.1(a)
Forward feed

2.1(b)
2.1(c)
2.1(d)
3.

Backward feed
Mixed feed
Parallel feed

Performance of Evaporators (Capacity And Economy)

4. Thermal Process Design Considerations

4.1.(a)
4.1.(b)
4.1.(c)
4.1.(d)

Tube size, arrangement and materials

Heat transfer coefficients
Boiling point elevation (BPE)
Selection of suitable evaporator

1. Introduction:

Evaporation: It is the removal of solvent as vapor from a

solution, slurry or suspension of solid in a liquid.

It is used to concentrate a non-volatile solute, such as organic

compounds, inorganic salts, acids or bases from a solvent.
Invention of evaporators: Norbert Rillieuxis invent the
multiple effect pan evaporator for sugar refining process in 1881.

1.1
1 .1.(a)

TYPE OF EVAPORATORS

Short-Tube Vertical Evaporators

These are the oldest and still widely used in sugar

industry, once recognized as standard evaporators.
Also known as calandria or Robert evaporators.
It consists of a short tube bundle, enclosed in a
cylindrical shell called calandria.
Feed is introduced above the upper tube sheet and
steam is introduced to the calandria.
Solution is heated and vaporized in tubes.
Central tube of calandria has 40-70% cross
sectional area of all tubes.
Here circulation rate is more than feed rate.
Down take flow area is equal to tubular flow area.

1.1(b)

Basket-type Vertical Evaporators

Its features are similar to standard evaporators but its down take is
annular.
The tube bundle form a basket hung in the center.
Diameter of tube bundle is smaller than evaporators vessels, form
annular space.
Tube bundles can be removed and washed hence more suitable than
standard evaporators.
The vapor generated strikes a deflector plate fixed close to the steam
pipe that reduces entrained liquid droplets from the vapor.

1.1(c)

Long-Tube Vertical Evaporators

These are the cheapest per unit of capacity.

Vertical bundle of tubes are fixed and extend to a large
diameter vapor chamber at top.
These evaporators consists of one pass shell and tube heat
exchanger.
In these evaporators liquid flow in form of both rising and
falling films on walls of heated tubes.
Length of tubes rages from 20-65 ft.
These have higher heat transfer rate.
Feed enter at the bottom.
These are used to concentrate black liquor in paper and pulp
industries.


1.1(d)

Falling Film Evaporators

Liquid is fed at the top of vertical tube bundle.

Liquid flows as a film down to tubes walls.

Flowing down the tubes solvent vaporize and liquid becomes

concentrated.

Vapors and liquid separate at the bottom where thick liquor is taken
out.

Its performance increases because of distribution of liquid in inner

walls of tubes.

It is suitable for scale-forming solutions.

Its is used for concentration of fruit juices.

1.1 (e) Rising or Climbing Film Evaporators

In it liquid starts boiling at the lower part of the tube and the liquid and vapor flow
upward thorough the tube.
In it because of high heat transfer liquid and vapor flow upward parallel.
The upward movement against gravity creates a high degree of turbulence in the
liquid.
It is useful in evaporation of highly viscous and fouling solutions.

1.1(f) Forced Circulation Evaporators

These are coastally than natural evaporators.

In these evaporators liquid is circulated with high velocity which enhance heat
transfer and inhibit particle deposition.
Its components are a tubular shell, tube heat exchanger, a flash chamber and a
circulating pump.

 These are commonly used for concentration of caustic, brine

solutions and of corrosive solution.

Vertical tube forced circulation evaporators.

1.1.(g)

It consists of a vertical steam-jacketed cylinder.

Liquid flows down.
Liquid is distributed by a rotating assembly of blades.
Rotating blades help in handling of viscous solution.

1.1(h)

Agitated Thin Film Evaporator

Gasketed Plate Evaporator

Its design is similar to plate heat exchanger.

Embossed plates with four corner openings are
mounted by an upper and a bottom carrying bar.
Gasket is placed at the periphery of plates and it
prevents the mixing of fluid.
It is suitable for high viscous, fouling, foaming and
heat sensitive solutions.
It is used for concentration of food product,
pharmaceuticals, glue.

Agitated thin film evaporator

2.

2.1(a)

Methods of Feeding of Evaporators

Forward feed

Feeding method of multi-effect evaporators is

forward.
Feed and steam is introduced in first effect and
concentration increases from first to last effect.
Product is withdrawn from last effect.
It requires a pump for feeding of dilute solution
to the first effect.

2.2(b)

Backward feed

Feed enter from last effect and withdrawn from

first effect.
It requires a pump between each pair of effects.
It is advantages for cold feeds which needs to be
heated at lower temperature.
It is used when products are viscous and heat
reduce their viscosity.

2.1(c)

Mixed feed

In it the feed enters at an intermediate effect and

flows to higher effect till it reaches to last effect of
series.
Liquid feed in forward mode.
In it partly concentrated liquor is pumped back to the
effect before the fresh feed introduced for further
concentration.

2.1(d)

Parallel feed

Fresh feed is introduced in each effect and

withdrawn from same effect.
In it liquid does not transfer from one effect to
another.
Used when feed is saturated with solid slurry.
It is common in crystalizing evaporators.

3. PERFORMANCE OF EVAPORATORS
(Capacity and Economy)

.
.
.
.
.
.

It is measured in terms of capacity and economy.

Capacity is the number of kilogram of water vaporized per hour.
Economy is the number kilogram of water vaporized from all the effects per
kilogram of steam used.
For single effect evaporator, the steam economy is about 0.8.
If capacity is n-times, economy will be about 0.8n for a n-effect evaporators.
Pumps, interconnecting pipes and valves required for transfer of liquid from one
effect to another increases both equipment and operating costs

4.

THERMAL POCESS DESIGN CONSIDERATION

The type of evaporator, forced or natural circulation, feeding arrangement, boiling

point elevation, heat transfer coefficient, fouling, tube size and arrangement should be
considered while designing evaporators.

4.1.(a)

Tube size, arrangement and materials

Tube length and diameter is determined by trial and error.

Low carbon steel, stainless steel, brass, copper, cupronickel etc. are used for
material.
Selection of tube material depends on corrosiveness of solution and working
conditions.

4.1.(b) Heat transfer coefficients

Heat transfer coefficient of steam in shell is very high compared to the liquid side.
Tube side heat transfer coefficient controls the rate of heat transfer.
Heat transfer coefficient can be calculated from performance of evaporator.

4.1(c) Boiling point elevation (BPE)

Liquor product of most evaporators have high boiling point than pure solvent. It is
called BPE.
It occurs when vapor pressure of solution is higher than pure solvent.
It reduces the effective temperature driving force of concentrated liquor.
Vapor generated at the solution boiling point, is higher than the pure component
boiling point.
The vapor will not condense until the extra heat corresponding to the elevation is
removed, so it is superheated.
BPE should be known for evaporator design.

4.1.(d)

Selection of suitable evaporator

Selection of evaporators depends upon:

(i) throughput
(ii) viscosity of the solution
(iii) nature of the product and solvent
(iv) fouling characteristics and
(v) foaming characteristics

5. MECHANICAL DESIGN
CONSIDERATIONS
There are many factors that effect the mechanical design of evaporators from which
pressure and temperature are important. These effects are as follows:

Operating temperature and pressure: Operating temperature is maintained

for the specified operation of the metal vessel. Operating pressure at top of vessel.
Design temperature and pressure: The design pressure is generally is the sum
of the maximum allowable pressure and the static head of the fluid in the pressure
vessel. Combination of temperature and pressure effect the design.
Maximum allowable working pressure: it is the maximum temperature to
which evaporator can safely operate.
Thermal expansion: Differential thermal expansion between various parts of
equipment effects on the mechanical design. The expansion can be between shell
and tube side.