. a) The amount of product and evaporated water, kg/hour b) Energy source steam need, kg/hour c) Calculate the steam economy.
. a) The amount of product and evaporated water, kg/hour b) Energy source steam need, kg/hour c) Calculate the steam economy.
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
Related questions
Question
Solve correctly please.
(Gpt/Ai wrong answer not allowed)
(Turkish to English)
A single-effect evaporator system concentrates the fruit juice with a flow rate of 3000 kg/h and a dry matter content of 5% into a product with a dry matter content of 38%. The steam used as an energy source is saturated steam under 143.27 kPa pressure. The vacuum pressure in the evaporator ensures that the fruit juice boils at 75°C. The feeding temperature is 15°C. The specific heat capacities of 5% and 38% tomato juices are 4.05 kj/kg °C and 2.8 kj/kg "C, respectively.
a) The amount of product and evaporated water, kg/hour
b) Energy source steam need, kg/hour
c) Calculate the steam economy.
Transcribed Image Text:1. Tek etkili bir evaporatör sistemi akış hızı 3000 kg/saat ve kuru madde oranı %5 olan meyve suyunu
kuru madde oranı %38 olan ürüne deriştirmektedir. Enerji kaynağı olarak kullanılan buhar 143.27 kPa
basınç altında doygun buhardir. Evaporatör içerisindeki vakum basıncı meyve suyunun 75°C'de kaynamasını
sağlamaktadır. Besleme sıcaklığı 15°C'dir. %5 lik ve %38 luk domates sularının özgül ısı kapasiteleri sırası
ile 4.05 kj/kg °C ve 2.8 kj/kg °C'dir.
a) Ürün ve buharlaştırılan su miktarını, kg/saat
b) Enerji kaynağı buhar ihtiyacını, kg/saat
c) Buhar ekonomisini hesaplayınız.
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