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 coeffi cients are 3000 W/(m 2 °C) in the fi rst effect, 2500W/(m2 °C) in the second effect, 2100W/(m2°C) in the third effect, and 1800W/(m2°C) in the fourth effect. Calculate the boiling-point temperatures of the product in the fi rst, second, and third effects. Assume the heating areas in all the effects are equal to 50m2 each. The mass fl ow rate of steam to the fi rst effect is 2400kg/h, the feed rate to the fi rst effect of 5% total solids fl uid is 15,000kg/h, the concentrated product from the fi rst effect leaves at 6.25% total solids, and the concentration of product leaving the second effect is 8.82% total solids.
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 coeffi cients are 3000 W/(m 2 °C) in the fi rst effect,
2500W/(m2 °C) in the second effect, 2100W/(m2°C) in the
third effect, and 1800W/(m2°C) in the fourth effect. Calculate
the boiling-point temperatures of the product in the fi rst,
second, and third effects. Assume the heating areas in all the
effects are equal to 50m2 each. The mass fl ow rate of steam to
the fi rst effect is 2400kg/h, the feed rate to the fi rst effect of 5%
total solids fl uid is 15,000kg/h, the concentrated product from
the fi rst effect leaves at 6.25% total solids, and the concentration
of product leaving the second effect is 8.82% total solids.
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