A feed containing 5% (by weight) sugar in water is fed to a triple effect backward- feed evaporator. The feed enters to the third effect at 30°C and leaves the effect at 6.5% sugar content. The sugar solution leaving the third effect is fed to the second one and that leaving the second effect is fed to the first effect. The steam supplied to the first effect is saturated at 198.5 kPa. The vapor generated in the first effect is fed to the second effect. Similarly, the vapor leaving the second effect is used to heat the third effect. The pressures in the vapor space of first, second and third effect are 57.5 kPa, 38.6 kPa and 25.0 kPa, respectively. The heat capacity of sugar solution 3.8 kJ/kg.K for all concentrations and heat of solution can be considered negligible. The boiling point rise is 10°C inside each effect. Calculate the steam consumption per mass of feed (kg steam/kg feed) and sugar content of the concentrated food product.

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
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A feed containing 5% (by weight) sugar in water is fed to a triple effect backward- feed evaporator. The feed enters to the third effect at 30°C and leaves the effect at 6.5% sugar content. The sugar solution leaving the third effect is fed to the second one and that leaving the second effect is fed to the first effect. The steam supplied to the first effect is saturated at 198.5 kPa. The vapor generated in the first effect is fed to the second effect. Similarly, the vapor leaving the second effect is used to heat the third effect. The pressures in the vapor space of first, second and third effect are 57.5 kPa, 38.6 kPa and 25.0 kPa, respectively. The heat capacity of sugar solution 3.8 kJ/kg.K for all concentrations and heat of solution can be considered negligible. The boiling point rise is 10°C inside each effect. Calculate the steam consumption per mass of feed (kg steam/kg feed) and sugar content of the concentrated food product.
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