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A single-effect, vertical short-tube evaporator is used to concentrate a syrup from 10% to 40% solids at the rate of 2000 kg of feed per hour. The feed enters at 30°C and a reduced pressure of 0.33 kg/cm² is maintained in the vapour space. At this pressure, the liquor boils at 75°C. Saturated steam at 115°C is supplied to the steam chest. No sub-cooling of the condensate occurs. Calculate the steam requirement and the number of tubes (0.0254 m, 16 BWG) if the height of the calandria is 1.5 m. The following data are given: specific heat of liquor - 0.946 kcal/ kg C; latent heat of steam at 0.33 kg/cm² - 556.5 kcal/kg: boiling point of water at this pressure 345 K. The overall heat transfer coefficient = 2150 kcal/h m² C

A single-effect, vertical short-tube evaporator is used to concentrate a syrup from 10% to 40% solids at the rate of 2000 kg of feed per hour. The feed enters at 30°C and a reduced pressure of 0.33 kg/cm² is maintained in the vapour space. At this pressure, the liquor boils at 75°C. Saturated steam at 115°C is supplied to the steam chest. No sub-cooling of the condensate occurs. Calculate the steam requirement and the number of tubes (0.0254 m, 16 BWG) if the height of the calandria is 1.5 m. The following data are given: specific heat of liquor - 0.946 kcal/ kg C; latent heat of steam at 0.33 kg/cm² - 556.5 kcal/kg: boiling point of water at this pressure 345 K. The overall heat transfer coefficient = 2150 kcal/h m² C

Introduction to Chemical Engineering Thermodynamics
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
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A single-effect, vertical short-tube evaporator is used to concentrate a syrup from 10% to 40% solids at the rate of 2000 kg of feed per hour. The feed enters at 30°C and a reduced pressure of 0.33 kg/cm is maintained in the vapour space. At this pressure, the liquor boils at 75°C. Saturated steam at 115°C is supplied to the steam chest. No sub-cooling of the condensate occurs. Calculate the steam requirement and the number of tubes (0.0254 m, 16 BWG) if the height of the calandria is 1.5 m. The following data are given: specific heat of liquor - 0.946 kcal/ kg °C; latent heat of steam at 0.33 kg/cm²-556.5 kcal/kg: boiling point of water at this pressure -345 K. The overall heat transfer coefficient = 2150 kcal/h m² °C.
Transcribed Image Text:A single-effect, vertical short-tube evaporator is used to concentrate a syrup from 10% to 40% solids at the rate of 2000 kg of feed per hour. The feed enters at 30°C and a reduced pressure of 0.33 kg/cm is maintained in the vapour space. At this pressure, the liquor boils at 75°C. Saturated steam at 115°C is supplied to the steam chest. No sub-cooling of the condensate occurs. Calculate the steam requirement and the number of tubes (0.0254 m, 16 BWG) if the height of the calandria is 1.5 m. The following data are given: specific heat of liquor - 0.946 kcal/ kg °C; latent heat of steam at 0.33 kg/cm²-556.5 kcal/kg: boiling point of water at this pressure -345 K. The overall heat transfer coefficient = 2150 kcal/h m² °C.
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