An aqueous food solution at a temperature of 18 deg C contains 6% solids (by mass) and is to be concentrated to 24% solids in an evaporator. The evaporator has a total heat transfer area of 30 m2, uses steam at 300 kPa (134 °C) and operates under a pressure of 22 kPa (62.2 °C). Previous experience with these conditions suggests an overall heat transfer coefficient of 2200 W/m2 deg C. Determine the mass flow rate of steam and the steam economy. At 134 °C, HS = 2725.9 KJ/kg, HC = 563.41 KJ/Kg & At 62.2 °C, HV = 2613.4 kJ/Kg m = mass flow rate, x = mass fraction, T = temperature

Introduction to Chemical Engineering Thermodynamics
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Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
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An aqueous food solution at a temperature of 18 deg C contains 6% solids (by mass) and is to be concentrated to 24% solids in an evaporator. The evaporator has a total heat transfer area of 30 m2, uses steam at 300 kPa (134 °C) and operates under a pressure of 22 kPa (62.2 °C). Previous experience with these conditions suggests an overall heat transfer coefficient of 2200 W/m2 deg C. Determine the mass flow rate of steam and the steam economy.

At 134 °C, HS = 2725.9 KJ/kg, HC = 563.41 KJ/Kg & At 62.2 °C, HV = 2613.4 kJ/Kg

m = mass flow rate, x = mass fraction, T = temperature

Ts
www.
TF
www
XF
www.
Steam in
Feed in
A
U
Vapor Out
T₁
my
mc
Condensate Out
Heat Exchanger
Area: A
Heat Transfer Coefficient: U
Product Out
Tp
mp
Xp
Transcribed Image Text:Ts www. TF www XF www. Steam in Feed in A U Vapor Out T₁ my mc Condensate Out Heat Exchanger Area: A Heat Transfer Coefficient: U Product Out Tp mp Xp
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