Fruit juice is being concentrated in a natural circulation type single-effect evaporator. At steady state conditions, the dilute juice (11.0 % total solids) is introduced at a rate of 3200 kg/h. The juice is concentrated to 75.0 % total solids. The specific heats of dilute and concentrated fruit juice are 3.60 and 2.52 kJ/kg-°C, respectively. The saturated steam pressure is measured to be 301.5 kPa. The inlet feed temperature is 48.0C. The product inside the evaporator boils at 66.0°C. The overall heat transfer coefficient is estimated to be 1020 W/m2 -°C. Assume negligible boiling point elevation. Calculate the: a. mass flowrate (in kg/s) of the concentrated product; b. mass flowrate (in kg/s) of steam; c. steam economy; and
Fruit juice is being concentrated in a natural circulation type single-effect evaporator. At steady state conditions, the dilute juice (11.0 % total solids) is introduced at a rate of 3200 kg/h. The juice is concentrated to 75.0 % total solids. The specific heats of dilute and concentrated fruit juice are 3.60 and 2.52 kJ/kg-°C, respectively. The saturated steam pressure is measured to be 301.5 kPa. The inlet feed temperature is 48.0C. The product inside the evaporator boils at 66.0°C. The overall heat transfer coefficient is estimated to be 1020 W/m2 -°C. Assume negligible boiling point elevation. Calculate the: a. mass flowrate (in kg/s) of the concentrated product; b. mass flowrate (in kg/s) of steam; c. steam economy; and
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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Fruit juice is being concentrated in a natural circulation type single-effect
evaporator. At steady state conditions, the dilute juice (11.0 % total solids) is
introduced at a rate of 3200 kg/h. The juice is concentrated to 75.0 % total solids.
The specific heats of dilute and concentrated fruit juice are 3.60 and 2.52 kJ/kg-°C,
respectively. The saturated steam pressure is measured to be 301.5 kPa. The inlet
feed temperature is 48.0C. The product inside the evaporator boils at 66.0°C. The
overall heat transfer coefficient is estimated to be 1020 W/m2
-°C. Assume negligible
boiling point elevation. Calculate the:
a. mass flowrate (in kg/s) of the concentrated product;
b. mass flowrate (in kg/s) of steam;
c. steam economy; and
d. the heat transfer area.
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