In order to concentrate 3200 kg/h of a liquid food containing 5 wt% solid to 10 wt% solid, a single effect evaporator is being used, with a heat transfer area of 44 m2. The feed enters at 20°C. Saturated steam at 120°C is used for heating and the pressure in the vapor space of the evaporator is 47.4 kPa The overall heat transfer coefficient in the evaporator is 1187 W/m2.°C. There is boiling point rise in the evaporator. The specific heat of liquid food is a function of solid content and defined as Cp= (5.0 – x) kJ/kg.K, where x is the mass fraction of solid in the solution. The specific heat of liquid water and water vapor is 4.1 kJ/kg.K and 1.8 kJ/kg.K, respectively. Calculate the kg/h of steam used in the process.

Given data: Mass flow rate of liquid food solution = 3200 kg/h Composition of solid in the liquid…

Answered: In order to concentrate 3200 kg/h of a…

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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In order to concentrate 3200 kg/h of a liquid food containing 5 wt% solid to 10 wt% solid, a single effect evaporator is being used, with a heat transfer area of 44 m². The feed enters at 20°C. Saturated steam at 120°C is used for heating and the pressure in the vapor space of the evaporator is 47.4 kPa The overall heat transfer coefficient in the evaporator is 1187 W/m².°C. There is boiling point rise in the evaporator. The specific heat of liquid food is a function of solid content and defined as Cp= (5.0 – x) kJ/kg.K, where x is the mass fraction of solid in the solution. The specific heat of liquid water and water vapor is 4.1 kJ/kg.K and 1.8 kJ/kg.K, respectively. Calculate the kg/h of steam used in the process.

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