A single effect evaporator with an area of 37.6m^2 is being used to concentrate a feed of 4536hg/h of a cane sugar solution at 21.1°C anf containing a sugar content of 10 wt% to 30 wt% for use in a good process. Saturated are at 110°C is used for heating and the pressure in the vapour space of the evaporator is 10.0kPa. The enthalpy of the feed is hF = 74.4kJ/kg and that of the liquid product is hL =330kJ/kg. If the boiling point rise (BPR) of the solution in the evaporator is 38.6°C, calculate, I. The kg/h of steam used. ii. The steam economy III. The overall heat transfer coefficient iv. The new steam flowrate in kg/h if the area of the evaporator is increased by 20% and all the other parameters remain the same. Comments on answerState and explain 4 factors that may affect the process of evaporationIn a given mixing process, the analysis of the fat content of samples from chopped meat mixture in which a the overall fat content was 12% gave thr following results, expressed as percentages: 23.4, 10.4, 16.4, 19.6, 30.4, 7.6. It was found that the mixture was formed from the initial separate ingredients of fat and lean meat after mixing for 15minutes. The samples are 7g and the fat and the meat are in 0.1g particles. I. Estimate the value of the mixing index, M for the process. ii. If it is desired to the value of M as obtained in (I) above by 7% what with be the additional mixing time needed to achieve this?

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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 evaporator with an area of 37.6m^2 is being used to concentrate a feed of 4536hg/h of a cane sugar solution at 21.1°C anf containing a sugar content of 10 wt% to 30 wt% for use in a good process. Saturated are at 110°C is used for heating and the pressure in the vapour space of the evaporator is 10.0kPa. The enthalpy of the feed is hF = 74.4kJ/kg and that of the liquid product is hL =330kJ/kg. If the boiling point rise (BPR) of the solution in the evaporator is 38.6°C, calculate, I. The kg/h of steam used. ii. The steam economy III. The overall heat transfer coefficient iv. The new steam flowrate in kg/h if the area of the evaporator is increased by 20% and all the other parameters remain the same. Comments on answer
State and explain 4 factors that may affect the process of evaporation
In a given mixing process, the analysis of the fat content of samples from chopped meat mixture in which a the overall fat content was 12% gave thr following results, expressed as percentages: 23.4, 10.4, 16.4, 19.6, 30.4, 7.6. It was found that the mixture was formed from the initial separate ingredients of fat and lean meat after mixing for 15minutes. The samples are 7g and the fat and the meat are in 0.1g particles. I. Estimate the value of the mixing index, M for the process. ii. If it is desired to the value of M as obtained in (I) above by 7% what with be the additional mixing time needed to achieve this?

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