Evaporation - Energy Conservation
Evaporation - Energy Conservation
Evaporation - Energy Conservation
EFFICIENCY AND
ENERGY
CONSERVATION
IN EVAPORATION Farha Firosh
19-BDM-22
EVAPORATION
• A widely used method for the concentration of aqueous solutions
03 04
SURFACE AREA DENSITY
05 06
TYPE OF PRODUCT AGITATION
07 08
TIME OF ECONOMIC
EVAPORATION FACTORS
09
MOISTURE CONTENT
ENERGY
EFFICIENCY
MEASURES
FOR EVAPORATION
Some of the methods applied for increasing the
efficiency and minimizing the energy consumption
of the evaporation plants include
MULTIPLE EFFECT
ARRANGEMENT
THERMAL
MECHANICAL VAPOUR
VAPOUR
RECOMPRESSION
RECOMPRESSION
01
MAINTENANC
E
Common sources of inefficiency and
heat loss in evaporators include
• Excessive venting
• Radiation and convective losses
• Poor vacuum system performance
• Air and water leakage
• Fouling
• Poor separator efficiency
02 EFFECT
EVAPORATOR
S
• In multiple effect evaporators, the hot vapor
that boils out of the liquid in one evaporator
(effect) is used as the heating medium in
another effect, which is operated at a lower
pressure
• By using multiple effects, the amount of water
evaporated per pound of steam supplied to the
evaporator system can be increased
• The first effect has the
highest boiling
temperature, while the
last effect has the
lowest
• Each successive effect
uses the vapor from the
previous effect as a
heat source
• There is practical limit to the number of effects
that can be used for any given product
application
• In practice, up to five effects might be feasible
for evaporator systems used in dairy processing
• For whey production, a good rule of thumb is
that each additional effect increases investment
cost by 15% and decreases steam consumption
by 25%
VAPOR
RECOMPRESSION
03
Energy efficiencies higher than that of multiple
effect evaporator systems can be realized using
Vapor recompression systems, in which the vapors
exiting the evaporator are compressed and
reintroduced into the evaporator as a heating
medium
04
• It is a more energy efficient option
for moisture removal than
traditional steam based evaporation
methods
• Membrane filtration systems have
been successfully applied to the
concentration of dairy products
• Most common types of membrane
filtration systems used in the dairy
processing industry are Reverse
Osmosis and Ultra Filtration systems
CONCLUSION
• The primary means of increasing the steam economy of an evaporator is to
reuse the latent heat of the water vapor
• A multiple-effect evaporator uses the water vapor from one effect as the
heating medium for the next effect, which operates at a lower boiling point
• The latent heat in water vapor can also be reused by thermally or mechanically
compressing the vapor to a higher pressure and temperature
• These methods of improving efficiency have their limits, however, which are
specific to the physical properties of the liquid feed being evaporated
THANK
YOU