D E S I G N E D AN D D E V E L O P E D U N D E R T H E AE G I S O F

NAHEP Component-2 Project “Investments In ICAR Leadership In Agricultural Higher Education”

Division of Computer Applications
ICAR-Indian Agricultural Statistics Research Institute
 Course Details

Course Name Dairy And Food Engineering-I

Unit IV

Lesson 1 Basic Principles of Evaporators

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Created by

Name Role University

Tamil Nadu Veterinary and Animal

DR. KARTHIAYANI ARULSELVAM Content Creator
Sciences University, Chennai

Chhattisgarh Kamdhenu
SUDHIR UPRIT Course Reviewer
Vishvavidyalaya, Durg

2
 Evaporation

 Evaporation is a simultaneous heat and mass transfer

process in which vapours are separated from a solution by
boiling. However, a true evaporation and a true boiling
phenomena are quite different from each other.
 Boiling Evaporation
(i) Boiling occurs when entire mass of liquid (i) It is only a surface phenomenon with only
is raised to the boiling point. surface molecules escaping at a rate
depending upon area of open surface.
(ii) It is a much faster process for the (ii) It is a relatively slow process and depends
production of vapours. mainly on temperature difference and
difference of vapour pressure between air
and liquid.
(iii) Boiling point is related to the pressure (iii) Evaporation occurs at normal room
above the liquid surface and the amount of temperature and application of heat is not
solute. necessary under normal evaporation
process.
(iv) Boiling of liquid is visual in the form of (iv) Evaporation is not usually visual and
vapour bubbles rising & escaping at the hence not detected easily.
surface.
(v) Boiling can be controlled by variation in (v) Liquid will evaporate until the pressure of
pressure. its vapour above it is equal to the
equilibrium value which is the vapour
pressure of the liquid for the given
temperature of the liquid for the given
temperature (for closed system). In case
of open system, evaporation will continue
till there is no more liquid in the vessel.
• Evaporation occurs when molecules contain enough energy to
escape as vapour from a solution of solid or nonvolatile liquid.
• The rate of escape of the surface molecules depends primarily
upon the temperature of the liquid, the temperature of the
surrounding, and the pressure above the liquid and surface
area exposed to air.
• In a closed container with air space above the liquid,
evaporation will continue until the air is saturated with water
molecules.
• Removal of water from a liquid product by evaporation is
enhanced by adding heat and by removing the saturated air or
vet air above the liquid.
• This is done by forcing air over the liquid or by decreasing the
pressure by producing vacuum on the surface.

• Vacuum is utilized to remove water from liquid/solids at lower

temperatures to reduce damage to heat sensitive products
which might decompose at higher temperatures.

• The boiling point of solution due to dissolved solutes is higher

than that of pure water and depends on the molecular weight
of the solute.
Factors affecting on selection of evaporator for milk

• Concentration
• Foaming
• Heat sensitivity
• Scale formation
• Materials of construction
• Specific heat
• Gas liberation
• Toxicity
• Viscosity
• Capacity
• Economy
 Types of Evaporators

• Evaporators are of many different type any may be

classified as follows:
 Horizontal type
 Calandria vertical type (short tube)
 Basket vertical tube
 Long tube vertical (rising and falling film type).
• Evaporators are of many different shapes, sizes and types of heating
units.
• The major objective is to transfer heat from a fuel or heat source to the
product to evaporate water or other volatile liquids from the product.
• The general classification for evaporator bodies may be made based on
1) Source of heat,
2) Position of tubes for heating
3) Method of circulation of product
4) Length of tube
5) Direction of flow of film of product
6) Number of passes
7) Shape of tube assembly for heat exchanger
8) Location of steam
9) Location of tubes.
 The most important and widely used evaporator is the long tube
vertical calandria type evaporator with climbing or falling film
principle.

 The type is of the forced circulation type with steam condensing in

the jacket surrounding a most of small diameter tubes.

 This type of evaporator has higher rate of heat transfer, less contact
time with hot surface, flertibility of operation, economy of
evaporation and easy-in-place cleaning.

 It can be operated in a stages with thermo-compression system for

steam economy equivalent to one effect.
• However, because friction (shear stress) is a major source of aerodynamic
drag, inviscid theories by themselves cannot adequately predict total drag.
• In contrast, there are some flows that are dominated by viscous effects. For
example, if the airfoil is inclined to a high incidence angle to the flow (high
angle of attack), then the boundary layer will tend to separate from the top
surface, and a large wake is formed downstream.
• The separated flow is characteristic of the flow field over a "stalled" airfoil.
Separated flow also dominates the aerodynamics of blunt bodies, such as
the cylinder at the bottom.
• Here, the flow expands around the front face of the cylinder, but separates
from the surface on the rear face, forming a rather fat wake downstream.
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