Chapter 6

Evaporation

Evaporation
Evaporation is an important unit operation commonly employed to remove
water from dilute liquid foods to obtain concentrated liquid products.
Removal of water from foods provides microbiological stability and assists in
reducing transportation and storage costs A typical example of the
evaporation process is in the manufacture of tomato paste, usually around
35% to 37% total solids, obtained by evaporating water from tomato juice,
which has an initial concentration of 5% to 6% total solids, Evaporation
differs from dehydration, since the final product of the evaporation process
remains in liquid state. It also differs from distillation, since the vapors
produced in the evaporator are not further divided into fractions.

٢ً‫ٍ ع‬ٛ‫ يًحص‬١‫ املدفف‬١ً٥‫ ايطا‬١ُ‫ َٔ األطع‬٤‫ املا‬١‫ إلشاي‬٠‫ تطتددّ عاد‬١َُٗ ٠‫حد‬ٚ ١ًُٝ‫ ع‬ٖٛ ‫ايتبدس‬
‫ف‬ٝ‫ٌ تهاي‬ًٝ‫تطاعد يف تك‬ٚ ٞ‫ج‬ٛ‫ي‬ٛٝ‫ب‬ٚ‫هس‬ٝ‫ االضتكساز امل‬١ُ‫ َٔ األطع‬ٙ‫ا‬ٝ‫ امل‬١‫فس إشاي‬ٛ‫ ت‬.٠‫ املسنص‬١ً٥‫املٓتجات ايطا‬
‫ح بني‬ٚ‫رتا‬ٜ ‫ َا‬٠‫ عاد‬، ِ‫ٕ ايطُاط‬ٛ‫ َعج‬١‫ ايتبدس يف صٓاع‬١ًُٝ‫ يع‬١ٝ‫ذج‬ُٛٓ‫ اي‬١ً‫َٔ األَج‬ٚ ٜٔ‫ايتدص‬ٚ ٌ‫ايٓك‬
‫ َٔ عصري‬ٙ‫ا‬ٝ‫ل تبدري امل‬ٜ‫ٗا عٔ طس‬ًٝ‫ٍ ع‬ٛ‫تِ احلص‬ٜ ‫ اييت‬، ١‫اد ايصًب‬ٛ‫ امل‬ٞ‫ َٔ إمجاي‬٪ 53 ‫ إىل‬٪ 53
ٔ‫ خيتًف ايتبدس ع‬، ١‫اد ايصًب‬ٛ‫ امل‬ٞ‫ َٔ إمجاي‬٪6 ‫ إىل‬٪3 َٔ ٞ٥‫ص َبد‬ٝ‫ تسن‬٢ً‫ ع‬ٟٛ‫اييت حيت‬ٚ ، ِ‫ايطُاط‬
‫ح‬ٝ‫ ح‬، ‫ نُا أْ٘ خيتًف عٔ ايتكطري‬.١ً٥‫ ضا‬١‫صاٍ يف حاي‬ٜ ‫ ايتبدس ال‬١ًُٝ‫ يع‬ٞ٥‫ح إٔ املٓتج ايٓٗا‬ٝ‫ ح‬، ‫اجلفاف‬
‫ز‬ٛ‫ يف املبدس إىل نط‬١‫ املٓتج‬٠‫ِ األخبس‬ٝ‫تِ تكط‬ٜ ‫ال‬.

In Figure 6.1 a simplified schematic of an evaporator is shown. Essentially, an

evaporator consists of a beat exchanger enclosed in a large chamber; a
noncontact heat exchanger provides the means to transfer heat from
low-pressure steam to the product. The product inside the evaporation
chamber is kept under vacuum, The presence of vacuum causes the
temperature difference between 'steam and the product to increase, and
the product boils at relatively low temperatures, thus minimizing heat
damage. The vapors produced are conveyed through a condenser to a vacuum
system. The steam condenses inside the heat exchanger and the condensate

Ahmed M. El-shimy
 Chapter 6
Evaporation

is discarded.

٠‫ نبري‬١‫ٕ املبدس َٔ َبادٍ ضسب حماط بػسف‬ٛ‫ته‬ٜ ، ‫ يف األضاس‬.‫عٗس خمطط َبطط يًُبدس‬ٜ 6.6 ٌ‫يف ايشه‬
‫تِ االحتفاظ‬ٜ .‫ َٔ خباز َٓدفض ايضػط إىل املٓتج‬٠‫ يٓكٌ احلساز‬١ًٝ‫ض‬ٚ ٍ‫ٕ اتصا‬ٚ‫ بد‬ٟ‫فس َبادٍ حساز‬ٜٛ ‫؛‬
‫ بني "ايبداز‬٠‫ احلساز‬١‫ ايفسم يف دزج‬٠‫اد‬ٜ‫ إىل ش‬ٟ‫ؤد‬ٜ ‫د فساغ‬ٛ‫ج‬ٚٚ ، ‫ ايتبدس حتت فساغ‬١‫باملٓتج داخٌ غسف‬
٠‫تِ ْكٌ األخبس‬ٜ .٠‫كًٌ َٔ أضساز احلساز‬ٜ ‫ مما‬، ‫ا‬ٝ‫ ْطب‬١‫ َٓدفض‬٠‫ املٓتج يف دزجات حساز‬ًٞ‫ػ‬ٜٚ ، "‫املٓتج‬ٚ
‫تِ ايتدًص َٔ املهجفات‬ٜٚ ٟ‫تهجف ايبداز داخٌ املبادٍ احلساز‬ٜ .‫ َٔ خالٍ املهجف إىل ْعاّ فساغ‬١‫املٓتج‬.

in the evaporator shown in Figure 6.1, the vapors produced are discarded
without further utilizing their inherent heat, therefore this type of
evaporator is called a single-effect evaporator, since the vapors produced
are discarded. If the vapors are reused as the heating medium in another
evaporator chamber, as shown in Figure 6.2, the evaporator system is called
a multiple-effect evaporator. More specifically, the evaporator shown in
Figure 6.2 is a triple- effect evaporator, as vapors produced from first and
second effects (or evaporation chambers) are used again as the heating
medium in second and third effects, respectively.

، ١ً‫ املتأص‬٠‫د َٔ احلساز‬ٜ‫ٕ اضتدداّ َص‬ٚ‫ د‬١‫ املٓتج‬٠‫تِ ايتدًص َٔ األخبس‬ٜ ، 6.6 ٌ‫يف املبدس املبني يف ايشه‬
.١‫ املٓتج‬٠‫تِ ايتدًص َٔ األخبس‬ٜ ‫ح‬ٝ‫ ح‬، ‫احد‬ٛ‫ ايتأثري اي‬ٚ‫ع َٔ املبدس باضِ املبدس ذ‬ٛٓ‫ ٖرا اي‬٢ُ‫ط‬ٜ ‫يريو‬
ٕ‫ فإ‬، 6.6 ٌ‫ َبني يف ايشه‬ٖٛ ‫ نُا‬، ٣‫ َبدس أخس‬١‫ يف غسف‬١٦‫ط يًتدف‬ٝ‫ض‬ٛ‫ ن‬٠‫ اضتدداّ األخبس‬٠‫إذا مت إعاد‬
ٞ‫ َبدسًا ثالث‬6.6 ٌ‫عد املبدس املبني يف ايشه‬ٜ ، ‫دًا‬ٜ‫بشهٌ أنجس حتد‬ٚ .‫ املبدس َتعدد ايتأثري‬٢ُ‫ط‬ٜ ‫ْعاّ املبدس‬
‫ط‬ٝ‫ض‬ٛ‫ ن‬٣‫ أخس‬٠‫ غسف ايتبدس) َس‬ٚ‫ (أ‬ْٞ‫ايجا‬ٚ ٍٚ‫ٔ األ‬ٜ‫ َٔ ايتأثري‬١‫ ايٓاجت‬٠‫تِ اضتدداّ األخبس‬ٜ ‫ح‬ٝ‫ ح‬، ‫ايتأثري‬
ٞ‫اي‬ٛ‫ ايت‬٢ً‫ ع‬، ‫ايجايح‬ٚ ْٞ‫ٔ ايجا‬ٜ‫ يف ايتأثري‬١٦‫ايتدف‬.

Note that in a multi-effect evaporator, steam is used only in the first

effect. The use of vapors as a heating medium in additional effects results
in obtaining higher energy-use efficiency from the system. The partially
concentrated product leaving the first effect is introduced as feed into the
second effect. After additional concentration, product from the second
effect becomes feed for the third effect. The product from the third

Ahmed M. El-shimy
 Chapter 6
Evaporation

effect leaves at the desired concentration. This particular arrangement is

called a forward feed system. Other flow arrangements used in industrial
practice include backward feed systems and parallel feed systems.

‫ط‬ٝ‫ض‬ٛ‫ ن‬٠‫ اضتدداّ األخبس‬ٟ‫ؤد‬ٜ .ٍٚ‫تِ اضتدداّ ايبداز فكط يف ايتأثري األ‬ٜ ، ‫الحغ أْ٘ يف املبدس َتعدد ايتأثري‬
‫ِ املٓتج‬ٜ‫تِ تكد‬ٜ .ّ‫ َٔ ايٓعا‬١‫ يف اضتدداّ ايطاق‬٢ً‫ أع‬٠٤‫ نفا‬٢ً‫ٍ ع‬ٛ‫ إىل احلص‬١ٝ‫ يف تأثريات إضاف‬١٦‫يًتدف‬
١ً ٜ‫ تػر‬ْٞ‫صبح َٓتج ايتأثري ايجا‬ٜ ، ‫ص إضايف‬ٝ‫ بعد تسن‬.ْٞ‫ٍ نعًف يف ايتأثري ايجا‬ٚ‫ًا َع تسى ايتأثري األ‬ٝ٥‫املسنّص جص‬
١ٜ‫ب احملدد ْعاّ ايتػر‬ٝ‫ ٖرا ايرتت‬٢ُ‫ط‬ٜ .‫ب‬ًٛ‫ص املط‬ٝ‫رتى يف ايرتن‬ٜ ‫ املٓتج َٔ ايتأثري ايجايح‬.‫يًتأثري ايجايح‬
١ٝ‫ اخلًف‬١ٜ‫ ايتػر‬١ُ‫ أْع‬٢ً‫ ع‬١ٝ‫ ايصٓاع‬١‫ يف املُازض‬١َ‫ املطتدد‬٣‫بات ايتدفل األخس‬ٝ‫ تشتٌُ تست‬.١َٝ‫األَا‬
١ٜ‫اش‬ٛ‫ امل‬١ٜ‫ ايتػر‬١ُ‫أْع‬ٚ.

The characteristics of the liquid food have a profound effect on the

performance of the evaporation process. As water is removed, the liquid
becomes increasingly concentrated, resulting in reduced heat transfer. The
boiling point rises as the liquid concentrates, resulting in a smaller
differential of temperature between the heating medium and the product.
This causes reduced rate of heat transfer.

‫ٌ َسنصًا‬٥‫صبح ايطا‬ٜ ، ٤‫ املا‬١‫ عٓد إشاي‬.‫ ايتبدس‬١ًُٝ‫ ع‬٤‫ أدا‬٢ً‫ل ع‬ُٝ‫ٌ هلا تأثري ع‬٥‫ ايطا‬٤‫ص ايػرا‬٥‫خصا‬
‫ إىل‬ٟ‫ؤد‬ٜ ‫ مما‬، ٌ٥‫ص ايطا‬ٝ‫إ َع تسن‬ًٝ‫ ايػ‬١‫ تستفع دزج‬.٠‫ٌ اْتكاٍ احلساز‬ًٝ‫ إىل تك‬ٟ‫ؤد‬ٜ ‫ مما‬، ‫د‬ٜ‫بشهٌ َتصا‬
‫طبب اخنفاض َعدٍ ْكٌ احلسازة‬ٜ ‫ ٖرا‬.‫املٓتج‬ٚ ‫ط ايتطدني‬ٝ‫ض‬ٚ ‫ بني‬٠‫ احلساز‬١‫اختالف يف دزج‬.

Food products are noted for their heat sensitivity. Evaporation processes
must involve reducing the temperature for boiling as well as the time of
heating, to avoid excessive product degradation. In addition, fouling of the
heat-exchange surface can seriously reduce the rate of heat transfer.
Frequent cleaning of heat-exchange surfaces requires shutdown of the
equipment, thus decreasing the processing capacity. Liquid foods that foam
during vaporization cause product losses as a result of escape through vapor
outlets. In designing evaporation systems, it is important to keep in
perspective the preceding characteristics of liquid food.

Ahmed M. El-shimy
 ‫‪Chapter 6‬‬
‫‪Evaporation‬‬

‫‪ٜٚ‬الحغ املٓتجات ايػرا‪ ١ٝ٥‬حلطاض‪ ١ٝ‬احلساز‪ .٠‬جيب إٔ تتضُٔ عًُ‪ٝ‬ات ايتبدس تكً‪ ٌٝ‬دزج‪ ١‬حساز‪ ٠‬ايػً‪ٝ‬إ‬
‫‪ٚ‬نريو ‪ٚ‬قت ايتطدني ‪ ،‬يتجٓب تدٖ‪ٛ‬ز املٓتج بشهٌ َفسط‪ .‬باإلضاف‪ ١‬إىل ذيو ‪ ،‬قاذ‪ٚ‬زات ضطح ايتبادٍ‬
‫احلساز‪ ٟ‬ميهٔ إٔ تكًٌ بشهٌ خطري َٔ َعدٍ ْكٌ احلساز‪ٜ .٠‬تطًب ايتٓع‪ٝ‬ف املتهسز ألضطح ايتبادٍ احلساز‪ٟ‬‬
‫إ‪ٜ‬كاف تشػ‪ ٌٝ‬اجلٗاش ‪ ،‬مما ‪ٜ‬كًٌ َٔ قدز‪ ٠‬املعاجل‪ .١‬تتطبب األطعُ‪ ١‬ايطا‪ ١ً٥‬اييت تبػ‪ ٢‬أثٓا‪ ٤‬ايتبدري يف‬
‫فكد املٓتج ْت‪ٝ‬ج‪ ١‬يًٗس‪ٚ‬ب عرب َٓافر ايبداز‪ .‬عٓد تصُ‪ ِٝ‬أْعُ‪ ١‬ايتبدس ‪ َٔ ،‬املِٗ َساعا‪ ٠‬اخلصا‪٥‬ص‬
‫‪.‬ايطابك‪ ١‬يألغر‪ ١ٜ‬ايطا‪١ً٥‬‬

‫‪Ahmed M. El-shimy‬‬