Evaporation Evaporation is a type of vaporization of a liquid that only occurs on the surface of a liquid.

The other type of vaporization is boiling, which, instead, occurs within the entire mass of the liquid. According to Silberg (2006); the molecules in a glass of water do not have enough heat energy to escape from the liquid. With sufficient heat, the liquid would turn into vapor quickly (see boiling point). When the molecules collide, they transfer energy to each other in varying degrees, based on how they collide. Sometimes the transfer is so one-sided for a molecule near the surface that it ends up with enough energy to 'escape' (evaporate). Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation of water occurs when the surface of the liquid is exposed, allowing molecules to escape and form water vapor; this vapor can then rise up and form clouds. However, evaporation is affected by many factors such as the following: 1) Concentration of the substance evaporating in the air If the air already has a high concentration of the substance evaporating, then the given substance will evaporate more slowly. 2) Concentration of other substances in the air If the air is already saturated with other substances, it can have a lower capacity for the substance evaporating. 3) Flow rate of air This is in part related to the concentration points above. If fresh air is moving over the substance all the time, then the concentration of the substance in the air is less likely to go up with time, thus encouraging faster evaporation. This is the result of the boundary layer at the evaporation surface decreasing with flow velocity, decreasing the diffusion distance in the stagnant layer. 4) Inter-molecular forces The stronger the forces keeping the molecules together in the liquid state, the more energy one must get to escape. This is characterized by the enthalpy of vaporization. 5) Pressure Evaporation happens faster if there is less exertion on the surface keeping the molecules from launching themselves. 6) Surface area A substance that has a larger surface area will evaporate faster, as there are more surface molecules that are able to escape. 7) Temperature of the substance If the substance is hotter, then its molecules have a higher average kinetic energy, and evaporation will be faster.

8) Density The higher the density the slower a liquid evaporates.

Multiple-Effect Evaporator A multiple-effect evaporator, in chemical engineering, is an apparatus for efficiently using the heat from steam to evaporate water. In a multiple-effect evaporator, water is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat. While in theory, evaporators may be built with an arbitrarily large number of stages, evaporators with more than four stages are rarely practical except in systems where the liquor is the desired product such as in chemical recovery systems where up to seven effects are used. The multiple-effect evaporator was invented by American inventor and engineer Norbert Rillieux. Although he may have designed the apparatus during the 1820s and constructed a prototype in 1834, he did not build the first industrially practical evaporator until 1845 . Originally designed for concentrating sugarin sugar cane juice, it has since become widely used in all industrial applications where large volumes of water must be evaporated, such as salt production and water desalination. Evaporation of Defatted Whey The defatted whey will be concentrated to 60% solids using triple-effect evaporator. Table A1-8 shows the expected solids composition ratio of the defatted whey. Table A1-9 shows the expected composition of the concentrate exiting the third evaporator.

Figure AI-I. (Source: Concentration of Liquid Foods Presentation by M.Castillo. University of Kentucky ,2011) Assumptions 1. All solids are retained in the product concentrate. 2. Solids composition ratios in the product concentrate and defatted whey are the same. Table AI-8. Expected Solids Composition Ratio of Defatted Whey Solids ratio in% Lactose:DS 77.04408 Protein:DS 12.84068 Ash:DS 8.02542 Fat:DS 0.48473 Others:DS 1.60508 Calculations Concentrate

Based from assumption 1 in evaporators, all solids entering the evaporator will be in the concentrate. Table AI-9. Expected Composition of Concentrate Composition kg/h wt% Water 82.51957248 40 Solids 123.77936 60 Lactose 95.36466 46.22645 Protein 15.89411 7.70441 Ash 9.93382 4.81525 Fat 0.60000 0.29084 Other solids 1.98676 0.96305 Total 206.29893 100.00000 Calculations Total water evaporated/condensated Overall material Balance

Assume equal evaporation

Overall Material Balance in Evaporator 1

Solute Material Balance in Evaporator 1

Overall Material Balance in Evaporator 2 Solute Material Balance in Evaporator 2

A good design of the evaporators for concentration of whey is such that the saturation temperature (all at vacuum conditions) of V1, V2 and V3 are taken to be 70C, 55C and 40C, respectively (de Wit, 2001). The live steam enters the evaporator at 85C. Using ratio and proportion using the boiling point rise of milk and NaCl solutions as reference and applying Raoults Law of BPR, the BPR per effect is calculated.

Where m= moles solute/ L

Proposal Multiple Effect Evaporation as one of the popular methods used for the concentration of aqueous solutions. Water is removed from a solution by boiling the liquor in an evaporator and withdrawing the vapour. If the solution contains dissolved solids, the resulting strong liquor may become saturated so that crystals are deposited. Evaporation process comprises three main steps: 1. Pre-heating of a solution prior to evaporation 2. Removal of water (solvent) as vapour by steam heating 3. Condensing the vapour removed Evaporation is carried out by supplying heat to the solution to vaporise the solvent. The heat is supplied basically to provide the latent heat of vaporisation and by adopting methods for recovery of heat from the vapour, it has been possible to achieve great economy in heat utilisation. The normal heating medium is generally low pressure steam (1 to 1.5 kg/cm2g). An industrial evaporator system, the one to be used in this process, would comprise the following: 1. A heat exchanger to supply sensible heat and latent heat of evaporation to the feed. Saturated steam is usually used as the heating medium. A separator in which the vapour is separated from the concentrated liquid phase.

2.

3. A condenser to effect condensation of the vapour and its removal from the system. There are two main types of ways of improving steam economy in evaporators. One is to use a multiple effect evaporator, the other is to use mechanical vapour recompression.

Sample Calculations For milk, the usual BPR is 0.15C. Since whey is like milk except for the solids content, the BPR of whey can be assumed to be proportional to that of milk. Milk contains about 12.5% solids while whey contains about 6.5%.

At 8.92% NaCl and ( )

, hence

At 15.53% NaCl and ( )

, hence

At 60% NaCl and ( )

, hence

, n is from 1 to 3 The usual values of overall heat transfer coefficient U for falling-film evaporators ranges from 2000-3000W/sqm-K.

Check TS

Table AI- 10. Temperature and Concentration Data TF = 72C TP1 = 73.913C TP3 = 43.51C TV3 = 40C XP2 = 0.1553 TV1 = 73.757C XF = 0.0625 XP3 = 0.60

TP2 = 60.453C TV2 = 60.141C XP1 = 0.0892

Table AI-11. Enthalpy Data kJ/kg TF and xF hF = 291.9 TP1 and xP1 hP1 = 295.8 TP2 and xP2 hP2 = 232.3 TP3 and xP3 hP3 = 119.3 TV1 (sat) HV1 = 2632.1 TV2 (sat) HV2 = 2608.8 TV3 (sat) HV3 = 2573.2 TS1 = TC1 hC1 = 355.7 TV1 = TC2 hC2 = 308.6 TV2 = TC3 hC3 = 251.6 TS Hs = 2650.8 s = 2295.1 Source: WASP for Windows (H2O), Interpolation(Whey)

From material balance ( )

Enthalpy balance at E1

But Thus ( ( ) ( ( ) )( ) ( ) ( ( ) ) )

Enthalpy Balance at Evaporator 2

( But

Now ( ( ( ) ( Enthalpy Balance at Evaporator 3 ) ( ) ) ( ( )( ) ( ( ) ) ( ) ) )

But ` ( )

( Solving Eqns A, C, D

Solving Eqn B

Computing for areas of evaporators ( ( ( ) ) )

Resources: EARLE, R.L. (2006). Unit Operations in Food Processing SILBERBERG, M.A. (2006). Chemistry (4th ed.) New York: McGraw-Hill. Pp. 431-434 SIEBEL, E. 1892. Enthalpy, specific heat and latent prediction of foods. In Food Properties Handbook. (Rahman, S. ed.). p. 250-270. CRC Press, Inc. Florida. SWEAT, V. E. 1995. Thermal properties of foods. In Engineering Properties of Foods. (Rao, M.A. and Rizvi, S.S.H. 2nd eds.). p. 99-167. Marcel Dekker. New York. 2012 Encyclopdia Britannica, Inc. Milkfacts.info http://www.engineeringtoolbox.com