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Evaporation

8 October 2019 1
TABLE OF CONTENTS
 EVAPORATION

 Definition

 Mechanism

 Factors affecting the Evaporation


 EVAPORATION UNDER REDUCED PRESSURE

 EQUIPMENT USED FOR EVAPORATION

 APPLICATION OF EVAPORATION

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Definition:-
Evaporation is a process of vaporizing large quantities of
volatile liquid to get a concentrated product.
Theoretically,
 “Evaporation means simply vaporization from the surface
of a liquid. Vaporization of a liquid below its boiling point
is called evaporation.”
 Thus, no boiling occurs and the rate of vaporization
depends on the diffusion of vapour through the boundary
layers above the liquid.

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 “The removal of liquid from a solution by boiling the
solution in a suitable vessel and withdrawing the
vapour, leaving a concentrated liquid residue.”
 This means that heat will be necessary to provide the
latent heat of vaporization ( When a material in liquid state is
given energy, it changes its phase from liquid to vapor; the energy absorbed in
this process is called heat of vaporization. The heat of vaporization of water is
and, in general the
about 2,260 kJ/kg, which is equal to 40.8 kJ/mol.)
rate of evaporation is controlled by the rate of heat
transfer.
 Evaporators are designed, therefore, to give maximum
heat transfer to the liquid, with the largest possible
area, a suitable temperature gradient.
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Mechanism
 When heat applied in solution the motion of
molecules increase and molecules present in the
surface overcome the surface tension of the liquid and
it evaporates because surface molecules have less
cohesive force than others.

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Factors affecting the Evaporation
 There are seven factors to affect evaporation.
1. Temperature
2. Surface area
3. Agitation
4. Atmospheric aqueous vapour pressure
5. Atmospheric pressure on the liquid under
evaporation
6. Type of product required
7. Economic factors

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1) Temperature: The rate of evaporation is directly
proportional to the temperature. At a given temperature, some
molecules posses higher kinetic energy than average while
others s have lower than average kinetic energy. Fast moving
molecules escape from the surface of the liquid while slow
moving ones remain behind. Below boiling point, vapour is
formed from the surface only. At boiling point, vapour is
formed throughout the body of the liquid as well as from
surface.
2) Surface area: The rate of evaporation is directly proportional
to the surface area of the vessel exposed to evaporation.
3) Atmospheric aqueous vapour pressure: The rate of
evaporation is inversely proportional to the atmospheric
aqueous vapour pressure. And directly proportional to the
vapour pressure of the liquid.

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5) Time of Evaporation: If the time of exposure is longer
the greater will be evaporation.
6) Type of product required: The selection of the method
and apparatus to be used for evaporation depends upon
type of product required. Open pan produces liquid or dry
concentrates. Film evaporators yields liquid concentrate
etc.
7) Economic factors: When selecting the method and
apparatus the economic factors are important.
8) Films and Deposits: when vegetables extract are
concentrated in steam pan, a film may be formed on the
surface or precipitated matter deposit on the heating
surface. This reduces the evaporating surface and hinders
the transfer of heat.
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EQUIPMENT USED FOR EVAPORATION
 Equipments which are used for evaporation are called Evaporators.
Types of Evaporator:
 Evaporators are divided mainly into three groups.
1. Natural circulation evaporator
 Types:
i) Evaporating pans
ii) Evaporating stills
iii) Short tube evaporator.
2) Forced circulation evaporator.
3) Film evaporator
Types:
i) Wiped Film evaporator
ii)Long Tube Evaporator
a) Climbing film evaporator
b) Falling film evaporator

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1) NATURAL CIRCULATION EVAPORATORS
 Working principle:
 The movement of the liquid results from convection
currents set up by the heating process.
 Convection currents: The process in which heat moves
through a gas or liquid as the hotter parts rises and the
cooler part sinks. movement in a gas or liquid in which
the warmer parts move up and the colder parts move
down;

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Evaporating Pans
 “On a manufacturing scale, liquid extracts containing water are
evaporated in open pans called evaporating pans.”
Construction:
 The evaporating pan consists of
 Hemispherical shallow made of
Copper
Stainless steel
Alluminium
Enameled iron
 Steam jacket
 The hemispherical shape gives the best surface\volume ratio for
heating and the largest area for the disengagement of vapour.

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 Working:
 The dilute solution is
taken in the pan. Steam is
introduced through the
steam inlet into the jacket
to heat the pan. In these
evaporators the movement
of the liquid results from
convection currents set up
by the heating process.
The concentrated liquid is
collected through the
outlet placed at the bottom
of the pan.

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Advantages
1) They are simple, easy and cheap to construct.
2) They are easy to use and clean.
3) Stirring of the evaporating liquids can be done easily.

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Disadvantage
1) The whole of the liquid is heated all the time which may
lead to decomposition of the components.
2) On the evaporating surface foam is rapidly formed
which decreases evaporation. Solids may be deposited at
the bottom which make the stirring necessary.
3) This pan can only be used for evaporating aqueous and
thermostable liquid extracts.
4) They can not be used for evaporating extracts containing
organic solvents like alcohol etc.

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ii) Evaporating still
 Construction
 It consists of a
jacketed-evaporating
pan with a cylindrical
cover that connects it to
a condenser. The over
all assembly is
called still. The cover is
clamped with the
evaporating pan.
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Working :
 The dilute liquid is fed into the still, the cover is clamped.
Steam is introduced into the jacket. The liquid is
evaporated and condensed in the condenser and collected.
The product (i.e. concentrated liquid) is collected through
the product outlet.
Advantages:
 Easy to clean and maintain.
 Allow the equipment to be used for slovents other than
water. E.g. ethanol.
Disadvantages:
 All the liquid is heated all the time.
 The heating surface is limited.

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iii) Short tube evaporator
Construction:
 The evaporator is a cylindrical vessel. The lower portion of the
vessel consists of a nest of tubes with the liquid inside and
steam outside– this assembly is called calendra.
 The specifications of calendria are as follows:
 Tube length: 1–2m
 Tube diameter: 40 – 80 mm
 Diameter of evaporator: 2.5 m
 Number of tubes: 1000
 The feed inlet is at the top of the calendra. The product outlet is
placed at the bottom of the evaporator. Steam inlet and outlet is
placed from the side of the calendria.
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Working:
 The liquid in the tubes is
heated by the steam and
begins to boil, when the
mixture of liquid and
vapor will shoot up the
tubes (in a similar
manner to that of a
liquid that is allowed to
boil to vigorously in a
test-tube).
 The product is collected
through the product
outlet.
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 Advantages
1. Use of tubular calendria increases the heating area, possibly
by a factor of 10 to 15 compared to that of an external jacket.
2. Increasing the rate of heat transfer.
3. Condenser and receiver can be attached to run the evaporation
under vacuum with non aqueous solvents.
 Disadvantages
1. Since the evaporator is filled to a point above the level of the
calendria, a considerable amount of liquid is heated for a long
time. The effect of this continual heating can be reduced to some
extent by removing concentrated liquid slowly from the outlet at
the bottom of the vessel.
2. Complicated design, difficult for cleaning and maintenance.

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2) Forced circulation evaporators
Construction:
 The evaporator consists of a short tube calendria and a large
cylindrical vessel (body of the evaporator) for separation of
vapor and liquid takes place.
 The liquor inlet is provided at the side of the cylindrical vessel.
 A pump is fitted in between the calendria and the body of the
evaporator.
 A tangential inlet for liquid under high pressure is placed at
neck of the body of the evaporator.
 The vapor outlet is placed at the top of the body and it may be
passed through a condenser to collect the condensed liquid.

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Working principle:
 Feed is introduced through the
liquidr inlet. Pump will force
the liquid through the calendria.
Steam heats the liquid inside the
calendria. As it is under pressure
in the tubes the boiling point is
elevated and no boiling takes
place. As the liquid leaves the
tubes and enters the body of the
evaporator through the
tangential inlet there is a drop in
pressure and vapor flashes off
from the superheated liquid. The
concentrated liquid is pumped
out through the product outlet
and the vapor is collected
through the vapor outlet.
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Advantages
1) These have an great advantage over natural circulation evaporators
in that the rapid liquid movement improves heat transfer,
especially with viscous liquids or materials that deposit solids or
foam readily.
2) The equipment is suitable for operation under reduced pressure
due to the capacity of the process to overcome the effect of greater
viscosity of liquids.
3) These evaporators possess rapid evaporation rate.
4) These evaporators are mainly used for thermolabile materials.
5) These can also be used in practice for the concentration of insulin
and liver extracts.
Disadvantage:
 Corrosion-erosion can occur, due to high circulation velocities.
 Salt deposits detach and accumulate at the bottom.

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3) FILM EVAPORATORS
 Film evaporators spread the material as a film over the
heated surface, and the vapor escapes the film.
 Following are the types of film evaporators.
i) Wiped Film evaporator
ii)Long Tube Evaporator
a) Climbing film evaporator
b) Falling film evaporator

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i) Wiped film evaporators
 Construction:
 A form of film evaporator coming into increasing use is
the wiped film evaporator or rotary film evaporator, which
contains of a single, short tube of wide diameter, better
described as a narrow cylindrical vessel,1 or 2 meters in
length.
 A section across the evaporator is shown here where it
will be seen that the vessel is surrounded by a heated
jacked. Through the vessel is a bladed rotor, with a
clearance of the order of 1mm between the tips of the
rotor blades and the wall of the vessel.

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Working:
 The liquid is introduced at the top
of the vessel and spread as a film
over the heated wall by the action
of the rotor.
 Evaporation occurs as the liquid
passes down the wall, vapour is
taken to a condenser and the
concentrated liquid withdrawn at
the bottom of the vessel.
 The evaporator is therefore a
form of single tube, falling film
evaporator in which the film is
formed and agitated
mechanically.

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ii) Long tube evaporators
(Climbing film evaporators)
Construction:
 The heating unit consists of steam-jacketed tubes, having
a length to diameter ratio of about 140 to 1, so that a large
evaporator may have tubes 50 mm in diameter and about 7
m in length.
 The liquid to be evaporated is introduced into the bottom
of the tube, a film of liquid forms on the walls and rises up
the tubes, hence it is called climbing film evaporator.

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Working:
 At the upper end, the mixture of
vapor and concentrated liquid
enters a separator, the vapor
passes to a condenser, and the
concentrated liquid to a receiver.
 Cold or pre heated liquid is
introduced into the tube.
 Heat is transferred to the liquid
from the walls and boiling begins.
 As more vapor is formed, the slug
of liquid is blown up the tube, the
tube is filled with vapor, while the
liquid continues to vaporize
rapidly, the vapor escaping up the
tube and, because of friction
between the vapor and liquid, the
film also is dragged up the tube
upto a distance of 5 to 6 metres.

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ii) Long tube evaporators
(Falling film evaporators)
Construction:
 The heating unit consists of steam-jacketed tubes, having
a length to diameter ratio of about 140 to 1, so that a large
evaporator may have tubes 50 mm in diameter and about 7
m in length.

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Working principle
 The liquid to be
evaporated is introduced at
the top of the evaporator
tubes and the liquid comes
down due to gravity.
 The concentrate and vapor
leaves the bottom. They
are separated in a chamber
where the concentrate is
taken out through product
outlet and vapor from
vapor outlet.

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Advantages:
 Because of obtaining good heat transfer the method being
especially useful with liquids that are too viscous to be
processed in units in which the film is formed naturally.
Disadvantages:
 A major disadvantage of falling film evaporators is the
potential instability of the falling film
 Expense to manufacture and install the instrument is high.
 Difficult to clean and maintain.

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APPLICATION OF EVAPORATION
1. Used in the preparation of Liquid extracts, soft extracts & dry
extracts.
2. Used in the concentrated blood plasma & serum.
3. It is also used in the manufacture of drugs containing,
antibiotics, enzymes, hormones & many other substances.
4. Used in purification of vitamins.
5. Concentration of proteins.
6. Concentration of biological products.
7. Stripping of solvents from vegetable & plant or herbal
extracts.
8. Removal of water & solvents from fermentation broths.
9. Concentration of penicillin & related products.

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