Evaporation

Evaporation is an unit operation which converts a

liquid into vapour, leaving behind a concentrated
solution or a higher boiling liquid.
or
The goal of evaporation is to vaporize most of the
water from a solution containing a desired product.
Heat is the main tool in evaporation.
The evaporation process more readily
temperature and low pressure.

at

high

Evaporation can be distinguished from other drying

methods in that the final product of evaporation is a
concentrated liquid, not a solid.

Evaporation
Water vapour

Evaporation

Dilute
Aqueous
solution

Concentrat
ed solution

Evaporation has several advantages over other water

removal processes:

Modern evaporation plants are very effective at utilizing

small amounts
of steam or electrical energy to generate
large rates of evaporation.

Techniques such as multiple-effect evaporation, thermal

vapor recompression and mechanical vapor recompression
greatly reduce the
amount of energy required to give a
certain degree of concentration.

Purpose:
Microbiological stability (Shelf life)
Reduces deteriorative chemical reactions
Reducing bulkiness (Cost reduction in
transportation & storage)
Intermediate operation in spray drying

Application of Evaporation
Used for pre-concentration of liquid foods prior to a drying
operation (Milk concentration before spray drying)
Used to reduce weight and volume of liquid foods
Used extensively to concentrate foods, chemical,
pharmaceuticals, fruit juices, dairy product, etc
Used to concentrate sugar and salt prior to refining.
It generates product with a reduced water activity that
will enhance the storage stability.

Evaporation process factors

Temperature
sensitivity
Processing
ability
Product Quality

Increased
concentration
Hurdles
Boiling point rise

Product
specificity

Fouling/ scale
formation

tors influencing Evaporation process

Temperature sensitivity of materials: Food products (milk,
vegetables, fruit extracts, etc) ate very heat sensitivity. Hence,
evaporation processes must involve reducing the temperature for
boiling as well as the time of heating, to avoid excessive product
degradation.
Concentration of the liquid food: The concentration of the
liquid food has a profound effect on the performance of the
evaporation process. The liquid feed to an evaporator is relatively
dilute with a low viscosity comparable to that of water.
Boiling point elevation: 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.
Solubility: The solubility limit of solute, if exceeded, results in
formation of crystals.
Foaming and frothing: Liquid foods that foam or froth during
vaporization cause product losses as a result of escape through

The Components of an Evaporator

i.

evaporation chamber / Vapour

separator,
ii. heat exchanger
iii. condenser
iv. steam jet ejector
Evaporation

Steam Jet
Ejector
Steam
Direct contact
condenser
Barometric leg

chamber

Feed

Steam

Cooling
tower

Heat
exchanger

Condensate
Concentrated
product

Sump

Physical type
Type of Evaporator
Type on Energy uses

Some common types of Evaporators:

Batch pan / Open kettle evaporator
Vertical-type natural circulation evaporator
Horizontal tube natural circulation evaporator
Rising film evaporator
Falling film evaporator
Force circulation evaporator
Agitated film evaporator