Evaporator

Multiple effect evaporators with backward feed are used to obtain improved steam economy (Hayes,
W.A. 1998). According to the study of R.simpson etal., it is found that the optimum number of effects fr
concentrating tomato juice is 3 unit in order to maximize the net present value including the lycopene
retention and it was also determined that the optimal steam inlet pressure is 260Kpa. More over based
from their results, the values for each effect, unit 1, unit2 , and unit 3, are 4494.5,6767.2, and 8475.4
KJ/oCm2h respectively.

The specific heat of tomato juice is estimated using the model presented by Chen (1985):

𝑐𝑢 = 4.19 − 2.3𝑥𝑠 − .628𝑥𝑠 3

Where 𝑐𝑢 is the specific heat (KJ/Kg•K) and 𝑥𝑠 is the mass fraction of the solids in the food.
https://www.researchgate.net/file.PostFileLoader.html?id=57dc0df6dc332d6c7a2b0e94&assetKey=AS%
3A406964417908742%401474039286881

The specific heat of tomato juice is estimated using the model presented by Chen (1985):

𝑐𝑢 = 4.19 − 2.3𝑥𝑠 − .628𝑥𝑠 3

Where 𝑐𝑢 is the specific heat (KJ/Kg•K) and 𝑥𝑠 is the mass fraction of the solids in the food.
Evaporator Mass and Energy balance.

Multiple effect evaporators with backward feed are used to obtain improved steam economy (Hayes,
W.A. 1998). According to the study of R.simpson etal., it is found that the optimum number of effects fr
concentrating tomato juice with a flow rate of 20-50 ton/h is 3 unit in order to maximize the net present
value including the lycopene retention and it was also determined that the optimal steam inlet pressure
is 260Kpa. Since in the flowrate is lesser than 20 ton/h, the pressure of saturated steam is assumed to
be 250 KPa, a lesser value than 260 More over based from their results, the values for each effect, unit
1, unit2 , and unit 3, are 4494.5,6767.2, and 8475.4 KJ/oCm2h respectively.

The specific heat of tomato juice is estimated using the model presented by Chen (1985):

𝑐𝑢 = 4.19 − 2.3𝑥𝑠 − .628𝑥𝑠 3

Where 𝑐𝑢 is the specific heat (KJ/Kg•K) and 𝑥𝑠 is the mass fraction of the solids in the food.

Steam Saturated at 250 Kpa

No Boiling point rise
Inlet:
Flow rate: 9.408 tons/day
Temperature: 90oC
Tomato juice TS Concentration (𝑥𝑠 )=0.06
Specific Heat= 4.051864352 KJ/(Kg*K)
Outlet:
TS Concentration (𝑥𝑠 )=0.3
Specific Heat= 3.483044 KJ/(Kg*K)
Overall Heat U1= 1.248472 KW/m2K
Transfer U2= 1.879778 KW/m2K
Coefficient U3= 2.354278 KW/m2K
Pressure at
20 Kpa
Last Effect

Over all Material Balance