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Evaporator

Prof Ir Dr. Ab Saman b. Abd Kader, PEng, MIEM,MCIT Faculty of Mechanical Engineering,UTM

Within a downstream processing system, several stages are used to further isolate and purify the desired product. The overall structure of the process includes pre-treatment, solid-liquid separation, concentration, and purification and formulation. Evaporation falls into the concentration stage of downstream processing and is widely used to concentrate foods, chemicals, and salvage solvents. The goal of evaporation is tovaporize most of the water from a solution containing a desired product. After initial pre-treatment and separation, a solution often contains over 85% water. This is not suitable for industry usage because of the cost associated with processing such a large quantity of solution, such as the need for larger equipment.

Energetics
Water can be removed from solutions in ways other than evaporation, including membrane processes, liquid-liquid extractions, crystallization, and precipitation. Evaporation can be distinguished from some other drying methods in that the final product of evaporation is a concentrated liquid, not a solid. It is also relatively simple to use and understand since it has been widely used on a large scale. In order to concentrate a product by water removal, an auxiliary phase is used which allows for easy transport of the solvent (water) rather than the solute. Water vaporis used as the auxiliary phase when concentrating nonvolatile components, such as proteins and sugars.

Heat is added to the solution and part of the solvent is converted into vapor. Heat is the main tool in evaporation, and the process occurs more readily at high temperature and low pressures. Heat is needed to provide enough energy for the molecules of the solvent to leave the solution and move into the air surrounding the solution. The energy needed can be expressed as an excess thermodynamic potential of the water in the solution. Leading to one of the biggest problems in industrial evaporation, the process requires enough energy to remove the water from the solution and to supply the heat of evaporation. When removing the water, more than 99% of the energy needed goes towards supplying the heat of evaporation.

The need to overcome the surface tension of the solution also requires energy. The energy requirement of this process is very high because a phase transition must be caused; the water must go from a liquid to a vapor. When designing evaporators, engineers must quantify the amount of steam needed for every mass unit of water removed when a concentration is given. An energy balance must be used based on an assumption that a negligible amount of heat is lost to the systems surroundings.

The heat that needs to be supplied by the condensing steam will approximately equal the heat needed to heat and vaporize the water. Another consideration is the size of the heat exchanger which affects the heat transfer rate.

How an evaporator works


The solution containing the desired product is fed into the evaporator and passes a heat source. The applied heat converts the water in the solution into vapor. The vapor is removed from the rest of the solution and is condensed while the now concentrated solution is either fed into a second evaporator or is removed. The evaporator as a machine generally consists of four sections. The heating section contains the heating medium, which can vary. Steam is fed into this section. The most common medium consists of parallel tubes but others have plates or coils.

The concentrating and separating section removes the vapor being produced from the solution. The condenser condenses the separated vapor, then the vacuum or pump provides pressure to increase circulation. Types of evaporators used today Natural/forced circulation evaporator Natural circulation evaporators are based on the natural circulation of the product caused by the density differences that arise from heating. In an evaporator using tubing, after the water begins to boil, bubbles will rise and cause circulation, facilitating the separation of the liquid and the vapor at the top of the heating tubes. The amount of evaporation that takes place depends on the temperature difference between the steam and the solution.

Problems can arise if the tubes are not well-immersed in the solution.

If this occurs, the system will be dried out and circulation compromised.
In order to avoid this, forced circulation can be used by inserting a pump to increase pressure and circulation. Forced circulation occurs when hydrostatic head prevents boiling at the heating surface. A pump can also be used to avoid fouling that is caused by the boiling of liquid on the tubes; the pump suppresses bubble formation. Other problems are that the residing time is undefined and the consumption of steam is very high, but at high temperatures, good circulation is easily achieved.

Falling film evaporator


This type of evaporator is generally made of long tubes (48 meters in length) which are surrounded by steam jackets. The uniform distribution of the solution is important when using this type of evaporator. The solution enters and gains velocity as it flows downward. This gain in velocity is attributed to the vapor being evolved against the heating medium, which flows downward as well. This evaporator is usually applied to highlyviscous solutions so it is frequently used in the chemical, food, and fermentation industry.

Rising film (Long Tube Vertical) evaporator


In this type of evaporator, boiling takes place inside the tubes, due to heating made (usually by steam) outside the same. Submergence is therefore not desired; the creation of water vapor bubbles inside the tube creates an ascensional flow enhancing the heat transfer coefficient. This type of evaporator is therefore quite efficient, the disadvantage being to be prone to quick scaling of the internal surface of the tubes.

This design is then usually applied to clear, non-salting solutions.

Tubes are usually quite long (4+ meters); sometimes a small recycle is provided.
Sizing this type of evaporator is usually a delicate task, since it requires a precise evaluation of the actual level of the process liquor inside the tubes. Recent applications tend to favor the falling film pattern rather than this one.

Plate evaporator
Plate evaporators have a relatively large surface area. The plates are usually corrugated and are supported by frame.

During evaporation, steam flows through the channels formed by the free spaces between the plates. The steam alternately climbs and falls parallel to the concentrated liquid.

The steam follows a co-current, counter-current path in relation to the liquid.


The concentrate and the vapor are both fed into the separation stage where the vapor is sent to a condenser. Plate evaporators are frequently applied in the dairy and fermentation industries since they have spatial flexibility. A negative point of this type of evaporator is that it is limited in its ability to treat viscous or solid-containing products.

Multiple-effect evaporator
Unlike single-stage evaporators, these evaporators can be made of up to seven evaporator stages or effects. The energy consumption for single-effect evaporators is very high and makes up most of the cost for an evaporation system. Putting together evaporators saves heat and thus requires less energy. Adding one evaporator to the original decreases the energy consumption to 50% of the original amount. Adding another effect reduces it to 33% and so on. A heat saving % equation can be used to estimate how much one will save by adding a certain amount of effects.

The number of effects in a multiple-effect evaporator is usually restricted to seven because after that, the equipment cost starts catching up to the money saved from the energy requirement drop.

There are two types of feeding that can be used when dealing with multiple-effect evaporators.
Forward feeding takes place when the product enters the system through the first effect, which is at the highest temperature. The product is then partially concentrated as some of the water is transformed into vapor and carried away. It is then fed into the second effect which is a little lower in temperature. The second effect uses the heated vapor created in the first stage as its heating source (hence the saving in energy expenditure).

The combination of lower temperatures and higher viscosities in subsequent effects provides good conditions for treating heat-sensitive products like enzymes and proteins.
In using this system, an increase in the heating surface area of subsequent effects is required. Another way to proceed is by using backward feeding. In this process, the dilute products is fed into the last effect with has the lowest temperature and is transferred from effect to effect with the temperature increasing.

The final concentrate is collected in the hottest effect which provides an advantage in that the product is highly viscous in the last stages so the heat transfer is considerably better.

Applications
The goal of evaporation is to concentrate a target liquid, and this needs to be achieved for many different targets today. One of the most important applications of evaporation is that on the food and drink industry. Many foods that are made to last for a considerable amount of time or food that needs a certain consistency, like coffee, need to go through an evaporation step during processing. It is also used as a drying process and can be applied in this way to laboratories where preservation of long-term activity or stabilization is needed (for enzymes for example). Evaporation is also used in order to recover expensive solvents such as hexane which would otherwise be wasted.

Another example of evaporation is in the recovery of sodium hydroxide in kraft pulping.[1] Cutting down waste handling cost is another major application of evaporation for large companies. Legally, all producers of waste must dispose of the waste in a methods that abides by environmental guidelines; these methods are costly. If up to 98% of a wastes can be vaporized, industry can greatly reduce the amount of money that would otherwise be allocated towards waste handling.

Problems
Technical problems can arise during evaporations, especially when the process is applied to the food industry. Some evaporators are sensitive to differences in viscosity and consistency of the dilute solution.

These evaporators could work inefficiently because of a loss of circulation.


The pump of an evaporator may need to be changed if the evaporator needs to be used to concentrate a highly viscous solution. Fouling also occurs when hard deposits form on the surfaces of the heating mediums in the evaporators. In foods, proteins and polysaccharides can create such deposits that reduce the efficiency of heat transfer. Foaming can also create a problem since dealing with the excess foam can be costly in time and efficiency. Antifoam agents are to be used, but only a few can be used when food is being processed.

Corrosion can also occur when acidic solutions such as citrus juices are concentrated.
The surface damage caused can shorten the long-life of evaporators. Quality and flavor of food can also suffer during evaporation. Overall, when choosing an evaporator, the qualities of the product solution need to be taken into heavy consideration.

Marine Use
Large ships usually carry evaporating plants to produce fresh water, thus reducing their reliance on shore-based supplies.
Steam ships must be able to produce high quality distillate in order to maintain boiler-water levels.

Diesel engined ships often utilise waste heat as an energy source for producing fresh water. In this system, the engine cooling water is passed through a heat exchanger, where it is cooled by concentrated sea water (brine). Because the cooling water (which is chemically treated fresh water) is at a temperature of 70-80 degrees C, it would not be possible to flash off any water vapour unless the pressure in the heat exhanger vessel was dropped. To alleviate this problem, a brine-air ejector venturi is used to create a vacuum inside the vessel. Partial evaporation is achieved and the vapour passes through a demister before reaching the condenser section.

Sea water is pumped through the condenser section to cool the vapour sufficiently to precipitate it. The distillate gathers in a tray, from where it is pumped to the storage tanks.

A Salinometer monitors salt content and diverts the flow of distillate from the storage tanks if the salt content exceeds the alarm limit.
Sterilisation is carried out after the evaporator. Evaporators are usually of the shell-and-tube type (known as an Atlas Plant) or of the Plate Type (such as the type designed by Alfa Laval). Temperature, production and vacuum are controlled by regulating the system valves.

Sea water temperature can interfere with production, as can fluctuations in engine load.
For this reason, the evaporator is adjusted as seawater temperature changes, and shut down altogether when the ship is manoeuvring. An alternative in some vessels, such as naval ships and passenger ships, is the use of the Reverse Osmosis principle for fresh water production instead of evaporators.

Flash evaporation

A typical flash drum


Flash (or partial) evaporation is the partial vapor that occurs when a saturated liquid stream undergoes a reduction in pressure by passing through a throttling valve or other throttling device.
This process is one of the simplest unit operations. If the throttling valve or device is located at the entry into a pressure vessel so that the flash evaporation occurs within the vessel, then the vessel is often referred to as a flash drum. If the saturated liquid is a single-component liquid (for example, liquid propane or liquidammonia), a part of the liquid immediately "flashes" into vapor. Both the vapor and the residual liquid are cooled to the saturation temperature of the liquid at the reduced pressure.

If the saturated liquid is a multi-component liquid (for example, a mixture of propane, isobutaneand normal butane), the flashed vapor is richer in the more volatile components than is the remaining liquid. Uncontrolled flash evaporation can result in a boiling liquid expanding vapor explosion, BLEVE. Flash evaporation of a single-component liquid The flash evaporation of a single-component liquid is an isenthalpic (i.e., constant enthalpy) process and is often referred to as an adiabaticflash.

The following equation, derived from a simple heat balance around the throttling valve or device, is used to predict how much of a singlecomponent liquid is vaporized.

X = 100 ( HuL HdL ) ( HdV HdL )


where:

X = weight percent vaporized HuL = upstream liquid enthalpy at upstream temperature and pressure, J/kg HdV = flashed vapor enthalpy at downstream pressure and corresponding saturation temperature, J/kg HdL = residual liquid enthalpy at downstream pressure and corresponding saturation temperature, J/kg

If the enthalpy data required for the above equation is unavailable, then the following equation may be used.
X = 100 cp ( Tu Td ) Hv where: X = weight percent vaporized Cp = liquid specific heat at upstream temperature and pressure, J/(kg C) Tu = upstream liquid temperature, C Td = liquid saturation temperature corresponding to the downstream pressure, C Hv = liquid heat of vaporization at downstream pressure and corresponding saturation temperature, J/kg

This type of flash evaporation is used in the desalination of brackish water or ocean water by "Multi-Stage Flash Distillation. " The water is heated and then routed into a reduced-pressure flash evaporation "stage" where some of the water flashes into steam. This steam is subsequently condensed into salt-free water. The residual salty liquid from that first stage is introduced into a second flash evaporation stage at a pressure lower than the first stage pressure. More water is flashed into steam which is also subsequently condensed into more salt-free water. This sequential use of multiple flash evaporation stages is continued until the design objectives of the system are met.

A large part of the world's installed desalination capacity uses multistage flash distillation. Typically such plants have 24 or more sequential stages of flash evaporation.

Equilibrium Flash of a multi-component liquid


The equilibrium flash of a multi-component liquid may be visualized as a simple distillation process using a single equilibrium stage. It is very different and more complex than the flash evaporation of single-component liquid.

For a multi-component liquid, calculating the amounts of flashed vapor and residual liquid in equilibrium with each other at a given temperature and pressure requires a trial-and-error iterative solution.

Such a calculation is commonly referred to as an equilibrium flash calculation. It involves solving the Rachford-Rice equation:[1]

where: zi is the mole fraction of component i in the feed liquid (assumed to be known); is the fraction of feed that is vaporised; Ki is the equilibrium constant of component i. The equilibrium constants Ki are in general functions of many parameters, though the most important is arguably temperature; they are defined as:

where: xi is the mole fraction of component i in liquid phase; yi is the mole fraction of component i in gas phase. Once the Rachford-Rice equation has been solved for , the compositions xi and yi can be immediately calculated as:

The Rachford-Rice equation can have multiple solutions for , at most one of which guarantees that all xi and yi will be positive. In particular, if there is only one for which:

then that is the solution; if there are multiple such 's, it means that either Kmax<1 or Kmin>1, indicating respectively that no gas phase can be sustained (and therefore =0) or conversely that no liquid phase can exist (and therefore =1). It is possible to use Newton's method for solving the above water equation, but there is a risk of converging to the wrong value of ; it is important to initialise the solver to a sensible initial value, such as (max+min)/2 (which is however not sufficient: Newton's method makes no guarantees on stability), or, alternatively, use a bracketing solver such as the bisection method or the Brent method, which are guaranteed to converge but can be slower. The equilibrium flash of multi-component liquids is very widely utilized in petroleum refineries, petrochemical and chemical plants and natural gas processing plants.

Contrast with spray drying


Spray drying is sometimes seen a form of flash evaporation. However, although it is a form of liquid evaporation, it is quite different from flash evaporation. In spray drying, a slurry of very small solids is rapidly dried by suspension in a liquid. The slurry is first atomized into very small liquid droplets which are then sprayed into a stream of hot dry air.

The liquid rapidly evaporates leaving behind dry powder or dry solid granules.
The dry powder or solid granules are recovered from the exhaust air by using cyclones, bag filters or electrostatic precipitators.

Vacuum evaporation
Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal. Although the process can be applied to any type of liquid at any vapor pressure, it is generally used to describe the boiling of water by lowering the container's internal pressure below standard atmospheric pressureand causing the water to boil at room temperature.

When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods of time without spoiling.

It is also used when boiling a substance at normal temperatures would chemically change the consistency of the product, such as egg whitescoagulating when attempting to dehydrate the albumen into a powder. This process was invented by Henri Nestl in 1866, of Nestl Chocolate fame,[citation needed] although the Shakers were already using avacuum pan earlier than that (see condensed milk). This process is used industrially to make such food products as evaporated milk for milk chocolate, and tomato paste for ketchup. Vacuum evaporation is also a form of physical vapor deposition used in the semiconductor, microelectronics, and optical industries and in this context is a process of depositing thin films of material onto surfaces.

Such a technique consists of pumping a vacuum chamber to pressures of less than 10 - 5 torr and heating a material to produce a flux of vapor in order to deposit the material onto a surface.
The material to be vaporized is typically heated until its vapor pressure is high enough to produce a flux of several Angstroms per second by using anelectrically resistive heater or bombardment by a high voltage beam.

Centrifugal evaporator

Cutaway image of HT-4X Centrifugal Evaporator

A centrifugal evaporator is a device used in chemical and biochemical laboratories for the efficient and gentle evaporation of solvents from many samples at the same time, and samples contained in microtitre plates. If only one sample required evaporation then a rotary evaporator is most often used. The most advanced modern centrifugal evaporators not only concentrate many samples at the same time, they eliminate solvent bumping and can handle solvents with boiling points of up to 220 C. This is more than adequate for the modern high throughput laboratory.

Design
A centrifugal evaporator often comprises a vacuum pump connected to a centrifuge chamber in which the samples are placed. Many systems also have a cold trap or solvent condenser placed in line between the vacuum pump and the centrifuge chamber to collect the evaporated solvents. The most efficient systems also have a cold trap on the pump exhaust. There are many further developments available from manufacturers to speed up the process, and to provide protection for delicate samples. The system works by lowering the pressure in the centrifuge system as the pressure drops so does the boiling point of the solvent(s) in the system.

When the pressure is sufficiently low that the boiling points of the solvents are below the temperature of the sample holder, then they will boil. This enables solvent to be rapidly removed while the samples themselves are not heated to damaging temperatures. High performance systems can remove very high boiling solvents such as DMSO or NMP while keeping sample temperatures below 40 oC at all times. The centrifugal force generated by spinning the centrifuge rotor creates a pressure gradient within the solvent contained in the tubes or vials, this means that the samples boil from the top down, helping to prevent "bumping".

The most advanced systems apply the vacuum slowly and run the rotor at speeds of 500 x gravity - this system is proven to prevent bumping and was patented by Genevac in the late 1990s.[1]

Manufacturers Centrifugal evaporators were invented in 1960s by Savant Inc of USA, with their market leading SpeedVac brand. Other well known manufacturers of centrifugal evaporators are the German company Martin Christ, LabConco of USA and Genevac of UK.

Rotary evaporator
A Bchi Rotavapor R-200 with "V" assembly (vertical water condenser). This modern style instrument features a digital heating bath and a motorised lifting jack. The evaporation flask has been detached.
Other names Rotavap Uses Solvent evaporation Inventor Lyman C. Craig

A rotary evaporator (or rotavap)[1] is a device used in chemical laboratories for the efficient and gentle removal of solvents from samples by evaporation. When referenced in the chemistry research literature, description of the use of this technique and equipment may include the phrase "rotary evaporator", though use is often rather signaled by other language (e.g., "the sample was evaporated under reduced pressure"). Rotary evaporators are also used in molecular cooking for the preparation of distillates and extracts. A simple rotary evaporator system was invented by Lyman C. Craig.[2] It was first commercialized by the Swiss company Bchi in 1957.

Other common evaporator brands are Heidolph, EYELA, Stuart and IKA.
In research the most common form is the 1L bench-top unit, whereas large scale (e.g., 20L-50L) versions are used in pilot plants in commercial chemical operations. Design The main components of a modern rotary evaporator are: 1. a motor unit which rotates the evaporation flask or vial containing one's sample. 2. a vapor duct which acts both as the axis for sample rotation, and as vacuum-tight conduit for the vapor being drawn off of the sample.

3.

a vacuum system, to substantially reduce the pressure within the evaporator system. a heated fluid bath, generally water, to heat the sample being evaporated. a condenser with either a coil through which coolant passes, or a "cold finger" into which coolant mixtures like dry ice and acetone are placed. a condensate-collecting flask at the bottom of the condenser, to catch the distilling solvent after it re-condenses. a mechanical or motorized mechanism to quickly lift the evaporation flask from the heating bath.

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The vacuum system used with rotary evaporators can be as simple as a water aspirator with a trap immersed in a cold bath (for non-toxic solvents), or as complex as a regulated mechanical vacuum pump with refrigerated trap.

Glassware used in the vapor stream and condenser can be simple or complex, depending upon the goals of the evaporation, and any propensities the dissolved compounds might give to the mixture (e.g., to foam or "bump", see below).
Various commercial instruments are available that include the basic features, and various designs of traps are manufactured to insert between the evaporation flask and the vapor duct.

In addition, modern equipment often adds features such as digital control of vacuum, digital display of temperature and rotational speed, and even vapor temperature sensing.

Theory
Vacuum evaporators as a class function because lowering the pressure above a bulk liquid lowers the boiling points of the component liquids in it. Generally, the component liquids of interest in applications of rotary evaporation are research solvents that one desires to remove from a sample after an extraction, for instance, following a natural product isolation or a step in an organic synthesis. Use of a "rotavap" therefore allows liquid solvents to be removed without excessive heating of what are often complex and sensitive solvent-solute combinations. Rotary evaporation is most often and conveniently applied to separate "low boiling" solvents such a n-hexane or ethyl acetate from compounds which are solid at room temperature and pressure.

However, careful application also allows removal of a solvent from a sample containing a liquid compound if there is minimal coevaporation (azeotropic behavior), and a sufficient difference in boiling points at the chosen temperature and reduced pressure.
Solvents with higher boiling points such as water (100 C at standard atmospheric pressure, 760 torr), dimethylformamide (DMF, 153 C at the same), or dimethyl sulfoxide (DMSO, 189 C at the same), can also be evaporated if the unit's vacuum system is capable of sufficiently low pressure. (For instance, both DMF and DMSO will boil below 50 C if the vacuum is reduced from 760 torr to 5 torr.) However, more recent developments are often applied in these cases (e.g., evaporation while centrifuging or vortexing at high speeds). Rotary evaporation for high boiling hydrogen bond-forming solvents such as water is often a last recourse, as other evaporation methods or freeze-drying (lyophilization) are available.

This is partly due to the fact that in such solvents, the tendency to "bump" is accentuated (see below). The modern centrifugal evaporation technologies are particularly useful when one has many samples to do in parallel, as in medium- to high-throughput synthesis now expanding in industry and academia.

Evaporation under vacuum can also, in principle, be performed using standard organic distillation glassware i.e., without rotation of the sample. The key advantages in use of a rotary evaporator are
1. that the centrifugal force and the frictional force between the wall of the rotating flask and the liquid sample result in the formation of a thin film of warm solvent being spread over a large surface.

2. the forces created by the rotation suppress bumping. The combination of these characteristics and the conveniences built into modern rotary evaporators allow for quick, gentle evaporation of solvents from most samples, even in the hands of relatively inexperienced users.

Solvent remaining after rotary evaporation can be removed by exposing the sample to even deeper vacuum, on a more tightly sealed vacuum system, at ambient or higher temperature (e.g., on a Schlenk line or in a vacuum oven).
A key disadvantage in rotary evaporations, besides its single sample nature, is the potential of some sample types to bump, e.g. ethanol and water, which can result in loss of a portion of the material intended to be retained.

Even professionals experience periodic mishaps during evaporation, especially bumping, though experienced users become aware of the propensity of some mixtures to bump or foam, and apply precautions that help to avoid most such events. In particular, bumping can often be prevented by taking homogeneous phases into the evaporation, by carefully regulating the strength of the vacuum (or the bath temperature) to provide for an even rate of evaporation, or, in rare cases, through use of added agents such as boiling chips (to make the nucleation step of evaporation more uniform). Rotary evaporators can also be equipped with further special traps and condenser arrays that are best suited to particular difficult sample types, including those with the tendency to foam or bump.

Vapor-compression evaporation
Vapor-compression evaporation is the evaporation method by which a blower, compressor or jet ejector is used to compress, and thus, increase the pressure of the vapor produced.
Since the pressure increase of the vapor also generates an increase in the condensationtemperature, the same vapor can serve as the heating medium for its "mother" liquid or solution being concentrated, from which the vapor was generated to begin with.

If no compression was provided, the vapor would be at the same temperature as the boiling liquid/solution, and no heat transfer could take place.
It is also sometimes called Vapor compression distillation (VCD). If compression is performed by a mechanically-driven compressor or blower, this evaporation process is usually referred to as MVR (Mechanical Vapor Recompression).

In case of compression performed by high pressure motive steam ejectors, the process is usually MVR Process In this case the energy input to the system lies in the pumping energy of the compressor. The theoretical energy consumption will be equal toE = Q * (H2 H1), where

E is the total theoretical pumping energy Q is the mass of vapors passing through the compressor H1, H2 are the total heat content of unit mass of vapors, respectively upstream and downstream the compressor.

In SI units, these are respectively measured in kJ, kg and kJ/kg. This theoretical value shall be increased by the efficiency, usually in the order of 30 to 60 %. In a large unit, the compression energy is between 35 and 45 kW per metric ton of compressed vapors. Equipment for MVR Evaporators The compressor is necessarily the core of the unit. Compressors used for this application are usually of the centrifugal type, or positive displacement units such as the Roots blowers, similar to the (much smaller) Roots type supercharger. Very large units (evaporation capacity 100 metric tons per hour or more) use sometimes Axial-flow compressors.

The compression work will deliver the steam superheated if compared to the theoretical pressure/temperature equilibrium.

For this reason, the vast majority of MVR units feature a desuperheater between the compressor and the main heat exchanger.

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