Falling Film Evaporators in the Food Industry
That orange juice that you had this morning sure tasted good didn't it? Did you ever
wonder how they get it concentrated into that little can? Chances are the manufacturers
used a falling film evaporator. Falling film evaporators are especially popular in the food
industry where many substances are heat sensitive. A thin film of the product to be
concentrated trickles down inside of heat exchanging tubes. Steam condenses on the
outside of the tubes supplying the required energy to the inside of the tubes.
Typical Setup
Understanding the Heat Transfer
The simple heat transfer balance for falling film evaporators is:
The overall heat transfer coefficient consist of the steamside condensing coefficient
(usually about 5700 W/m2 K), a metal wall with small resistance (depending on steam
pressure, wall thickness), scale resistance on the process side, and a liquid film
coefficient on the process side.
The steam side coefficient can be estimated as above or it can be calculated by the
following equation for laminar flow:
for turbulent flow. For the equations above,
All physical properties should be evaluated at the film temperature, Tf = (Tsat - Twall)/2
except for the latent heat which is evaluated at the saturation temperature. The resistance
due to scale formation cannot be predicted and will probably have to be estimated or
compensated for by added a fouling coefficient or by added 5-10% to the calculated heat
transfer area (or you could determine it experimentally although it's probably not a good
use of your time!)
For the process fluid, the heat transfer coefficient can be calculated with the following
expression:
Calculating pressure drops in falling film evaporators has been investigated since the
late 1940's. A universal equation is really not agreed upon. Typically, a constant
dependent on the percentage of vapor exiting the evaporator is used in a pressure drop
relationship. If your process fluid shares physical properties close to water, you may be
able to accurately predict the pressure drop by using graphs and relations found in Perry's
Chemical Engineers' Handbook.
Falling Film Evaporators in the Food Industry
Evaporating fruit and vegetable juices presents a special challenge for chemical
engineers. Juices are heat sensitive and their viscosities increase significantly as they are
concentrated. Small solids in the juices tend to cling to the heat transfer surface thus
causing spoilage and burning.
Juice evaporations are usually performed in a vacuum to reduce boiling temperatures
(due to heat sensitivity). High flow circulation rates help avoid build-ups on the tube
walls.
For some juices (Ex/ orange), it is unavoidalbe that the flavor changes as concentration
increases. Some of the volatile, flavor-containing components are lost during
evaporation. In this case, some of the raw juice is mixed with the concentrate to replace
the lost flavors.
Considering that the components of juices have close boiling points, a standard, single
evaporator is seldom sufficient. Either a multi-effect evaporation system must be used
(lower capital cost, higher energy costs) or a vapor recompression evaporator (higher
capital cost, lower energy costs) is employed. In a multi-effect system, the pressure is
incrementally lowered in each stage, thus pushing the boiling point lower gradually. This
permits more control over the vapor products to be discarded from the system (mainly
water) and the vapors to be condensed back into the system (volatile juice components).
The vapor recompression evaporator was designed for maximum efficiency. These
units generally operate at low optimum temperature differences of 5-10 0C. This requires
a larger heat transfer area than multi-effect evaporators, thus the larger capital costs.
However, the energy savings, generally make vapor recompression the evaporator of
choice in the food industry.
For more information about falling film evaporators and other evaporators, contact
Swenson Equipment.
References:
Geankoplis, Christie J., Transport Processes and Unit Operations, 3rd Ed., Prentice Hall,
1993, ISBN 0139304398, pages 263-267
Perry, Robert H., et al, Perry's Chemical Engineers' Handbook, 6th Ed., McGraw-Hill,
1984, ISBN 0070494797, pages 10-34 through 10-38
**Special thanks to Rossana Milie from the Department of Chemical Engineering,
University of Pisa, Italy for supplying the idea for this article.
