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Afr. J. Biomed. Res. Vol. 27(4s) (November 2024); 1444-1455
Research Article

Design & Analysis of Multiple effect Evaporator for Sugar

Industry
Mr Atulkumar. G.Sanadi1*, Dr.Sanjay A.Khot2
1*
Research Scholar, Shivaji University, Kolhapur, India
2
Principal SITCOE, Yadrav, Ichalkarnaji India

Abstract-
A number of process industries, including pulp and paper, sugar, desalination, pharmaceuticals, dairy and food processing,
etc., have evaporators as one of their most energy-intensive components. If the heat from the vapour is not used, a single
effect evaporator might be energy inefficient. Using multiple-effect evaporators solves this problem. Because Vapour
bleeding is implemented, Robert type evaporators are typically regarded as the preferred evaporator design in the cane
sugar industry. The three-effect evaporator system model that will be created for this project has three effects. The model
includes vapour bleeding as a way to cut back on the amount of steam used in the evaporator. Using waste heat while
lowering steam consumption and heating power are the goals of multiple effect arrangements. This is accomplished by
employing the vapour produced in the first stage as the second stage's heat source and the third stage's heat source.
Condensate, feed and product flashing, vapour compression, and other energy-saving techniques are also available.
Vapour bleeding improves the process's steam economy, but at the increased expense of the necessary heat exchangers.
Along with designing this evaporator, we will analyse data to identify various stresses and develop a support system to
minimise the evaporator's weight.
.
Keywords- Evaporator, Multiple-effect, Robert and falling-film type, Sugar industry, vapour bleeding.

*Author for correspondence: [email protected]

Received: 6/11/2024 Accepted:13/11/2024

DOI: https://doi.org/10.53555/AJBR.v27i4S.3846

© 2024 The Author(s).

This article has been published under the terms of Creative Commons Attribution-Noncommercial 4.0 International
License (CC BY-NC 4.0), which permits noncommercial unrestricted use, distribution, and reproduction in any medium,
provided that the following statement is provided. “This article has been published in the African Journal of Biomedical
Research”
1. INTRODUCTION juice flows serially as steam cascades from one vessel's
Across the world, raw sugar is produced from vapour space into the calandria (steam chamber) of the
sugarcane, which contains mostly water with a small next. Low pressure (LP) steam is utilised to heat the first
amount of sucrose and fibrous debris. A mixture of vessel, and a condenser is used to create a vacuum after
fibrous debris and water called bagasse is left behind the pan stage evaporation operation, which works
after a series of crushing mills separate the juice from similarly to an individual evaporator vessel. However,
the cane. This bagasse serves as fuel for boilers that because the pan stage vessels are not cascaded, they
produce the steam necessary to power steam turbines perform less effectively in terms of steam utilisation.
and heat industrial processes. A succession of juice Massecuite, a product comprised of sugar crystals
heaters heat the extracted juice before feeding it through encased in molasses, is created during the pan stage.
a clarifier, where most of the insoluble contaminants are After drying, this is fed into centrifuges where the
eliminated. After that, a multi-effect evaporator (MEE) crystals are separated to become the raw sugar
set is used to evaporate more than 90% of the juice's product.[1]
water content.
A MEE set consists of many vessels through which A. Objective of Evaporation
1444 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
The procedure of clarifying produced a clear juice. condensed. The evaporator's concentrated solution is
This juice is made up of sugar that has been dissolved removed. We may now decide if we want to concentrate
in water along with some contaminants. It's still even more by sending the solution into a different,
necessary to drain the water after we've done our best to analogous evaporator that will have fresh steam to
remove the pollutants. This is the thing that evaporates. generate the required heat.[3]
The sugar will, however, concentrate in direct It should be noted that new steam is needed for the
proportion to the amount of water we remove from the second evaporator in this operation, but the vapour is
juice. Then, it will get close to the point of saturation, not used at the same time. As a result, it may be
which is when crystals start to form in the liquid. The concluded that the single effect evaporator does not
concentration is increased to the point that the mother utilise the steam effectively. Hence, the single effect
liquor is only left in the residual empty space between evaporator's economy is below one. The fact that the
the crystals. "Masecuite" is the term used to describe the feed temperature frequently lingers below the solution's
resulting mixture of crystalline crystals and sticky boiling point is another factor contributing to the low
mother liquid. economy. As a result, some of the heat is used to
It goes without saying that such a mass cannot be increase the supply temperature to boiling. Multi-effect
handled like juice or syrup. Therefore, there are two evaporators are used in place of single effect
stages to the concentration procedure: (A) the process evaporators to combat their drawbacks.[4]
known as evaporation, in which we are merely dealing Chemical engineers refer to a multiple-effect evaporator
with a liquid and it moves from clear juice to syrup. (b) as a device for effectively employing steam heat to
The sugar is boiled, which starts just as the syrup starts evaporate water. Water is boiled in a series of vessels in
to crystallize and continues until the concentration is at a multiple-effect evaporator, each held at a lower
its highest. Of course, the contaminants and some of the pressure than the one before it. Just the first vessel (at
sucrose are still present in the mother liquor. The next the maximum pressure) requires an external source of
step is to separate the sugar crystals from the mother heat because the boiling temperature of water lowers as
liquor and work to extract as much of the sugar that is pressure increases. This allows the vapour that has been
still present from it as you can. We'll look at these boiled off in one vessel to be utilised to heat the next.
processes under the evaporation and centrifugation of Norbert Rillieux is an African-American inventor and
sugar. [2] engineer who created the multiple-effect evaporator. He
might have created a prototype of the device in 1834
Single and multi-effect evaporator after designing it in the 1820s, but it wasn't until 1845
Until the development of a multi effect evaporator, the that he created the first industrially useful evaporator. It
sugar industry used a single effect evaporator for was initially created to concentrate sugar in sugar cane
evaporation. The steam is injected into a single effect juice, but it is now widely employed in all industrial
evaporator where it condenses on the tube surface and applications that require evaporating significant
transfers heat to the solution. The evaporator releases amounts of water, like salt manufacturing and water
saturated vapour, which can either be vented outside or desalination.[5]

Fig.1.1 Multi-Effect Evaporator

B. Principle of Multi-Effect Evaporator the juice's own vapour in a similar manner to heat
There is no doubt that Norbert Rillieux, an American of further portions of juice or complete the evaporation
French ancestry, discovered multiple effect evaporation that ordinary steam had already started? The first
in Louisiana around 1830. This discovery of multiple challenge is immediately apparent: juice at atmospheric
effect evaporation is the most significant and pressure can be heated and evaporated with steam at
remarkable advancement that has shaped the history of 110°C (230°F) (pressure 6 psi). Under atmospheric
sugar manufacture. Juice evaporation by heating with pressure, the vapour of juice reaches a temperature of
steam had already started when evaporation in open pots 212°F or 100°C. Juice cannot be boiled at the same
over an open fire was discontinued.[6] temperature as vapour at that temperature; a
Rillieux had the following idea: if steam is used to heat temperature differential between the heating fluid and
juice and evaporate the water it contains, why not use the fluid that has to be heated is required.
1445 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
Rillieux overcame this obstacle by vacuum-sealing the harmful from the perspective of inversion and
vessels that came after the first. It became possible to coloration of the juice. [6]
create the necessary temperature difference and use the
vapour arising from the juice in the first vessel to heat 2. SUB-ASSEMBLIES OF MEE
the juice in the second vessel, the vapour produced by A. Evaporator vessel
the second to heat the third, etc. by boiling water or juice The tubular calandria across which the heat exchange
at 90°C under 23 cm of vacuum, at 80° under 40 cm of occurs is supported by a vertical cylinder, which is the
vacuum, at 70° under 52 cm, etc. The drawback of this basic design of a multiple effect evaporator. The "save-
approach is that it necessitates installation in order to all" at the top of this cylindrical body serves the purpose
produce the required vacuum. However there are two of separating the juice from any liquid droplets that
significant benefits to boiling under vacuum: (A) It can might be entrained with the vapour. The evaporator
raise the total temperature differential between steam bodies were formerly always made of cast iron. Steel
and juice by an amount equal to the decrease in the plate fabrication has increased in popularity more lately.
juice's boiling point between the pressures of the first This enables the use of less expensive, lighter, and
and last vessel. (b) When the juice gets more fragile evaporator bodies.[7]
concentrated and viscous, it allows evaporation to take
place at temperatures that are correspondingly less

Fig.2.1 Evaporator Vessel.

Fig.2.2 Evaporator Vessel (Drawing)

B. The Calandria vessel's exterior. Juice or vapour leaking from the
The body or shell of the evaporator continues into the calandria of the vessel will be apparent if it is under
calandria. The various solutions are chosen in this pressure. If the area is vacuumed, the leak may be found
situation since leaks can only communicate with the by the suction that is created on a flame that is placed
1446 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
close to the joint. The tube plates' supplied holes for the cannot be removed or replaced. The position of the
tubes should have a bore that is about 1/32 in larger than incondensable gas withdrawal pipes typically becomes
the tubes' outer diameter. In the calandria, vertical inappropriate for the new steam channel when they are
baffles are frequently positioned with the intention of destroyed or damaged because the steam does not
forcing the steam along a specific channel.[8] follow the path that was originally planned for it.[9]
Sadly, these metal baffles, which are prone to corrosion,

Fig.2.3 The Calandria

C. Centre well frequently collected in this centre well and transferred
The purpose of the calandria's wide tube or centre well from one vessel to the next. A number of small-diameter
is to return the juice that has been projected over the top downtakes dispersed across the calandria or a lateral
tube plate to the bottom. The concentrated juice is well may be used by some manufacturers to replace the
centre well.[10]

1447 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry

Fig.2.3 Center well

D. Tubes E. Catchhall
Brass or steel are used to make the calandria's tubes. It is known as a "save all" or "entrainment separator"
Brass tubes last far longer. The following is the and is often located at the top of the vessel. It is essential
composition of the best brass for the tubes of a multiple to equip the evaporator vessels with a system for
effect: Ideally, Cu = 70% Zn = 30% or Cu = 70% Zn = separating the juice drops in order to prevent losses due
29% Sn = 1%. If the copper content falls below 60%, to entrainment.[11]
the metal is vulnerable to attack from the incondensable
gases.[10]

Fig.2.4 Catch hall

F. Governing Equation of Multiple effect Evaporator

Fig.2.5 : Forward feed arrangement for feeding multiple effect evaporator system
Governing Equation of Multiple effect Evaporator is Mass energy balance
derived:- Basic Equation Eneregy Balance
1448 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
Q= m.cp.∆ T= m.λ. {Latent Heat = λ =Hs- U1.A. (T0-T1)= V0 λ0= Q1
hs} Effect 2: V1=F-L1
For steady state’ Enthalpy Balance
Mass input rate = mass output rate. L1(h1-h2)+V1. λ1 – (L1-L2) λ2=0
For total balance L1.Cp.(T1-T2)+(F-L1) λ1 –(L1-L2) λ2=0
F=L+V
For balance of solute Rate Equation
FXF=LXL V=0 Vapours Solute free U2.A. (T1-T2)= (F-L1) λ1 = Q2
For Heat Balance Effect 2: V2=L1-L2
Heat in feed + Heat in Steam = Heat in Conc. Liquid + Enthalpy Balance
Heat in Vapour + Heat in Condensate Steam. L2(h2-h3)+ (L1-L2) λ2 – (L2-L3) λ3=0
F.hf+ S.Hs = L.hL + V.Hv +S.hs L2.Cp.(T2-T3)+(L1-L2) λ2 –(L2-L3) λ3=0
By Substitution, Rate Equation
F.hf+ S. (Hs-hs) = L.hL + V.Hv. U3.A. (T2-T3) = (F-L1) λ1 = (L1-L2) λ2
The Heat transferred in the evaporator is then. Badger Mc-Cabe Method
q = S. (Hs-hs) = S. λ=U.A.∆ T= U.A.(Ts-T1) To find the different parameters for design
considerations of MEE, with help of Badger Mc-Cabe
Assume P1>P2>P3 (fixed) ,T3 (Fixed Known).
Method
When V1&T1 both exists at same temperature.
In this method to find the design Parameter with
Governing Equation of Multiple effect Evaporator
consideration some assumption of known parameters
Effect 1:- λ0= H0-h0 = Change in Enthalpy.
where XF, TF, PF, T0, P0, X3, T3,&L3 & Finding
Enthalpy Balance
unknown Parameter, V0,L1,L2. etc. from the trial of
F.hf+Q1-V1H1-L1H1 =0
this method 4 to 5 times we get closer value at 4 & 5
F.hf+V0 λ0-(F-L1)H1 – L1h1=0
Rows of table. And with the help of that value known &
F.Cp (Tf-T1) + V0 λ0- (F-L1) λ1 =0
finding parameter we also find the average area of
Rate Equation
evaporators.[12]

Trial No. 1 2 3 4 5 6 7
Parameters L1 L2 V0 A ∆T1 ∆T2 ∆T3
Units T/Hr T/Hr T/Hr m2 0
C 0
C 0
C
1 195.5 119.4 189.5 2661.5 7 16 42
2 194.94 119.5 189.75 2662 6.5 15.5 42.5
3 194.9 119.32 189.9 2661.8 6.5 15.5 42.3
4 194.92 119.4 189.55 2661.7 7 16 42.5
5 194.9 11.45 189.55 2661.5 7 16 42.5

3. DESIGN CONSIDERATION given evaporation duty, this method yields containers

A. Length of tubes that are more space-efficient and cost-effective. The
The tubes in typical multiple effects range in length lengths that are currently most frequently used range
from 4 to 5 feet. Yet recently, 15 feet has been added to from 6 to 8 feet. The outer space between the tube plates
the tubes' length by European producers. The should be approximately in. longer than the length of
evaporation rate does not increase as a result, but for a the tubes. They will then extend slightly beyond the tube
plates, about in.[13]

Fig.3.1 Tube effective Length and Diameter

B. Diameter of tubes tubes, it ranges from 0.06 to 0.08 in. The most common
The interior diameter of the tubes used for various dimensions are as follows:
effects ranges from 1 in. to 2 in. For steel tubes, their Arrangement of the tubes
thickness ranges from 0.06 to 0.10 in, whereas for brass
The tubes in the tube plates are often arranged in a
1449 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
staggered pattern.[14] At a specific spacing between the should be seen between the outer diameter de of the
tubes, this configuration enables the most tubes to be tubes and distance p between the tubes, centre to centre,
accommodated per unit area of the plates. Hence, the given that this design allows for the highest density of
tubes are arranged in three distinct orientations at a 120° tubes? [14]
angle to one another in straight lines. What relationship

Fig.3.2 Arrangement of tubes

Fig.3.3 Layout of staggered arrangement

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 Design & Analysis of Multiple effect Evaporator for Sugar Industry
C. Vapour Lanes and Tube sheet Hole arrangement

Fig.3.3 Vapour Lane Arrangements

4. EXPERIMENTAL VALIDATION ii. Centrifugal Other:- IS 2062-1992
A. Technical Specification[15][19] iii. Connection:- IS 1239-Grade C
1) Evaporator type:- Falling Film Tubular type or
Robert type. B. Inputs[16]
2) Calandria height:- 2.91m 1) Heating surface= 2000m2.
3) Body height:-5.5m 2) Tube O.D.= 45 mm
4) Bottom cone thickness:-25 mm 3) Tube thickness=1.25 mm
5) Calandria thickness:-15mm 4) Tube length= 2000 mm
6) Body thickness:-15 mm 5) Tube plate thickness=35 mm
7) Overall height:-12.025 m 6) Tube expansion allowance= 6 mm
8) Tube plate thickness:-Top & bottom=33 mm 7) Legment=12 mm
9) Water filled equipment load:-200 tonnes 8) Tube clearance=0.5 mm
10) Total no. of nozzles:- 18 9) Tube plate hole clearance=0.1 mm
10) Proportional factor(β)=0.85
Material Conditions 11) % of downtake diameter on tube plate area=21%
11) Tube plate: - IS 2062-2011 12) Inlet vapour temperature=1050C
12) Tubes: - Stainless steel 304 13) Outlet vapour temperature=950C
13) Calandria: All Nozzles: IS 2062-2011 # Grade 1 - IS 14) Velocity of inlet vapour= 32m/s
1239 15) Velocity of outlet vapour= 36m/s
14) Body: - IS 2062-1192 or equivalent # 16) Velocity of condensation=0.7m/s
Nozzles: - IS 1239-Grade1 17) Evaporation rate of body=24kgs/m2/hr
15) Catch hall material details:- 18) Inlet vapour specific volume= 1.515 m3/kg
i. vent:- SS409 19) Outlet vapour specification volume=2.13 m3/kg

1451 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
20) Sp. volume of vapour= 21.03 m3 /kg

Fig.4.1. Tube Sheet

C. Calculated Dimensions[17] 8) Speed in the body's vapor space:
1) Number of tubes: a. Vapour volume = 30 m3/s
a. Main diameter of tube= 44 mm b. C/S area of body = 28m2
b. Effective length of tube= 1.95 m c. Velocity in vapour space of body=1.06 m/s
c. Number of tubes= 7500
9) Calandria shell thickness:
2) Downtake diameter and tube plate diameter a. Maximum allowable pressure = 3.1 kg/cm2
a. Tube pitch= 55 mm b. Allowable stress =1410kg/cm2
b. Tube plate area required for tubes c. Joint efficiency =0.71
only= 26.7m2 d. Corrosion allowance =1.55 mm
c. Tube plate diameter required for tubes only= 5.84m e. Calandria shell thickness= 12.5 mm
d. Diameter of single downtake= 1175mm f. Calandria ID=5900mm
e. Area of downtake= 1.0750m2
f. Total area of tube plate= 27.84m2 10) Vapour shell thickness:
g. Final diameter of tube plate= 5955mm a. Maximum allowable pressure = 2.1 kg/cm2
h. Total area of peripheral downtake= 251328mm2 b. Allowable stress =1410kg/cm2
i. Available area of central c. Joint efficiency =0.71
downtake= 824000mm2 d. Corrosion allowance =1.55mm
j. Diameter of central downtake= 1025mm e. Vapour shell thickness=8.1mm

3) The calandria's diameter in the vapour entry and 11) Tube plate thickness:
the necessary diameter for the vapour inlet: a. Maximum allowable pressure = 2.8 kg/cm2
a. Number of vapour entries= 2 b. Allowable stress =1410kg/cm2
b. Evaporation rate of body= 24.5 kgs/m2/hr c. Modulus factor for MS sheet= 210000
c. Vapour required for calandria= 50000 kgs/hr d. Corrosion allowance = 1.55mm
d. Total area of vapour entry=0.71 m2 e. Tube plate thickness= 8.1mm
e. Diameter of steam entry= 700 mm
f. Area of each steam entry=385000 mm2 5. Case Studies to Calculate the Steam Economy for
g. Width of steam entry = 200mm Multiple Effect Evaporator in Sugar Industry ,
Kolhapur.
4) Vapour outlet pipe diameter: Experimental validation of multiple effect evaporators
a. Vapour volume =30 m3/s in the sugar industry involves testing the performance
b. Vapour outlet pipe diameter=1050mm of the evaporator system under real operating conditions
to ensure that it functions as intended and meets the
5) Diameter of condenser: desired specifications.
a. Volume of condensate=13.85 m3/s Performance testing: Conduct a series of tests to assess
b. Condensate pipe diameter each=160mm the performance of the evaporator system under
different operating conditions. This may involve
6) Toxic Gases: varying parameters such as steam pressure, feed flow
a. Cross section area of non-condensable gases= rate, and number of effects.
200cm2 Comparison with design specifications: Compare the
b. Number of non-condensable gases= 6 experimental results with the design specifications of
c. Diameter of each non condensable gas line= 65.150 the evaporator system to check if it is performing as
mm expected. Look for any discrepancies or deviations that
7) Vapour space height: may indicate issues with the system.
a. Vapour space height =5000mm Energy efficiency analysis: Evaluate the energy
efficiency of the evaporator system by calculating the

1452 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
heat transfer coefficients, steam economy, and overall Multiple Effect Evaporator :-
energy consumption. Compare the experimental values Performance Investigation in Sugar Production Unit
with theoretical predictions to validate the system's with Steam Economy for Multiple Effect Evaporator.
performance. We find comparative analysis for no heating Sugarcane
juice and heating sugarcane juice Steam Economy are
Performance Investigation with Steam Economy for increases with increase their number of effects.

Triple Quadruple Quintuple

No Heating Juice 2.03 2.52 3.02
Heating Juice 4.27 4.77 5.26

Graphical representation of comparison in between of No Heating Juice and Heating Juice shows the steam
Economy for multiple effects Evaporator in sugar industry.
6.00

5.00 5.26
4.77
4.27
4.00

3.00 3.02 No Heating Juice

2.52
Heating Juice
2.00 2.03

1.00

0.00
3rd 4th 5th

1) Triple Effect Evaporator used for sugar Industry

Triple MEE Steam Economy

2) Quadruple Effect Evaporator used for sugar Industry

1453 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry

Quadruple MEE Steam Economy

4.5

3.5

3 Pressure

2.5
Steam Economy
2

1.5

0.5

0
1 2 3 4 5 6 7 8 9 10 11 12 13

3) Quintuple Effect Evaporator used for sugar Industry.

5 Quintuple MEE Steam Economy
4.5

3.5

Pressure
2.5
Steam Economy
2

1.5

0.5

0
1 2 3 4 5 6 7 8 9 10 11 12 13
7. CONCLUSION flowing from the centre of the downtake. As a result,
According to the findings of numerous theses and there will be more time for heating.The various
research papers, the impacts needed for the sugar dimensions of an evaporator are determined using
business are solely dependent on the size of the industry. standard methods and a design data book as a guide.
For large-scale enterprises, a multi-effect evaporator During the designing phase, it was discovered that a
with seven to eight effects is highly successful in multi-effect evaporator's performance is primarily
utilising steam efficiently while also producing the influenced by four key factors. These four factors are
appropriate quality and amount of condensate from each the tube's length, diameter, body material, and
effect. More than three effect evaporators are useless for configuration of the vapour lanes. According to the
small-scale industry.It is evident that the sugar juice needed capacity and temperature, the tube's length and
should be injected into tubes from bottom to top. Juice diameter are calculated.
will move faster due to gravity if it is supplied from top The placement of the vapour lanes is intended to evenly
to bottom, which will reduce the amount of time needed heat all of the tubes. The overall structure's material is
to heat the juice. While juice is flowing from bottom to dependent on a number of elements. In order to
top, it moves slowly until it reaches the tube's top before successfully heat juice, the material should have a
1454 Afr. J. Biomed. Res. Vol. 27, No.4s (November) 2024 Mr Atulkumar. G.Sanadi et al.
 Design & Analysis of Multiple effect Evaporator for Sugar Industry
sufficient thermal conductivity. Moreover, as little heat manufacturing,” Chem. Eng. Trans., vol. 60, no.
as possible should be transferred to the environment. By 2004, pp. 805–810, 2017, doi:
contrasting the many needed parameters, the material is 10.3303/CET1761132.
chosen in accordance with industry-standard material [8] B. Nafiu Umar, E.-N. Usman Ahmed, and S. Isa
selection tables. Thermal analysis is used to test the Ahmed, “Energy Integration of Sugar Production
material further. Thermal investigation revealed that the Plant Using Pinch Analysis: A Case Study of
overall deformation for plain carbon steel at 103°C was Savanah Sugar Company Yola, Nigeria”,.
found to be 11mm. Instead, there was a 2mm total Available: www.pelagiaresearchlibrary.com
distortion for the stainless steel 304 material. The [9] W. L. Luyben, “Dynamic simulation of multi-effect
material chosen for the evaporator body is stainless steel evaporators,” Chem. Eng. Process. - Process
304. Intensif., vol. 131, no. April, pp. 106–115, 2018,
doi: 10.1016/j.cep.2018.07.005.
8. ACKNOWLEDGMENT [10] F. Ganjeizadeh, N. Gupta, A. Burile, and H. Zong,
For me, presenting a session on "Design & Analysis of “Optimization of multiple effect evaporation
Robert Type Multi-effect Evaporator for Sugar system via modelling and simulation,” in Procedia
Industry" is a true delight and a source of great joy. We Manufacturing, 2020, vol. 51, pp. 1785–1790. doi:
would like to express our gratitude to those who helped 10.1016/j.promfg.2020.10.248.
us in a valuable way among the many people and things [11] L. M. M. Jorge, A. R. Righetto, P. A. Polli, O. A.
that offered us inspiring counsel and encouragement. A. Santos, and R. M. Filho, “Simulation and
We sincerely appreciate everything that Prof. Dr. S.A. analysis of a sugarcane juice evaporation system,”
Khot for being our research advisor and for his unfailing J. Food Eng., vol. 99, no. 3, pp. 351–359, 2010,
guidance. He provided us with motivation and support, doi: 10.1016/j.jfoodeng.2010.03.017.
which enabled us to finish our paper job. Moreover, a [12] Burke, Modelling and multi-objective
special thanks to Gaganbawda and the D.Y.Patil Sugar optimisation of a sugar mill based multi-effect
Industry for supporting our initiative. evaporator set, vol. 19, no. 3. IFAC, 2014. doi:
Sincere thanks and gratitude are extended to SITCOE 10.3182/20140824-6-za-1003.02691.
Principal Yadrav, Professor Dr. S.A. Khot, and other [13] B. D. Argo, A. W. Putranto, A. Lestari, R.
faculty members, as well as to everyone else who Okatavian, and R. C. Wihandika, “Multi Effect
contributed directly or indirectly to the project.Last but Evaporator Design Calculation for Brown Sugar
not least, we want to thank our MLA, Mr. Satej (Bunty) Production using Computational Fluid
D. Patil, for providing us with technical support and Dynamics,” Int. J. Innov. Technol. Explor. Eng.,
infrastructure. vol. 9, no. 3S, pp. 87–90, 2020, doi:
10.35940/ijitee.c1019.0193s20.
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