Effect of thermo-compression on the design and performance of falling-film multi-effect evaporator

Galván-Ángeles, Emmanuel; Díaz‐Ovalle, Christian O.; González‐Alatorre, Guillermo; Castrejón-González, Edgar O.; Vázquez-Román, Richart

doi:10.1016/j.fbp.2015.07.004

Cited by 16 publications

(4 citation statements)

References 37 publications

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“…The arrangement employs a TVR unit, recycling vapor from the 2nd to the 1st stage of evaporation. Case 5, presented in Figure 5, examines the proposed evaporation system by Galvản-Ángeles et al [20]. The system has four effects with co-current flow, and it is capable of processing 16,000 kg/h of whole milk.…”

Section: Casementioning

confidence: 99%

“…The results indicated that the performance of the linear quadratic regulator and proportionalintegral control surpassed the operator control while ensuring that the process operated at optimal conditions. Galvản-Ángeles et al [20] analyzed a thermo-compression evaporation method for milk. The suggested tool considers the cost optimization of the evaporation system while incorporating thermo-physical parameters of the foodstuff as a function of composition and temperature.…”

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confidence: 99%

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Model Based Optimization of Energy Consumption in Milk Evaporators

Tsochatzidi,

Arvanitidis,

Georgiadis

2024

Processes

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This work explores five falling film evaporator (FFE) simulation approaches combined with energy consumption minimization strategies, namely Mechanical Vapor Recompression and Thermal Vapor Recompression (MVR and TVR, respectively). Global system analysis and advanced dynamic optimization strategies are then investigated to minimize steam consumption, the cost of steam, and the total annualized cost and to maximize product yield. The results indicate that higher TVR discharge pressures, or MVR compression ratios, along with higher feed temperatures, enhance evaporation but increase operational costs. The most economical option includes three evaporator effects with TVR to achieve 50% product dry mass content. However, for a 35% dry mass content, MVR becomes cost-effective with an 11% reduction in unit electricity prices or a simultaneous 7% drop in electricity prices and a 5% increase in gas-based steam prices. Furthermore, switching from milk powder production to milk concentrates leads to an annual cost reduction ranging from 10.8 to 44%. Additionally, a forecasted 20% (or more) reduction in biomass-based steam cost can lead to lower annual expenditure compared with the nominal NG-based steam case. Regarding the total annualized cost, for a new plant design, optimization strategies lead to a 9–45% reduction in the total cost depending on the case under consideration.

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Section: Casementioning

confidence: 99%

mentioning

confidence: 99%

Model Based Optimization of Energy Consumption in Milk Evaporators

Tsochatzidi,

Arvanitidis,

Georgiadis

2024

Processes

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“…Evaporation is an important unit operation in many industrial processes. These processes make use of multiple‐effect evaporators to remove water from diluted solutions such as black liquor (Jyoti & Khanam, ; Khanam & Mohanty, ), milk (Galvan‐Angeles, Diaz‐Ovalle, Gonzales‐Alatorre, Castrejon‐Gonzales, & Vazques‐Roman, ; Ribeiro & Andrade, ), tomato juice (Simpson, Almonacid, Lopez, & Abakarov, ; Sogut, Ilten, & Oktay, ), orange juice (Balkan, Colak, & Hepbasli, ), sugar juice (Bapat, Majali, & Ravindranath, ), and sea water (Piacentino & Cardona, ; Sagharichiha, Jafarian, Asgari, & Kouhikamali, ). An important characteristic of multiple‐effect evaporator is the monotonic reduction of vapor pressure from the first effect to the last effect.…”

Section: Introductionmentioning

confidence: 99%

Determination of optimum vapor bleeding arrangements for sugar juice evaporation process

Chantasiriwan

2017

J Food Process Engineering

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The sugar juice evaporation process consists of juice heater, evaporator, and crystallizer. The juice heater increases the temperature of diluted sugar juice from the ambient temperature to the boiling point. The evaporator removes most water content of diluted sugar juice. The crystallizer removes the remaining water content, yielding raw sugar as the final product. Since both the juice heater and the crystallizer require vapor bled from the evaporator, there are interactions between the three components. A model of interactions between the three components of the sugar juice evaporation process is presented in this paper. The model yields a system of nonlinear equations that, under some specified assumptions and conditions, consists of only two free parameters. This implies that there is a unique distribution of a given total juice heater surface when vapor is bled from the first two effects of the evaporator. In contrast, if vapor is bled from the first three or four effects, there are many possible surface distributions. It is shown that there is an optimum surface distribution when vapor is bled from either the first three or four effects of the evaporator that minimizes the steam economy. The optimum four‐effect vapor bleeding arrangement results in the largest steam economy. However, the two‐effect vapor bleeding arrangement produces a larger mass flow rate of processed sugar juice than either three‐effect vapor bleeding arrangement or four‐effect vapor bleeding arrangement. Practical applications This paper presents a mathematical model of a sugar juice evaporation process. Although one specific process design is under consideration, the model can easily be adjusted for a different process design. This model will be useful for analysis and optimization of the process. One optimization problem mentioned in the paper is the optimum allocation of a fixed total surface among the four heat exchangers of the juice heater, which is used to increase juice temperature to the boiling point before entering the quintuple‐effect evaporator. It is found that there are two different optimum surface allocations corresponding to the maximum rate of processed juice and the minimum amount of steam required by the process. Results of this paper should provide a guideline to a process designer in selecting the juice heater that will both satisfy the required heating duty and yield the optimum performance.

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“…Sayyaadi et al (2010) concluded that the last effect is the optimal location for TVC suction for simultaneously minimizing the cost of distillate produced and maximizing the exergy efficiency for a desalination system. For 4 -effect MEE for milk processing plant, Galván-Ángeles et al (2015) suggested that TVC should be placed after second effect for maximizing the energy efficiency. Ortega-Delgado et al (2016) observed that by varying the TVC suction position from the last to an intermediate effect, GOR increased and area requirement decreased.…”

Section: Introductionmentioning

confidence: 99%

Optimal Temperature Selection for Energy Integrated Multiple-Effect Evaporator System

Sharan

Bandyopadhyay

2017

Process Integr Optim Sustain

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Multiple-effect evaporators (MEEs) are energyintensive equipment, used for increasing the concentration of the solution. In order to minimize its energy consumption, it can be integrated with the background process. Energy consumption can also be minimized by integrating MEE with thermo-vapor compressor (TVC). A significant energy saving can be achieved by simultaneously integrating the MEE, TVC, and the background process streams. The present study focuses on the optimal integration of MEE, TVC, and background process stream by appropriately selecting the TVC operating temperature and the MEE effect temperatures. Selection criteria of appropriate temperatures are rigorously derived in this study. Based on the mathematical results, a methodology is proposed and is demonstrated through two illustrative examples: a forward feed corn glucose system and a parallel feed desalination system. By selection of the optimal temperatures, energy consumption for corn glucose system is observed to be reduced by 42%, with additional reductions in annual cost of 34%. Similarly, for the desalination system, the external steam requirement and the cost of producing freshwater can be reduced by 54% and 39% through appropriate selection of temperatures.

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Effect of thermo-compression on the design and performance of falling-film multi-effect evaporator

Cited by 16 publications

References 37 publications

Model Based Optimization of Energy Consumption in Milk Evaporators

Model Based Optimization of Energy Consumption in Milk Evaporators

Determination of optimum vapor bleeding arrangements for sugar juice evaporation process

Optimal Temperature Selection for Energy Integrated Multiple-Effect Evaporator System

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