The percentage by mass of dissolved and undissolved solids in the final product = (0.25 × 75) + 25 = 43.8 per cent and hence the mass balance becomes:
|
Solids (kg/s) |
Liquor
(kg/s) |
Total (kg/s) |
Feed |
0.19 |
1.71 |
1.9 |
Product |
0.19 |
0.244 |
0.434 |
Evaporation |
__ |
(D_{1}+D_{2})=1.466 |
1.466 |
At 240 kN/m^{2}: T0 = 399 K At 20 kN/m^{2}, T_{2}=333 K
Thus: T'_{2}= (333 + 6) = 339 K
and, allowing for the boiling-point rise in the first effect:
\Delta T_{1}+\Delta T_{2}= (399 – 339) – 6 = 54 deg K
From equation 14.8: 1.7\Delta T_{1}=1.1\Delta T_{2}
and: \Delta T_{1} = 21 deg K and \Delta T_{2} = 33 deg K
Modifying these values to allow for the cold feed, it will be assumed that:
\Delta T_{1} = 23 deg K and \Delta T_{2} = 31 deg K
Assuming that the liquor exhibits a 6 deg K boiling-point rise at all concentrations, then, with T'_{1} as the temperature of boiling liquor in the first effect and T'_{2} that in the second effect:
T_{0} = 399 K at which \lambda _{0} = 2185 kJ/kg
T'_{1}= (399 – 23) = 376 K
T_{1} = (376 – 6) = 370 K at which \lambda _{1} = 2266 kJ/kg
T'_{2}= 339 K
T_{2} = 333 K at which \lambda _{2} = 2258 K
Making a heat balance over each effect:
(1) D_{0}\lambda _{0}=WC_{p}(T'_{1}-T_{f})+D_{1}\lambda _{1}
or 2185D_{0} = (1.90 × 2.5)(376 – 338) + 2266D_{1}
(2) D_{1}\lambda _{1}+(W-D_{1})C_{p}(T'_{1}-T'_{2})=D_{2}\lambda _{2}
or 2358D_{2} = (1.90 – D_{1})2.5(376 – 339) + 2266D_{1}
Solving: D_{0} = 0.833 kg/s, D_{1} = 0.724 kg/s, and D_{2} = 0.742 kg/s
The areas are then given by:
A_{1}=D_{0}\lambda _{0}/U_{1}(T_{0}-T'_{1})=0.833 × 2185/[1.7(399 – 376)] = 46.7 m^{2}
A_{2}=D_{1}\lambda _{1}/U_{2}(T_{1}-T'_{2})=0.724 × 2266/[1.1(370 – 339)] = 48.0 m^{2}
which are close enough for design purposes.
The area to be specified for each effect is approximately 47.5 m^{2} .
equation 14.8: U_{1}\Delta T_{1}=U_{2}\Delta T_{2}=U_{3}\Delta T_{3}