Climbing and falling film plate evaporator

In the climbing phase, the liquid feed is heated by a flow of steam as it rises through a corrugated plate.

In the subsequent falling phase, the liquid flows downward at high velocity under gravitational force.

Thermocompression of vapor can be achieved by applying the steam-jet or by using mechanical means such as compressors The best way to reduce energy consumption is by using multiple-effect evaporators.

The effect of the vapor shear and the gravity will lead to a higher flow rates and shorter residence time.

[4] It is cocurrent if the vapor is drawn from the top to the bottom of the tubes and vice versa for the countercurrent flow.

The heat transfer performance of the climbing and falling film plate evaporator is affected by several factors, including the height of the feed inside the tube and the temperature difference.

Short residence time can be achieved by higher liquid flow rates down the tube in the falling film evaporator.

[4] The effect of gravitational force will increase the flow rate of the liquid resulting in the short residence time.

In designing a film plate evaporator, the use of superheated liquid needs to be controlled in order to prevent nucleate boiling.

Nucleate boiling will cause product deterioration resulting from increases in chemical reaction rates that come from the raise in temperature.

In each evaporation unit, the feed enter from the bottom of tubesheet of pass through the climbing and falling film segment.

When the liquid rises throughout the tube, boiling and vaporization process occurred as it is contact with the steam heated plates.

Then the mixture that contains liquid and vapour are discharged and it is reallocated at the top of falling film pass tubes.

The evaporator can overcome this constraint as it operates at high feed flow rate and small temperature difference.

Evaporation via climbing and falling film plate design can minimize the effect of protein denaturation and thus, optimizing the product quality.

Instant and concentrated cooking ingredients such as pasta sauce, chicken broth, vegetable purees etc.

Although they are relatively less sensitive to heat, evaporating them at low temperature and short residence time is crucial to maintain the quality taste, texture appearance and nutritional value.

[13] Antibiotics, supplementary pills and drugs containing organic and inorganic compounds are evaporated to remove as much moisture as possible for crystallization.

In order to provide the proper rising/falling characteristics, most evaporators are quite tall and can only be installed in a space that is 4 metres (13 ft) high.