Double-effect evaporation, cost

Reavell(17) has given a comparison of costs for the concentration of a feed of a heat-sensitive protein liquor at 1.70 kg/s from 10 per cent to 50 per cent solids, on the basis of a 288 ks (160 hour) week. These data are shown in Table 14.3. It may be noted that, when using the double-effect evaporation with vapour compression, a lower temperature can be used in the first effect than when a triple-effect unit is used. In determining these figures no account has been taken of depreciation, although if this is 15 per cent of the capital costs it does not make a significant difference to the comparison. 

Sindlady, heating surface area needs are not direcdy proportional to the number of effects used. For some types of evaporator, heat-transfer coefficients decline with temperature difference as effects are added the surface needed in each effect increases. On the other hand, heat-transfer coefficients increase with temperature level. In a single effect, all evaporation takes place at a temperature near that of the heat sink, whereas in a double effect half the evaporation takes place at this temperature and the other half at a higher temperature, thereby improving the mean evaporating temperature. Other factors to be considered are the BPR, which is additive in a multiple-effect evaporator and therefore reduces the net AT available for heat transfer as the number of effects is increased, and the reduced demand for steam and cooling water and hence the capital costs of these auxiUaries as the number of effects is increased. 

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