Kestner evaporator

Kestner Laboratory Stirrer supplied by Kestner Evaporator and Engineering Co. Ltd. 

Several types of evaporators exist.34 The older, more traditional, evaporators are the Roberts and the Kestner, both rising film, tubular evaporators. The Roberts, first introduced in the 1800s, is known as a short tube, natural circulation, vertical tube evaporator. The tubes, inside which the evaporation takes place, are in the range of 1.5 to 3 meters in length. The Kestner evaporator consists of numerous long vertical tubes, 6 to 7.5 meters long, inside a cylindrical shell. In both, the juice to be concentrated is fed to the bottom of the tubes and heated, causing the juice to... 

The Kestner evaporator is another essentially different form of apparatus by which a more uniform film of juice over the entire tube surface is obtained than in the preceding horizontal effect. In this apparatus the calandria is placed in a vertical position, and steam is admitted to the outside of the tubes. Juice from the supply tank (Fig. ii) enters the tubes through the valve V, while steam is admitted at A B is connected to the vacuum pump, and the concentrated juice is drawn off by... 

Vacuum flash processes, which operate under the atmospheric boiling point of the solution, include the Uhde—LG. Farbenindustrie process and the closely related Kestner process (22). In these, ammonia, nitric acid, and recirculated ammonium nitrate solution are fed into the neutralizer. Hot solution overflows to an intermediate tank and then to a flash evaporator kept at 18—20 kPa (0.18—0.2 atm) absolute pressure. Partial evaporation of water at this point cools and concentrates the solution, part of which is routed to evaporation. The rest is circulated to the neutralizer. 

Sugar, Glucose and Maltose.—One ton of sugar cane will give about 150 lb. of sugar in Louisiana, and from 200 to 225 lb. in the tropics. The juice will amount to 200 gal. per ton, with a density of from 5K to 8°Brix. It is concentrated in a triple or quadruple-effect evaporator to about 27°B6., with a steam pressure of 10 lb. and a vacuum of from 27 to 28 in. The capacity is 3 to 4 gal. per square foot, and the Standard, Lillie, Kestner, Sanborn and Swenson evaporators are the usual types. The 27°B6. solution is concentrated to 42° in single effects of the coil or Standard type. The capacity is about 1 gal. of water evaporated per square foot, and either live or exhaust steam is used in these pans. 

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