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A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. The
heat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2 K-1. The boiling point (°C) in the first effect is __ .
heat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2 K-1. The boiling point (°C) in the first effect is __ .
Correct answer is between '108,109'. Can you explain this answer?
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A fruit juice with a negligible boiling point rise is being evaporated...
°C. The juice has a boiling point of approximately 100°C. As the steam is passed through the juice, it heats up and causes the juice to evaporate. The negligible boiling point rise means that the juice will boil at approximately the same temperature as water, which is 100°C.
The steam is used because it has a higher heat capacity than air or water. This means that it can transfer more heat to the juice in a shorter amount of time, resulting in faster evaporation. Additionally, the use of saturated steam ensures that the juice is not overheated, which could cause it to burn or develop undesirable flavors.
The evaporation process is typically carried out in large evaporators, which are designed to maximize the surface area between the juice and the steam. This allows for efficient heat transfer and evaporation. The evaporated juice is then condensed and collected for further processing.
Overall, the use of saturated steam is an efficient and effective method for evaporating fruit juices. It allows for quick and controlled evaporation, while minimizing the risk of overheating or burning the juice.
The steam is used because it has a higher heat capacity than air or water. This means that it can transfer more heat to the juice in a shorter amount of time, resulting in faster evaporation. Additionally, the use of saturated steam ensures that the juice is not overheated, which could cause it to burn or develop undesirable flavors.
The evaporation process is typically carried out in large evaporators, which are designed to maximize the surface area between the juice and the steam. This allows for efficient heat transfer and evaporation. The evaporated juice is then condensed and collected for further processing.
Overall, the use of saturated steam is an efficient and effective method for evaporating fruit juices. It allows for quick and controlled evaporation, while minimizing the risk of overheating or burning the juice.
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A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer?
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A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer? for GATE 2024 is part of GATE preparation. The Question and answers have been prepared according to the GATE exam syllabus. Information about A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer? covers all topics & solutions for GATE 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer?.
A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer? for GATE 2024 is part of GATE preparation. The Question and answers have been prepared according to the GATE exam syllabus. Information about A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer? covers all topics & solutions for GATE 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer?.
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A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer?, a detailed solution for A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer? has been provided alongside types of A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. Theheat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-2K-1. The boiling point (°C) in the first effect is __ .Correct answer is between '108,109'. Can you explain this answer? theory, EduRev gives you an
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