multiple-effect evaporator

The best way to reduce energy consumption is by using multiple-effect evaporators.

There are two types of feeding that can be used when dealing with multiple-effect evaporators.

This is done by using multiple stages of evaporation in series (see multiple-effect evaporator).

In a multiple-effect evaporator, water is boiled in a sequence of vessels, each held at a lower pressure than the last.

Modern industries use multiple-effect evaporators for evaporating water.

The clarified juice is concentrated in a multiple-effect evaporator to make a syrup of about 60 percent sucrose by weight.

A multiple-effect evaporator, as defined in chemical engineering, is an apparatus for efficiently using the heat from steam to evaporate water.

These include single-effect and multiple-effect evaporators.

Multiple-effect evaporators use vapor from a high temperature effect to evaporate a lower temperature boiling fluid.

The multiple-effect evaporator was invented by an African-American inventor and engineer Norbert Rillieux.

The number of effects in a multiple-effect evaporator is usually restricted to seven because after that, the equipment cost approaches the cost savings of the energy-requirement drop.

In 1843, Norbert Rillieux invented and patented the multiple-effect evaporator where its first installation and use was in a Louisiana sugar factory.

Further gains in fuel-efficiency came from the multiple-effect evaporator, designed by the United States engineer Norbert Rillieux (perhaps as early as the 1820s, although the first working model dates from 1845).

For multiple-effect evaporators, the steam from outside is condensed by the heating element of the first effect and the vapors produced from the first effect are then recycled back to the second effect, where the feed will be partially concentrated product of the first effect.

Norbert Rillieux (March 17, 1806 - October 8, 1894), an African American inventor and engineer, is most noted for his invention of the multiple-effect evaporator, an energy-efficient means of evaporating water.This invention was an important development in the growth of the sugar industry.