Energetic and exergetic performance evaluation of the quadruple-effect evaporator unit in tomato paste production

Abstract

Quadruple-effect evaporator units are commonly used in food focus area in sector is evaporative unit. It consumes about 60% of total energy input. The present study evaluates the performance of quadruple-effect evaporator unit (QEEU) by using exergy analysis based on actual operational data. A tomato paste factory is chosen for the analysis. The highest exergy destruction/loss occurs in the first effect with 158.2 kW, 52.7% of exergy input in first effect. Steam temperature should be decreased in order to decrease exergy destruction in first effect. Also, third effect achieves the highest exergy efficiency with 93.3%. Exergetic improvement potential of each effect varies between 0.3 kW and 83.6 kW. The highest and lowest exergetic improvement potential occurs in first and third effect of QEEU system, respectively. Exergetic improvement potential is equals to 52.80%, 11.10%, 6.73% and 69.8% of exergy loss/destruction from the first effect to the last effect, respectively. Total exergetic improvement potential is achieved as 128 kW (55% of total exergy loss/destruction) in QEEU system. It is expected that analyses result provide important information for designer and/or resources of multiple effect evaporator unit.