Related Questions

For the same heat transfer area and the terminal conditions, the ratio of the capacities of a single effect evaporator to a triple effect evaporator is
A 3
B 0.33
C 1
D 1.33
In a single evaporator system, the steam economy __________ by creating vacuum in the evaporator.
A Increases
B Decreases
C Remains constant
D May increase or decrease, depends on the vacuum
What is the steam economy in case of a single effect evaporator system?
A 1
B > 1
C 0.1
A dilute aqueous solution is to be concentrated in an evaporator system. High pressure steam is available. Multiple effect evaporator system is employed, because
A Total heat transfer area of all the effects is -less than that in a single effect evaporator system
B Total amount of vapor produced per Kg of feed steam in a multiple effect system is much higher than in a single effect
C Boiling point elevation in a single effect system is much higher than that in any effect in a multieffect system
D Heat transfer co-efficient in a single effect is much lower than that in any effect in a multieffect system
A multiple effect evaporator as compared to a single effect evaporator of the same capacity has
A Lower heat transfer area
B Lower steam economy
C Higher steam economy
D Higher solute concentration in the product
Steam economy is defined as the amount of evaporation per unit amount of steam used, while the capacity is the total evaporation obtained per hour. Use of multiple effect in evaporation
A Increases capacity
B Increases economy
C Does not affect the capacity
D Both B & C
The refrigeration effect in a dry evaporator compared to flooded evaporator in a similar plant is
A Same
B More
C Less
D More or less depending on ambient conditions
If we increase the pressure on a substance (which is at its triple point), then the triple point
A Increases
B Decreases
C Remains unchanged
D May increase or decrease ; depends on the substance
In a single effect evaporator, the economy is
A 1
B > 1
C None of these
Economy of a multiple effect evaporator is not influenced much by the
A Boiling point elevations
B Temperature of the feed
C Rate of heat transfer
D Ratio of the weight of the thin liquor to thick liquor

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