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VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION SYSTEM Stephen Ronald Mitchley A dissertation submitted to the Faculty oI’Engineering, University of the Witwatersrand. Johannesburg, in fulfilment of the requirements for the degree of Master of Science in Engineering Johannesburg, 1998
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Page 1: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION SYSTEM

S te p h e n R o n a ld M itch le y

A dissertation submitted to the Faculty oI’Engineering, University o f the W itwatersrand. Johannesburg, in fulfilment o f the requirem ents for the degree o f M aster o f Science in Engineering

Johannesburg, 1998

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ii

DECLARATION

[ declare that this dissertation is my own, unaided work. It is being submitted for the Degree o f M aster o f Science in Engineering in the University o f the W itwatersrand, Johannesburg. It has not been subm itted before for any degree or exam ination in any other University.

Stephen Ronald Mitchley

day of 1998

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ABSTRACT

This experimental project aims to describe the influencing factors in the vacuum

boiling o f water in water vapour refrigeration systems Testing was conducted using a

2 kW three-stage steam je t ejector system, w ith barom etric condensers, as the

compression device. Three direct-contact evaporators were used to investigate the

boiling phenomena. These were : a through-flow evaporator where heal and mass

transfer rates were established for boiling mechanisms at various positions within the

evaporator; a vertical cylinder where small quantities o f water were subjected to rapid

decompression and the effects measured, and a sim ple channel for photographic

studies o f the process.

Boiling in direct-contact water vapour systems is described herein The vacuum

boiling proo ss was found to be controlled by a com bination o f the water surface

temperature and the hydrostatic pressure gradient, these being governed by the water

vapour flow geometry between the w ater surface and ejector suction and convective

heat transfer below the boiling region. The contributions o f the various boiling

regimes to the total heat transfer are discussed. Heat and mass transfer coefficients

and their applicability to evaporator design are presented

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ACKNOWLEDGEMENTS

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Ill

ABSTRACT

This experimental project aim s to describe the mllueiicing factors m the vacuum

boiling o f water in water vapour refrigeration systems resting was conducted using a

2 kW three-stage steam je t ejector system, with barom etric condensers, as the

com pression device Three direct-contact evaporators were used to investigate the

boiling phenomena. These were ; a through-flow evaporator where heat and mass

transfer rates were established for boiling mechanism s at various positions within the

evaporator, a v ertical cylinder where small quantities o f water were subjected to rapid

decompression and the effects measured: and a simple channel for photographic

studies o f the process.

Boiling in direct-contact water vapour systems is described herein The vacuum

boiling process was found to be controlled by a com bination o f the water surface

temperature and the hydrostatic pressure gradient, these being governed by the water

vapour 11 ow geometry between the water surface and ejeetoi suction and convective

heat transfer below the boiling region The contributions o f the various boiling

regimes to the total heal transfer are discussed I teat and m a s s ' isfer coefficients

and their applicability to evaporator design are presented

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IV

ACKNOWLEDGEMENTS

The Author wishes lo thank the following people and organisations for their assistance in the com pilation o f this dissertation:

DeBoers for granting permission to undertake this project.

The University o f the Witxvatersrand for its financial assistance

Foundation for Research and Development for its financial assistance.

Professor Sheer and Doctor Jawurek for their advice and guidance.

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CONTENTS Page

DECLARATION iiABSTRACT iiiACKNOW LEDGEM ENTS ivCO NTENTS vLIST OF FIGURES viLIST OF TABLES xiLIST OF SYMBOLS ' xii

1 INTRODUCTION l

1.1 Steam Jet Refrigeration 21.2 Heat Transfer Processes in the System 61.2.1 The Evaporator 61.2.2 The Condensers 6

1.3 Behaviour of W ater in a Vacuum 81.4 Project Objectives 9

1.5 Dissertation Structure 1 0

2 LITERATURE SURVEY 12

2.1 Review of Steam Jet Refrigeration 122.2 Review of Boiling Theory 172.3.1 Introduction and Overview 172 .3 .2 Nucleate Boiling 212.3.3 Sub-atmospheric Boiling 262.3.4 Flashing 29

3 THEORETICAL ANALYSIS 40

3.1 Evaporator Modelling 403.1.1 Basic model 413.1.2 Ideal ejector 493.1.3 Mass transfer coefficient 513.1 .4 Coefficients to be investigated 54

3.2 Vacuum Boiling in a Vertical Column 563.2.1 Introduction 563.2.2 Heat transfer coefficient 60

3.3 Options for the Design of Steam Jet Ejector Systems 61

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Hi

4 DESIGN OF EXPERIM ENTAL SYSTEM ANDEXPERIMENTAL PROCEDURE 62

4.1 Design of the Steam Jet Ejector System 624.1.1 Ejector design 634.1.2 Condenser design 654.1.3 Commissioning tests 674.2 Evaporator D e s ig n 714.2.1 Through-flovv evaporator design 714.2.2 Design o f evaporator for the photographic study 754.2.3 Vertical cylinder design 77

4.3 Layout of Test Equipment 794.3.1 Through-flow evaporator 794.3.2 Photographic study 824.3.3 Vertical cylinder 834.4 Commissioning Tests 844.4.1 Through-flow evaporator 844.4.2 Vertical Cylinder 86

5 EXPERIMENTAL RESULTSAND OBSERVATIONS 87

5.1 Through-Flow Evaporator 885.1.1 Evaporator pressure 885.1.2 Tem perature gradients 905.1.3 Rate o f heat transfer 925.1.4 Mass transfer coefficients 94

5.2 Photographic Study 1 0 15.3 Vertical Cylinder 1095.3.1 Evaporator pressure 1145.3.2 Tem perature distribution 1155.3.3 Cooling rate 1175.3.4 Mass transfer 1215.3.5 Mass transfer coefficient 1245.3.6 Heat rransfer coefficient 127

6 DISCUSSION 130

6.1 Through-FIow Evaporator 1306.1.1 Evaporator Pressure6.1.2 Tem perature distribution 1306.1.3 Boiling regimes 1326.1.4 Mass transfer coefficients 1326.1.5 Evaporator design 133

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Sil

6.2 Photographic Study 135

6.3 Vertical Cylinder 1386.3.1 The vacuum boiling process 1386.3.2 Non-equilibrium fraction 1466 3.3 Evaporator design 149

6.4 Project Shortcomings 1506.4.1 Project focus 1506.4.2 Evaporator design 1506.4.3 Tem perature measurem ent 150

7 CONCLUSIONS AND RECOMMENDATIONS 151

7.1 Conclusions 1517.1.1 Through-flow evaporator 1517.1.2 Photographic study 1527.1.3 Vertical cylinder 153

7.2 Recommendations 154

APPENDIX A Assumptions made for the design o f Steam Jet EjectorsA PPEND IX B EES Equation ListingsA PPEND IX C Design Options for Steam Jet Ejector SystemsAPPENDIX D Design DrawingsAPPENDIX E Instrum entation Calibration DataAPPENDIX F Results.APPENDIX G Paper : Vacuum Boiling in a W ater V apour Refrigeration System

REFERENCES

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Tlii

LIST OF FIGURES

Figure Page

1.1 : Schematic o f a steam je t refrigeration cycle. 31.2 : Thermodynamics of a steam jet refrigeration cycle,

modified from Tyrer & Meyer [5].4

1.3 : Pressure enthalpy diagram for steam je t cycle. 51.4 : Typical refrigeration system with barometric condenser. 7

2.1 : Typical performance curves. 142.2 : Steam je t refrigeration system COP map. 152.3 : Variation o f Coefficient o f Injection with Coefficient o f

expansion.16

2.4 : Boiling curve. 182.5 : Nucleate boiling. 192.6 : Transition boiling. 202.7 : Film boiling. 202.8 : Sketches o f vapour structures in pool boiling. 222.9 : Boiling curve for nucleate boiling o f water. 232 1 0 : Verification o f bulk boiling theory. 252.11 : Boiling curve for w ater at 50 mm Hg. 272.12 : Boiling curve for w ater at 200 mm Ha. 272.13 : Schematic o f Pressure-Enthalpy diagram during flashing, 292.14 : Pressure-time traces showing undershc -< 312.15 : Pressure undershoot for varying initL mature

and decompression rates.32

2.16 ■: Variation in pressure in the tank (a) and the velocity o f steam at the surface o f the w ater layer (b) upon decompression.

34

2.17 : Variation o f the saturation and the w ater temperature during slow depressurization.

35

2.18 : Reaction o f w ater drops to superheat. 352.19 : Variation o f pressure in the flash chamber with time. 362 20:: Variation o f nonequilibrium fraction with time . 372.21:: Heat transfer dependence on liquid level. 38

3.1 : Evaporator sketch with boundary. 413.2 :■ EES program algorithm. 443.3 Evaporator pressure as a function o f wafer flow rate. 453.4 : Evaporator rat" o f heat transfer as a function o f water flow

rate.46

3.5 :: Evaporator pressure as a function o f inlet temperature. 473.6 : Evaporator heat exchange rate as a function o f inlet

temperature,47

3.7 : Combined effect o f inlet tem perature and w ater flow rate on evaporator pressure.

48

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«

3.8 : Combined effect o f inlet tem perature and water flow rate on 48heat transfer rate.

3.9 . Idealised ejector. 493 .1 0 . Cooling capacity as a function o f w ater flow rate 50

for varying temperatures, idealised ejector.3 .1 1 : Evaporator pressure for an idealised system. 513 .1 2 : Variation o f saturation pressure with temperature. 563 .1 3 : Saturation Tem peratures for increasing pressure and various 57

levels o f water.3.14 . Boiling penetration depths, extracted from M iyatake[40j. 58

4.1 : Steam Jet Refrigeration rig. 634.2 : Photograph o f completed steam jet refrigeration system. 664.3 : r ; t:' tribution in the system, com pared to previous 67

Iv4.4 : Surface boiling o f a pool o f water. 684.5 : Ice layer at the surface. 694.6 : Through-flow evaporator sketch. 744.7 : Evaporator used for Photographic study. 764.8 : Evaporator used for Vertical cylinder test. 784.9 : Photograph o f the direct contact evaporator during testing. 794.10 : Piping layout for through flow evaporator. 804 .1 1 : Layout o f instrumentation used for the flow-through direct 81

contact evaporator.4.12 : A photograph o f the decompressing valve. 824.13 : Layout o f instrumentation used in vertical cylinder testing. 83

5.1 : Evaporator pressure as a function o f inlet temperature, 89mean flow rate = 0.0245 kg/s.

5.2 : Evaporator pressure as a function o f inlet temperature, 89mean flow rate = 0.0671 kg/s.

5.3 : Tem perature distribution within the through-flow evaporator, 96mean flow rate = 0.0671 kg/s.

5.4 : Tem perature distribution within the direct contact evaporator, 90mean flow rate = 0.0584 kg/s.

5.5 : Tem perature distribution within the through flow evaporator, 91nip-v': flow rate = 0.0245 kg/s.

5.6 : P . . t ; >e contribution to total heat transfer by the flashing 92L i i i n v . regime, mean flow rate = 0.0671 kg/s.

5.7 : Percentage contribution to total heat transfer by the flashing 93boiling regime, mean flow rate = 0.0584 kg/'s.

5.8 : Percentage contribution to total heat transfer by flashing 93boiling regime, mean flow rate = 0.0245 kg/s.

5.9 : Bulk mass transfer, mean flow rate 0.0671 kg/s. 945.10 : Bulk mass transfer, mean flow rate 0.0584 kg/s. 955 .1 1 : Bulk mass transfer, mean flow rate 0.0244 kg/s. 955.13 : Flashing mass transfer, mean flow rate 0.0671 kg/s. 96

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s

5.14 : F l.i'hing mass transfer, mean flow rate 0.0588 kg/s.5.15 : Flashing mass transfer, mean flow rate 0.0244 kg s.5.16 : Non-dimensional bulk mass transfer as a function o f

superheat, eqn.s. 5 I5.17 : Non-dimensional Hashing mass transfer as a function o f

superheat, eqns 5.2.5.20 : Initial still pool o f water, tNl.O s.5.21 : Valve opened, boiling initiation, t 1.6 s.5.22 : Flashing in bulk o f the liquid, 1 6.1 s.5.23 : Flashing decreasing in lower regions, t d. I s.5.24 : Boiling at liquid surface. 1=16.4 s.5.25 : W ater surface calm, t 19.0 s.

.26 : Secondary surface boiling, t 21.4 s

.27 : Secondary surface boiling, t 24.3 s.

.28 : Secondary surface boiling, t=27.5 s.5 29 : W ater surface calm, 1=37.9 s.5.30 : Initiation o f third surface boiling, t 40.7 s.5.31 : Tem perature m easured by l.M-35 com pared to

the tem perature m easured by a thermocouple.5.32 : Tem perature at various depths below water surface as a

function o f time.5.33 : Tem perature as a function o f time, preheated cylinder.5.34 : Tem perature distributions. TV’C input, not healed.5.35 : Evaporator pressure as a function o f time.5.36 : Evaporator pressure as a function o f time.5.37 : Tem perature distribution with time, 15cm height, 19 C initial

temperature.5.38 : Tem perature distribution with time, 40 C initial temperature.5.39 : Cooling rates for varying input temperatures.5.40 : Superimposed results o f cooling rates.5.41 : Rate o f change o f tem perature as a function o f bulk

tem perature for various initial water temperatures.5.42 : Rate o f change o f tem perature as a function o f surface

temperature.5.43 : Mass transfer and change in temperature as a function o f time5.44 : Mass transfer rate and evaporator pressure as a function of

time, 19°C input tem perature, 15 cm height.5.45 : Mass transfer rate and evaporator pressure as a function o f

time, 19 C input temperature, 15 cm height.5.46 : Mass transfer rate for various initial temperatures for 15 cm

column o f water.5.47 : Mass transfer coefficient based on surface tem perature

saturation pressure.5.48 : Maximum mass transfer rate, 15 cm liquid height.5.49 : Mass transfer rates for 12 cm liquid height.5.50 : Non-dimensional mass transfer rate as a function o f surface

temperature

979799

99

102103103104105105105106106107108110

111

1 1 21131 14115115

1161 17118119

120

12 1

122

122

123

124

125125126

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s

5 14 : Flushing mass transfer, mean flow rate 0.0588 kg/s.5.15 : Flashing mass transfer, mean fl >w rate 0.0244 kg/s.5.16 : Non-dimensional bulk mass transfer as a function o f

superheat, eqns. 5.1.5.17 : Non-dimensional Hashing mass transfer as a function of

superheat, eqns 5.2.5.20 : Initial still pool o f water, t 0.0 s5.21 : Valve opened, boiling initiation, t 1.6 s.5.22 : Flashing in bulk o f the liquid, t 6 .1 s.5.23 : Flashing decreasing in lower regions, t 9.1 s.5.24 : Boiling at liquid surface, t 16.4 s.5.25 : W ater surface calm , ( -19.0 s.5.26 : Secondary surface boiling, I 2 1.4 s.5.27 : Secondary surface boiling, t 24.3 s.5.28 : Secondary surface boiling, I 27.5 s.5.29 : Water surface calm, V 37.9 s.5.30 : Initiation o f third surface boiling, t 40.7 s5.31 : Tem perature m easured by I.M-35 compared to

the temperature m easured by a thermocouple.5.32 . Tem perature at various depths below wafer surface as a

function o f time.5.33 : Tem perature as a function o f time, preheated cylinder5.34 : Tem perature distributions, 13 ’C input, not heated.5.35 : Evaporator pressure as a functioi. n f time.5.36 : Evaporator pressure as a function o f time.5.37 : Tem perature distribution with tim e, 15cm height, I9 CC initial

temperature.5.38 : Tem perature distribution with time, 40 C initial temperature.5.39 : Cooling rates for varying input temperatures.5.40 : Superimposed results o f cooling rates.5.41 : Rate o f change o f tem perature as a function o f bulk

tem perature for various initial water temperatures.5.42 : Rate o f change o f tem perature as a function o f surface

temperature,5.43 : Mass transfer and change in temperature as a function o f time5.44 : Mass transfer rate and evaporator pressure as a function of

time, I9 “C input temperature, 15 cm height.5.45 : Mass transfer rate and evaporator pressure as a function o f

time, 19 ’C input temperature. 15 cm height.5.46 : Mass transfer rale for various initial tem peratures for 15 cm

column o f water.5.47 ; Mass transfer coefficient based on surface temperature

saturation pressure.5.48 : Maximum mass transfer rate, 15 cm liquid height5.49 : Mass transfer rates for 12 cm liquid height.5.50 : Non-dimensional mass transfer rate as a function o f surface

temperature.

979799

99

1021031031041051051051061061071081 1 0

III

1 1 2113114115115

116117118119

120

1 2 1122

122

123

124

125125126

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xi

5.51 Variation o f vapour mass transfer rate over liquid flow rate with temperature.

127

5 52 Heat transfer coefficient 5 'C input tem perature and 15 cm height.

128

5.53 Heat transfer coefficient LVC input temperature. 1285.54 Heat transfer coefficient 19°C input temperature. 129

6.1 Pressure distribution 15 cm below liquid surface. 1396.2 Pressure distribution 12 cm below liquid surface. 1396.3 Pressure distribution 9 cm below liquid surface. 1406.4 Pressure distribution 6 cm below liquid surface. 1406.5 Sub-cooled pressure distribution for convection. 1416 6 Pressure lines for 9 cm height, at 3 cm, 5°C input. 1426.7 Pressure lines, 13°C input. 1436 8 Pressure lines, 19°C initial water temperature. 1436.9 Pressure lines, 40 °C initial temperature 9 cm height, at 6 cm. 1446.10 Pressure lines for 40°C input and 9 cm height, at 3 cm. 1456.11 NEF as a function o f time, 40 DC initial tem perature

15 cm liquid height.146

6.11 NEF as a function o f time, 40°C initial tem perature 12 cm liquid height.

147

6.11 NEF as a function o f time, 40°C initial tem perature 9 cm liquid height.

147

6.14 NEF as a function o f time, 40°C initial te r., erature 6 cm liquid height.

148

6.11 NEF as a function o f time, 40°C initial tem perature 3 cm liquid height.

148

LIST OF TABLES

4.1 : Ejector design sizes. 634.2 ; Resized ejector specifications. 654.3 ; Leakage test results. 865 .1 : Through-flow evaporator test conditions 885.2 : Test conditions 1015.3 : Times o f specific photographs 1015.4 : Time span o f specific regimes 1085.4 : Vertical cylinder test conditions 109

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xii

NOMF.NC 1 A T I RE

A Surface area nr'C p Specific heal kJ:kgi\d Diam eter me Specific cnergv associated with a elementary mass dm LI kyH Youngs m odulus (ipa\ \ Total specific energy o f a control volume k.:g Oras itational constanth Enthalpy , i ky,.hj 1 leal transfer coefficient at point j kW/m : 'j Mass 11 ux k g s ' mil areaKin Mass transfer coefficient kg s m kPaKM hlllk Bulk mass transfer coefficient kg kg Is.KM | lil,li Flashing mass transfer coefficient kg/ kg Km Mass kgM M olecular weight 18,015 kg/kmolM ,;i„ ln Liquid mass flow rate kg sM, Liquid mass at point j kgm,,y,„„. Vapour m ass How rate kg sp Pressure kPai\. [Evaporator pressure kPa abs.AP Difference between evaporator and atmospheric pressure kPa0 Meat transfer kWR Universal gas constant 8.314 KJ/kmol K

t Thickness mT Tem perature K

How through evaporator inlet water temperature TT„„, Flow- through evaporator outlet water tem perature CT cliip Saturation tem perature corresponding to evaporator press "CT, Liquid tem perature KT. Vapour tem perature Ku internal energy k.! kgV Velocity m sv Specific volume in ’, kgz Elevation m

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I

Sill

1 01 tUo work o f Uan et ul [^2 | & |231

RaNuh/)

aYP

Rayleigh mimhvrNussvll numberHeat lianslcr eoclTieiunlArea ol'tlie heatinu surfaceSpecific heat o f the liquidThermal diffusivih v l'the Hu idLiquid volumetric thermal expansion coefficientDensity o f the liquid.Viscosity of the liquid (ira \ itationul constant

'f„ Wire temperature.T.v Bulk w ater tem perature

l or the work o f Beiyayez and A rtem enko [41]

Nu Thermal nusselt numher Niiu Diffusion Nussell numberRi Richman number.Gu Guchman numberC ['Aaporation rate, ct I leal transfer coefficient I Characteristic length.B Mass transler coefficient X Thermal conductivity, f) Diffusion coefficient for waterT am Ambient temperature I loc Water surface temperature

For the work o\'M iyatake (40), |47] & |48]

N14' (t) Non equilibrium fraction.T|,(t) Hulk liquid tem perature at time t.T,„ Initial bulk liquid temperatureI’,,,,,, Saturation temperature cortespondm g to the evaporator piessuie K Flashing coefficient and has the units kg mole ( m . h r atm)

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I

CHAPTER 1

INTRODUCTION

This chapter briefly introduces the topic o f water vapour refrigeration, explains the need for

research in this f ie ld and stales the specific aim s and objectives o f this investigation

Due to the alarming rate o f ozone depletion in the stratosphere, the international community

introduced the Montreal Protocol to phase out the production and use o f chlorofluorocarbon

(CFG) based refrigerants and propellants [1] .

As a result, there is a global need for the development o f replacement refrigerants or means o f

refrigeration, to ensure no future pollution or environmentally harmful repercussions. One such

m eans o f refrigeration is w ater vapour refrigeration, i.e. the use o f water as the sole fluid in a

refrigeration cycle. In such systems water evaporates at low pressures and so provides cooling.

The method used to provide the vacuum could be any compression device able to compress high

volumetric flow rates o f water vapour over large pressure ratios. This requirement is due to

cooling taking place at low pressures where the specific volume o f water is very high. A device

well suited for this task is the steam jet ejector. In a steam jet refrigeration system water is used

both as the refrigerant and as the means o f providing the vacuum. The use o f compression devices

o ther than steam je t ejectors is not considered in this dissertation as this would form a study in

its own right.

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1.1 Steam Jet Refrigeration

Steam-jet vacuum refrigeration systems were first investigated prior to 1901 by Leblanc and

Parsons [2] . .Although the primitive nature o f therm o-com pressors and ejector design limited

their application for cooling in the early part o f this century, by 1948 the use o f steam jet

refrigeration encompassed a wide range o f industrial applications, reportedly even being used for

air conditioning on the British vessels Queen M ary, Queen Elizabeth and the Empress o f

B rita inp ] . Typical uses o f the systems by 1969 included : gas absorption, com fort air

conditioning, beverage cooling, chilling o f leafy vegetables, crystallisation o f chemicals and foods

and the dehydration o f pharmaceutical products such as antibiotics [4]. Although the refrigerating

tem peratures in such systems are typically limited to the freezing point o f water, in many instances

w here conventional refrigerants are used, water is used as a transfer medium restricting

tem peratures to above freezing..

A typical steam je t refrigeration cycle (Figure 11 ) is similar to conventional refrigeration cycles,

consisting o f an evaporator, a compression device, a condenser, an expansion device and a

refrigerant. The mechanical com pressor is however replaced by a steam je t ejector. The cooling

effect is produced by the continuous vaporization o f part o f the water in the evaporator at a low

absolute pressure. The enthalpy o f vaporization for the evaporated water is furnished by the

remaining water, thereby cooling it. The tem perature achieved is dependent on the vacuum that

is maintained, which in turn depends on the energy that is supplied to the ejector-condenser

system.

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3

SteamGenerator

F

Ejector Set

W a r m W a t e r

F ig u re 1.1: Schem atic o f a steam je t refrigeration cycle.

T h e therm odynamic cycle is depicted by Figure 1.2 [5] . The motive steam leaving the

generatoris represented by point A. Ideally, the steam would expand isentropically through the

ejector nozzle to the evaporator tem perature (point B). Due to inefficiencies in the expansion

process the expansion is irreversible to point B ’. Further losses occur as the steam transfers

kinetic energy to the flash vapour, leading to steam conditions D before mixing.

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4

AES

BF ;

IH

A

Condenser

Evaporator B' E

ENTROPYF ig u re 1.2: Thermodynamics o f a steam je t refrigeration cycle, modified from Tyrer [5],

W ater enters the evaporator at point G , expanding to point H . The vapour produced in the

evaporator is assumed to be in thermal equilibrium w ith the water, and is represented by the

saturation point C o f the evaporator temperature. W ater vapour is entrained in the mixing

section and com bines with the motive steam (point D ) to give the resulting condition at point

E before compression. Inefficiencies in the diffuser lead to an irreversible compression to point

F ' on the isobar o f the condenser pressure, deviating from the ideal isentropic com pression,

point F.

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The pressure-entlialpv diagram for the cycle is shown in figure 1 .3 [6 ]. The cycle shown includes

feed-back or make-up water, expanding isenthalpicaliy along 1 -8

BOILER

CONDENSER

m

8 EVAPORATOR 4

E N T H A L P Y , H

Figure 1.3: Pressure enthalpy diagram for steam jet cycle[6]

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6

1.2 Heat Transfer Processes in the System

1.2.1 The Evaporator

The evaporator is typically a vessel which provides a large w ater surface area for efficient

evaporative cooling action[7j . Two common means o f maximising w ater surface are cascades

and water sprays. The evaporator should be o f sufficient size to allow the vapour to freely

separate from the liquid. Spray systems are susceptible to water carry-over into the ejectors.

Evaporators can be divided into tw o types: those for Open and Closed C hilled Water Systems.

In open chilled w ater systems the refrigerant w ater in the evaporator is circulated directly to the

cooling load, while in closed systems the refrigerant water is recirculated within the evaporator

over a coiling coil. The open system has the advantage o f having one less stage o f heat transfer.

The evaporator temperature need, therefore not be as low as in a closed system. Furthermore it

will later be shown that the heat transfer coefficients on the coils in such systems decrease with

decreasing pressure.

1.2.2 The Condensers

The ejectors com press the w ater vapour and discharge into condensers. The condensers condense

the water vapour and steam. Non-condensibles in the condenser are removed by the next stage

o f compression. Condensers can be one o f three basic types : surface condensers, evaporative

condenser or barometric condensers.

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6

1.2 Heat Transfer Processes ir. the System

1.2.1 The Evaporator

The evaporator is typically a vessel which provides a large w ater surface area for efficient

evaporative cooling action[7j . Two common means o f maximising w ater surface are cascades

and water sprays. The evaporator should be o f sufficient size to allow the vapour to freely

separate from the liquid. Spray systems are susceptible to water carry-over into the ejectors.

Evaporators can be divided into tw o types: those for Open and C losed Chilled Water Systems.

In open chilled w ater systems the refrigerant water in the evaporator is circulated directly to the

cooling load, while in closed systems the refrigerant water is recirculated within the evaporator

over a coiling coil. The open system has the advantage o f having one less stage o f heat transfer.

The evaporator temperature need therefore not be as low as in a r 'o sed system. Furtherm ore it

will later be shown that the heat transfer coefficients on the coils in such systems decrease with

decreasing pressure.

1.2.2 The Condensers

The ejectors com press the water vapour and discharge into condensers. The condensers condense

the w ater vapour and steam. Non-condensibles in the condenser are removed by the next stage

o f compression. Condensers can be one o f three basic types : surface condensers, evaporative

condenser or barometric condensers.

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7

M A K E U P

M O TIV ESTEA M

ST E A M

HOT WEU.

Figure 1.4. Typical refrigeration system with barom etric condenser [8]

Barom etric condensers find application where there are no space limitations and low initial cost

is a criterion. They have the advantages o f simple design and construction and are less susceptible

to fouling. They have a high efficiency in systems where the condensibles need not be recovered.

A typical system using a barometric condenser in shown in figure 1.4[8] . The tail pipe at the

bottom o f the condenser ('barom etric leg ') is used to balance a column o f water between the

condenser pressure and atmospheric pressure. Various methods are used in condensing the vapour

pumped into the condenser. O f these, direct contact counterfiow systems provide greater cooling,

allowing more o f the condensibles to be removed. Spray nozzles o r baffle plates are used to

provide adequate mixing o f the vapour a. d the cooling water. Baffle plates tend to increase the

pressure load on the second and third ejectors. Spray nozzles achieve a high interfacial surface

area, leading to very efficient liquid-vapour contact for heat and mass transfer[9] .

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8

1.3 Behaviour o f Water in a Vacuum

Although the thermophysical properties o f water are well documented, the actual boiling process

under vacuum within the evaporator has not been the subject o f much research. M ost boiling

research has centred around heat transport from heated surfaces, with attem pts being made to

relate the heat transfer rates to conditions such as superheat o f the plate, liquid height and ambient

pressure, and physical phenomena such as bubble departure size, frequency o f bubble generation

and rise velocity. The effects that various geometrical and physical characteristics o f the plate

have on the boiling process have also been investigated. Some o f this research has focused on sub-

atmospheric boiling or vacuum boiling o f pool w ater o ff a heated plate.(See Chapter 2 for a

review of^he pertinent literature.) In a direct-contact w ater vapour refrigeration system there is

no heat transfer surface as such, as the bulk o f the w ater is the primary heat source. Conventional

boiling theory does not adequately describe this form o f boiling.

In order to design an efficient evaporator the criteria for sizing need to be established. The

mariner in which the water boils and the contributions o f the boiling mechanisms to the cooling

process also need to be quantified, as do the cooling rates involved. An investigation o f the

vacuum boiling o f water in a water vapour refrigeration system would therefore aid the

development o f this form o f refrigeration

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9

1.4 Project Objectives

The specific objectives o f this project are as follows :

1) To identify and quantify the contribution to the heat transfer process o f the

boiling mechanisms in a direct contact vacuum evaporator.

2) To conduct a basic photographic study o f the vacuum boiling process with the aim o f

visualising the boiling mechanisms.

3) To investigate the effect o f varying inlet w ater flow rates and tempp-atures on the

heat transfer o f a vacuum evaporator.

4) To investigate the boiling and heat transfer mechanisms associated with the

vacuum boiling o f a body o f water in a closed container, w ith the aim o f

establishing the effect o f initial tem perature on heat and mass transfer rates during

decompression.

5) To derive a "mass transfer coefficient1' and judge its applicability in the design o f

direct contact vacuum evaporators.

6) To relate results to those o f previous researchers.

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10

1.5 Dissertation Structure

The chapters included in this dissertation are as follows:

C hapter I : INTRODUCTION

Chapter One introduces the subject o f water vapour refrigeration and motivates and states the

project objectives.

C hapter 2 : LITERATURE SURVEY

Chapter Two reviews literature pertinent to the vacuum boiling o f water in an evaporator and to

som e other aspects o f steam je t refrigeration.

C hapter 3 : TH EORY AND M ODELLING

Chapter Three considers the thermodynamics and modelling o f the vacuum boiling o f water in

a through flow evaporator and in a vertical column evaporator.

C hapter 4 : DESIGN OF EXPERIM ENTAL SYSTEM AND EXPERIM ENTAL

PROCEDURE

In chapter Four the design and development o f the experimental equipment is presented.

Preliminary tests are discussed, as are the selection and calibration o f the instrumentation.

The equipment layout, initial testing and experimental procedure for the various tests conducted

are presented in this chapter.

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Chapter 5 : RESULTS AND O BSERVATIO NS

The results and observations o f the three test methods are presented in this chapter. Photographs

obtained in the photographic study are included.

C hapter 6 : DISCUSSION

Chapter Six is a discussion o f the results and observations presented in Chapter Six. Results

obtained are com pared with theory presented in Chapter Three

C hapter 7 : CO NCLUSIO N AND RECOM M ENDATIO NS

Conclusions drawn in Chapter Six are presented in Chapter Seven. These are related to the

project objectives and recommendations for further w ork are made.

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12

CHAPTER 2

LITERATURE SURVEY

Tin.' literature surveyed in this chapter covers steam je t refrigeration, steam je t ejectors and

boding phenomena, with the aim o f presenting a broad review of these topics, as well as

highlighting any information which has a direct bearing on the heal transfer processes

occurring m the evaporator o f any water-vapour refrigeration system.

2.1 Review of Steam Jet Refrigeration

S p e n c e f 10] proposed a modified steam je t cycle, with conventional water-cooled condensers

being replaced by evaporative condensers. Substantial reductions in steam and water

consum ption were reported. It was noted that barometric condensers had the advantage o f having

no heat exchange surfaces and are not susceptible to fouling.

M uitday and Bagster\ 111 developed ejector theory with particular reference to steam je t

refrigeration performance. They recom m ended that systems be designed for the most severe

conditions in order to maximize efficiency. Further work by M unday and Bagster{ 121 led to the

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development o f a new theory o f ejector behaviour. Agreement between the theory and plant scale

tests was achieved. It was reported that the water in the evaporator is in equilibrium with its

vapour and that the saturation pressure o f the chilled w ater can be taken as the pressure o f the

evaporator The recommendation was made that once the required condenser pressure is

established, it is necessary to assume a difference between the exit condenser w ater temperature

and the saturation temperature corresponding to the condenser pressure. This value may be kept

fairly low in a barometric condenser as compared with surface condensers. Design graphs were

plotted o f system cooling capacity versus condenser pressure for varying evaporator pressure.

Performance could be seen to increase greatly w ith decrease in condenser pressure and hence

cooling water temperature (see figure 2.1). The ejector was described as a constant capacity

device. An increase in motive steam pressure was found not to increase the ejector's capacity

beyond a maximum. It was noted that less motive steam is required in the cooler months when

cooler condenser w ater is available. The efficiency o f the ejectors was shown to be dependent on

whether the evaporator reached design conditions. It was concluded that systems should be

designed for the most often prevailing conditions rather than the most severe, as previously stated.

An investigation into the use o f w ater-vapour refrigeration, in order to cool mine sendee water,

was conducted by j ’/io/iet 13]. A com parison between the coefficients o f performance o f steam

je t and mechanical compression systems was made and it was concluded that, although the steam

je t system could chill w ater to its freezing point, its low coeficient o f performance prevented an

econom ic advantage over conventional CFC or ammonia vapour compression systems. It was

further concluded that the use o f multiple ejectors was essential in improving system energy

efficiency.

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14

0'ia

M otive Steam Pressure Pa = 8,8 bar abs

M otive Nozzle Efficiency = 0 .9 Evaporation

SaturationTem peratureuo\

O'lO

O'Ofl

l o o o SOOO 3 0 0 0 4 COO SO O O 4 0 0 0

Perform ance (kJ / kg) i

F ig u re 2.1 : Typical perform ance curves [12]

H u a n g et al [14] presented a design analysis o f steam je t refrigeration systems. Various

simulations were carried out yielding performance maps o f system coefficients o f performance

(COP). A typical map relating condenser tem perature to that o f generator and evaporator

tem peratures is shown in figure 2.2. O f particular interest is the strong dependence, in both

Figure 2.1 and 2.2, o f the cooling capacity on both evaporator temperature and condenser

temperature.

A bdel-A a l e ta l [15] described other options o f mass and energy input for steam je t refrigeration

systems. The system used a solar collector for steam generation. Various relationships were

provided for determining ejector dimensions and for determining the effect o f motive steam rate,

chilled w ater tem perature and condenser pressure on the system’s performance.

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15

GENERATOR TEMP.EVAPORATOR

TEMP. T , = I4.9, C2000 Tq = 70* C

12.71600

10.4

>-I—

10005.2

SCO

200FOR SYSTEM WITHOUT REGENERATOR AND PRECOOLER

F ig u re 2.2: Steam je t refrigeration system COP map [14]

V irder[\6] presented a paper on a simplified method o f calculating steam-jet ejector vacuum

pumps. The method was claimed to permit the rapid and precise calculation o f multistage steam

je t ejector pumps. The method o f calculation and the underlying assumptions are summarised in

appendix A Using Vil'der's data it is possible to optimise the steam consumption fo r a required

overall compression ratio. Figure 2.3 shows the variation o f coefficient o f injection (ratio o f the

mass o f the medium to be pumped to that o f the working steam) with degree o f expansion (ratio

o f working steam pressure to pre-ejector pressure) fo r varying com pression ratios (the discharge

pressure divided by the e jec to L S U ctio rL g ressu re ) . U til iz in g tw o e je c to rs with two stages o f

evaporation, as opposed to a single ejector w ith a high com pression ratio, can be shown to affect

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16

be shown to affect considerable savings in steam consumption. This would only apply where the

condenser pressure is high due to the tem perature o f the condenser cooling water being a

lim iting factor (particularly in w arm er areas). This chart was used in the design o f the ejector

set used for this investigation.

0, o.s

70 rn too J00 500 WO WOO cOOO 'OOiD egree of e x p an s io n

F ig u re 2.3 : Variation o f Coefficient o f Injection with Coefficient o f expansion [16].

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17

2.2 : A Brief Review of Boiling Heat Transfer

There are two basic types ot boiling, nam ely /w o/ and /Aw boiling. Pool boiling occurs when

a heating surface is submerged in a pool o f initially quiescent liquid. Flow boiling constitutes

the boiling o f fluid in a flowing stream. The survey ofliterature here focuses primarily on pool

boiling and boiling at sub-atm ospheric pressures as it is felt that the vacuum boiling o f water will

be related most closely to these aspects.

2.3.1 Introduction and Overview

The various regimes o f pool boiling can be explained from the typical boiling curve in figure

2.4[ 17]. The region depicted between O-P is the region where heat transmission occurs only

by convection. A-Q represents nudeu te boiling, where superheated liquid near the wall

evaporates, forming bubbles at nucleation sites such as tiny pits or scratches. The bubbles

nucleate from a pre-existing gas phase which is trapped and stabilized in the nucleation sites.

The bubbles move to the liquid surface and increase the convective heat transfer by agitating

the liquid near the surface. This region is typified by high rate o f heat transfer for a small

tem perature difference between heating surface and liquid. There are two sub-regimes o f

nucleate boiling, namely local and bulk botlmg. Local boiling occurs when a heated surface is

subm erged in a sub-cooled liquid and bubbles cond ; .ise loca lly^-/!). Bulk boiling is common

in saturated liquid where bubbles do not collapse.

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18

W a t e r1.25

F i lm b o i l i n g S ( r a d i a t i o n ) ?

C o n v e c t i o n T ra n s i t io nr e g i o n

1.00

"s52

0.50

0.25

Superheat (Tptolc- T wau;r)|

F ig u re 2.4 : Boiling Curve [17]

The generation o f vapour bubbles causes a periodic disturbance o f the superheated thermal

boundary layer, by displacing liquid into the cooler bulk liquid, followed by a flow o f cold liquid

to the heating surface which results in a high rate o f heat transfer. W hen the population of

bubbles becom es too high, at some heat flux point Q, the out-going bubbles obstruct the

incom ing liquid and an insulating vapour layer is formed on the heating surface. This results in

a lower heat flux and an increase in heating surface wall temperature. This phenom enon is

generally term ed boiling crisis or burn out. In the region O -R transition boiling occurs, where

the heating surface is alternatively covered by a vapour blanket and a liquid layer, resulting in

an oscillating surface temperr ture. R S represents the region q[ stable film boiling w here a stable

vapour layer is formed on the heating surface.

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19

The range o f the boiling curve o f interest for most practical applications is that o f nucleate

boiling where high heat transfer rates can be achieved at relatively low surface temperatures.

Figures 2.5-2.7 illustrate the various boiling regimes. It can be seen that by examining the nature

o f the bubbles generated one can, in principle, estimate the relative magnitude o f the heat

transfer at a given stage in the boiling process.

F ig u re 2.5 : N ucleate boiling [25]

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Figure 2.6 : Transition boiling [25]

F ig u re 2.7 : Film boiling [25]

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2.3.2 Nucleate Boiling

Gaertner[ 18] produced a photographic study o f nucleate pool boiling. A metal surface was

electrically heated in a glass \ essel. The \ apour produced was condensed in a tube and shell heat

exchanger and was heated to saturation tem perature before being returned to the boiler. The

roughness o f various heating surfaces was measured. Therm ocouples were located in v arious

parts o f the apparatus to measure average temperature profiles and the saturation temperature

o f the liquid was measured with a therm ocouple suspended above the heat-transfer surface. High

speed motion pictures o f boiling were taken. The nucleate boiling regime was found to be

com prised four regions.

The first region was that o f discrete bubble growth, where nearly spherical or slightly tear drop

shaped bubbles left the surface. Immediately above the surface, the bottom o f the bubbles

advanced upward causing them to becom e bell shaped, folding over themselves as they rose.

Bubbles initiated closely on the surface tended to separate as they rose. As the temperature o f

the surface was raised, so the population density o f nucleation sites was observed to increase.

The relation between active site population and heat flux was established.

As the heat flux increased , the boiling mechanism moved into the second sub-regime : Thu fir s t

transition ivgiun. Vertical columns o f vapour, consisting o f up to four coalesced bubbles, were

seen to appear at few nucleation sites where discrete bubbles had previously been generated.

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A further increase in heat flux saw an increase in the num ber o f vapour columns form ed The

bubbles were seen to not only coalesce at the same activation site but also between two or more

neighbouring active sites, leading to the formation o f "vapour mushrooms" W hen these

m ushrooms grew large enough for the buoyancy force to overcom e the surface tension force

holding it to the surface, they broke away at the stem s and rose from the surface. Vapour

m ushrooms passing over vapour columns led to coalescence, w ith the column becoming another

stem feeding the mushroom.

The last sub-regim e observed was the second transition region where stems of vapour

mushrooms becam e hydrodynamically unstable. Stem s collapsed, causing local vapour patches

to form on the heat-transfer surface, decreasing the num ber o f active sites and reducing the rate

o f heat transfer.

The findings o f G aertner are graphically sum m arised by figure 2.8.

1 1 I dU i O n C R U l B U B Q L IS I t i O l S C R E U B O B B I E S ,

V A M f t C O L U M N S . V A P O R M U S H R O O M S

U I V A W R C O U M H S . I A R C E V A P O R U U S M O O U S

X — ) X ~ A

( < ) L A R O f V A P O R M U S H R O O M S , V A P O R P A T C H E S ( f l

F ig u re 2.8 : Sketches o f vapour structures in pool boiling [18]

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The boilir r curve developed through testing shows the range over which the regions were seen

to occur (t c'ure2.9). O f particular interest is the faster inciease in the rate o f heat transfer at

boiling initiation and the slower increase inthe rate o f heat transfer during the second transition

region.

H I G H - S P E E D . M O T I O N P I C T U R E S

- I N C I P I E N T B O I L I N G *

100

F ig u re 2.9 : Boiling curve for nucleate boiling o f water [18]

M adejski[ 19] proposed a three-com ponent boiling theory, postulating that the components o f

heat transfer are:

- latent heat transport rate

- turbulent convection to the liquid

- m olecular conduction rate.

T hese com ponents ,vere said to be functions o f the frequency o f bubble emission, the number

o f bubble colum ns per unit area, the departure bubble diam eter and the latent heat o f

vaporisation.

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24

Num erous studies on nucleate boiling have been done by various authors, including Van

S tra len [20] &[21] and H an et al [22] &[23] . Various detailed relationships were presented

encom passing a broad range o f topics related to nucleate boiling. H an et al presented the

follow ing relationships for natural pool boiling based on the Nusselt num ber and the Rayleigh

number. For the lam inar range :

1 ( 2 . 1)

Nu=Q.5ARa 4

For the turbulent ranee :

2*107< /fa< 3*10101 ( 2 . 2 )

S'u= Q .\ARuy

W here S u - ^ , and /fa _av

R easonable agreem ent between this theory and experim entation was achieved, as shown in

figure 2.10

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25

Heat Transfer

Q Btu/s

O E A p e n m e n i o l r e s u l l s

«. T h e o t e h c o l i e s u ) t $

&0

T w -T s o In ° F

Superheat

F ig u re 2.10 : Verification o f bulk convection theory [ 23],

Tong[2A] suggests that the life o f a single bubble can be divided into five distinct stages:

m clea tion , initial growth, intermediate growth, asymptotic growth and possib le collapse. The

prim ary requirem ent for nucleation to occur is that the liquid should be locally superheated.

N uclei can be form ed in a pure liquid, w here it can be either a high energy m olecular group

resulting from therm al fluctuations o f liquid molecules, or a cavity resulting from a local

pressure reduction. Another form o f nucleus is that formed on a foreign body such as a heating

surface or suspended foreign m aterial. T ong states that nucleation occurs preferentially at

cavities on a heating surface and that bulk nucleation only occurs in special cases, such as a

liquid heated in a sm ooth glass container. In these cases bubble growth is said to be extremely

rapid, due to high superheat.

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This phenom enon of bulk boiling was also obseved by W estwateri 19 5 6 )[2 5 ].

Various authors including M ikic et rz/[26], M cF adden et al[27 ] , A kiya m a [2 %], Cooper[29]

&[30 ], Kiper [31], Van O u w erkerk[j2 \ , Sa in t e tn l{33 ] , Van S tra len e t a/[34] and Torikai[25]

investigated bubble growth rates and bubble dynam ics but it is felt that their results are not

directly relevant within the scope o f this project.

2.3.3 Sub-Atmospheric Boiling

The heat transfer during saturated nucleate boiling o f w ater at low pressure was investigated by

R aben et <z/[36] . The transfer o f energy from the heating surface was assum ed to be

accom plished by free convection , vapour-liquid exchange and latent heat transport, and a

relation was developed for the heat transfer during discrete bubble nucleation. High speed films

w ere taken o f de-gassed, d istilled water, boiling over a range o f pressures Although the system

pressure did not appear explicitly in the heat transfer equation, various relations were pressure

dependent. The m echanism s o f energy transport in nucleate boiling were found to becom e less

effective with reduced pressure, prim arily due to a decrease in the num ber o f bubbles on the

surface, reduced contribution o f convective transport and reduced vapour density. A

discontinuity was observed in the transition between convective heat transfer and the nucleate

bo iling heat transfer regime. The m agnitude o f this discontinuity decreased with increasing

tem perature. This is illustrated in figures 2.11 and 2.12 . It can be seen (Figure 2.11) that at

low er pressure, a lower heat transfer rate for the same super heat is achieved.

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27

_ _ | . j - j . .

- -T 'ff-

Btu

A T = TL,- ^ °F

F ig u re 2 .11 : Boiling curve for w ater at 50 m m Hg [36]

BtU

k T — T w — T s a t 0 FF ig u re 2.12 : Boiling curve for water at 200 m m Hg [36]

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2 8

The effect o f pressure on bubble growth was studied over a wide range o f pressure, b \ A kiyam a

et «/[37] . A test vessel containing degassed liquid and having an electrically heated test piece

was connected to a vacuum pump, and bubble dynam ics were recorded by a high speed camera.

It was observ ed that as the pressure was reduced, the density o f the nucieation sites became

small and violent ebullition took place accom panied by the appearance o f large bubbles.

Increasing the pressure decreased the bubble size. The flatness o f bubbles in the early growth

stage was seen to be increased with pressure decrease. This was attributed to the increased

growth rate under reduced pressure, resulting in greater inertia force acting on the bubble.

Van S tra len e( <i/[38] studied bubble growth rates in nucleate boiling at subatm ospheric

pressures in the range o f 26.7 kPa to 2.0 kPa. It was found that bubble frequency decreases

substantially with decreasing pressure.

D obrzhanskiy et «/[39] inv estigated the vapour generation in nucleate boiling o f water on

horizontal tubes, under a vacuum. The tubes were heated by internal electric heaters. The

pressure range was taken between 5 kPa and 100 kPa.lt was found that a decrease in pressure

led to an increase in bubble diam eter and a decrease in generation frequency. It was stated that

the amount o f superheat required to produce boiling increased with decrease in pressure.

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2 8

The effect o f pressure on bubble growth was studied over a wide range o f pressure, bx A kiyam a

e t «/[37] A test \ esse I containing degassed liquid and having an electrically heated test piece

was connected to a vacuum pump, and bubble dynam ics were recorded by a high speed camera.

It was observed that as the pressure was reduced, the density o f the nucleatmn sites became

sm all and violent ebullition took place accom panied by the appearance o f large bubbles.

Increasing the pressure decreased the bubble size. The flatness o f bubbles in the early growth

stage was seen to be increased with pressure decrease. This was attributed to the increased

growth rate under reduced pressure, resulting in greater inertia force acting on the bubble.

Van Stralen et n/[38] studied bubble growth rates in nucleate boiling at subatmospheric

pressures in the range o f 26.7 kPa to 2.0 kPa. It was found that bubble frequency decreases

substantially with decreasing pressure.

D obrzhanskiy dt «/[39] investigated the vapour generation in nucleate boiling o f water on

horizontal lubes, under a vacuum. The tubes were heated by internal electric heaters. The

pressure range was taken between 5 kPa and 100 kPa.lt was found that a decrease in pressure

led to an increase in bubble diam eter and a decrease in generation frequency. It was stated that

the amount o f superheat required to produce boiling increased with decrease in pressure.

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2.3.4 Flashing

29

W hen a liquid undergoes a sudden pressure decrease below the saturation pressure

corresponding to its temperature, all the heat is unable to be contained as sensible heat and the

surplus heat changes to enthalpy o f vaporization[40]. This causes vapour to be generated in the

bulk o f the liquid, with this momentary boiling being known as flashing.

The process can be visualised on a Pressure-Enthalpy diagram, as shown in figure 2.13. If a

liquid (at point A) expands isenthaipically into a low pressure region and the constant enthalpy

line crosses the saturation line(at point B), vapour is produced. T hat the rate o f vapour

production is linked to the rate o f depressurization.

EnthalpyF ig u re 2.13 : Schematic o f Pressure- Enthalpy diagram during flashing.

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3 0

Belyayev and A rtem en ko [4 1 ] presented data for rates o f evaporation o f water at temperatures

o f 293-323 K and pressures o f 100 - 760 mm Hg. Various parameters such as vapour pressure

and temperature, bulk liquid temperature, liquid surface tem perature and evaporator pressure

were measured with respect to time. It was stated that the evaporation rate increased with

decreasing evaporator pressure. The rate o f heat transfer from the evaporation surface was seen

either to increase or decrease with reduction in pressure, depending on the relationship between

water surface tem perature and the ambient temperature. Tw o relations were developed for

dimensionless heat and mass transfer coefficients respectively, being valid for cases where the

liquid tem perature is lower than the ambient temperature.

The Diffusion Nusselt number is known in western literature as the Sherwood number.

A lam gir and Lienltard[42] investigated the rapid depressurization o f hot water. It was found that

the initiation o f depressurization is accompanied by the generation o f a rarefaction wave into the

higher pressure liquid. Rapid depressurization is either halted or attenuated by bubble nucleation.

The pressure was found to fall below the liquid saturation pressure, this difference being called

the pressure undershoot. Following this undershoot, bubble growth causes the pressure to recover

to the saturation pressure. Typical results are shown in figure 2 14.

= 0.229R;GH is M ,,, = 0.436WGw (2.3)

n

Nu

(2 4)

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31

Hwao/APRS iCOmV ImS900

5 0 0 -

lOOP/DIV 100 mV200 410 ms

1000- d.) Run H W -27 Pl=IOOO psia

= 68 atmT3= 247.8 °C

50Qz

2 0 0 -410 ms

F ig u re 2.14 : Pressure 'tune traces showing undershoot [42]

It was also shown that the recovery pressure was less than the saturation pressure corresponding

to the initial water temperature. This recovery pressure was shown to be related to the recovery

tem perature (the initial w ater tem perature being cooled by vapour generation),

Further work by A lam gir and L ien/iflrd[43] quantified the effect o f depressurizaiion rate on the

aforementioned pressure undershoot. It was stated that the faster the depressurizaiion rate, the

m ore violent the Hashing.(figure 2.15)

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3 2

4 5

40

35

30

25

20

15

£ ' = 0.1

10I ’= 0.01

5

0374.14!200 300

In itia l w a te r t e m p e r a t u r e , T; t ’ C)

F ig u re 2,15 : Pressure undershoot for varying initial tem perature and decompression rates [43]

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Y efim ochkin [44] investigated the flashing o f hot water upon decompression. A tank was rapidly

depressurized from initial pressures ranging from 0.02 to 0.1 Ylpa. The tank had a surface area

o f 0 2 nr. It was found that increasing the depressurization port diameter or increasing the initial

pressure, increased the rate o f flashing o f the water and the depth o f the water layer in which

flashing occurs. The change in tank pressure with time is shown in figure 2.16. The curve was

divided into three characteristic segments:

1 -2 Discharge o f dry steam from the space above the water layer

2-3 Partial pressure recovery, discharge o f variable liquid content

steam flow. The pressure fluctuations are induced by fluctuations

in the layer o f emulsion o f liquid and vapour in the lower part o f

the tank. These fluctuations are damped out when the rates o f

generated and ejected steam are equal.

3-4 Tim ejected and generated steam rates are equal.

The flashing delay time during depressurization o f drops o f saturated water was investigated by

A’endoush[45] . The delay time was taken as the time from when liquid passes through the

saturation state up to the first appearance o f detectable bubbles. This is illustrated in figure 2.17.

The depressurization process was assumed to be isentropic. The delay time was found to depend

on the superheat and the decompression rate.

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3 4

'1

' Y l/v ? 2 3>

Ku* 218 n n n M liq' 0,31 kg ci p = 150 m m

d eq - 105 m m

%0

•i) 'I

b)

" “

1 2 3 N 5 'C, sec

F ig u re 2,16 : Variation in the pressure in the tank (a) and the velocity o f steam at the surface of

the water layer (b) upon decompression[44]

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35

P ressu re

D rop sa tu ra tio n p ressu re based on tem p era tu re .

Temp* ‘itu re

X n

\ \

l eni p#f e i u f eTs(n>

• D r o p t e / n p e r n t u r e

v rS u p u f h e e l

T l m o

F ig u re 2.17 : Variation o f the saturation and the w ater tem perature during slow

depressurization[45]

Owen and Jalil[46] considered the flashing o f w ater drops. It was found that the boiling

depends not only on the amount o f superheat but also on the drop diameter. Figure 2.18 shows

the boiling regimes noted.

1 S u i f e c e t , v 6 p ' n ■* P^epld b u b b t t n g

2 . S l o w b u b b l i n g 5 . F l a s h i n g

,1. M e d i u m b u b b l i n g

20

f l a s h i n g

0 2 a A t o I ? 1 4 1 6 1 0 2 0 2? 2 4 2 6 2 8 3 0

S u p o r h e a l ( eC)

F ig u re 2.18 : Reaction o f w ater drops to superheat [46]

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3 6

Fundamental experiments with flash evaporation were carried out by M iyatake et a /[4 7 ] . W ater

at 40, 60 and 80°C was low ered'to pressures corresponding to superheats o f3 °C and 5°C. The

flashing o f the water and hence cooling rate was shown to strongly depend on the initial

temperature. The pressure in the evaporator was seen to increase shortly after depressurization,

due to the vapour, generated by flashing, expanding into the flash chamber at a greater rate than

the vacuum pump could remove it. This effect is shown in figure 2.19.

450

8 0 — 5

4 0 0

3 50

300 502 1041 30

t[sec]

F ig u re 2.19 : Variation o f pressure in the flash chamber with time [47]

A non-dimensionalised bulk temperature, the non equilibrium fraction, was defined as:

AEFC) = (2.5)bO evap

Figure 2.21 shows N EF(t) plotted as a function o f time. The traces show two distinct regimes:

a rapid decrease in bulk tem perature followed by a gradual decrease in bulk temperature.

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3 7

1.0

8 0 - 50.5 - L

0.10 10 20

t(sec]( a )

1.0

•VO — 5

0.5

0.2

0.10 10

t(sec](b)

F ig u re 2.20 : Variation o f nonequilibrium fraction with time [48]

Typical results obtained during the tests are shown in figure 2.20. A general coefficient o f flash

evaporation was determined and found to follow :

A: = 3.25* 1 0 ^ (2.6)

A correlation was also developed for the cooling in flash evaporators, taking into account mean

liquid height and mean residence time.

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Sfiya take e t « /(1977)[4S] extended previous work to incorporate varying liquid height. Flash

evaporation was found to undergo two exponentially decaying processes.

N ishikaw u et al( I966)[49] investigated nucleate boiling at low liquid levels. It was found that

boiling heat transfer rate increases with decreasing liquid level. Typical results are shown in figure

2 . 2 1 .

L i q u i d le v e l

F ig u re 2.21 : Heat transfer dependence on liquid level. [49]

Considering figure 2.21, the phenomenon observed may be explained as follows. The initial

decrease in heat transfer with increase in liquid height could well be the result o f local superheat

at the heating element being lowered due to increasing hydrostatic pressure. At a critical height

(5mm for the giver conditions) this decrease tapers o ff and it would appear that there is a distinct

change in boiling regime. The heat transfer coefficient is not affected by further increases in liquid

height, except in the case o f low heat input where heat transfer can be seen to decrease with

increasing height.

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It is suggested that the superheat at the surface is sufficient to initiate bubbles but that due to

the height o f the liquid some o f these bubbles are able to coalesce back into the bu lk o f the

water, thus reducing mass transfer at the liquid surface.

Forest a n d #'«/•</( 1977)[50] investigated the effect o f a dissolved gas on the hom ogeneous

nucleation pressure o f a liquid during an isotherm al decom pression. It was found that the

presence o f dissolved gas raises the pressure at which nucleation occurs, thus reducing the

superheat necessary for the form ation o f the gaseous phase.

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4 0

CHAPTER 3

THEORETICAL ANALYSIS

TIiis chapter contains an analytical consideration o f the vacuum boiling o f water, from iwo

perspectives: in a through-flow evaporator and in a f ix e d control volume. The analysis o f the

evaporator is based on the assumption that once the evaporator is in operation, inlet and outlet

conditions are at steady state. Once the iheory is developed the characteristics o f an idealised

ejector are com bined with the evaporator model. This is done io predict expected evaporator

perform ance due to using steam -jet ejectors, in an attem pt to view the boiling process initially

in isolation fro m the perform ance characteristics o f the compression device. Consideration is

also given to the concept o f a generalised "mass transfer coefficient " fo r design o f direct contact

evaporators. The second part o f the analysis considers the decompression o f sm all f ix e d masses

o f water and attem pts to explain the nature o f the consequent boiling a n d p n d ic t fa c to rs which

w ould limit or enhance cooling rales,

3.1 Evaporator Modelling

Based on the literature surveyed, it seems reasonable to expect to be able to design with some

confidence the various components o f a steam je t water vapour refrigeration system. Certainly,

the design o f the ejector set poses no problem, with the primary ejector compression ratio being

constrained primarily by the available condenser temperature. The design and sizing o f the

evaporator however does pose a problem as there are no design guidelines or readily available

sizing factors.

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41

3.1.1 Basic Model

The basic principle o f operation o f the direct contact evaporator is that water at approximately

am bient tem perature (typically 10-20°C) is drawn into an evaporator held at a pressure

corresponding to the saturation temperature o f the required cooled water. The surplus heat in the

w ater is released as enthalpy o f vaporization and the water is cooled. The processes involved

include flashing, various boiling regimes and steady surface evaporation. From the literature

surveyed, factors which influence the tim e frame over which these processes take place include

surface area, liquid height, the degree o f superheat, flow regim es etc. Thus to establish the

expected perform ance o f a general evaporator o f arbitrary geom etry at steady state conditions,

consider an energy balance on the evaporator shown in figure 3.1.

Figure 3.1: Evaporator sketch with boundary

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42

The following assumptions are made :

2} Heat yains are negligible.

3) No pressure gradients exist in the evaporator itself.

4) There are no leaks or dissolved gases in the water.

5 ) The outlet tem perature is assum ed to be the saturation temperature

corresponding to the evaporator pressure.

6) Due to the low mass flow rates (both water and vapour) the velocity terms are

negligible. Changes in height are negligible.

From the steady How energy equation [55] :

(3.1)

By definition :

e ‘r p v - u + / j v + —

h~u-pv

From whence

From assumption 6)

(3 3)

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4 3

Further there is no significant change in stored kinetic, potential or internal energies at steady

state conditions :

d ( \ l j t c) = JM C *hc ±dhc *Mc

0 .4 )

= 0

From a mass balance :

dm, - d m + d m , .

thus

dm „ = dm, -dm , (3 • 5)

T hus, assum ing p exit corresponds to p evap :

(3.7)

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44

U sing the equation 3.7 one can begin to model the processes involved in the evaporator. It will

initially be assum ed that the com pressing device can m aintain a constant mass flow rate over

a range o f pressures. (The perform ance o f an ideal ejector will be added in at a later stage. )The

following algorithm was implemented in the Engineering Equation Solver (EES) [56] package

. The source code o f the models presented is shown in appendix B.

In n u ts :

W ater flow rate Inlet temp Evaporator Press D esign vapour flow

Outputs :

Vapour flow rate Tem p change Evaporator Press. Cooling rate

N =10

Initial Conditions

Procedure: DT

Procedure: Equilibrium

Incremeut Inlet temp and flow

Figure 3.2: EES program algorithm

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45

D ependence of p ressu re on Flow Rate

As can be seen from figure 3.3, if a constant vapour m ass How rate were to be maintained by the

com pressor, the evaporator pressure would have to rise for increasing water flow rate, above the

designed value. For flows below the designed flow rate it is assum ed that the com pressor will

not drive the pressure below its design pressure (hence the discontinuity in the graph). Inlet

tem perature is constant at 27eC and evaporator volum e 0 .0 1 nr’.

Evaporator pressure as a function of water flow rate3

2 .5

2

1 .5

a0 .5

00.020 0 .0 4 0 .0 6 0 .0 8 0.1 0.12

Water flow rate kg/s

Figure 3.3 : Evaporator pressure as a function o f w ater flow rate.

D ependence of R a te o f H eat T ra n s fe r on Flow R ate

W ater flow rate has less o f an effect on the rate o f heat exchange than on the evaporator

pressure, as seen in figure 3.4. A t water flow rates above design, there is a slight drop o ff in rate

o f heat exchange. At below-design flow rates there is a significant decrease in rate, ascribed to

the fact that the evaporator pressure was assum ed to have n lower limit. Thu; at low flow rates

the w ater can not be cooled further and the heat exchange rate decreases. At the triple point this

would no longer be true as freezing would take place.

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4 6

Rate o f heat transfer a s a function o f flow rate o f water

2500 - — ■

2000 -

1£ 1500 -

Ii

1000 -

500 - '0 0.02 0.04 0.06 0.08

Flow rate : kg/s

0.1 0.12

Figure 3 4 : Evaporator rate o f heat transfer as a function o f water How rate.

Again inlet tem perature is 27 '‘C and evaporator Volume is 0 .0 1 nr'. Evaporator pressure is not

allow ed to fall below 0.8719 kPa abs.

Dependence of Pressure on Inlet Tem perature

In the same way that varying the flow rate o f water through the evaporator will affect the

evaporator pressure, so too will varying the inlet temperature. From figure 3.5 it can be seen that

the evaporator pressure is strongly dependent on the inlet temperature, increasing asymptotically

w ith increasing inlet temperature. The water flow rate and vapour flov rate are constant at

0.0477 kg/s and 0.00821 kg's respectively. Evaporator pressure is not allowed to fall below

0.8719 kPa.

Dependence of Cooling Capacity on Inlet Tem perature

Figure 3.6 shows the effect that the inlet temperature has on the evaporator performance. As in

3.5, the water flow rate and vapour flow rate are constant at 0.00477 kg's and 0 .00821 kg/s.

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- T

Evaporator p r e ssu re a s a fun ction o f w ater in let tem perature

0.5

T em p era tu re : °C

Figure 3.5 : Evaporator pressure as a function o f inlet tem perature

Evaporator heat exchange rate as a function of inlet temperature

2.40

2.20 -

2.00

1.60

1.20 -

1.00

Tem perature °G

Figure 3.6 : Evaporator heat exchange rate as a function o f inlet tem perature

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4 8

Evaporator pressure as a function of flow rate of water

0.20.05W ater flow rate k g /s

Figure 3.7 : Com bined effect o f inlet tem perature and water flow rate on evaporator pressure

The com bined effects o f flow rate and inlet w ater tem perature on evaporator pressure and

cooling capacity are shown in figures 3.7 and 3.8 respectively. V apour flow rate is held constant

at 0.00821 kg/s, evaporator volum e is 0.01 mJ.

Heat transfer as a function of flow rate of water

2.01 -i

3 0 °C

35 °C 4 0 °C

45 °C

1.97 - 1.96 --

0.20.150.05

Flow rate k g /s

Figure 3.8 : Com bined effect o f inlet tem perature and water flow rate on heat transfer rate.

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4 0

It is interesting to note that the evaporator pressure and cooling capacity do not depend on the

hea t load into the evaporator, but on the particular inlet tem perature and flow rate. As previously

m entioned, in the above sim ulations it was assum ed that the vapour mass flow rate was constant.

This is unlikely to occur in an actual system. It is thus w orth considenng the effect o f an ideal

ejec to r set on the evaporator perform ance .

3.1.2 Ideal Ejector

CONDENSERSTEAM SUPPLY,

m,steam

EVAPORATOR

vapour’ vapour

Figure 3.9 : Idealised ejector

C onsider the ejector in figure 3.9. From an energy balance on the ejector it can be shown that:

1 */?? - h * /;; ~} l , « { m * f j l ) f *2 Rlsii'iini ueani vapour vapour contlenser ' stL'ari' vapour' \ J . O )

From w h e n c e :

^ tieam * team ^condenser- 1)1 -----------------------------------------------------

comfcuser vapour

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50

The above equation was included in the EES program and the results obtained are shown in

figure 3.10. For an ideal ejectcv there is a m arked increase in heat transfer rate with increasing

w ater inlet temperature. The rate o f heat transfer can be seen tu increase with increasing water

flow rate. That the rate o f heat transfer (cooling capacity) is predicted to increase so

dram atically is ascribed to the fact that as the evaporator pressure rises, so the lift to the

condenser pressure decreases. The enthalpy o f the w ater vapour is thus closer to that o f the

condenser which m eans that a higher vapour mass flow rate can be achieved.

0.30.1 0.2water flow rate : kg/s -3 0 ° C ----- 35°C 4Q°C , 25°C

Figure 3.10 : Cooling capacity as a function o f w ater flow rate for varying inlet water

tem peratures, idealised ejector.

In figure 3.10, the m otive steam pressure is 590 IcPa and condensing pressure 6 IcPa. Evaporator

volum e is 0.01 m3. Figure 3.11 shows the effect o f the conditions m odelled on the evaporator

pressure, [n the m odel the evaporator pressure was allowed to drop to 60% o f the design value

o f 0.8719 kpa.

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51

0 0.1water flow rate : kg/s

25°C ------30°C -— 35°C -

0.2

inlet water temperature

Figure 3.11 : Evaporator pressure for an idealised system.

It is notable that the equations developed are independent o f area or any geom etric factors, thus

giving no indication as to w hat size the evaporator should be. Furtherm ore the equations give

no indication o f the boiling mechanism s involved or o f the tim e scale involved. This is due to

the "black box" approach used. To m odel the process m ore accurately, it becom es necessary to

either introduce flashing and mass transfer coefficients or to model the flow o f both the liquid

and the evaporated vapour, and to establish the pressure gradients in the evaporator.

3.1.3 Mass Transfer Coefficient

In heat transfer problem s the surface area o f a heat transfer surface can be estim ated by

establishing the flow regim e, the heat transfer rate required and the tem perature difference

betw een two m e d ia :

(3.10)Ar*a

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5 2

W here : A is the surface area

Q is the heat transferred

h is the heat transfer coefficient

In the same way, the aim o f a mass transfer coefficient would be to predict the m ass transfer

(indirectly the am ount o f cooling) or vapour generation for a given "driving potential". This

driving potential could be based on the am ount o f "superheat" or the difference between the

evaporator pressure and the saturation pressure corresponding to the given initial water

tem perature. Such a coefficient would be specific to a host o f param eters such as:

- flow geom etry within the evaporator

- liquid height

- water conditions

- depressurization rate

M easured mass transfer coefficients for a g ystem geom etry could have little or no

applicability to a sim ilar system with a different com pression device or different operating

conditions. I f a generalised mass transfer coefficient did exist, for a specific flow geometry, it

could be possible to use it to size an evaporator o f sim ilar geometry.

T he greatest problem that this concept poses is that if the water does not cool sufficiently, due

to insufficient m ass transfer then it w ould leave the evaporator in a superheated state relative to

the prevailing evaporator pressure. This im plies that a piessure gradient would exist within the

evaporator which contradicts the definition o f a driving potential.

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53

Consider two evaporators at the sam e pressure, flow rate and suction rate. Evaporator A is sized

correctly and evaporator B is half the size o f evaporator A :

Tmll.t = inlet tem perature

Toll, = outlet tem perature

Pe is the evaporator pressure

Q is the flow rate

A :« the surface area

iT ivopour is the vapour flow rate

For both :

= Km-*A*LP

vapourB(312)

T h e n :

(3.13)

From which :

p

(3.14)

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5 4

Thus T„ul„ woulo ."xeed the saturation tem perature corresponding to the evaporator pressure.

This however implies that the water leaving evaporator B would have to be at a higher pressure

than that o f the water leaving evaporator A. This would be true if the evaporator pressure is

raised or if a pressure difference exists through the height o f the evaporator.

In the first case the driving potential is lowered, and thus a different Km would be defined, hi the

second case a small pressure difference in the evaporator could be supported by the high mass

flow rate o f water vapour, depending on the given geometry.

It w ould thus seem that a mass transfer coefficient would only be useful in cases where very tight

restrictions are placed on evaporator geometry and operating conditions or where the coefficient

is either specific to a given driving potential and operating conditions, or is used with scaling

for sizing geometrically similar. It does not seem possible to have a general mass transfer based

purely on driving potential, even in geom etrically sim ilar evaporators.

3,1.4 Coefficients to be Investigated

A m ass transfer coefficient would typically be defined based on a convenient driving potential

and would incorporate the evaporating area. For the tests conducted the driving potential was

taken as the difference between the evaporator pressure and the saturation pressure at the water

inlet tem perature after the expansion device (flashing tem perature). This is likely to be

substantially cooler than the w ater entering the expansion device due to flashing occurring as

the w ater undergoes a change in pressure. This inlet tem perature thus also needs to be

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5 5

established before the driving potential for the mass transfer coeffiekn t and hence the size of

an evaporator, can b_ established

As the inlet water undergoes a drop in pressure an amount o f Hashing can be expected. It seems

v iable to measure the am ount o f cooling due to Hashing and to define a Hashing coefficient.

Here the driving potential used could be either the difference bctwcc the temperature, or

corresponding saturation pressure, o f the water entering the system and either the evaporator

tem perature or the Hashing temperature.

Due to the non-linear dependence o f water saturation pressure on temperature (as shown in

figure 3.12), the driving potential chosen is temperature.

I he bulk mass transfer coefficient is defined as :

A'.U,m l . l / Y " y < / i / / 1/

! i l I K

ai l in’ in H iM.i'i / i:i/'l(3.15)

and the Hashing coefficient as:

in i ini' Ki i js inn

Ii a a //> *(! nu-.r" 4 1 i/')(3.16)

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56

Saturation p ressure as a function o f tem perature

0 4 -45 5 00 25 3C

tem p e ra tu re °C40

Figure 3 12: Variation o f saturation pressure with temperature.

3.2 Vacuum Boiling in a Vertical Column

3.3.1 Introduction

As indicated by the literature survey, much work has been done in the field o f boiling o f w ater in

heat transfer applications. M ost o f this work has concentrated on the boiling o f w ater o ff a heated

surface, with many correlations having been developed for heat transfer coefficients for given

pressure and tem perature conditions. Substantially less w ork has been done on the phenomena

o f "bulk boiling" and boiling due to rapid decompression (flashing) In this case the water is not

locally superheated at a given surface, but the bulk o f the w ater is superheated.

In the tests conducted by M iyatake[41&49], the superheat is defined as the am ount by which the

bulk liquid tem perature exceeds the saturation tem perature o f water, corresponding to the

evaporato r pressure. Due to the increase in hydrostatic pressure with liquid depth, the actual

superheat at the base o f the evaporator is lower than that at the w ater surface. This difference

increases as the evaporator pressure decreases, as shown in figure 3.13.

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5 7

Saturation Temps, a s a function of Pressure at various heights of water

70 H eights

I

s sM

0 mm 100 mm 2CC mm& 30 | 20

102 7 12

Pressure in kPa

17

Figure 3 .13: Saturation Tem peratures for increasing pressure and various levels o f water.

It can be suggested that upon decompression the water would flash to local saturation

tem peratures, setting up a tem perature gradient between the surface o f the water and the base

o f the water column. Incorporating this concept into M iyatake's w ork goes some way tow ard

explaining some o f the phenom ena that were noticed.

P en e tra tio n depth

Miyatalce investigated the depth o f penetration o f sizeable vapour bubbles into the bulk o f the

liquid. These values were substantially less than the depth at which the liquid would no

longer be superheated, as can be seen in figure 3.14.

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Saturation Temps, a s a function of Pressure at various heights of water

70P 60c

H eights

0 mm

100 mm

200 mm

102 7 12

Pressure in kPa

17

Figure 3.13 : Saturation Tem peratures for increasing pressure and various levels o f water.

It can be suggested that upon decompression the water would flash to local saturation

tem peratures, setting up a tem perature gradient between the surface o f the water and the base

o f the water column. Incorporating this concept into M iyatake's work goes some way toward

explaining some o f the phenom ena that were noticed.

P en e tra tio n dep th

M iyatake investigated the depth o f penetration o f sizeable vapour bubbles into the bulk o f the

liquid. These values were substantially less than the depth at which the liquid would no

longer be superheated, as can be seen in figure 3.14.

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5 8

Penetration Depth a s a function of S u p erh ea t: Experimental and Theoretical

300

250

200

150

100

SUPERHEAT

40°C Theoretical A 40 ,C Experimental

Figure 3.14 : Boiling penetration depths, extracted from M iyatake[49].

The reason for this could be three-fold:

rise in evaporator pressure would further reduce local superheat

From nucleate bo iling theory there is the concept o f a m inim um

superheat, for given conditions, which would initiate boiling. Below this

superheat convection prevails.

For w ater at any point in the colum n to flash to vapour and cooling to

a tem perature greater than the saturation tem perature corresponding to

the evaporator pressure, would require a pressure difference between this

point and the evaporator pressure. This could be due to the instantaneous

vapour extraction rate (caused by the com pressor suction) being less than

the local vapour production rate (caused by flashing). The result would

be the pressure below this point being raised as well, thus reducing the

local driving potential at lower levels..

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5 9

I ho so p iw -,i!'ilit\'s arc vtvi J h

!<isv in v\;ij)(!r;U«iv jii'vssui'v

[)uc Id I he hivlt 'iniw iHiv associated with Hash exupoi'ulion llv voiupiv^or mj\ hv unnhlc Ui

rvmi>\ v all iK’ \ .ipnur uvnvnivil Thv vxev^s \apt-ur wiHild can-c iliv v\apm'atot ni/.-v.rv 1< < i

! ho extent oi'tin > rise v.nulj kivpoiulvii the size nfthe vacuum vliamlx-r ahtu e tile e> Inkier ^emu

e\ aporated and on the ijuanun of water \ a pour he my e\ leuated

M inim um su p e r heat

As mentioned p i v m o u < K . there exists a minimum superheat whieh marks the o n s e t afm.eleate

hoilmL' As shown m llyure 2 4. up to this temperature, convection takes place off a heated plate

I he water m contact with the plate does form vapour hut anv -.mail huhhles formed coalesce

hack into the fivers of water above the plate I he urrealor the superheat. I he _re.itei and more

frequent the vapour generation A point is reached where vapour i\ produced m --uflicient

quantitv not to condense into the bulk of the water and evaporation occurs at ihe -urface 1 lie

situation is almost reversed in vacuum tioi'mv. I here is no heated surface and the uppei I avers

of water have greater local superheat than the lower ones Thus a bubble generated at anv point

can not he condensed In the water above it as it becomes more superheated as it approaches the

surface I lie reason I or there being a minimum superheat can thus not follow the same

arguments I his sort ofcffcct was also noled In Kendoushj46]. where drop centre temperature

was seen to lag the surrounding pressure

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6 0

P re ssu re g rad ien ts

An explanation for the oh\er\ed reduced "penetration depth", is that the generation ol‘vapour

max he accompanied In a local rise in pressure as discussed Certainly from figure 2.19 it can

he see that the pressure of the evaporator is raised during vapour generation It is thus plausible

that the pressure at a given point in the liquid could be raised due to the rate of vapour

generation exceeding the rate of vapour being extracted from the evaporator This would result

in the superheat of the water below this point being decreased even further. Vapour generation

at lower levels would thus be arrested.

L arg e te m p era tu re g rad ien ts

As will be seen in chapter 4 there is a large temperature gradient with increasing depth. This is

further shown in the two phases of flashing proposed by Miyalake[49| Taking hydrostatic

pressure and local pressure elevation into account, the initial stage can be seen as flashing of

higher water layers and the second stage as heat transfer to the surface due the temperature

gradients set up by the flashing process.

3.2 .2 IIcat transfer coefficient

I he lack of "penetration depth" observed indicates that temperature gradients would be set up

within the water column I he lower liquid levels would be thus cooled by convective heat

transfer to the higher, cooler levels Using this concept it is possible to determine the heat

transfer coefficient at a given level For a control volume at a given height j, the rate of heat

transfer from the volume to a higher level would be equal to the rate of cooling of the volume

plus the rate of heat transfer from a lower level

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6 1

1 his can written as follows

' / i . r ' / / , , ,— i - ) / ; .1 / . / I

h ■ ’ J l ' ‘ ■ i ? 17)/; /; "

By measuring the temperature of a liquid column at various heights in the column the local heat

transfer can he determined

3.3 Options for the Design of Steam Jet Ejector Systems

[I would he difficult to justify producing steam for a s\stem with a typical coefficient of

performance (COP) of around 0.5 compared with that of approximate!) 4 of vapour

compression units (where COP here refers to the ratio of cooling attained to energv input) On

an economic scale this gap may he narrowed somewhat by the fact that steam may be produced

locally and the cost of having an electricity supplier is removed, furthermore a water vapour

s \ stem can produce clear water and direct contact ev aporators offer a reduction in heal transfer

resistance. Even taking this into account, producing steam solely for refrigeration purposes does

not usually prove economically viable [13],

in order to make steam jet refrigeration systems v iable there is an obvious need to considerably

reduce the steam consumption. Two methods of achieving such savings are presented m

appendix C These options were not implemented due to the focus o f this project being on the

vacuum boiling of water and not steam jet refrigeration design optimization.

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CHAPTER 4

DESIGN OF EXPERIMENTAL SYSTEM

AND EXPERIMENTAL PROCEDURE

This chapter describes the experim ental steam je t ejector refrigeration plant, its com missioning

and the design o f the evaporators used during testing. The instrumentation used is also

discussed. The chapter also describes the experim ental procedure follow ed. Some attention is

g iven to initial testing that was recgtired.

4,1 Design of the Steam Jet Ejector System

In 1992 a laboratory scale steam jet refrigerator was designed and constructed in the Mechanical

Engineering Laboratory by S M eyer and D Tyrer as a fourth year design project in fulfilment o f

the requirements o f a BSc in Mechanical Engineering^].

The design cooling capacity o f the steam je t refrigeration unit was 2 kW. The evaporator

pressure was designed to be 1.2 kPa (corresponding to a tem perature o f 10°C). The system

comprised a three stage ejector set with tw o inter-stage direct contact barometric condensers.

A schematic diagram o f the system is shown in figure 4.1.

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6 3

Steam line

Ejector 1

- -criEjector 2

C old w ater

IWarm water I inlet

V ent to atm osphere

Ejfftr r 3u

outletEvaporator

Condenser

Barometric legs

Hotwell

W ater m ains

Condenser

F ig u re 4.1 : Steam Jet Refrigeration rig.

4.1.1 Ejector Design

The ejectors were sized using the method laid out by Vii'der[51] , and made by the company

Scientific Design (Pty) Ltd. The specifications o f the ejectors were as fo llo w s:

T A B L E 4.1 : EJECTOR DESIGN SIZES

Ejector 1 2 3

Compression Ratio 5 5 2 75

Entrainment Ratio 0 46 0.3 0 4 2

N ozzle Throat D 1.8 mm 1.4 mm 1.2 mm

N ozzle Discharge D 13.2 mm 5.2 mm 2.4 mm

Diffuser Throat D 21.4 mm 6.8 mm 3.8 mm

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64

During tests conducted during O ctober 1992 by }•'' : r and Tyrer the plant could not reach

design operating conditions, despite extensive checking for leaks. Further w ork on the steam jet

refrigeration system was carried out by S.M eyer in November and December o f 1992. The

objective o f this work was to ensure system safety when a positive pressure is applied to the

system and to achieve design pressure distribution. Three separate tests were conducted, namely

a safety test, a leakage test and a perform ance test. (The safety test entailed pressurising the

system with water.) The leakage into the system was calculated as 0.023 kg o f air per hour. The

performance o f the system was found to depend on the supply steam pressure. The design

pressure distribution could only be obtained if the supply pressure was above 680 kPa. This

pressure could only be maintained for short period o f time. It was recommended that the ejectors

be resized for a motive steam pressure o f 580 kPa because o f limitations o f the steam generator

in the laboratory.

Before consideration could be given to the evaporation process the sL i je t refrigeration unit

first had to be made operational. The ejectors were resized as recommended by Tyrer, this w ork

being done by the Mechanical Engineering W orkshop after consultation with J.Kirsch o f Scientific

Design. During the re-boring o f the ejectors it was discovered that the third ejector was

undersized by 1 mm, which could have had an effect on its performance. While the ejectors were

being re-bored the entire unit w as resealed, with clamps being tightened and where necessary

being replaced and new vacuum grease being applied to joints. After the ejector resizing was

com pleted the ejectors were replaced and initial tests conducted. The objectives o f these initial

tests w ere to gain familiarity w ith the system operation and to achieve the design pressure

distribution.

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The specifications o f the modified ejectors were as follows :

T A B L E 4.2 : RESIZED EJECTOR SPECIFICATIONS

Ejector 1 2 3

Compression Ratio 5 5 2.75

Entrninment Ratio 0 4 6 0 3 0.42

N ozzle Throat D 2.0 mm 1.56 mm 1.41 mm

Nozzle Discharge D 13.72 mm 5.45 mm 2.49 mm

Diffuser Throat D 21.7 mm 7.03 mm 3.89 mm

4.1.2 : Condenser Design

T he direct contact condensers were designed using empirical methods outlined in Vil'der and

H ow 's articles[52] . The height o f the barometric legs was established simply as :

P -PI U (4.1)

P *#

The barometric legs had been designed purely on hydrostatic pressure. It was felt that taking pipe

friction into account would increase the leg's performance. The primary condenser operating

pressure is 5 .1 kPa, which requires a head o f 7 '' 9 kPa (approximately 8 metres). The available

height from the ejector system base to the sump was 7.3 m and the condenser was 0.8 m above

the floor, giving a total o f 8.1 m..

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Applying the equation for pipe friction :

( t i ,

Where : f is the pipe friction factor - 2 .0 17e-2 for a Re number o f 58626 at 15 'C

L is the pipe length and unknown

Q is the volumetric flow rate = 0.42 I s

d is the internal pipe diam eter - 0.025 m

This gives a head loss o f 0.24 m at full operation. The system was thus raised by 30 cm. This

was achieved bv placing the plant frame on trestles. The inlet steam line was lengthened, as were

all the exhaust pipes and tubes and water inlet pipes. Figure 4.2 shows a photo of the com pleted

steam je t refrigeration rig

F ig u re 4.2 : Photograph o f com pleted steam je t refrigeration system

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67

4.1.3 : Commissioning Tests

Various com m issioning tests were conducted. The steam je t system was connected to a glass

evaporator. M inor modifications were m ade to the rig including the insertion o f in-line filters

in the ejectors, replacement o f worn steam supply valves and cleaning o f the manometers.

Sealing the rig and leak detection was also done. The results are compared graphically, in figure

4 3. with those obtained by Meyer and Tyrer.

Pressure distribution

Primary condaww*|

tisyen Resu/ts iP-A Poston Prwauras g js3 Prosauros ochfavad

F ig u re 4.3 : Pressure distribution in the system, com pared to previous results.

The evaporator temperature was m easured 13.2 cm below the surface o f the water; it was found

that it decreased with time. The water surface eventually froze. Photographs o f the glass

evaporator were taken and are presented below.

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(iN

Figure 4.4 shows the violent boiling o f the water in the evaporator during the test. It is interesting

to note the absence of significant vapour bubbles in the water, with no set nucleation sites being

observed below the water surface. The bubbles on the surface were large in size (about 1.5cm

diameter).

F ig u re 4.4 : Surface boiling o f a pool o f water

As the bulk water temperature decreased so the boiling at the surface died down, with sporadic

high energy "explosions" occurring at the surface. At this stage a thin layer o f ice formed on the

water surface. This layer was repeatedly broken by the ferocity o f the isolated bursts on the water

surface, but eventually became tLvk enough to form a crust below which small vapour bubbles

appeared, shown in figure 4.5.

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(>W

F ig u re 4.5 : ice layer at the surface.

A large number o f bubbles was observed in the flow-meters. This was initially ascribed to leaks

but the bubbles disappeared once the flow stopped. It is thought that these bubbles consisted o f

dissolved gases in the supply water com ing out o f solution as the water passed from the supply

pressure to the condenser pressure.

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70

The flow rate in the condensers could only reach 40 % o f its m axim um design flow o f 0.42 1/s.

F low rates below 35 % resulted in boiling ceasing. Tire low condenser flow rates indicated that

the barometric legs were not providing sufficient head and required redesign.

A high tem perature gradient between the surface o f the water and the therm ocouple

m easurem ent point was attributed to the hydrostatic pressure difference between these two

points. A water height o f 13.2 cm corresponds to a hydrostatic pressure o f 1.3 kPa. As the

evaporator is a t a pressure o f 0.61 kPa or lower this means that the pressure at the tem perature

m easurem ent point was likely to be in the region o f 1.7 to 1.9 kPa, which corresponds to a

saturation tem perature o f 15°C to 16.7°C. The tem perature gradient o f 3 .7°C between the

evaporator base and the water surface can thus be supported.

T he modifications to the ejectors appeared to have had the desired effect and enabled the system

to reach a vacuum corresponding to the trip le point o f water. It could be concluded that, due to

this increase in com pression ratio with the same available motive steam pressure, the system

cooling capacity is likely to be below the 2 kW designed for. The evaporators could then be

designed and the vacuum boiling o f water investigated.

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4.2 Evaporator Design

In accordance with the project objectives listed in Chapter 1, three types o f studies were

conducted. These were a photographic study to visualize the boiling process, a study o f a fixed

volum e o f water subjected to rapid decompression to identify the nature of, and mechanisms

involved in, boiling under vacuum conditions; and a study o f an evaporator under flow-through

conditions. This required three types o f evaporators: an evaporator for the photographic study,

a vertical cylinder and a flow-through direct contact evaporator. The need for and design o f each

o f these is discussed separately below.

4.2.1 Through-FIow Evaporator Design

In order to cool a flow o f w ater it is necessary to pass it through the evaporator. ASHRAE

recommends[7] an evaporator with spray nozzles, where the evaporator surface area is such that

droplets cannot be entrained into the ejectors, but no indication o f the vertical height required is

given. For this investigation it was decided to have w ater flowing through the evaporator over

a flat plate and then being removed via a pump and barom etric leg. It was felt that the boiling

process could be more clearly observed with flow over a plate than as a spray. It was further

hoped that the validity o f using a mass transfer coefficient for sizing the evaporator could more

readily be established by considering the flow over a two dimensional surface, whereas in spray

nozzles the total surface area depends not only on mean droplet size but also on the number o f

droplets, which would be difficult to establish.

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The basic requirem ents for the evaporator were ease o f access into the evaporator, that the

evaporator would not corrode and interfere with the boiling process and that it be easy to make

visual inspections o f the processes occurring inside the evaporator. Aluminium and PVC were

considered and PVC was chosen over aluminium for reasons o f ease o f construction. In order to

be able to view the flat plate, windows were placed in either side o f the evaporator and the plate

w as made o f perspex with transparent side walls. Detachable plates at the base and top o f the

evaporator ensured that the evaporator could be easily opened. A recess around the base with an

O-ring provided sealing, the plate being secured by a clamp with 5mm diameter bolts screwed

into the base. An inlet ramp ensured that the flow was evenly distributed over the plate.

Sizing the evaporator proved difficult due to the lack o f design guidelines. An order o f magnitude

approach was thus taken. The mass rate o f flow at a liquid-vapour interface is given as [53] :

(4.3)

W here j is the mass flux (kg/s/ unit area)

M is the molecular weight = 18.015 kg/kmol

R is the universal gas constant = 8.314 KJ/kmol K

Tf was taken as 278 K

Tg was taken as 293 K

Pr was taken as 0.8712 kPa

pg was taken as 2.337 kPa

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73

This yielded a mass flow rate o f 1.565 kg/s/m3. The design vapour flow rate was 8 .3 .10"4 kg/s to

provide 2 kW o f cooling. This gave an area o f 5 .3 .10"4 n r or 530 mm2, [f the water flashed

rapidly as it entered the evaporator, say to 6 0C, then j would decrease to 2.95.10"- kg/s/m2 and

the required area increases to 28 000 mm2. An evaporator outer base area o f 300 by 150 mm

w as selected with a flow base plate size o f 230 by 100mm, giving 23 000 mm2 o f area available

for evaporation. An evaporator height o f 150 mm was chosen.

The wall thickness was calculated by calculating the thickness for a circular plate o f equivalent

surface area to the maximum surface area o f the evaporator side and with similar pressure

gradient across it, thus [54] :

W here t is the thickness required

P is the difference between evaporator and atmospheric pressure in kpa

A is the equivalent radius = 3 .78 .10"2 vn:

M aximum deflection was restricted to 0.2 mm giving a thickness o f 10 mm for PVC. The design

and assembly drawings o f the evaporator are given in appendix D. Figure 4.6 is a dimensioned

sketch o f the through-flow evaporator.

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Figure 4

6 : Through-flow

evaporator

sketch

W atcr mlct irom sumpVapour o

to ejector

Water outlet 'to pump 1 low [ilate

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75

T he inlet water was at atmospheric pressure and was drawn into the evaporator through a

barom etric leg from a 50 litre basin. This gave a m inim um capacity o f 26 m inutes at the design

conditions. The barom etric leg length from the evaporator to this basin was 8.4 m in length,

w hich m eant a shortfall in required hydrostatic pressure o f l 1.1 kPa. It was thus decided to place

an orifice plate along the barom etric leg. at the entrance to the evaporator. Flow could then be

controlled with a ball valve. The orifice plate was designed according to BS 1042. and is shown

in appendix D.

4.2.2 Design of Evaporator for the Photographic Study

In order to adequately describe the vacuum boiling o f water, it was deemed necessary to conduct

a photographic study o f the process. To this end a sim ple evaporator was built, consisting o f two

sheets o f perspex separated by a 10 mm PVC spacer, in which the boiling o f a pool o f water,

undergoing decom pression, could be viewed. This evaporator was fitted to the direct contact

evaporator circuit. The evaporator used is shown in figure 4.7.

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igure 4.7

: Evaporator

used for

Photographic study

350 mm

mm spacer

10 mm perspex

//k /

/

-i

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77

4.2 .3 : Vertical C ylinder Design

M iyatake's [41&49] work suggested flashing coefficients o f the order o f 0.03 kg/(s n r mmHg).

Thus for an evaporator pressure o f 0.611 kPa with inlet temperatures ranging from 10 to 4 0 °C,

ie a maximum pressure difference o f 50.7 mm Hg, mass flow rates o f 1.22 kg/s n r could be

expected using sim ilar equipment. N aturally whether this value is sustained would depend on

the evacuation rate o f the com pressor system and the volum e o f the vacuum chamber. Using the

design value o f 8.3.10^ kg/s w ould mean that a maximum area o f 5 .452.10-1 m2 could be used,

ie a diameter o f 26.34 mm. 22 mm internal diam eter PVC pipe was the closest diam eter

available. A vertical cylinder o f 30 cm length was made, with a union at one end. This could be

attached to a union connected to a ball valve which was connected to the pipe leading to the

ejector. A loop made o f a PVC 90° elbow was fitted before the ball valve to prevent w ater

running down into the cylinder from the ejector. The pressure transm itter was placed above this

valve to reduce shock loading. Figure 4.8 is a diagram o f the vertical cylinder and decompressing

valve.

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78

To ejector

7 7decompression

Valve

A

300 mmV .

Union

2 2 lr fn iI D

Figure 4.8 : Evaporator used for Vertical cylinder test

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The primary flow rate m easurem ent was to com e from m easuring change in volume in the

vessels connected to the legs. The orifice plate could not be calibrated as under operating

conditions the flow would contain two phases o f water.

Orifice andball valve

Galaxy 3000 Pump

4 m head

50 I Hot Well 50 I Feed BasinFigure 4.10 : Piping layout for through How evaporator testing.

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81

Though the through-flow evaporator was fitted with perspex windows, photographs o f the boiling

process could n be taken as excessive splashing occurred on these surfaces during testing.

F igure 4.11 is a schematic diagram o f the layout o f the instrumentation used.

Pressure Transmitter^

reading

Ejector inlet

< ' Inlied waler out

70mm < ^Tpmrn^ 90mm

<-

= B = a

LM 35s and thermocouples

F ig u re 4,11 : Layout o f instrumentation used for the flow-through direct contact evaporator

W ater was drawn at constant velocity into the evaporator. The height o f the inlet tank was

measured against time. A heater was placed in the inlet tank to vary inlet temperature. The

tem peratures at inlet sump, evaporator inlet after the orifice, along the flat plate and evaporator

outlet w ere measured using type T thermocouples and LM35 tem perature sensors The

evaporator pressure was also recorded. These signals were logged by a “Com puterscope” data

logger.

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4.3.2 Photographic Study

A hand held video recorder was used in conjunction with a 35 mm cam era to perform a

photographic study o f the boiling process under a vacuum The video material was used to

establish the tim e scales involved. The photographic study evaporator was connected to the

steam je t unit and the water circuit (figure 4.10) The process with the water flowing through the

evaporator was then photographed using the video recorder The water was observed to boil

violently as it passed through the evaporator, with flashing occurring mainly at the w ater surface.

N ot much could be concluded regarding the boiling process. Only when the inlet and outlet

valves were closed did this boiling die down It was thus decided to film the depressurisation

process without water flowing through the evaporator. D epressurising the evaporator was

achieved through the use o f a ball valve A w ater trap was installed above the ball valve to

prevent any leakage into the evaporator from the section o f pipe leading to the primary ejector.

A photograph o f the decom pression valve arrangem ent is shown in figure 4 12.

Figure 4.12 : A photograph o f the decompre. ig valve

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4 .3 3 Vertical Cylinder

In order to view the boiling process, it was decided to m easure tem peratures at various heights

in the vertical cylinder. LM-35 tem perature sensors and type T therm ocouples were fitted at

heights o f 0 ,3 ,6 ,9 ,1 5 and 21 cm. The pressure transm itter was fitted above the depressurisalion

valve to reduce shock loading o f the transmitter. Additional readings that were taken w ere pre­

primary nozzle pressure, pre-secondary nozzle pressure, steam pressure and temperature.

Figure 4.13 is a schematic diagram o f the layout o f instrum entation used during this study.

210 mm

150 mm

90 mm

60 mm

30 mm

0 mm

LM 35s and Type T thermocouples

F ig u re 4.13 : Layout o f instrumentation used in the vertical cylinder testing

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84

4.4 COMMISSIONING TESTS

4.4.1 Though-Flow Evaporator

T est P ro ced u re

Two vessels were used to supply and receive water from the evaporator. These were filled with

distilled water and the inlet tem perature and dissolved oxygen content were recorded. The steam

lines were opened and the pressures allow ed to settle. The valves on the inlet and outlet

barom etric legs were opened and the change in liquid height in the vessels measured

periodically. Steam pressure, system pressures and condenser w ater flow rates were noted.

R esu lts and O bservations

The output o f the LM-35 tem perature sensors and o f the pressure transm itter were recorded

using a "Com puterscope" data logger com puter scope. These data were then calibrated using

a spreadsheet. In addition to this the changes in inlet vessel liquid height were converted to flow

rates for each o f the tests. Calibration details are presented in Appendix E. Sample calculations

are presented in Appendix F.

The most notable observation made during the testing was noise and shuddering that was

induced in the throttling orifice at the evaporator inlet. The pressure read o ff the m anom eter

prior to the nozzle oscillated violently, while the pressure after the nozzle varied little.

Bubbles could be seen to rise from the positions where the therm ocouples entered the

evaporator, despite various attem pts at sealing these points. It was found that the best sealing

that could be achieved was using an epo \v coated with a silicone sealer.

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85

Discussion

T he tem peratures at the m easuring points along the plate were found to be highly oscillatory

Intuitively one would expect the tem peratures to be fairly steady. G iven the oscillation in the

orifice pressure and the shuddering observed it w as deduced that the flow over the plate was

inconsistent and the plate was not level in spite o f the evaporator being level. The inconsistency

in the flow rate can be explained giving consideration to the physical process involved in

draw ing water through the barom etric leg and into the evaporator. As the w ater flows through

the restricting orifice plate to a pressure lower than its saturation pressure, flashing occurs. Due

to this flashing there is a local increase o f pressure and the barom etric liquid height can not be

supported. W ater is thus drawn back down into the leg. As the vapour is extracted the e v ’Dorator

pressure drops, the water is draw n back into the evaporator and the process repeats itself.

T he evaporator pressure was generally higher than the saturation pressure corresponding to the

m ean evaporating tem perature. This can be ascribed to two possible causes : an error in

calibration, or a leak at the point o f m easurem ent. The connections on the pressure transmitter

w ere resealed and the transm itter re-calibrated against a M acleod gauge (Appendix E).

M odifications

T he barometric leg on the inlet side o f the evaporator was replaced by a short ( 1m) leg w ith a

valve and the PVC orifice plate. It was hoped that this would elim inate the oscillation

previously discussed.

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86

4.4.2 : Vertical Cylinder

B efore testing the leakage o f the cylinder needed to be established . The cylinder w as evacuated

using a vacuum pump and its pressure measured over a period o f time. The results o f this test are

listed below.

T A B L E 4.3 : LEAKAGE TEST RESULTS

Change in Pressure TIM E

(mm H e) (Min)

182 42

24 10

56 25

30 14

The maximum leakage was 8.48.1 O'5 kg/hour which is well below the 0.3 kg/hour designed for.

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CHAPTER 5

EXPERIMENTAL RESULTS AND

OBSERVATIONS

7/?/.s' chapter presents the results obtained and observations made during the tests. The chapter

is d iv ided into three m am sections, these being the three tests conducted: the through-flow

evaporator, the photographic study and the vertica l cylinder evaporator. This chapter is

accordingly divided into three main sections, which fo c u s on the aforem entioned tests

respectively. In each section the objectives o f the test in restated, the range o f conditions over

which the tests were conducted listed and the results and observations presented.

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5.1 Through-Flow Evaporator

The objectives o f the through-flow evaporator tests were to examine the heat transfer processes

in a through-flow evaporator, to investigate the effect o f varying inlet w ater flow rates and

tem peratures on these processes and on the evaporator’s operating conditions, and to derive a

mass transfer coefficient for the design o f such evaporators. The range o f conditions under which

the evaporator was tested is listed below.

T A B L E 5.1 : Through-flow evaporator test conditions

Flow rate

kg/s

Inlet tem perature

=c

0.0671 12, 14, 1 6 ,2 1 ,2 4

0.0588 8 ,1 0 ,1 4 ,1 5 ,1 7 , 19

0.0245 1 2 ,1 6 ,1 8 ,2 0 , 24 - 34

Each test consisted o f the a rerage o f 64 samples at 500 ms intervals. The samples were averaged

and the processed results were grouped into the three flow rates listed in the table above and are

presented in full in appendix F.

5.1.1 Evaporator Pressure

As modelled in C hapter 3 (Figures 3.3 and 3 11), the evaporator pressure was observed to

increase with increasing inlet temperature, shown in figures 5.1 and 5.2

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89

Evaporator pressure a s a function of inlet temperaturemean water flow rate 0.0245 kg/s

0 .9

0.85

0.80.75

0.7

0.65

0.60.55

0.5

Temperature °C

F ig u re 5.1 : Evaporator pressure as a function o f inlet tem perature,

m ean flow rate = 0.0245 kg/s.

Evaporator pressure a s a function of inlet temperaturemean water flow rate 0.0671 kg/s

0.9

0.8

0.7

0.616 18 20

Water inlet temperature ’'C

F ig u re 5.2 : Lvaporator pressure as a function o f inlet tem perature,

m ean flow rate = 0.0671 kg s.

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9 0

5.1.2 T em perature G radients

It was hoped that an evaporator m ass transfer coefficient could be determ ined based on the

tem perature distribution on the plate. No consistent tem perature gradient along the length o f the

plate could be established. A mean difference in tem perature could however be noted between

inlet, plate end and evaporator exit. ( figures 5.3 - 5.5)

Tem perature distribution a s a function of inlet tem pera tu re

p2

II

109876543210

10

< F

aAM.XX

15 20 25Inlet water temperature °C

o Flashing ienperature

A Plate temperature

X Exit temperature

30

F ig u re 5.3 : Tem perature distribution within the through-flow evaporator,

m ean flow rate = 0.0671 kg/s.

T em perature distribution a s a function of inlet tem pera tu re

76543210

-1-2

ia

j

10 ' : 20 Water inlet temperature °C

0 Flashing temperature

A Plate temperature

a Exit temperature

25

'guve 5.4 : Tem perature disii ibution within the direct contact evaporator,

m ean flow rate ' 0.0584 kw i

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<)1

Temperature distribution as a function of inlet temperature

8 T7 -•6 - -

j ra FlashingI temperature

temperaturei___________

A Plate

❖ Exit

temperature

0 - -

-1 - -

-2 - -

0 10 20W ater inlet tem perature °C

30 40

F ig u re 5.5 : Tem perature distribution within the through flow evaporator,

m ean flow rate = 0.0245 kg/s.

From these plots, the flashing tem perature (ie tem perature m easured after isenthaipic expansion)

is observed to increase with increasing flow rate at given inlet temperatures. The difference

betw een inlet and exit temperature is observed to increase w itl increasing inlet temperature, ie

the heat transfer process in the evaoorator becomes more efficient with increasing driving

potential. The difference between the flashing tem perature and the exit ternpen.m re decreased

w ith increasing input temperature. At lower input tem perature there is a greater difference

betw een the plate tem perature and the exit temperature.

T he temperature distribution in the evaporator was used to establish the contributions o f the

various boiling regim es to the cooling o f the bulk o f the water. The regimes identified were :

Flashing across the orifice.

Surface evaporation along the plate.

Agitated evaporation after the plate.

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9 2

5 .1 .3 H eat T ran sfer

From the tem peratures m easured w ithin the evaporator, rates o f heat transfer w ere established

betw een the m easured points. As the evaporator tem peratures were m easured im m ediately after

flashing through the nozzle, after surface evaporation across the plate, and prior to the w ater

being pum ped out, the rates o f heat transfer as the w ater flowed through the evaporator could

be calculated. The contribution o f flashing to the overall heat transfer rate was found to be

significantly higher than that o f surface or agitated evaporation. Figures 5.6 - 5.8 show the

percentage contribution that flashing across the nozzle made in the cooling process. To negate

variations in leakage or ejector perform ance, the contributions to cooling were plotted against

the inlet tem perature, as a percentage o f the total rate o f heat transfer across the evaporator.

% CONTRIBUTION TO HEAT TRANSFER BY FLASHING

100

26

INLET TEMPERATURE°C

F ig u re 5.6 : Percentage contribution to total heat transfer by the flashing boiling regim e, mean

flow rate = 0.0671 kg s.

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93

The contribution o f flashing to the cooling process can be observed to increase w ith increasing

inlet tem perature. The percentage contribution o f flashing is fairly consistent at given driving

potentials for the three flow rates.

% CONTRIBUTION TO HEAT TRANSFER BY FLASHING

h-

I

89888786858483828180

5 7 11 13 15 19 219 17

INLET TEMPERATURE °C

F ig u re 5.7 : Percentage contribution to total heat transfer by the flashing boiling regim e,

m ean flow rate = 0.0584 *kg/s.

% CONTRIBUTION TO HEAT TRANSFER BY FLASHING

100 90 -- 80 - -

70 60 --

z o

gScc 50 --z8 40

30 + 20 10

010 15 20 25 , 30

INLET TEMPERATURE °C35 40

F ig u re 5.8 : Percentage contribution to total heat transfer by flashing boiling regim e,

mean flow rate = 0,0245 kg/s.

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94

5.1 .4 M ass T ransfer C oefficients

From the heat transfer rates, rates o f mass transfer w ere established. From Chapter 3, equation

3.15 a bulk mass transfer coefficient was defined as:

bcu _ j \ (3.15)'r jo ISLET

For a specific rate o f mass transfer, as the driving potential decreases, so K M would have to

increase rapidly due to division by small values. It was thus decided to remove the driving

potential term from the equation. The non -dimensional coefficient thus established would be the

slope o f the ratio o f Vapour flow rate to Liquid flow rate, plotted against the driving potential.

In the absence o f a minimum superheat to initiate heat transfer, a best fit line for these graphs

would pass through the origin.

Figures 5.9 to 5 11 show non-dimensional bulk mass transfer as a function o f driving potential.

Mass transfer a s a function of bulk superheat0.035

0.03

0.025

0.02

% 0.015

0.01

0.005

Tinlet - Tevaporator °C

F ig u re 5.9 : Bulk mass transfer , mean flow rate 0.0671 kg/s

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95

M ass transfer a s a function of bulk superheat

0.03

» 0.025

1 O)75 i 0 020 «•S ® 0.015

1 %I | 0.01

o Sz 0.005

00 5 10 15 20

Tinlet - Tevaporator °C

F ig u re 5.10 : Bulk mass transfer, m ean flow rate 0.0584 kg/s

M ass transfer a s a function of bulk superheat

%V)(0

E O)

roc (0o•rr O)CA

Sc «,5 in• o cc 2i

0.06

0.05

0.01

* >

5 10 15 20 25 30 35Tinlet - Tevaporator “C

F ig u re 5.11 ; Bulk mass transfer, mean flow rate 0.0244 kg/s

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96

A similar approach was used in attempting to establish a flashing mass transfer coefficient, which

was defined as (equation 3.16)

tVl LIQUID '•ISLET 1EVAP'

W here mVAi>ouR flashed determined by calculating the vapour generated to effect the measured

change in water tem perature across the orifice plate.

The flashing mass transfer for the flow rate ranges are shown in figures 5.13 to 5.15.

M ass transfer a s a function o f bulk superheat

0.03

s1 f )«— il6

0.025

ra = 0.02§ -a« ® 0.015| sI S 0.01c SS 0.005

15 20 255 100Tinlet - Tevaporator °C

F igu re 5.13 : Flashing mass transfer, mean flow rate 0.0671 kg/s

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97

M ass t ran s fe r a s a func tion of bulk s u p e rh e a t

0.025

„ 0.02 2w 0.015

S ’" 0.01

0.005

20151050Tinlet - Tevaporator °C

F ig u re 5.14 : Flashing mass transfer, m ean flow rate 0.0588 kg/s

M ass t ra n s fe r a s a func tion of bulk s u p e rh e a t

0.05

„ 0.045<5 jo 0.04

| ^ 0 .035 ^ ^ 0 .03| ® 0.025

| a 0.025 c 0 .015g £ 0.0z 0.005

00 5 10 15 20 25 30 35

Tinlet - Toutlet

F ig u re 5.15 : Flashing mass transfer, m ean flow rate 0.0244 kg/s

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9 8

The tests conducted at 0.0671 kg/s and 0.0244 kg's show a strongly linear relationship between

bulk non-dimensional mass transfer and driving potential. The 0.0584 kg's tests show a linear

behaviour above 10CC tem perature difference between inlet water and evaporator saturation

tem perature. Below 10”C driving potential, the mass transfer appears fairly constant. The tests

at 0.0244 kg/s may appear to show the same trend.

This strongly linear relationship was not repeated for the non-dim ensional flashing mass transfer

plots Results w ere however found to be o f the same order o f magnitude, for the different flow

rate tests.

S traight line fits through each o f the graphs, passing through the origin yielding the following

coefficients:

KM bulk = 0.001616 (k g s / k g s ) / K Flow rate 2.45*1 O 'W /s

KM bulk = 0.001667 (kg/s / kg/s) / K Flow rate 5.88*10"'m '

KM bulk = 0.001429 (kg/s / k g s ) / K Flow rate 6.71 * 10'5m ’ (5.1)

KM flash = 0.00152 (kg s .• k g s) / K Flow r a r 2.45*10'5m ’

KM flash = 0.001444 (k g s ■ k g 's ) , K Flow rate 5.8S*10"'W

KM flash = 0.001293 (k g s . k g s ) . K. Flow rale 6.71 *10 mT (5.2)

The above coefficients are represented graphically in figures 5.16 & 5.17.

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Bulk m ass transfer

I

I

1i

0.06

0.05

0.04

0.03

0.02

0.01

01 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31

-0.0244 kg/s -0.0584 kg/s -0.0671 kg/s

Tinlet - Tevaporator °C

F ig u re 5.16 : Non-dimensional bulk mass transfer as a function o f superheat, eqns. 5.1.

Flashing m ass transfer

0.045 -

0.035 -0.03 i

53 0 .0 2 5 -

10 15 20 25Tinlet - Tevaporator °C

------0.0244 kg/s0.0584 kg/s

------0.0671 kg/s

F ig u re 5.17 : Non-dimensional flashing mass transfer as a function o f super-heat, eqns 5.2.

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1 0 0

It is particularly interesting to note that the slopes o f the curves follow the same trends as those

o f the evaporator pressure. This implies that for a given system geom etry, if the perform ance o f

the com pression device can be accurately modelled then the flashing coefficient can be

established. It was not possible to incorporate an area or geom etry term into the above

expressions. Further testing with evaporators o f varying geometry could achieve this It can be

seen that averaging, the predicted coefficients to give a general term would have an associated

m axim um error o f approxim ately 25 %.

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1 0 1

5.2 Photographic Study

The objective o f the photographic study was to view the boiling process. The test procedure is

described in Chapter Four. The results obtained are presented in the observations as a series o f

photographs with the relevant times. The conditions during the test were as fo llo w s:

T A B L E 5.2 : Test Conditions

P steam 585 kPa M initial 200 ml

T initial 19.5 °C

The tim es o f the photographs were obtained by tim ing the soundtrack o f the video recorder.

These are presented in the following table.

T A B L E 5 3 : TIM ES OF SPECIFIC PHOTOGRAPHS

Figure Mean

time

Figure Mean

tim e

Figure Mean Time

5.21 1.6 s 5.26 2 1 .4 s 5.31 37.9s

5.22 6.1 s 5.27 24.3s 5.32 40.7 s

5.23 9.1 s 5.28 27.5s 5.33 4 1 9 s

5.24 16.4 s 5.29 30.5 s 5.34 41.2 s

5.25 19.0 s 5.30 33.6 s 5.35 55.8 s

The following series o f photographs show the processes involved in the vacuum boiling o f water

and are discussed sequentially. In all these photos the bottom o f the container corresponds to the

bottom o f the photo.

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F igu re 5.20 : Initial still pool o f water r=0.0s

Figure 5.20 shows the evaporator in its initial state, before depressurisation The bubbles visible

are droplets on the surface o f the perspex The valve was opened and although bubbles were

immediately formed, it is interesting to note that the flashing o f the bulk o f the liquid did not start

immediately There was a delay o f 4.5 s before bulk boiling occurred The evaporator pressure

during this period was seen to rise presumably due to the fact the flow rate o f air coming out o f

suspension exceeded the rate that could be removed by the ejectors

As the pressure recovered bubble activity increased, mainly at the water surface. Figure 5 21

show s the initiation o f boiling Comparing figures 5 20 and 5 21, fine bubbles can be observed

near the water surface in figure 5 21 with occasional larger bubbles throughout the liquid height

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' . c. / " "

MMi

»-'Ku,L 5.22

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A fter a period o f about 4 2 s the boiling regim e had progressed to bulk boiling throughout the

w ater mass, shown in figure 5.22. Activity was observed to be greater closer to the surface.

1 1

F ig u re 5,23 : Flashing decreasing m lower regions, t=9.1

The bubble activity at the lower regions decreased with time as shown in figures 5.23 through

5.25. After about 13.6 s most o f the boiling was observed at the surface, with occasional bubbles

rising from the lower regions. This surface boiling, seen in figure 5.24 lasted for approxi-.v.-Ua,

4.7 s following which the water s- , face becam e calm, as shown in figure 5.25 Bubbles could

still be observed in the liquid but did not appear to rapidly increase in si/e

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- .

F ig u re 5.24 Roiling at liquid surface, t=16 4s

M

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lu>

From approxim ately 22.6 s, until 29.8 s, surface boiling occurred to a lesser extent. This was

repeated between 4 1 .0 s and 44.1 s. This surface boiling was sporadic, originating with isolated

bubbles, form ed at low er regions, rising and disturbing the water surface. Figures 5.26 through

to 5.28 show the second surface boiling stage. Bubbles originated ju st below the surface, caused

vio lent activity at the surface and once this ceased bubble population could be observed to have

decreased. The activity at the surface shown in figures 5.27 and 5.28 is less than that shown in

figures 5.22 and 5.23.

F ig u re 5.26 Secondar surface boiling, 1 = 2 1 4s

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% _ A '? 'mem##:F ig u re 5,27 : Secondary surface boiling. t=24 3s

il'i»u ix- 5.28 SvVonJatv surlavv hoi I mu. t ' i ;

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Figures 5.29, and 5.30 show the third occurrence o f surface boiling. Figure 5.29 shows the surface

as being calm. Attention is drawn to the group o f bubbles circled. These separate from the

evaporator wall and rise explosively to the surface, as shown in figure 5.30. This initiated boiling

across the surface which lasted about 5.7s after which the surface becam e calm again.

m*I # #

F ig u re 5.29 : W ater surface calm , t=17.9s

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F ig u re 5.30 : Initiation o f third surface boiling, t=40.7s

The tim e periods o f the various boiling regimes observed were as follows :

T A B L E 5,4 : T im e span o f specific regimes

Event Start fs| End |s]

Boiling 0.0 4.2

Bulk boiling 4.2 13.6

Surface boiling 13.6 18 3

2nd Surface Boiling 22 6 29 8

3rd Surface Boiling 4 1 0 44.1

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1 0 9

5.3 Vertical Cylinder

T he objective o f the tests using a vertical cylinder was to exam ine the boiling m echanism s that

take place when a control volum e is subjected to rapid depressurisation.

The range o f conditions under which the cylinder was decom pressed is listed below.

T A B L E 5.4 : Vertical cylinder test conditions

T em p °C Initial Quantity

rnl

5 10 20 30 40 50

13 10 20 30 40 50

19 10 20 30 40 50

25 10 20 30 40 50

35 10 20 30 40 50

Four tests were conducted for each o f the dixnv . '.rditions. The outputs o f the instrum entation

were captured using a data logger. The sam pling period was 200 ms and the duration was 64 s.

Typical raw data captured are shown Appendix F. These raw data were then calibrated and

processed in the Quattro-Pro spreadsheet package.

The tem peratures measured by the LM-35's were observed to lag those o f the thermocouples due

to thei r higher thermal mass and tim e constant. Figure 5 .3 1 shows the difference in response time

between a LM-35 and a therm ocouple

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no

Temperature a s a function o f time

CL

i - c o u p l e

20Tim e s

F ig u re 5.31 : Tem perature m easured by LM-35 com pared to the tem perature m easured by a

therm ocouple.

An additional problem was encountered in w arm ing the vertical cylinder to the same tem perature

as the w ater input temperature. In the initial t e s t r 'Under containing m easured quantities

o f w ater was decom pressed, em ptied and then heated briefly with warm water. The m easured

quantity o f water required for a test was poured into the cylinder. The cylinder was placed into

a bucket o f ice and connected to the valve. A fter about a minute it was decom pressed. Figure 5.32

show s the typical spread in initial tem perature achieved by this method.

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p2

I

Temperature distribution

19°C input, 15 cm liquid height20181614121086420

10 15 20 25 300 5Time s

D e p th

12 cm15 cm

Figure 5.32 re at various depths below water surface as a function o f time.

It can be seen that upon decom pression (t = 4.6s), tem perature gradients are set up through the

height o f the cylinder. The initial section o f the graph (prior to decompression) has too great a

spread in temperature to be o f use, while the second gives a reasonable idea o f the magnitude o f

the tem perature gradients. Tests where the initial tem peratures at the various points varied by

more than 10% o f the starting value , were not used.

To avoid this spread o f initial temperatures, a bath o f water with a heater was placed next to the

cylinder. A bucket containing distilled water was placed in the bath. After a test the whole

cylinder was subm erged in the bath until the tem perature measured on channel #1 achieved a

steady state. T k r , > erature distribution for such a test is shown in figure 5.33 where the input

tem perature is 19°C and the liquid height is 15 cm.

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II

Temperature distribution

19°C input, 15 cm liquid height20181614121086420

25 302010 150 5

H e i g h t

| ------- 21 cm

— 15 cm— 9 cm — 6 cm

— 3 cm

— 0 cm

Tim e s

F ig u re 5.33 : Tem perature as a function o f time, preheated cylinder

As can be seen, there is less o f a variation in the starting temperatures. The temperatures at liquid

heights 21 cm and 15 cm converge quickly to the same temperature. This is ascribed to the fact

tha t the temperature a t the water surface and at some point a short distance away from the surface

should be equal. This is shown particularly well in figure 5.34 for a test where the cylinder was

not heated. The input temperature is 13 °C and liquid height is 9 cm. All the LM-35 sensors above

3 cm from the bottom o f the cylinder, converge to the same tem perature shortly after

decompression. Thus, for the bulk o f the tests conducted, the LM-35 sensor data should give valid

infonnation regarding the tem perature distribution shortly after flashing. The rates and

coefficients predicted would be lower than those predicted using the therm ocouple based results

due to the higher therm al constant o f the LM-35.

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1 1 3

T em perature distribution

13 ®C input, 9 ati liquid height

P

II

14

12

8

6

4

2

0302515 20100 5

Time s

-0 cm 3 cm

-6 cm-9 cm

F ig u re 5.34 : Tem perature distributions, 13 °C input, not heated.

The data obtained on the Com puterscope were calibrated using a spreadsheet. Param eters such as

bulk temperature, mass transfer and heat transfer were calculated. Thermophysical properties such

as specific heat and enthalpy w ere expressed as functions o f tem perature and determined by the

bulk w ater temperature. Sample calculations are presented in Appendix F.

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114

5.3 .1 E vaporator P ressure

Figure 5.35 shows typical vertical cylinder evaporator pressure as a function o f time. A t 1.0 s the

decompression valve is opened. The evaporator pressure can be seen to rise. This is due to the flow

rate o f air and flashing vapour exceeding the ejector capacity. By 5.6 s the evaporator pressure had

partially recovered to its starting value. It is interesting to note that it did not recover fully to its

starting value until around 18.6 s. This is ascribed to the fact that upon decompression, vapour is

produced raising the evaporator pressure. The evaporator pressure only decreases when the rate

o f vapour extraction by the ejectors exceeds the rate o f generation o f the w ater pool.

Evaporator pressure a s a function of time19 "C in p u t t e m p e r a t u r e , 3 cm l i q u i d h e i g h t

0.80.60.40.2

Time s

F ig u re 5,35 : Evaporator pressure as a function o f time.

The recovery time was found to be quicker for lower liquid levels. The maximum pressure was

found to be greater for lower liquid heights. This is ascribed to the fact that lower liquid heights

allow more air in the cylinder. Comparing figures 5.35 and 5.36 it can be seen that the peak

pressure is greater in figure 5.36 but the recovery tim e is slower in figure 5.35 due to greater

vapour production.

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Evaporator pressure as a function of time19 °C input, 15 cm liquid

2.5

00 5 10 15 20 25 30

Time s

F ig u re 5.36 : Evaporator pressure as a function o f tim e

5.3.2 Temperature Distribution in the Vertical Cylinder

As shown in Chapter 3, tem perature gradients are set up over the height o f the colum n due to

hydrostatic pressure. Figures 5.37 and 5.38 show this clearly fo ra 15 cm colum n o f water at 19°C

and 40 °C initial (input) water tem peratures, respectively.

Temperature distribution19 °C initial, 15 cm liquid height Depth20

18

<u3 12 E 10o „

0 cm 6 cm

9 cm '— 12cm 15 cm

20

0 5 10 15 20Time s

25 30

F ig u re 5.37 : Tem perature distribution with time, 15cm height, 19°C initial temperature.

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I lo

Tern paratu re disiribution

4 0 ° C initial, 15 cm liquid height

E0)

45403530252015105

20 25 3010 150 5

D e p th

-0 cm -6 cm -9 cm -12 cm -15 cm

Tim e s

F ig u re 5.38 : Tem perature distribution with time, 4 0 “C initial temperature.

T he pressure o f the liquid surface is assum ed to be at the saturation pressure corresponding to its

tem perature, then the pressure at any point in the column can be given by :

^hydrosta tic P surface + P (5.3)

This pressure can then be com pared to the saturation pressure at the local m easured temperature.

This method o f analysis is discussed further in Chapter 6.

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5 .3 .3 C ooling R ate

T he rate o f change o f bulk tem perature was found to be high initially, decreasing in m agnitude

w ith time. The rate o f change o f bulk tem perature for a 15 cm colum n height is show n in figure

5.39. The cooling rates for the low er initial tem peratures are less than those at higher initial

tem perature.

Rate of change of Bulk Temperature 15 cm l i q u i d h e i g h t , v a r i o u s i n i t i a l t e m p e r a t u r e s

5 .5 -

5*0

0.5

-0 .5 20

F ig u re 5.39 : Cooling rates for varying input tem peratures

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R AT E O F C H A N G E O F BULK T i W P E R A T U R E15 CM HEIGHT, OVEFlAID

n.b

F ig u re 5.40 : Superim posed results o f cooling rates.

I f the graphs o f cooling rates for the various initial tem peratures are superim posed on each other,

such that their values o f rate o f cooling correspond (ie tim e axes are shifted), they appear to

follow sim ilar cooling rates after the initial flashing period, as shown in figure 5.40.

This would imply that there is a param eter which would yield the sam e cooling rates, regardless

o f the initial temperature. P lotting the cooling rate as a function o f bulk tem perature, as shown

in figure 5.41, shows that the cooling rate is not solely dependent on the bulk tem perature.

Superheat can therefore not be defined based on bulk tem perature as identical bulk tem peratures,

w ith differing tem perature gradients, yield different cooling rates.

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119

Rate of change of Temperature a s a function of bulk Temperature 15 Cm liquid height

3.5

-0 .5

F ig u re 5.41: R ate o f change o f tem perature as a function o f bulk tem perature for various initial

w ater temperatures.

P lotting the rate o f change o f bulk tem perature as a function o f surface tem perature yields

overlaying o f cooling rates at low er tem peratures. The shortfall at higher tem peratures can be

ascribed to the fact that at higher tem peratures, vigorous boiling exposes the higher liquid levels

to the surface pressure. The boiling at the low er level follows the hydrostatic pressure defined by

the region exposed to the surface pressure. Thus sub-cooling takes place in the low er regions in

the case where boiling would be defined by the surface pressure.

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1 2 0

The rate o f cooling o f the surface tem perature was plotted as a function o f surface tem perature.

Figure 5.42 shows the results for 15 cm heights and varying input tem perature. The graph shows

sim ilar trends to figure 5.41, again im plying that the surface tem perature defines the boiling

process.

Rate of change of temperatureas a function of surface temperature

42“ 3

20 30 40Surface tem perature

F ig u re 5.42 : Rate o f change o f tem perature as a function o f surface tem perature

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5.3.4 M ass T ransfer

The bulk mass transfer rate between any two increments o f tim e tr l and t, was calculated by:

dM v p(Thllik)*{ j _

T w 1x41

The output produced by these calculations tended to be noisy as the formula is a derivative and

any noise is thus amplified. To reduce this a running average was taken over 5 increm ents o f

time. Figure 5.43 shows mass transfer and bulk tem perature as a function o f time.

15 cm liquid height, 19°C initial temperature0.006

0 .0 0 5

-• 0 .0 0 4 §

Bulk Temperature M ass transfer

0 .0 0 3 =

- 0.002 «

-■ 0.001

Time s

F ig u re 5.43 : Mass transfer and change in tem perature as a function o f time.

Upon decom pression there is rapid vapour generation accom panied by a rapid decrease in

temperature. After a while the m ass transfer rate decreases The quantity o f w ater has a marked

effect on the mass transfer rate. Com paring figures 5.44 and 5.45 it can be seen that for a small

quantity o f water, there is an initial burst o f flashing, which is accom panied by a rapid rise in

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121

evaporator pressure. The m ass transfer rate then drops very rapidly, as does the evaporator

pressure and ceases when the w ater freezes. For a higher quantity o f w ater the mass transfer rate

is greater as is the pressure rise.

o

*

1

3 cm liquid height, 19 °C initial tem perature

5

4-1 .

1

0-1

M-2

1/ V [Mass'!

'I ________ \2- f \ (pressure pH"—

vj— ------ 1/| -u v . K'Of J .................... f. ."T’. f u > Z r

O)ho.e t

o e

UG4

10 15 l imc e

20 250.2

F ig u re 5.44 : M ass transfer rate and evaporator pressure as a function o f tim e, 19°C input

tem perature, 15 cm height.

15 cm liquid height, 19 °C initial tem perature

O.Q

o\ l Ms:

l0.7v2 -0 6

0.8'

0.5 0.5

0.40.2 -

•0.4

F ig u re 5.45 : M ass transfer rate and evaporator pressure as a function o f tim e, 19°C input

tem perature, 15 cm height.

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Figure 5.46 shows mass transfer plotted against surface temperature. At lower input temperatures

the m ass transfer rates for a given surface ti.uperature are overlaid for a given surface

temperature.

Mass t ransfer rate

S ’

f

1s

I

0.00035

0.0003

0.00025

0.00020.00015

0.0001

0.00005

0

- T f '

yz

5°C19°C

•40°C

10 20 30

Surface tem perature °C

40

F ig u re 5.46 : M ass transfer rate for various initial tem peratures for 15 cm colum n o f water.

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5.3.5 M ass T ransfer C oefficien t

From the above results it would appear that defining the driving potential for a mass transfer

coefficient by solely considering the difference between the evaporator pressure and the

saturation pressure corresponding to the bulk tem perature o f the water would yielc a series o f

coefficients for specific conditions. Figure 5.47 shows the mass transfer coefficient defined in

chapter 3.

M ass transfer coefficient

0.00012

0.0001

0 .0 0 0 0 8

a 0 .0 0 0 0 6.32e 0 . 0 0 0 0 4oO 0 .0 0 0 0 2

403020100

Surface temperature °C

Figure 5.47 : Mass transfer coefficient based on surface tem perature saturation pressure.

Similar trends are noted for the m ass transfer coefficient as for the mass transfer rate. The figure

seem s to indicate that there is a maximum transfer coefficient o f 0.0001 kg/s/kPa and hence a

maximum mass transfer rate, for a given surface temperature. F itting a line tangent to the curves

o f mass transfer rate yields figure 5.48.

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Mass transfer rate

f1C<0

i

0.00035

0.0003

0.00025

0.00020.00015

0.0001

0.00005

010 20 30

Surface temperature °c

F igure ;",48 : M aximum mass transfer rate, 15 cm liquid height.

5°C19°C

40'C

M ass transfer rates for a liquid height o f 12 cm were also plotted in this way as shown in figure

5.49. The maxim um coefficient was found to have decreased as shown by the decrease in slope

o f the tangent line.

0.00018 0.00016

«j Y 0.00014 S o_ 0.00012 S > 0.0001 0 a 0.00008£ & 0.00006

0.00004 0.00002

0

M ass Transfer Rate

10 20Surface temperature

12 cm liquid height

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• - - - - - - - - - - - - - - - - X a *a . __ .. 6 ...

/ / _______ A . . . . . .

a

. f , . . . _ r

-I J ' w■ J i f ~ r t s A _____ 4

Ip,

L#

_ _ _ _ _ _ _ &

30 40

. 5°C ' 10°C ■ 19°C « 40° C

F ig u re 5.49 : Mass transfer rates for 12 cm liquid height.

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1 2 b

[t was decided that the coefficient was not specific enough and it was modified to include liquid

height. Figure 5.50 shows that agreem ent is reached at low input temperatures, while higher input

tem peratures are not yet adequately described. The m aximum rate however is described.

Non-dimensional Mass Transfer Rate

0.007

0.005 -

0.003

0

10 20 30

Surface temperature40

12 cm height 15 cm Height

F ig u re 5.50 : Non-dimensional mass transfer rate as a function o f surface temperature.

From the above it is evident that the rate o f mass transfer depends not only on surface temperature

b u t also on liquid height. D ividing the non-dimensional mass transfer by the liquid mass, yields

figure 5.51.

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127

Non-dim ensionalised Mass Transfer Rate divide by liquid m ass

0.14

0.12

0.08• 12 cm height = 15 cm Height

0.06

0.04

0.02

Surface temperature

F ig u re 5.51 : V ariation o f vapour mass transfer rate over liquid flow rate, with temperature.

M axim um mass transfer rate can thus be described by the following equation:

(5 4 )

W here the value o f Km was found to be of the order o f 0.04 [kg/s]/[kg2J/[kPa], and dP is the

driving potential based on surface tem perature saturation pressure. For a linear increase in local

tem perature there is a non-linear increase in local saturation pressure and hence in the driving

potential.

5.3.6 Heat Transfer Coefficient

The formulation o f heat transfer (equation 3.13) was appl ied to the 15 cm height data, and yielded

fairly consistent results over all the initial temperatures. Applying the formula over the entire time

o f decompression predicted exceptionally high heat transfer coefficients during the initial stages.

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128

This is not surprising as the local change in tem perature with time is very high. Figures 5.52 to 5.55

show the heat transfer coefficient at the 3 cm height as a function o f time.

Heat t rans fe r coefficient, 5 C inputat 3 m m

so-

so-

0-'

2 0 -

F ig u re 5.52 : H eat transfer coefficient 5°C input tem perature and 15 cm height.

Heat t rans fe r coefficient, 1 3 C inputat 3 m m

so-

s o -kW / m2 K

30-

2 0 -

10-

Timo s

F ig u re 5.53 : Heat transfer coefficient 13°C input tem perature

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129

Heat transfer coefficient, 1 9 C inputot 3 mm

7 0 -

60-

5 0 "

kW / m2 K 40"

2 0 -

-10Time s

F ig u re 5,54 : Heat transfer coefficient i9 °C input temperature.

As can be seen, once boiling ceased in the lower regions, the heat transfer coefficient decreased

to a fairly steady value o f between 10 to 20 For the 40°C input temperature the heat

transfer coefficient did not steady within the given time, indicating that there is a m ixture o f boiling

and convection.

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1 3 0

CHAPTER 6

DISCUSSION

This chapter is a discussion o f the experim ental results and observations, d iv ided into the three

series o f tests conducted. ( Consideration is g h 'en to the im plications o f the fin d in g s on the design

a n d modelling o f water vapour compression systems.

6.1 Through-Flow Evaporator

6.1.1 Evaporator Pressure

As modelled in chapter 3, the evaporator pressure was observed to increase with increasing inlet

tem perature due to increasing generation o f vapour. Figure 5.1 shows an increase in evaporator

pressure at constant low w ater inlet tem perature. This is ascribed to a ,eak in the evaporator

developing during testing (the low inlet tem peratures were tested last) as there was a

corresponding decrease in bulk heat transfer, as observed in figure 5.5.

6.1.2 Temperature Distribution

M arked temperature differences w ere noted between the flashing tem perature (the temperature

o f the water measured immediately after undergoing isenthalpic expansion across the orifice) and

the temperature at the end o f the horizontal plate in the evaporator, at low inlet w ater

temperature. As the inlet water tem perature increased, so this tem perature difference was

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131

observed to decrease Flashing therefore plays a greater role in the heat transfer process at higher

inlet water temperatures.

In retrospect, it was probably optimistic to expect to be able to measure heat and mass transfer

coefficients accurately over such a small area as the plate and given the difficulty in accurately

measuring temperatures between 0 and 10°C. It is worth noting the implications o f the

temperature distribution within the evaporator. For the w ater to exist at various temperatures in

the evaporator there would have to be a pressure distribution within the evaporator. It is thus

plausible that the design of evaporators needs to incorporate consideration o f the flow phenomena

that take place within the evaporator. When vapour is generated due to flashing there would be

a local rise in pressure. This vapour then expands to the lower pressure region. In the case o f the

through-flow evaporator, once the w ater flashes due to isenthalpic expansion across the orifice,

it enters the evaporator and flows over the evaporator plate. Having cooled due to the flashing

process the water flowing over this plate is less superheated with respect to the saturation

tem perature corresponding to the evaporator pressure, than the inlet water. This phenomenon o f

a local increase in pressure implies that the compression device may be required to be designed

for a 1 ower pressure than that corresponding to the required w ater outlet temperature. The suction

pressure o f the com pressor should thus accom m odate both pressure losses due to vapour flow

and localised pressure increases due to vapour generation.

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6.1.3 Boiling R egim es

By far the greatest contribution to the cooling process w as provided by the flashing, whereby

vapour (and cooling) is generated due to isenthalpic expansion into the evaporator A steady

increase in the amount o f flashing could be observed with an increase in inlet temperature, as seen

in figures 5.6 to 5.7. At low w ater flow rate, the flashing contribution was observed to initially

increase with increasing w ater inlet temperature, limited to 90% o f the heat transfer. For a given

flow rate the total evaporated mass also increases with inlet temperature. This would seem to

imply that at higher flow rates, a greater difference is required between the saturation pressure

o f the inlet water and the evaporator pressure, for efficient flashing to occur. It could well be that

too high a volumetric flow rate is produced for the system geom etry and there is a “choking"

effect.

Thus mass transfer increases substant' Hy with decreasing evaporator pressure and it would

appear that this is due to the flashing becoming the dominant boiling regime at higher bulk

superheat.

6.1.4 Mass Transfer Coefficients

Mass transfer coefficients based on pressure increased to a maximum and then rapidly decreased.

The reason for this the non-linear dependance o f saturation pressure on tem perature (as illustrated

in figure 3.12) over the test range. The driving potential chosen for the mass transfer coefficients

was thus based on temperature. Order o f magnitude values for bulk and flashing mass transfer

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coefficients were established for these driving potentials. It was found that removing the driving

potential term from the derivation o f the flashing coefficient, yielded linear results for given test

conditions. The slopes o f these equations w ere found to follow the same trend as those o f the

pressure - inlet temperature curves. It is thus suggested that if the performance o f the compression

device can be adequately modelled, then a flashing coefficient for a given evaporator geometry

can be established. F or the system under investigation, it is difficult to establish the ejector's

perform ance curve as, at the time o f testing, no means was readily available to establish system

leakage under operating conditions.

6.1.5 Evaporator Design

Although the tests conducted could not attain sizing coefficients for evaporators in general, the

objective o f describing the boiling process and investigating the contribution o f the various boiling

regimes was met.

From a design point o f view it has been shown that the inlet to a direct contact evaporator should

not consist o f barometric legs or any expansion device across a considerable length. From the

results it can also be deduced that the evaporator needs to be a vessel o f large volume to allow

the flash gas to expand into the vessel w ithout a sizeable pressure difference between the inlet and

ejector (or compression device) inlet. Though energy saving can be achieved using multistage

systems, pre-cooling o f the inlet w ater would reduce the amount o f flashing at the inlet and hence

larger evaporators with greater w ater residence periods would be required.

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134

The low value o f the percentage contribution to the heat transfer rate due to evaporation along

the plate shows that it is important to incorporate agitation (mechanical or utilizing cascades) m

direct contact evaporators. W ithout agitation vertical tem perature gradients would be set up in

the body o f the liquid which would result in low evaporation rates. While use o f spray nozzles

w ould increase the amount o f flashing it is felt that agitation o f any bodies o f w ater would be

essential to improve evaporator efficiency. In order to minimise pressure gradients being

established within the evaporator, consideration needs to be given to the vapour flow, particularly

given that water vapour has very high specific volumes, and hence flow rates, at the low pressures

required to produce cooling.

Direct contact w ater vapour refrigeration systems should hold an advantage over indirect contact

systems due to the rem oval o f heat transfer surfaces in the evaporator and condensers. In an

indirect contact heat exchanger there has to be a tem perature difference between the two media

in order for heat exchange to take place across the heat transfer surface. In the through flow

evaporator, resistance to heat transfer is due to insufficient heat transfer area and a pressure loss

between the inlet to the ejector and the evaporator due to frictional losses.

O f the regimes noted, flashing was shown to be the most efficient and thus evaporator design

criteria must aim to maintain the flashing regime. Free evaporation appears to be less efficient. It

is suggested that the reason for this is the fact that there is a lack o f "superheat" due to the bulk

o f the liquid not being exposed to the lower pressure. This could be caused by a combination o f

hydrostatic pressure reducing superheat and a pressure differential existing between the liquid

surface and inlet to the compression device.

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6.2 Photographic Study

The vacuum boiling o f water was described by M iyatake l4iilas consisting o f two distinct phases:

flashing and surface evaporation. This view is supported by the photographic study. Upon

decom pression, flashing or bulk boiling was observed. The boiling agitation gradually decreased

w ith tim e, ceasing first in the lower regions and eventually the water becam e calm.

It is suggested that the increase in hydrostatic pressure with liquid depth results in vertical

tem perature gradients through the liquid. V apour generation leads to an increase in local

pressure, which in turn decreases the superheat below the point where vapour is generated.

It w as observed that there is som e bubble growth in the bulk o f the liquid after surface boiling

has ceased. This implies that there is a m easure o f superheat within the liquid. The fact that

bubbles detach from the evaporator wall ju st below the surface m ore readily than at some

distance below the surface could be due to the possibility that heat transfer from the warm er

low er regions to the cooler upper regions may exceed the rate at which heat is removed from the

w ater due to evaporation at the surface. Bubbles can be expected to grow on the evaporator wall,

rather than within the bulk o f the liquid, f s the wall surface provides both nucleation sites and

a slightly greater liquid superheat due to heat ingress from the environm ent through the

evaporator wall.

W hen a bubble detaches itself, it rises to the surface and expands explosively into the space

above the liquid surface. The stability o f the surface is disrupted and thus so are the tem perature

gradients. This leads to boiling being re-initiated at this disturbance and this surface boiling is

m aintained until the tem perature gradients are established again. The fact that activity decreases

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with tim e can be attributed to the continual decrease o f bulk w ater tem perature with time. The

low er the bulk w ater tem perature is, the more stable the system is.

W hether local flashing occurs depends not only on the local tem perature and liquid height but

also on the stability o f the system. When boiling occurs at the surface, bubbles are more readily

form ed within the liquid than when the surface is still. Local pressure and tem perature within

the liquid, and consequently superheat, is thus dependent on both bubble activity at the water

surface and the pressure above the water surface.

The fact that tem perature gradients are set up would indicate that there is a value o f heat

transfer rate below which surface evaporation takes place and above which flashing occurs. This

is likely to be a range, rather than a set value, indicated by the fact that boiling at the surface can

be re-initiated. It is suggested that if the heat transfer rate from the lower regions to the higher

regions is greater than the rate at which heat is removed due to evaporation, boiling will re­

occur. If the heat transfer rate is insufficient, the pressure above the water surface will drop and

bubble growtn will be accelerated.

Com paring the photographs taken with those presented by W estwater[25] in Chapter 2. the

bubbles observed in figure 5.22 would appear to belong to the transition or film boiling regimes.

Figure 5.26 would be typical o f the discrete bubble region m entioned by G aertner [18], From the

photographic study it can be deduced that greater heat transfer takes place during the initial flash

or surface boiling period.

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Though there are marked differences between the nature o f boiling observed in the photographic

study and sub-atm ospheric boiling o ff a heated surface presented in Chapter 2, some similarities

are apparent. Figure 2.4 shows the boiling curve for w ater at various degrees o f superheat. In

experim ents o f this type boiling heat transfer is m easured at sustained plate or w ire superheat.

In the boiling o bser in the photographic study, the superheat dim inishes with time. In effect

the boiling o f the pool o f water can be understood by moving from right to left along the boiling

curve. The pool begins at a high degree o f superheat and consequently is cooled at a high rate

o f heat transfer. As the tem perature o f the bulk liquid decreases, so local superheat decreases

and the violent boiling ceases in the depth o f the liquid. Bubble nucleation tapers o ff and

nucleate boiling ceases. Convective heat transfer cools the liquid further. A decrease in

evaporator pressure or a detachm ent o f a bubble has the effect o f creating localised superheat

w hich re-initiates nucleate boiling. W hen th is boiling occurs it is observed to be violent in

nature, with bubble explosively rising to the surface. This is consistent with the findings o f

R ab en ct al [36] who observed a discontinuity in plotted heat transfer rates in the transition

betw een the convective and boiling heat transfer regimes.

The liquid height in figure 5.22 is alm ost double that o f figure 5.26. This suggests that when

designing evaporators for w ater vapour com pression systems sufficient height should be

allowed to prevent liquid carry over. The steam je t ejector com pression system used can

accom m odate liquid droplets. High speed radial or centrifugal com pressors however, could be

far m ore sensitiv e.

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1 3 8

6.3 Vertical Cylinder

6.3.1 The Vacuum Boiling Process

The tests conducted have verified the model presented in Chapter 3. Local vapour generation

(hence pressure rise) affects the driving potential o f lower region and has a lim iting affect on

heat transfer rates. It was observed that tem perature gradients are established vertically within

the liquid. It is proposed that this is due to local superheat being governed not only by the water

surface pressure and local tem perature, but also by the hydrostatic pressure imposed by the

liquid height. Upon decompression violent boiling and hence high heat transfer occurs. The

hydrostatic pressure in the liquid means that tem perature gradients can be established thiough

the liquid height. As the bulk o f the water cools down the local superheat a various heights is

elim inated and convection takes over from boiling.

Figure^ 6 1 to 6.4 show local saturation pressure based on m easured tem perature, com pared to

the addition o f the surface saturation pressure and the local hydrostatic pressure. The initial

tem perature is 4 0 'C with a 15 cm column height, at depths below the surface o f 6. 9. 12 and

15 cm. All the figures show that boiling takes place at the given heights at. or below, the

hydrostatic pressure. The slight offsets in figures 6.2 and 6.3 arc due to insufficient local

superheat. The cooling rate at these points would then lag that o f the surface. Termination of

local boiling in ail four figures is the point where the slopes o f the curses change significantly,

ie the local heat transfer mechanism changes from boiling to convective heat transfer.

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139

1

II

I

Saturation and hydrostatic pressure40° input, 15 cm liquid height, at 15 cm depth

98765

432

Surface + Hydrostatic

Saturation P

02510 15 20 3050

Tim e s

F ig u re 6.1 : Pressure distribution 15 cm below liquid surface

i

II

I

Saturation and hydrostatic pressure40° input, 15 cm liquid height at 12 cm depth

8

7

6

5

4

3

Surface + Hydrostatic

2

1 Saturation Pressure0

302520151050Tim e s

F ig u re 6.2: Pressure distribution 12 cm below liquid surface

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140

Saturation and hydrostatic pressure40° input, 15 cm liquid height a t 9 cm

8

7

6

5Surface + Hydrostatic

4

3

2Saturation Pressure1

0302520151050

Tim e s

F ig u re 6.3 : Pressure distribution 9 cm below liquid surface

Saturation and hydrostatic pressure40° input, 15 cm liquid height a t 6 cm depth

Surface + Hydrostatic

Saturation Pressure

Tim e s

Figure 6.4 : Pressu e distribution 6 cm below liquid surface

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141

D uring flashing the saturation pressures at low er levels either w ere equal to, o r had the sam e

slope as, the sum o f the surface and hydrostatic pressure. In cases w here the local tem perature

had fallen below the saturation tem perature corresponding to the hydrostatic pressure, the slope

o f the pressure line was seen to be low er than that o f the flashing line.

In som e cases the saturation pressure at the low er regions was well below that o f the sum o f the

surface pressure and the hydrostatic pressure. In these cases boiling does not occur due to a lack

o f local driving potential and the cooling m ethod is convective heat transfer. (See figure 6.5)

S A T U R A T I O N A N D H Y D R O S T A T I C P R E S S U R E13°C input T, I a. cm height, AT Ocm

2.2

:| SUKFA c T + HYDROSTATIC P | -

I

I SA TU R A flO N PH ESSUR E

0.8 S U R FA C E PRESSU RE

0.6

— -— r j EVAPORATOR PRESSU R E ^0.4

T lm o s

F ig u re 6.5 : Sub-cooled pressure distribution for convection.

This trend was observed even at low liquid heights o f 3 mm. Figures 6.6 to 6.8 show the pressure

lines at 3 cm heights over a range o f initial tem peratures. For the low er initial tem peratures the

base tem perature is subcooled and the local c 'ing m ethod is convective heat transfer. In figure

6.8 w ith an initial water tem perature o f 19°C, flashing occurs throughout the height.

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142

The pressure corresponding to the tem perature m easured at 3 cm (local saturation pressure line)

equals tha t o f the hydrostatic pressure based on surface tem perature (hydrostatic pressure line)

and liquid height. A fter a short period o f flashing the cooling m ethod can be seen to change to

convective heat transfer, illustrated by the saturation pressure line and the hydrostatic pressure

line diverging.

SATURATION AND HYDROSTATIC PRESSURE

1S-1.6 -

1.4'

S U '

S 1

0.4

0.2

0

5°C input T, 3 cm height

[SURFACE: + HYDROSTATIC P [

J S A T U RATION W S S U R f [ . ,

^ S U R F A C E PRESSU RE

4 GTim m a

j tV A K M A IL H H t t S S 'H ; ' . . . . . . . . . . . . . . . . . . . . . !

B 10 12

F ig u re 6.6 : Pressure lines for 9 cm height, at 3 cm , 5°C input.

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143

SATURATION AND HYDROSTATIC PRESSURE13°C input T, 3 cm height

S W A C [ + HYDROSTATIC Pu 1.2 -

^[S A T U R A T IO N P R E S S U R i |

S U * A C t P R iS S U R E

[EV A PO RA TO R PR ESSU RE

T im e s

F igu re 6.7 : Pressure lines, 13 °C input

SATURATION AND HYDROSTATIC PRESSURE19°C input, 3cm height

2.2

SATURATION PR ESSU R F

0.5J i v A O Q R A T O R PRESSURE | ____

0.2

T im e a

F ig u re 6.8 : Pressure lines, 19°C initial w ater tem perature.

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1 4 4

In figure 6.9 the initial tem perature is 40°C . The saturation pressure at 6 cm is below that o f the

hydrostatic line and can be seen to be equal to the surface pressure. In such a case it is proposed

that the 6 cm height is exposed to the surface pressure due to vigorous boiling and agitation o f

the water.

SATURATION AND HYDROSTATIC PRESSURE4 G 0 C input T, 9 c m h e ig h t, AT G em

7

pcsy' 1....1* SIJRTACF PPESSIK- I fr^^iwriSfppfssuif 1

6

5

f

I 'z

D EVAPOKATDR PRESSURE

1

0l i m e s

F ig u re 6.9 : Pressure lines, 40°C initial tem perature 9 cm height, at 6 cm.

This w ould m ean tha t the hydrostatic pressure o f the low er regions would be controlled by the

6 cm height pressure. Referring to figure 6.10, the pressure at 3 cm height follow s that o f the

hydrostatic pressure defined by the surface initially. D ue to violent boiling the surface is broken

and the water at 6 cm height boils at the sam e pressure as the surface. The pressure at 3 cm

briefly follows the hydrostatic pressure defined by 6 cm height and at the end o f boiling is sub­

cooled with respect to the hydrostatic line. Convective heat transfer then takes place.

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1 4 5

SATURATION AND HYDROSTATIC PRESSURE4 0 ° C input T, 9 cm height, AT 3 cm

7.5

A SURFACE HYDROSTATIC

B SATURATION PRESSURE

C 6 CM HYDROSTATIC

D HEAT TRANSFERK

3 .5 -

2.50 3 4 52 76 8 9 10

T im e s

F ig u re 6.10 . Pressure lines for 4 0 °C input and 9 cm height, at 3 cm.

The im plications o f these results are :

1) It may be possible to describe the boiling process exactly i f the water surface tem perature

is known.

2) The local heat transfer m ethod, ie boiling or convection, can be determ ined by the

pressure trace

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146

6.3 .2 N on-E quilibrium Fraction

M iyatake [41] described the vacuum bulling process by defining the non-equilibrium fraction

(NEF) (equation 2.5) which is a measure o f the bulk superheat o f a colum n o f w ater relative to

its initial superheat. Figures 6.11 to 6.15 show the traces o f NEF as a function o f time for varying

liquid heights at 40°C initial temperature. The figures show sim ilar trends to those presented by

M iyatake in figure 2.20. The boiling process can be seen to be comprised o f two phases: a rapid

decrease in bulk tem perature followed by a gradual decrease in bulk temperature.

NEF (t) as a function o f time

0.8

IX. 0 .6 LU2 0.4

0.2

0 10 20 3 0

Time (s)

F ig u re 6.11 : NEF as a function o f time. 40 "C initial tem perature 15 cm liquid height.

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147

N EF (t) as a fu notion of time

1.2

0.8

0.6

0 .4

0.2

0

3020100

Time s

F ig u re 6.12 : NEF as a function o f tim e, 40°C initial tem perature 12 cm liquid height.

N E F (t) a s a f u n c t i o n o f t i m e

0.8

LL 0.6

0.4

3020 25

T i m e s

F ig u re 6.13 : NEF as a function o f time, 40°C initial tem perature 9 cm liquid height.

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148

NEF(t) as a function of time

2

0.8

0.6

0 .4

0.2

0

3020100

Time s

F ig u re 6.14 : NEF as a function o f time, 40°C initial tem perature 6 cm liquid height.

N EF(t) as a function of Time

20 25 30

T i m e s

F ig u re 6.15 : NEF as a function o f tim e, 4 0 nC initial tem perature 3 cm liquid height.

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1 4 9

A key difference between the results presented and those o f M iyatake is the slope graphs during

the initial bulk boiling phase. Figures 6.11 - 6.15 indicate a low er rate o f change o f bulk

tem perature during this period. Though differences in initial tem perature, liquid height and

compressor perform ance would have an effect on the rate o f change o f bulk tem perature, it is felt

that the slower response o f the LM 35 sensors is responsible for the NEF profile being smoothed

out. The tem perature profiles presented are thus qualitative m describing the boiling process but

are not quantative in establish rates during the bulk boiling phase.

6.3.3 Evaporator Design

The results show that agitation is extrem ely important to efficient evaporator operation as the

sam e bulk superheat can yield lower heat transfer rates due to tem perature gradients being

established by hydrostatic pressure. The substantial drop in m ass transfer rate shortly after

decom pression be.n illustrates this.

Though mass transfer coefficients \ ere developed these are too specific to the given system to

be o f any practical design use and due to the therm al lag o f the LM-35s would be lower than the

true values. Based on the results, it would seem that reducing the pressure drop between liquid

surface and com pression device inlet would be im portant in order to achieve sustained high

driving potential at the liquid surface, and hence throughout the liquid height. This m eans that

the vapour would require a large volume to expand into and hence sizing o f evaporators would

be likely to be governed by flow considerations rather than liquid surface area.

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1 5 0

6.4 Project Shortcomings

Various shortcomings in the projects execution are noted below:

6.4.1 Project Focus

The project focus was primarily concentrated on the actual boiling process. In retrospect m ore time

should have been spent on testing and establishing the performance characteristics o f the ejector

set. The ejector system ’s performance could then have been isolated from the boiling process,

which would have aided both the modelling o f the process and the measurement o f limiting heat

transfer rates.

6.4.2 Evaporator Design

The design of the evaporator should have revolved around the vapour flow dynamics. The direct

contact evaporator should have been made o f a non corrosive metal and not out o f PVC. This

w ould have resulted in easier sealing o f the system.

6.4.3 T em perature M easurem ent

Platinum Resistance Thermometers should have been used to measure the temperature. Attem pts

to use therm ocouples to measure between 0 to 10 °C proved futile, in spite o f building a cold

junction compensation circuit and later purchasing a cold junction compensation chip, in both cases

there w as too much drift on the therm ocouple signal. Though the LM -35s gave adequate readings

to fulfill most o f the project objectives, their thermal mass meant that it was not practical to

establish limiting heat transfer rates for the vertical cylinder tests.

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15 1

CHAPTER 7

CONCLUSIONS AND

RECOMMENDATIONS

7.1 CONCLUSIONS

7.1.1 Tbrough-FIow Evaporator

The vacuum boiling o f water in a steam jet refrigeration system was shown to consist o f two

distinct regimes: flashing through the expansion device, and convection-controlled surface

evaporation.

F lashing was shown to dominate the heat transfer in the through-flow evaporator. Surface

evaporation was shown to take place at a greater rate when the w ater is agitated. Agitation was

effected by cascading the water once it had flowed ovei a flat plate. It was concluded that it is

essential to agitate any body o f w ater to prevent hydrostatic pressure gradients being established

as these would allow tem perature gradients to be supported It w as also concluded that the design

o f direct contact evaporators needs to aim at minimising pressure gradients within the evaporator

set up by pressure losses due to vapour flow. In so doing the saturation pressure corresponding

to the w ater exit tem perature would be closer to the evaporator pi ess ure Thu compression device

would then require a lower compression ratio and hence the coefficient o f performance o f the

system would be increased.

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The objectives o f describing the boiling process and estimating the contributions o f the various

boiling regimes were met. The objective o f deriving mass transfer coefficients was met. but only

for specific test geometries. General bulk and flashing coefficients were established for three flow

rates. These were found to accurately model the heat transfer rates at high degrees o f superheat.

Though som e insight was given regarding design criteria o f evaporators, the objective o f

establishing a general correlation for scaling o f evaporators was not met.

7.1.2 Photographic Study

The vacuum boiling o f water due to rapid decompression could be seen to consist o f the processes

o f bulk boiling and convection controlled surface evaporation. Boiling re-initiation at the water

surface was observed. Local boiling appears to depend not only on superheat, defined by local

water height and temperature, but also on whether vertical tem perature gradients are maintained

within the liquid, which in turn depends on the interaction o f the heat transfer rate and surface

evaporation rate.

From the marked rise in liquid surface height, it was concluded that evaporators in water vapour

compression systems should be designed with sufficient height to avoid liquid carry-over into the

compressor.

The objective o f conducting a basic photographic study o f the vacuum boiling process and

visualising the boiling mechanisms was met.

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153

7 .1 .3 V ertical C ylinder

A model o f vacuum boiling o f w ater was proposed and shown to be accurate. The vacuum boiling

o f w ater was shown to be controlled by both the bulk liquid superheat and liquid surface

temperature. An approach was developed whereby saturation pressures corresponding to local

m easured tem pera '..re plotted against time and were superimposed with hydrostatic

pressure between measured points. The dominant heat transfer mechanism at any point in the

liquid height, during the vacuum boiling process could be identified. It was concluded that the

local liquid superheat would govern whether boiling heat transfer or convective heat transfer

would occur. The degree o f local superheat w as determined by the tem perature (and pressure)

o f the liquid layer above it.

Limiting values o f heat transfer could not be determined due to the instrumentation used for

measuring tem perature not being sufficiently fast to m onitor rapid tem perature changes It was

concluded that the results obtained were qualitative in describing the processes involved in the

vacuum boiling o f small columns o f water, but were not quantitative in term s o f determining

specific rates o f heat transfer during the onset o f boiling.

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154

7.2 RECOMMENDATIONS

Clearly more w ork is needed in the field o f direct contact evaporator design and establishing mass

transfer coefficients. It is recommended that tests be conducted to establish the dependance o f

evaporator pressure and pressure gradients within flow-through evaporators, on the volume above

the w ater surface and the w ater surface area.

A suggested approach for further w ork regarding mass transfer coefficients is the use o f different

flow and evaporator geometries with a compression device with a known performance curve.

The compression device suction pressure and discharge pressure and speed would be measured.

From this the operating point (and compressed vapour flow rate) could be determined. The effect

o f varying flow and evaporator geom etries on the operating point o f the com pressor could then

be determined. Evaporator design criteria to reduce vapour flow friction losses and optimise liquid

evaporating or boiling surface area could then be determined.

It is recommended that further tests be conducted using the vertical cylinder, with high resolution,

fast acting temperature measurement devices to establish limiting heat transfer values through the

liquid height. Once these values have been obtained the vacuum boiling o f a column o f water

could be modelled by coupling the equations governing the perform ance o f the compression

device with heat and mass transfer relationships through the liquid height.

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APPENDIX A

Assumptions made in ejector design

1. The ejectors operate under sonic conditions in the throats o f the nozzles and diffusers

2. Geometrically similar ejectors have identical specific operating characteristics.

3. Coefficients o f ejection are established empirically.

4. Throat and outlet aperture diameters o f the nozzles and diffusers can be calculated by developed theory. O ther dimensions follow by proportionality.

5. The optimal distance from the end o f the cylindrical throat o f the nozzle to the start o f the cylindrical throat o f the diffuser is proportional to the difference in their throat diameters.

6. Condenser calculation can be based on simple theory.

7. Humidity and superheat o f the steam have negligible effect on ejector dimensions.

8. The temperature o f the vapour does not affect ejector calculation.

9. All dimensions can be rounded to nearest standard sizes.

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B 1

APPENDIX B

EES equations

B 1 Flow-through Evanorator Model

PROCED URE Initial(P_ev, T_in, P o w e r : Q_flod, Q_des,P_in)

P_in:=PR ESSU R E(W ater,t=TJn,x=0)T_ev:=TEM PERATURE(W ater,p=P_ev,x=0) cp := SPECHEAT (W ater,P=P_in,T=T_in-0.1) dTem :=T_in-T_evH _fg:= EN TH A LPY (W ater,p-P_ev,x=])-EN TH A LPY (W ater,p= P_ev,x=0)Q_des:=Power/H_fgQ_flod:= Power/(cp*dTem)

END

PROCEDURE Del_Temp(P_ev, T_in :DT) T_ev:=TEM PERATURE(W ater,p;=P_ev,x=0)D T 1 :=T_in - T_evIf D TI <0 Then DT:=0 Else DT:=DT1

EN D

PROCED URE Equilibrium(P_irL,P_ev,Q_flo,dT:Q_mev)

R := 461.52T Jn:=T E M PE R A T U R E (W ater,p=PJn,x=0) cp := SPECHEAT(W ater,P=P_in,T=T_in-0.1 )* 1000h_fg:=(ENTHALPY(W ater,P=P_ev,x=l )-ENTHALPY(W ater,P=P_ev,x=0))* 1000 T_ev := TEM PERATURE(W ater,P=P_ev,x=0)T_ba := (T_in+T_ev)/2 P_ba:= (P_in+P_ev)/2cp_ba:=SPECIiEA T(W ater,p=P_ba,t=T_ba-0.1 )* 1000h_fg_ba:=(ENTHALPY(W ater,P=P_ba,x=l )-ENTHALPY(W ater,P=P_ba,x=0))* 1000 Q_m ev •= Q_flo* ( -p*dT {+ (Cp_ba*R v T_baA(2)) / (h_fg__ba *1000* P_ba)!)/h_fg

EN D

PROCEDURE M ass_con (M assJn .P _e\_ in it, Vol.Q me\ ,Q_des. P e\ :P_ev__out. M ass out)R 2 .-4 6 1 .52tLfg_ev:=(EN TH A LPY (W ater.p=P_ev,x= 1 )-ENTHALPY( W a te r ,p = P e \,,x=0))* 1000

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B 2

T_ev:=TEM PERATURE(W ater,p=P_ev,x=0)

M ass_oi.it := Mass_in + Q_mev - Q_desIf (M ass_out < 0) Then P_ev_out := P_ev Else P_ev_out := P_ev + (M ass_out)*R 2/V ol/(l/T_ev-R 2/H _fg_ev)/1000

EN D

P _ ev [l] =0.8719 P _ ev_init = 0.8719 T_in = 273.15 + 27 P ow er =2 {k\v}Vol =0.1

CALL lnitial( P _ev[l], T jn , Pow er :Q_flod, Q_des,P_in)M ass_in[l]=0DUPLICATE i= l,10CALL Del_Temp(P_ev[i], T jn : DT[i])CALL Equilibrium(P_in,P_ev[i],Q_flo,DT[i]:Q_mev[i])CA LL M ass_con (M assJn[i],P_ev_init,V ol,Q _m ev[i],Q _des,P_ev[i]:P_ev[i+ l],M assjn[l+ i])

END

DUPLICATE i=l,20

P[i]= 0 .7 + 1/10

T[i]= TEM PERATURE(W ater,x=G,p=p[i]) EN D

B 2 Flow-through Evanorator Mass T ransfer Model

Q =1.164*10A(-2)P_e\'= (3.127/4/103-4e-3)/l 6e-3 *4 {(1.191) |t_in=13t_ n o z = l1t_4=6.3

p_noz=pressure(W ater,\-0 .t= t noz) h_in=enthalpy( Water, p=83.3,t=t_in) hf_noz-RN THA LPY( W ater,x=0,t=l_noz) hg_noz-EN TH A LPY (W ater,x= 1 ,t=t_noz) ni_noz=(h_in-hfj'ioz)/(hg__noz-hf_noz)*Q

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B 3

cp_noz=specheat( W ater,p= p_noz,t= tjioz-0 .001)

{point I |

km_ 1 =m__ 1 /(p_ 1 -p_ev) t j = 8 . 8t_ Ib = t_noz - m_l ,'(h g _ l-h f_ l) /(cp_noz*Q) hf_J =EN TH A LPY (W ater,x=0,t= t_l) hg_I =ENTHALPY(W ater,x:= l , t= t_ l) m _l=(hf_noz-hf 1 )/(hg_l-hf_ l)*Q p_l=pressure( W ater,x= 0 ,t= t_ l) cp_]=SP£C H EA T(W ater,p=p_],t= :t_ 1-0.0001)

{point 2 1km_2=m_2/(p_l-P__ev) t_2=7.2t_2b= M - m_2*(hg_2-hf_2) /(cp_l*Q ) hf_2=ENTHALPY(W ater,x=0,t=t_2) hg_2=ENTHALP Y (W ater,x= 1 ,t= t_2) m _2=(hf_l-hf_2)/(hg_2-hf_2)*Q p_2=PR £SSU RE(W ater,x=0,t=t_2) cp_2=SPEC HEA T{W ater,p=p_2,t=t_2-0.0001)

{point 3 1krn_3= m_3 / (p_3-p_ev)

t_3=6.3

hf_3=ENTHALPY(W ater,x=0,t=t_3) hg_3=ENTHAl.P Y(W ater,x= 1 ,t= t_3) m_3 =(hf_2-hf_3 )/(hg_3 -hf_3 )*Q p_3=PR ESSU RE(W ater,x=0.t=t_3) cp_3=SPECHEA T(W ater,p=p_3,t=t_3-0.0001) t_3b= t__2 - m_3*(hg_3-hf_3) /(cp_2*Q)

{Point 4)

hf_4=ENTHALPY(W ater,x=0,t=t_4) hg_4=ENTH A LPY (\\'ater,x= I ,t=t 4) m_4=(hf_3-hf_4)/(hg_4-hf_4) * Q p_4=PRES5URE(W ater,x=0,t=t 4) cp_4=SPEC HEA T(W ater,p=p_4,t=t_4-0.0001)

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B4

M _tot= Q *((cp_4+cp_noz)/2)*(t_in-t_4)/((hg_4+hg_noz)/2-(hf_4+hf_noz)/2)

M tot2= m 1 -t-in 2 +m 3 +m 4 +m noz

B 3 T em perature Sensor C alibration

N=20DUPLICATE i=LN {copy data from Lookup table into X and Y arrays}

x[i]=P[i] y[i]:"T[i]yP[i]=aO+al *x[i]+a2*x[i]A2

END

{Regression formulae to find aO, a l , and a2}

0=-2*SUM (y[i]-yP[i],i=l,N)0=-2*SUM(x[i]*(y[i]-yP[i]),i=] ,N)0=-2*SUM (x[i]A2*(y[i]-yP[i]),i=l,N)

/bias=SUM (yP[i]-y[i],i=l,N)sigma=SUM ((yP[i]-y[i])A2,i= l,N )

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C 1

APPENDIX C

DESIGN OPTIONS FOR STEAM JET EJECTORSYSTEMS

From a layout point o f view, substantial savings can be incurred by a slight m odification o f the

standard primary ejector and booster ejector configuration, by introducing a pre-evaporator

betw een the evaporator and the primary condenser. The prim ary ejector is then replaced by two

ejectors, with a low er compression ratio, as illustrated by figure C .l.

PrimaryCondenserSteam line Steam line

Outlet Inlet water

ThrottlePre-EvaporatorEvaporator

Figure C .l : Standard configuration and pre-evaporator m odification.

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C 2

A comparison between these tw o systems is given below. The design param eters are as fo]]ows:

Power I MW C ondenser n 100 %

Evaporator T 1°C Evaporator P 0.657 kPa

Condenser T 20°C -30°C Steam P 0.6 M Pa

Design data was taken from Vil'der's diagram for the determ ination o f coefficients o f injection.

The existence o f non-condensibles was neglected.

Steam Consumption vs. Inlet Tempu;

I C o n v e n tio n a l la y o u * — P r e - E v a p o r a to r

Figure C.2 : Steam consumption

A s can be seen from figure C.2, savings o f around 25 % in steam consum ption can be achieved.

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D 1

APPENDIX D

Design Drawings

Page

D 2

D 3-6 D 7

D .l Flow Through Evaporator Design Drawings

List o f Drawings

Inlet orifice

Flow-through evaporator component drawings Flow-through evaporator assembly

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Inlet Orifice

D 2

-T____

I O

. (X M I T C W L C. V

W I T S . I ' I ' l l

M A T E R . ! A L P V C

T W (£. K M G 4 S 10

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D 3

- ? 4 .

i 100

10

3 .3 0

-519— ^

bti

So

4 °

S ft. n i T c H L E V

w ( T i v « \ M

h t*i 1"tl1ic\<.ME5S ' I 0 ^

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D 4

9.0 i 4 0

i

I

5 ,ft M ITC.H L£ 7 K\ AX E v A, 1_ ' P'J C

W iT> 1 TH CkMGs 1°

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D 5

S o <3.00 j s o 10>— <

Mi l\ Vo#

/ so>o

4 03 0 0

S R n t t h \ t --Vj-U 11513

Q U ft N T i T y ‘ T O P ' 1 .B o t t o m i_ r > v i c . k n c . s s : 1 0

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D 6

iso

3 0 0

10

11 o

5 R MITCH L 6 Y

W r r b

M^tc"Ccs\ ; PvcTK'icU.^

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ASSEMBLEY

©

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APPENDIX E

INSTRUMENTATION CALIBRATION DATA

E .l T em perature M easurem ent

The LM35 tem perature sensors (specification sheet included) have a long term stability o f - 0.01 °C. It was thus decided to calibrate the tem perature sensors to a mercury' therm om eter with a calibration certificate and resolution o f 0.1 °C. The sensors w ere kept in close proximity o f the therm om eter and were emersed in a pool o f heated water. The w ater was agitated to ensure that local tem perature fluctuations w ere kept to a minimum.

E.1.1 Vertical cylinder calibration data

Thermometer Readimi CC

T1mV

T2mV

T3mV

T4mV

T5mV

T6mV

15.3 14.3 14.50 14.36 14.45 14.60 15.57

3.0 0.2 0.17 0.18 0.17 0.17 0.51

12.2 11.26 11.39 11.28 11.39 11.52 12.53

18.5 17.63 17.74 17.61 17.72 17.91 18.87

26.0 24.98 25.1 24.95 25.07 25.32 26.23

4.3 3.38 3.66 3 47 3.58 3.69 4.59

16 7 15.72 15.74 15 ' 15.82 15.99 16.99

20.5 19.55 19.68 19.55 19.64 1985 20 85

23.0 22.12 22,21 22.08 22.19 22.43 23.40

29.0 27.95 28.02 27.88 28 00 28 31 29.24

10.0 9.10 10.32 9.32 9.20 9.09 9.20

A quadratic curve was fitted to each data set, establishing calibration constants for each o f the LM -35s used in the vertical cylinder testing. The quadratic fit routine was applied in the EES program. The program listing for the quadratic fit is presented in Appendix B

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Vertical Cylinder calibration constants :

The following constants were used to convert the raw data readings in m illivolts to temperatures.

LM 35# aO al a2

1 2.2 20.962 2.833

2 2.1 19.939 1954

3 2.2 20.734 3.147

4 2.1 21.152 2.538

5 2.2 20.617 2.872

6 2.0 18.942 3 808

E.1.2 Through flow evaporator calibration data

Therm om eter°C

Spare 1 mV

Spare 2 mV

Sp:tre3Tt'.V

4.0 0.035 0.036 0 r

9.7 0.083 0.087 O.Oo.

14.0 0.128 0.130 0.127

17.7 0.164 0.168 0.164

22.6 0.213 1216 0.212

26.8 0.256 0.260 1255

29.1 0.278 1282 0.278

11.6 0.103 0.108 0.104

Through flow evaporator calibration constants :

L M 35# aO al a2

Spare 1 0.3 28.326 -2.448

Spare 2 0.3 26.524 -0.796

Spare 3 -0.1 29.007 -2.553

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Thermometer Readinn 'C

T1V

T2V

T3V

T4V

T5v ..

T6V

T7mV

15.5 0.659 0.683 0.751 0.737 0.688 0.717 N A

19 8 0 795 0,834 0.908 0 864 0.b39 0.874 N A

24.1 0.966 1.035 1.074 1.059 0.991 1.079 N.A

32.1 1.289 1.362 1.386 1.367 1.303 1.391 34.6

34.0 : . m 1.455 1.474 1.464 1.391 1.445 35.4

8.0 0.399 0.371 0.444 0.429 0.371 0.415 11.4

13.0 0.556 0.605 0.678 0.654 0.600 0.654 16.4

17.8 0.737 0 776 0.834 0.820 0.751 0.825 20 2

20.8 0.869 0.898 0.971 0.947 0.854 0.942 24.2

24.4 1.010 1.040 1.123 1.083 1.025 1.079 27.8

16.9 0 717 0.742 0.815 0.805 0.732 0.781 203

Tem peratureCC

T8V

3.9 0.057

2.8 0.042

9.3 0.104

16.4 0.175

2 1 0 0.240

2 1 8 0.239

38.0 0.390

37.0 0.380

36.0 0.370

35 0 0 360

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E.4

Calibration co n stan ts :

LM35 H aO al a2

1 -0.4 23.602 1.168

2 -0.6 23.532 0.3257

3 -1.9 21.502 2.066

4 -2.2 21340 1.113

5 -0.6 2Z665 1.787

6 -1.8 26 ?67 -0.S128

7 -2.0 23.460 0.9012

8 -2.1 21.346 1635

E.2 Pressure M easurem ent

Kent-Taylor Deltapi K Series T ransm itter type K. (specification sheet follows)

D ue to shock loading on the transm itter, the calibration was checked before each set o f tests. T o calibrate the pressure transm itter a vacuum pum p was connected to the transm itter, a Vacuum gauge and a McLeod Gauge. The Voltage across a 102.7 ohm resistor connected to the transm itter and the McLeod Gauge reading were measured in increments o f 5 Torr on the Vacuum gauge. 0.0 kPa abs was set at 0.4108 V and 4 kPa at 2.054 V.

The “Com puterscope" data logger im ports data m ultiplied by four. The -iressure reading for a given data point can be established as follows:

P abs = 2 * ( (Reading / 4) - 0.4108 ), ( 1.873 - 0.4108) kPa

Page 193: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Specification Sheets

Page 194: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Kent-Taylor Deltapi K Series® Electronic Transmitters

Model K-ACTransmitter for absolute pressurespans: from 2,2 to 3000 kPa overrange limit: up to 16 MPa

• High a c c u r a c y with w ide c h o ice o f m easuring ra n g es• Compact, rugged , lightw eight, e a sy to install and serv ice■ Modular constru ction - high com m onality of parts ■ optim um

field in terchangeab iilty• N on-in teracting external zero & sp a n and external dam ping

a d ju stm en ts•U nique in d u ctiv e se n s in g ‘ with ad van ced e le c tr o n ic s guaran­

te e s h igh stab ility and reliability• C om patib le with all 2-wire sy s te m s«C om p lies with relevant IEC, NEMA and SAMA r eq u irem en tsfo i

te st p r o c ed u r es and environm ental protection• M eets NACE sp ecifica tion M R -01-75,1984 rev ision• F lam eproof and Intrinsic Safety CENELEC app rovals

ASEA BROWN BOVERI

Specification sheet

Sen sorco d e

K

RANGE AND SPAN LIMITS

risr .—i

M

N

_1L_;“TSJP

n r

Range lim its {UPa abs)

CE

VRLIsw yr yfd Uopor

-522*3000

M inimum sp a n (kPa a b s) Maximum sp an (kPa abs)

T M b,

FEATURESModel K-AC, the absolute pressure variant of the Kent-Taylor Deltapi K Series1 of electronic transmitters, provides accurate measurements in spans of up to 3000 kPa at an allowable line overpressure of up to 16 MPa.it incorporates a unique inductive sensing and measuring system that provides consistently reliable and stable performance under aii types o( process conditions, coupled with simple test and calibration procedures and minimum maintenance requirements.The Deltapi K transmitter comprises two main elements: a sensor and an electronics module.The sensor which has the absolute zero relerence on one side converts the pressure of the process fluid (liquid, gas or vapour) into proportionate changes of two Inductance values from which the electronics module produces a standard output signal. Six versions of sensors are available to suit the measuring ranges or spans to be used.The electronics module, Including all coarse and fine adjustments, process terminations, etc.; comprising the top works, is contained within a waterproof housing mounted on the bottom wortis containing the sensor, process flanges, drain/vent valve, etc." Protect?# e>y one or more of the following Patents: Italy n, 23219-A /e 1 anon. 21933-A/83 Europe n. n s s i

U.S.A n. <1538465 and 4559823 Speln n. 51399* and 5S406Z Japan n. 1583573 3.15.1 E 3 / 6 Rev. E

Page 195: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

FUNCTIONAL SPECIFICATIONS

opnsorSPAN LIMITS

absolute pressure mln and max

RANGE LIMITS absolute pressure

OVERRANGELIMIT

(absolute)

PROOF PRESSURE

(SAMA PMC 27.1) 02.2 and 13 kPa 0 and 13 kPa

J 22 and 130 mbar 0 and 130 mbar16.5 and 97.5 mmHg 0 and 97,5 mmHg

4.7 and 28 kPa 0 and 28 kPaK 47 and 280 mbar 0 and 280 mbar

35.2 and 210 mmHg 0 and 210 mmHg11.7 and 70 kPa 0 and 70 kPa 16 MPa (•;

L 117 and 700 mbar 0 and 700 mbar 160 bar (•;87.7 and 525 mmHg 0 and 525 mmHg 232C pj: (<

25 and 150 kPa 0 and 150 kPa C)M 250 and 1500 mbar Oand 1500 mbar

188 and 1125 mmHg 0 and 1125 mmHg135 and 800 kPa 0 and 800 kPa

N 1.35 and 8 bar 0 and 8 bar19,5 and 116 psi 0 and 116 psi

500 and 3000 kPa 0 and 3000 kPaP 5 and 30 bar 0 and 30 bar

72.5 and 435 psi 0 and 435 psi

48 MPa 480 bar

5960 dsI

(•) Equal to Maximum Working Pressure.

Serv ice:Liquid, gas and vapour applications.Span adjustment- Internal coarse step (switch selector)- External line continuous Zero adjustment:External fine continuous Suppression adjustment- Internal coarse step (switch selector)- External fine continuous Zero suppression (maximum)Zero and span can be adjusted to any value as long as:- calibrated span a minimum span- upper range ■ value s URL- lower range • value a LRL Damping

jj-Tim e constant (63%):Standard: 0.5 s

• Optional: adjustable from 0.2 to 2.5 s This Is in addition to the sensor response time of 200 msec.

O perating cond itions

(') 14 MPa, 140 bar or 2030 psi with AISI 30<t ss flange bolting.

Normal operating pressure limits operates within specifications between line pressures of 0 kPa abs, 0 mbar abs or 0 psia and the Upper Range Limits, Volume of process chamber 10 cm3 approx,Volumetric displacement < 0.1 cm3 for max span.Power supplyThe transmitter operates on 12 to 42 Vdc with no load and is protected against rever­se polarity connection.Power-up timeOperation within specification In less than 2 sec. with minimum damping.Insulation resistance > 100 Mfi © 500 Vdc (1000 Vdc option) Output signal Two-wire 4 to 20 mA do.

Ripple content on the output less than 2% at 33,4 kHz Load limitations - total loop resistance including optional remote indicator line: see figure belowLine resistance to remote Indicator:15 n maxInternal resistance of the optional output meter:• 3.6 £2 for 36 mm scale ■ 5,7 n for 90 mm scale

(W>)

R • Tp !rI lo o p reslst&ftee (ft) 600 Operating

ronton

15 24(fgf)

Vs » S u p p ly y o tu g * (Vdt:>

R efe re n ce

N orm al (4)

O pera tive lim its w ith S illc o n c o ll o r Inert fill flu id (6)

T e m p era tu re «C (°F)

P ro c e s s (1) A m b ie n t

Any value betw een +15 and +35 ± 2 K (+59 end + 95 ± 3)

-43 t o +120 -25 t o +85(•45 t o +248) (-1 310+ 185)

A m bien t R ela tivep re s s u r e H um idity

(a b so lu te ) (%)

96 kP a ±10% ' '960 m bar ±10% go * 25%

720 mmHg ±10%

V ibration (IEC 654-3)

None

-d3and+ 120 -43 an d +85 (-45 a n d +248) (-45 an d +185)

A tm osphericp ressu re

Severity class: s tead y s ta te •f = 1 to lO H z

displ. 1,5 m m -aee, o .sg 0 and 100 »f = lO to 60 Hz w i d e n s . : displ. 0 .15 mm

permissible •< = 60 to 500 H z-acc. 2g

Severity c lass; unusual ■Velocity = 300 mm /s •f = 1 to 150 Hz

EMVRH S u p p ly O u tp u t(SAMA v o lta g e load

PMC 33.1) V dc (2) n (3)

N one 24±0,5 600

C la ss 2-abcPieid s treng ths

up to 10 V/m (6) 12 0and and

C la ss 3-abc 42 1500Field s treng th s

up to 30 V/m (6)

Not applicable

(1) P rocess tem pera tu re above 85 °C (185 6F) fecvire derating the am b ien t limite by 1.5 : 1 ratio. (5)(3) Refer to ex te rna l togp 'load limilaiions". (4) Perform ance s ta ted u n d e r "O perating influences". (6) F requency ran g e : 20 to 1000MHz,

R efer te ‘pow er supply" requ irem ents. (5) No d am ag e .

Page 196: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

PHYSICAL SPECIFICATIONS

MaterialsProcess Isolating diaphragm and gasket sea ts (*)- Standard: AISI 3 1 6 1 ss.• Optional: Hastelloy C 2760: Monel 400 0;

Tantalum; Special, as specified,Process flange and adapter (*)- Standard: zinc plated carbon steel with

chrome passivation.■ Optional: AISI 316 L ss: Hastelloy C 0,

Monel 400 0; Special, as specified.Blank Flange- Standard: zinc plated carbon steel with

chrome passivation.• Optional: AISI 316 L ss.Plug and drain/vent valve (*) (**)- Standard: AISI 303 ss,■ Optional: AISI 316 L ss: Hastelloy C 0;

^Hnel 400 0: Special, as specified,o m e t s O• Standard: Viton 0.• Optional: Buna N; PTFE;

Special, as specified.Other parts of sensor 17-4-PH ss 0 and series 300 ss,Bolts and nuts- Standard: zinc plated carbon steel bolts

per ASTM-A-193-B7 and nuts per ASTM-A-194-2H.

• Optional: 17-4-ph ss 0: AISI 304 ss: cadmium plated alloy steel bolts per ASTM-A-193-B7M and nuts per ASTM- A-194-2HM in compliance with NACE MR-01-75, class II.

Housing and covers Die cast low copper and magnesium aluminium alloy (GD Al S112; Cu < 2.5%) with beige (RAL1001) baked epoxy -s in finish.

W uvers O-ring: Buna N.Electrical connection plug:Carbon steelElectrical connection adaptor: Aluminium alloy Sensor fill fluid• Standard: Silicone oil- Optional; Perfiuorinated polyethers

(Galden 0)Adjustments: AISI 316 ss.TaggingAISI 316 s s data plate attached to the elec­tronics housing with stainless steel screws, AISI 316 ss tag fastened to the transmitter with stainless steel wire for customer's tag data up to a maximum of 56 characters and spaces un two lines for tag number and tag name, and up to a maximum of 28 charac­ters and spaces for calibration details.

Mounting bracket (“ •)• Standard: zinc plated carbon steel with

chrome passivation.- Optional: AISI 304 ss.

Calibration• Standard: at maximum span, zero based

range, ambient temperature and pressure.• Optional: at specified range and ambient

conditions; at operating temperature

Mounting bracket• Standard: flat type, either for vertical

60 mm (2in) stand pipe or surface mounting

• Optional: universal type, for vertical and horizontal 60 mm (2in) stand pipes, or surface mounting,

Optional extras1/2 NPT flange adapter,Output meter: plug-in type,Available scales are 0 to 100% linear with indication on 36 mm or 90 mm scale, Special scaling available.External damping adjustment Cleaning procedure for oxygen service Preparation for hydrogen service

Environmental protectionWet and dust-laden atmospheres The transmitter is dust and sand tight and protected against immersion effects as defined by lEC 144 (1963) to IP 67 or by NEMA 6.Suitable for tropical climate operation as defined in DIN 40.040. apollcation class GQC.Hazardous atm ospheres With or without output meter INTRINSIC SAFETY:- BASEEFA BS 5501 : Part 7 (CENELEC

EN 50020) certificate no. Ex'85B224S EEx la HC T4. (Tamb 90=C)/T6 (Temb 40'C)

- SAA AS 2380.1 -1985 and 2380.7 - 1987 Certificate no, Ex 896Ex la IIC T6 for use in Class 1, Zone 0

TYPE N PROTECTION;•BASEEFA BS 4 6 8 3 :3 :1 9 7 2 for use in

Zone 2 Areas certificate no, Ex 8 5 2 4 3 Ex N II T 4 (Tamb 9 0 VC ) / T 6 (Tamb 40°C)

FLAMEPROOF:- LCIE NFC 23518 (CENELEC EN 50018)

certificate no, 87,86084EEx d IIC TS (Tamb 90°C)rr6(T»mb 70*C).

Process connectionOn process flange: 1/4 NPT.On adapter: 1/2 14 NPT.

Electrical connections- Standard: two 1/2 NPT threaded

conduit entries.- Optional: one M20x1.5 or PG 13,5

metric adaptor and one 1/2 NPT plug suitable for explosion proof Installations.

Terminal block- Standard ; two terminals for signal

wiring up to 2.5 mm5 (14 AWG) and two terminals for remote or built-in indicator or in-process checks. Cable shield connection terminal Is provided.

• Optional: two additional terminals for remote Indicator wiring up to 2.5 mm2 (14 AWG) and two test jacks (40 • 200 mV) compatible with 2 mm dia miniature plugs.

GroundingInternal and external 6 mm2 (10 AWG) ground termination points are provided.

Mounting positionAny, with sensing diaphragm vertical. Electronics housing may be rotated to any position. A positive stop prevents over travel.

Mass5,8 kg approx (12.8 lbs) without options.

PackingExpanded polythene box.

Instrument cod e listSee publication C.15.1E3

9 HasttU»y 4 e Cabot Comofxitw trademark 0 Mon* tfc an International N ckd Co. (radfma/k 9 Oaidon a Montotuoa irgdyn&rk 0 Vityt Is s Dupont de Nomout trademark 4 tN 'P H en Armeo Steal Coro, trademark

(‘) Wetted o«iti of the transmitief ;••) t e standard the df&iVveni valve Is fined on tide too of

p o e a ss (lange and dlug on prwwas connection axit Phi$ *& cl aam e material en raqueeted dfdrtYent vaVe,

(•” > U'dofi matehai; AISI 400 as, acrows material/ hrch- alloy tiaet or AISI 004 s i,

3-YEAR W A R R A N T YThe Com pany wQWdns the Teltapi K Series o f transmitters of ts own manufacture to be tree from defects in maten'$l$ and workmanship under norms!

GrtrTsenfaf/veg worldwide wiif e//hg r replete or repair free o f emerge any instrument found to be defectiveo,.rmhe-a» ResocniiWvi'o/’aop/fOSf/ort,mafez/a/se/ecrfron

Page 197: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

PERFORMANCE SPECIFICATIONSUnless otherwise stated performance specifications are given at reference operating conditions and zero based range for transmitter with isolating diaphragm In AISI 316 L ss and Silicone oil fill.Test procedures and operating influences are in accordance with relevant IEC and SAMA standards.Unless otherwise modified, all errors are quoted as percentages of output span.Total effect Is the maximum effect (zero and span shifts) at any point In the calibrated range.

Accuracy Accuracy rating (*):• for sensors J, K, L, M : ± 0.25% (± 0.20% on application) of calibrated span• for sensors N, P : ± 0.30% (± 0.25% on application) of calibrated spanIndependent linearity:• for sensors J, K, L, M : ± 0.10%- lor sensors N, p : ± o.20%Repeatability: <0.05%Hysteresis:•for sensors J, K, L, M : £0.10%■ 'or sensors N, P : £ 0.15%Dead band: negligible

(*) Includes combined effects of terminal based linearity, hysteresis and repeatability

■' ■>

with or without output meter.

Operating influencesAmbient temperature per 10 K (186F) change between the limits of • 25'C and + 85*C (-13 to ■‘■185 °F)• on zero : + 0,10% of URL ■ on span : ± 0.10% of reading OverrangeTotal effect: =0,50% of URL for 16 MPa. 160 bar or 2320 psi. Supply voltageWithin voltage/load specified limits the total effect Is less than 0,01 %/V.LoadWithin load/voltage specified limits the total effect from 0 to max, load is less than 0,1%,Warm-upNo effect per 10% and 90% input after 5min.. 1h and 4h, EMI/RFITotal effect: ± 0,10% from 20 to 1000 MHz and for field Strengths up to 10 V/m when instrument is properly installed

DC magnetic field effect at 0 and 100% Input up to 50 Gauss (5 mTesla)- zero shift; less than 0.1%• span shift: less than 0.1%Effect on calibration after a long term exposure at more than 1300 Gauss (130 mTesla): negligible.Common mode InterferenceNo effect from 100 V rms @ 50 Hz. or 50 VdcSeries n.oat. :nt(No effect from 1 V rms © i>0 Hz Mounting positionRotations in plane of diaphragm have no effect.A tilt to 90° from vertical causes maximum zero shifts Of:- 0.2 kPa. 2 mbar or 1.5 mmHg for sensors L, M, N, P- 0.4 kPa, 4 mbar or 3 mmHg for sensor K- 0,5 kPa, 5 mbar or 3,75 mmHg for sensor J

which can be corrected with the zero adjustment.Output meter Indication accuracy:± 1.5% fsd, 90 mm scale ± 2% fsd, 36 mm scale Stability± 0,15% of URL over a six-month period.

, . J rHumidity: i 0.05% @ +40 «C (104=F) and 92% RH per 12 hours VibrationTotal effect from 1 to 500 Hz and acceleratio up to 20 m/s2 (2g) In any axis:• for sensors L, M, N, P : ± 0,05%-for sensor K:±0,10%-for sensor J :±0,15%

BHHBKSSKSStefez .-A

Page 198: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

LM

35/L

M35

A/L

M35

C/L

M35

CA

/LM

35D

, National I Sem iconductor

Corporation

LM35/LM 35A/LM 35C/LM 35CA/LM 35D Precision C entigrade T em perature S e n so r s

General DescriptionT h e LW35 se r ie s a re p re c is io n m ieg ra ted -c ircu it tem oera* tu re se n so rs , w h o se o u tp u t v o ltag e is linearly proportional to th e C elsius (C en tig ra d e) te m p e ra tu re . T he LM35 thus h a s an a d v a n tag e o v er linear te m p e ra tu re s e n s o r s ca lib ra ted in * Kelvin, a s Ihe u s e r is n o I re q u ired to su b tra c t a la rg e c o n ­s ta n t v o ltag e Irom its o u tp u t to o b ta in co n v e n ien t C en ti­g ra d e sca ling . T h e LMDS d o e s n o t req u ire any e x te rn a l ca li­bra tion or trim ming to p rovide typical a c c u ra c ie s o l = % 'C a t room te m p e ra tu re a n d t V /C o v er a lull - 55 to v 150"C lem oQ faiure ra n g e . Low c o s t «s a s s u r e d by trim ming an d calibration a t th e w a te r level. T he LM 35’s low o u tp u t im p e d ­a n c e . linear ou tpu t, a n d p re c ise m n ere n t ca lib ration m ak e in terlacing to re a d o u t o r con tro l circuitry especia lly ea sy . It c a n be u s e d with s ing le pow er su p p lie s , o r with p lus an d m inus supp lies. A s it d ra w s only 6 0 p A from its supply , it h a s very low se ll-h e a tin g , le s s thai 0 . V C m still air. T h e LMD5 is ra te d to o p e ra te o v e r a - 5 5 " to + 1 5 0 "C te m p e ra tu re ra n g e , while th e LM 35C is ra te d lor a - 4 0 " to * H 0 "C ra n g e ( - 1 0 * with im p ro v ed ac cu ra cy ). T he LM35 se r ie s is

ava ilab le p a c k a g e d in h erm etic Y0 -4 6 tra n s is to r packages, while th e LM 35C is a lso availab le in th e p las tic TO-92 tran­s is to r p a c k a g e .

Features■ C alib ra ted d irec tly In * C elsius (C en tig rade) a L inear + 10 .0 m V/*C sca le (actora 0 .5"C a c c u ra c y g u a ra n te e a b le (a t + 2 5 * 0 ) a R a te d for lull - 5 5 " to + 150"C ra n g e a S u ita b le lo r re m o te app lica tions■ Low c o s t d u e to w a le r-level trimming a O p e ra te s Irom 4 to 30 volts■ L e ss th a n 6 0 >iA c u rre n t drame Low se lf-h ea lin g , 0 .0 8 ‘G in still air■ N on lm ean ty only t ' / V C typical■ Low im p e d a n c e o u tpu t, 0.1 IT lor 1 mA load

Connection Diagrams Typical ApplicationsT O -46

M eta l C a n P a c k a g e "

*y$ tty ro ttvi

I0TT0M View

• C m ii conn#cl*d to negutrv* pin

T "

ouw0 wV v 10,0 "V/*C

O r d e r N u m b e r LM 35H , LM35AH, LM 35C H , LM 35CA H o r LM 350H S e e MS P a c k a g e N u m b e r H03H

r v H /s s t t - )FIG U RE 1, B a s ic C e n t ig ra d e T e m p e r a tu r e

S e n a o r ( + 2*0 to + 1 5 0 "C )

T O -92 P la s tic P a c k a g e

-Yt -ftyt CH0c r u u

T T

Choo«« h i - -V $ /$ 0 g A

O r d e r N u m b e r LM 3SCZ o r L M 350Z S e e N S P a c k a g e N u m b e r Z03A

VovT'* * '.w o mv it +\$rG• + 2$0m V ii

- -S S 0 mV i t -5S*C

T U H /S S 16-4

FIG U RE 2. F u ll-R a n g e C e n t ig ra d e T e m p e r a tu r e S e n so r

0-12

Page 199: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

bsolute Maximum Ratings iNoie ioiA e rtr tp a tt* ip ec M ^e ti d e v ic e s a r e r e q u tr e d ,

i t a c t th e N a tio n a l S e m ic o n d u c to r S a le s O f f ic e / u r i b u t o r s (o r av e ltab lU ty a n d f tp e c M c a U o n s .

:p iy v o lta g e

‘o u t V oU age

tout C u rren t

..•age T am p .. ','0 - 4 6 P a c k a g e ,

TO-92 P a c k a g e ,

id ' 'e m p . (S o iaen n g , 10 se c o n a s ) :

TO -46 P a c k a g e ,

r C -9 2 P a c k a g e ,

— 35V to - 0 2V

~ 6 V to - VOV

10 mA

- 6 0 * 0 !o - 1 80 'C

- 5C*C :o - 1 5 0 'C

3 0 0 'C

2 6 0 'C

S o ec itied C o era im g ^ e r r p e r a iu r e R a n g e : T MlN io ’ yAX

(N ote 2)

LUOS. LM35A

LM35C. LM35CA

LM3SD

- 5 5 " C to * ’ SO'C

- 4 0 'C ’0 - "C *C

O'C to * "30 'C

ectrlcal Characteristics :N0ie iknohs)

P a r a m e te r C o n d it io n *

LM35A LM 35CA si1T y p ica lT e s t e d

Limit {N ote 4)

D e s ig n Lim it

(N o te 5)T y p ica l

T e s t e dLim it

'N o te 4)

D e s ig nLimit

(N o te 5)

7 a - - 2 5 ’C = 0.2 = 0 5 = 0.2 = 0.5 • cd 7) t a - - i c r c 2 0 .3 = 0.3 s VO

t a = * u a x s 3.4 ± 1 0 = 0.4 = 1 0

TA M TuiN = 0 4 t 1.0 = 0.4 = 5 • c

r c a n ty ” m in ^ ^ a 5 T max t O . 1 8 = 0 .3 5 = 0 .1 3 = 0 .3 ’C■fl Si

sor 3 am t u i n s t a 1: t max - 1 0 ,0 * 9 .0 , - 1 0 .0 - 9 .9 , m V /'C?rago S lo p e ) ^ 1 0 .1 * 10.1

: P e g u ia tio n Ta - - 25*C 2 0 .4 t ’ o = 0.4 = 0 n V / mAb 3 » 0 5 1 i s i mA ~ '.4 lN ^ " A > ” MAX r 0 .8 = 3 ,0 - .0 .3 = 3 ,0 m V /m A

- R eg u la tio n - 25*C = 0 0 1 = 0 05 = 0.01 = 0 05 ■nV-'V6 3 ’, ■W £V S £OOV = 0 .0 2 = 0 .1 = 0 .0 2 = 0 .1 nnV/V

3.*cent C u rren t V s - - 5 V . 25*C 56 67 56 57 uAo 5 l v s - - 5 V 1 0 3 1 3 1 01 1 14 uA

VS - - 3 0 V , 25 ‘C 5 6 2 68 5 6 2 58 aAVS ■ - g o v 1 0 5 .3 1 3 3 9 1 .3 1 10 M.A

•i;v pi * V S V s S 3 0 V , - 2 5 'C D 2 ’ 3 3.2 1 0 uA.♦scant C u rre n t d V £ V S S 3 0 V 0 .3 2 .0 0 .3 2 ,0 uA9 3}

’M ra tu re > 0 .3 9 - 0 . 3 - 0 . 3 9 - 0 . 3 uA ,*C•ficient o l)sca n t C u rre n t

•num T g m o era lu re In circu it of > 1 5 > 2 0 j > 1 .5 - 2 0Saved A c cu ra cy r>gure ?. iL w 0

5 Term S tability T j - T MAXl for = 0.08 1 = 0 081000 h o u rs

1 vr*e»» oiTwwit* fOMKl. $0 *000* te n , ip p tr - 55* C < T j$ * 1S0*C W irtfl lM35 irxl LM35A, - <0* S Te i . i - y c f0f lM 35C erxl LM35CA. and " 'O CG 'or ih* LW33 3 Vs •* * 5VdC end ii.oAO- 50 m orcuil ol ^ *,'e s e sofloliciiioni m o iDO'v 'iom • Z'C io TUA, n 'n* eircvil ot

tr f / SoecilKMtxyii fro td tic i MX** o v « tM lytl m e d Umo*<tUjf*

t» t r r w r n e l f e w U n e # o l tn« T Q ~i4 o ic U Q e n i4C rC /W . ^ U O n 'o im t x r i t , and 24,C.,W unct>on to c s i e T herm al - e u s u n c # a ' »hd T 3 .9 2 MCKag# n •C.'W /u n c u o n io im t>*nL

LM

35/LM

35A/L

M35C

/LM

35CA

/LM

35D

Page 200: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

LM

35/L

M35

A/L

M35

C/L

M35

CA

/LM

35D

A pplica t ionsT h e LM 35 c a n b e app lied easily m th e w ro e w ay a s o th e r in ieg ra ted -c ircu it te m p e ra tu re se n so rs . It ca n b e g lu ed or c e m e n te d to a su rfa c e an d its ig m p e ra 'u re will b e within ab o u t Q.OVC of th e su rfa c e tem p era tu re .

This p re s u m e s th a t th e am b ien t air tem p era tu re is a lm o st th e s a m e a s th e su rfa c e lem p era tu ra ; il th e aw le m p e ra lu re w e re m u ch h ig h er o r low er th an th e su rfa c e te m p era tu re , th e ac tu a l te m p e ra tu re of th e LM3S die would be a t an in te r­m e d ia te te m p e ra tu re b e tw e e n th e su rface tem p era tu re and th e air te m p e ra tu re . This is expecialiy true for th e TO -92 p las tic p a c k a g e , w h e re th e c o p p e r lea d s are th e pnncipal th erm al p a th to ca rry h e a t into the dev ice , so its te m p e ra ­ture m ight b e c lo se r to th e air tem p era tu re than to th e su r­fa ce tem p e ra tu re .

T o m inim ize this p rob lem , b e su re tha t the wtnng to th e LM35, a s it le a v e s th e d ev ic e , is held at th e sa m e te m p e ra ­tu re a s th e su rfa c e of In te res t. T he e a s ie s t w ay to do this is to c o v e r up th e s e w ires with a b e a d of epoxy w hich will in su re th a t th e le a d s a n d w ires are all a t th e sa m e te m p e ra ­ture a s th e su rface , a n d th a t th e LM35 d ie 's te m p e ra tu re will not b e a f fe c te d by th e air tem p era tu re .

T e m p e r a tu r e R ise o f U 4 3 5 D u e T o S * H -h # # tln g (T h e rm a l R e e J s ta n c e )

T h e T O -46 m eta l p a c k a g e c a n a lso b e so ld e re d to a m a d l s u rfa c e or p ipe w ithout d a m a g e . Of c o u rse , in tha t case ha | V - term inal of th e circuit will b e g ro u n d e d to that n A ltem abveJy, (he LM35 c a n b e m o u n ted Inside a sea] m e ta l tu b e , a n d c a n th en b e d ip p ed into a b a th or s c r tm d i Into a th re a d e d h o le In a tank. A s with any 1C, the LM35 indS ac co m p an y in g wiring and circu its m u st b e kep t InstiM de e n d dry , to avo*d le a k a g e and co rro sio n . This ta especalyS tru e if th e circuit m ay o p e ra te a t cold tem p era tu res c o n d e n sa tio n c a n occur. P n n te d -o rc u it coa tings and w - i n ls h e s su c h a s H um iseal and epoxy pain ts or d ips are o fa n l u s e d to in su re th a t m o istu re c a n n o t co rro d e the LM35 cr t t j c o n n e c tio n s .

T h o se d e v ic e s a re so m etim e s so ld e re d to a small Bghfci w e ig h t h e a t fin. to d e c re a s e th e therm al time constan t andi s p e e d up th e r e s p o n s e In s/owfy-moving air. O n the other | h a n d , a sm all th erm al m a ss m ay b e a d d e d to th e sensor, g ive th e s te a d ie s t read in g d e sp ite sm all devia tions in the li tem p e ra tu re .

Still air M oving air Still oil S tirred oil (C lam ped to m eta l,

Infinite h e a t sink)

TO -46, n o h e a t mink

a c x r c / wio c t c / w

io c t c / w

50*C/W

(24*C/W )

TO -46 , s rn s ll h e a t fin*

IO C T C /W

40-C A V4Q*C/W

3<rc/w

TO -92, n o h e a t s in k

1BCTC/W90-C /W9crc/w45*C/W

TO»32, sm all h e a t f i n "

wrc/w7 0 X /W

' 7 0 X /W 40eC /W

' Wakefield typ« 201, Of V cfttc of 0.020' tftwi txeu , kSdwid to cam. or tiniUr." 70-62 p*cwg* glued and leads lowered to V equare of printed c r ru t board with 2 ox. tea or wmlar.

Typical Applications (C ontinued)

- 1 MEMfT CAMCHIYt WAfl. WIWM6. ETC. I

............................. om w u. ^ -

h u v t w u n r r t u u o , mm. c l *

TVHSSIS-ieFIG U RE 3. LM 35 w ith D e c o u p lin g fro m C a p a c itiv e L o a d

C A PA CITIV E LO A D SLike m o s t m icro p o w er c ircu its , th e LM35 h a s a lim ited ability to drive h e a v y ca p a c itiv e lo a d s . T he LW35 by itself is ab le to drive 50 pf w ithout sp ec ia l p re cau tio n s . If h ea v ier lo a d s are an tic ip a te d , it is e a s y to iso la te o r d ec o u p le th e lo a d with a re s is to n s e e Figure 3 . O r y ou c a n im prove th e to le ra n c e of c a p a c ita n c e w ith a s e n e s R-C d a m p e r from o u tp u t to g round ; s e e Figure 4.

W h e n th e LM35 is app lied with a 2 0 0 0 load re s is to r a s sh o w n in Figure 5, 6, o r 3, it is relatively im m une to wiring

TVH/68MFIG U RE 4, LM35 w ith R-C D a m p e r

c a p a c ita n c e b e c a u s e th e c a p a c ita n c e form s a bypass Irani g ro u n d to Input, n o t on th e o u tp u t H ow ever, a s with tnf' linear circuit c o n n e c te d to w ires in a h o stile environment, if- p e r fo rm a n c e c a n b e a ffec ted ad v e rse ly by in te n se etocto; m a g n e tic s o u rc e s su c h a s re la y s , rad io transm itters , motet w ith a r tin g b ru sh e s , SCR tra n s ie n ts , e tc , a s its wiring ae l a c t a s a receiv ing a n te n n a a n d its in ternal junctions can id a s rec tifie rs . For b e s t re su lts In su c h c a s e s , a b y p a ss a s s o ­rt o r from Vin to ground and a s e r ie s R-C d a m p e r such « 7 5 0 In se r ie s with 0 .2 o r > n F from ou tp u t to ground « f o fte n u se fu l. T h e s e a re show n In f ig u r e s 13, N , and /d j

fr-16

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o bo so ld e re d to a m eta l ' co u rse , in th a t c a s e trio g rounded to th a t m eta l.

«n(9d inside a se a le d * e n d d into a b a th o r s c re w e d :th any 1C, th e LM 35 an d m ust be k e p t in su la ted

•osion. This Is e sp e c ia lly o ld te m p e ra tu re s w h e re

;ircuit c o a tin g s a n d v a n v oain ts o r d ip s a re o ften

c o n o d e th e LW35 o r its

d o re d to e sm all light* 3 'm al time c o n s ta n t an d lov ing air. O n th e o th e r a d d e d to th e s e n s o r , to

m all dev ia tions in th e air

TO-y2, m ail fteat.fln**

u r c / w70-C /W7CTC/W40#C /W

I

LVtOTtYUM?, WWkS, ETC,

-

C D a m p o r

< fo rm s a_bypass from H ow ever, a s with an y o stile errv ro n m e n t, i t s .

"ily by in te n se e le c tro - o tran sm itte rs , m o to rs e tc , a s M wiring c a n

i r r a t ju n c to n s c a n a c t 3 s o s , a b y p a ss ca p ac * A -C d am p e r su c h a s o u tp u t to g round a re r e s f j , M , an d 16,

T ypical A p p lica tion s iC o n u n u e a)

veut -'o«w/-c i:,*Ww .i‘C) m o m - r r t o - w c

VouT * 16 *V/*C (T u ruo if * 1*C)tom ro f f o t

ON 1KME0ITAT

TL/H /5510-fl

FIG U R E 6 . T w o -W ire R e m o te T e m p e r a tu r e S e n s o r (O u tp u t R e f e r r e d to G ro u n d )

FIG U R E 5. T w o -W ire R e m o te T e m p e r a tu r e S e n s o r (G ro u n d e d S e n s o r )

TTVH/551S-7

FIG U R E 7 . T e m p e r a tu r e S e n s o r , S in g le S u p p ly , - 55* to + 150*0

Vm -1 0 1W/*C (Tine**! + 10‘C) TOM -O'CM +WC

FIG U RE 8. T w o -W ire R e m o te T e m p e r a tu r e S e n s o r (O u tp u t R e f e r r e d to G ro u n d *

+ V ;|6 V T O 2 0 V |

TVH/5518-8FIG U R E 9 . 4-TO -20 m A C u r r e n t S o u r c e ((TC to + itXTC)

LM3S

FIG U RE 10. F a h r e n h e i t T h e r m o m e te r

6*17

asE

vn/v

os£v

n/3S

Em

/vsE

m/s

Em

M

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LM

35/L

M35

A/L

M35

C/L

M35

CA

/LM

35D

t

Typical Applications (C ontinued)

TU H /S S ie-tlFIGURE 11. C in tlg ra d e T h e rm o m ete r (Anelog M eter)

100*1.W wHFVU4CAU

FIGURE 12. E xpended S cale T h erm o m eter (50* to 80* Fahrenheit, for Exam ple Show n)

CLOCX

MOT V H /5516 -13

FIGURE 13. T em p era tu re To Digital C o n v erte r (Serial O u tpu t) (+ 128*C Full Scale)

TVH/5S16-I4

FIGURE 14. T em p era tu re To Digital C o n v erte r (Parallel TRI-STATE* O utputa for S ta n d ard D ata Bua to >tP In terface) (128*C Full Scale)

6-18

Page 203: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

too a .MitiVrUU40U

TVH/4lt8-Ma la T h a r m o m e te r E x a m p l* S h o w n )

"-/H/5Sl6-t3ele)

ruH/55t6.U:or

Typical A pp lications (Continued)

• » 1% Of 2% film /ttta lo f •Tnm Rg lof Vg - 3.075V •TnmAc W V c - 1.955V .Trim n A lof VA - 0 075V * lOOmVrC x EximpH, V* « 2.27 SV «1 22*C

FIGURE IS. B ar-G raph T em p era tu re Dleptay (Dot M ode)

CKO

0 01 v3 01 v

TVH<4Ste-tSFIGURE 16. LM35 With V oltage-T o-F requency C o n v erte r A nd Iso la te d O utpu t

( r c to + 150*C; 20 H2 to 1500 Hz)

C

6 . 1 9

LM

35/LM

35

A/L

M3

5C

/LM

35

CA

/LM

35

D

Page 204: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

APPENDIX F

EXPERIM ENTAL RESULTS

Page 205: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

FI. I

F IThrough-FIow evaporator Results

Page 206: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

F I-

0.0245 kg/s R e s u l t s -averaged

TIN QFLOW T1 T 4 Tbout PE VI t 3

12 . 591 0.000023 6 . 5 6 8 4 .01 2 . 9 7 0 . 8 6 9 1 5 . 3 81 2 . 5 5 8 0 . 0 0 0 0 2 3 6 . 6 7 4 . 2 1 3 3 . 0 1 0 . 8 1 3 7 5 , 512.545 0.000023 5 . 684 3 . 2 6 2 2 . 1 9 0 . 8 1 1 9 4 . 2 8 712 . 51 0.000023 6 . 3 1 8 4 3 . 617 2 . 47 0.8057 5 . 0581 2 . 4 7 0.000023 5 . 728 3 . 2 6 4 2 0 . 7 0 9 4 4 . 3 6

1 2 . 4 8 5 0 . 000023 4 . 365 2 . 0 8 4 1 . 45 0 . 8 0 9 5 3 . 1 9 812.4566 0 . 000023 5 . 731 3 . 0 6 3 1 . 98 0 . 7 8 8 7 4 .51

1 2 . 4 5 1 0.000023 5.649 3 . 3 9 4 1 . 9 4 0 . 6 9 5 6 4 . 4 2 21 2 . 4 3 3 0 . 000023 2 . 0 9 0 . 7 4 9 -0 . 5 0.5799 0 . 4 3 5

1 2 . 4 4 0.000023 1 . 5 2 0 . 4 5 3 -0 . 7 0 . 5 7 4 6 0 . 0 4 513 . 9 2.45E-05 1.12 0 . 42 -0 . 4 0 . 5 7 3 2 0 . 0513 . 9 2.45E-05 1.11 0 . 4 8 -0 . 5 0.5645 0 . 0 4

13.86 2.45E-05 1 , 21 0 . 4 -0 . 6 0 . 5713 0 . 0213 . 86 2 . 4 5 E - 0 5 1 . 2 0 . 3 9 — 0 . 6 0.5654 0.0213 . 85 2.45E-05 1 . 1 0 . 3 3 -0 . 7 0.5629 0 . 0213 . 85 2.45E-05 1.1 0 . 4 4 -0 . 5 0 .573 0 . 081 3 . 8 4 2.45E-05 1 . 12 0 . 3 4 -0 . 7 0.5578 0 . 041 3 . 8 5 2.45E-05 2 , 04 0 . 51 0 . 21 0.7122 0 . 7 513 83 2.45E-05 4 . 59 1.9? 1 . 6 2 0.8095 3 , 713 . 87 2.45E-05 5 . 8 3 3 . 4 9 2 . 5 9 0 . 8 5 5 4 . 9 313.87 2.45E-05 6 , 79 4 . 2 2 3 . 56 0 . 8 6 7 5 6 . 0 21 3 . 8 9 2.45E-05 6 . 6 7 4 3 . 11 0 . 8 2 2 9 5.652 1 . 9 8 2.27E-05 1 . 43 0 . 54 - 0 . 3 0 . 5 7 2 4 0 . 0 31 5 . 8 6 2.27E-05 1.43 0 . 6 — 0 . td 0.5178 0 . 0 515 . 86 2.27E-05 1 . 45 0 68 -0.2 0.5134 0.141 5 . 8 5 2 .2 7 E -0 5 1 . 53 0.66 -0 . 2 0 . 5 7 7 3 0 . 0 31 5 . 6 6 2.2 7E-05 1 . 4 6 0 . 7 -0.2 0.573 0.1215 .84 2.27E-05 1 . 51 0 . 6 3 -0 . 3 0 . 5 0 9 2 0 . 0 315 . 85 2,2 7E-05 1 . 36 0 . 57 -0 . 3 0 . 5 7 7 7 0,0615 . 84 2.27E-05 1.33 0 . 6 3 -0 . 2 0.5756 0 . 0715 . 8 2.27E-05 1 . 5 0 . 7 2 — 0.2 0,5753 0 . 1

1 5 . 8 1 2.27E-05 1 . 54 0.65 -0 . 2 0 5769 0 . 0 315 . 81 2.27E-05 1 . 59 0 . 6 6 -0 . 1 0. 5772 0 . 0717 . 5 2.34E-05 1 . 74 0 . 7 4 0 . 0 5 0 . 5 8 2 8 0 23

1 7 . 4 9 2.3 4E-05 1 . 8 2 0 . 7 8 0.08 0 . 5 8 4 5 0 . 2717 . 5 2.34E-05 1 . 66 0 . 73 -0 . 1 0 . 5802 0.1517 . 5 2.34E-05 1 . 55 0 . 74 -0 . 1 0.5725 0 . 0 917 , 5 2.34E-05 1 , 62 0 . 74 0 . 05 0 . 5 8 6 0.16

1 7 . 4 9 2.3 4E-05 1 . 85 0 . 76 0.05 0.5827 0 . 2417 . 54 2.34E- 0 5 1 . 69 0 . 7 5 0 . 0 4 0 . 5 8 5 5 0 1917 . 52 2.34E- 0 5 1 .82 0 78 0 . 2 7 0.5894 0.371 7 , 5 4 2.34E-05 1 . 8 0 . s 0 21 0 5 8 7 8 0.37 21 8 . 3 6 2.S5E-05 2 . 27 1.11 0 . 54 0 5 9 7 8 0 . 5 6

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19 .25 2.85E-05 2 . 3 2 F 113. l 0 . 53 0 . 5 9 9 6 0 . 519 25 2.85E-05 2 .15 1 . 12 0 . 5 6 0.5954 0 . 6 619 ,22 2.85E-05 2 . 1 1 . 09 0 . 5 2 0 . 5 9 5 8 0 ,5319 .22 2 . 85E-05 2 . 0 6 1 . 0 8 0 . 53 0.5951 0 . 519 .14 2 . 85E-05 2 . 3 1 . 05 0 , 54 0 . 5 9 9 3 0 . 5519 .11 2 . 85E-05 2 . 2 4 1 . 03 0 . 55 0 . 5 9 8 5 0 . 4 819 .11 2 . 85E-05 2 16 1 , 0 7 0 57 0 . 6 0 4 3 0 . 5519 .07 2.85E-05 2 . 3 5 1 . 19 0 . 5 8 0 . 5 9 8 2 0 . 719 .06 2.85E-05 2 . 1 5 1 .09 0 . 5 2 0.5957 0 . 5519 .05 2.85E-05 2 . 11 1 . 07 0 . 5 3 0 . 5 9 2 3 0 .582 1 . 89 2 . 44E- 05 2 . 96 1 . 6 4 4 1 . 0 6 0 . 6 1 6 5 1 . 2521 .72 2.44E-05 2 . 8 7 1 . 5 8 1 0 , 6136 1.16121 .65 2.44E-05 2 . 8 3 1 . 59 1 . 05 0 6254 1 . 221 .64 2.44E-05 2 . 9 8 1 . 7 1,14 0 . 5197 1 . 39

21.622 2.44E-05 2 . 81 1 . 63 1 , 04 0 . 6 2 6 1 1 . 2520 .66 2.44E-05 2 . 8 3 1 . 6 1 06 0 . 6 186 1 . 2220 .63 2.4 4E-05 2 . 8 1 . 6 1 . 03 0.6152 1.1920 .6 2 2.4 4E-0 5 2 , 8 4 1 . 57 1 .03 0 . 6 144 1 ,1420 .61 2.4 4E-05 2 . 7 3 1 . 57 1 .03 0.6202 1,1720 58 2,44E-05 2 .74 1 .57 1 . 01 0.6138 1 . 1 424 .98 2.38E-05 2 . 4 5 2 . 1 8 1 . 57 0 . 6 4 3 8 1. 9524 . 81 2,38E-05 3 , 4 8 2 . 15 1 , 4 9 0 . 6 341 1 , 8 224 .68 2.38E-05 3 . 6 8 2 . 2 3 1. 86 0.6581 2 . 2 624 .69 2.38E-05 3 .52 2 . 2 7 1 . 65 0.6491 2 , 0424 .54 2.3 BE-0 5 3 , 3 6 2 . 0 8 1 . 42 0 , 6 3 8 7 1 . 7 4 424 . 51 2,38E-05 3 . 2 6 2 .07 1.44 0.6358 1 , 7524 . 42 2.38E-05 3 , 4 8 2 . 2 3 1 . 66 0 . 651 2 . 0124 24 2.38E-05 3 , 3 5 2 . 1 6 1 . 42 0 . 6356 1 , 7 924 .16 2.38E-05 3 . 2 4 2 , 06 1 . 43 0 6366 1.7324 . 05 2 . 3 8 E - 0 5 3 . 3 3 2 . 05 1 . 36 0 , 6 3 9 4 1 . 71

32 2,49E-05 6 . 6 9 5 . 0 6 4 . 3 4 0 . 7 6 5 2 5 . 3734 3 2.49E-05 5 .99 4 . 25 3 . 8 3 0 . 7 3 5 1 4 . 5134 . 6 2.49E-05 5 . 76 4 , 16 3 92 0 , 7 3 6 6 4 , 4 434 . 8 2.49E-05 5 . 76 4.17 3 . 9 3 0.7556 4 , 5 134 . 9 2.49E-05 5 . 7 8 4 , 15 3 . 8 2 0 . 7 3 7 3 4 343 5 . 1 2.49E-05 5 . 81 4 .15 3 . 8 2 0 . 7 3 7 7 4 , 3 a34 . 9 2.49E-05 5 . 5 4 , 05 3 75 0 . 7 3 9 8 4 . 224 , 3 2.49E-05 3 . 55 2 . 16 1 . 61 0 . 6 4 5 3 1 . 9 434 . 6 2.49E-05 5 . 4 9 4 . 0 2 3 . 7 0 . 7 2 5 7 4 . 1634 . 5 2,49E-05 5 . 3 1 3 . 8 6 3 . 6 0 , 721 3 . 9 5

34 2.49E-05 5 . 2 4 3 .71 3 . 4 0.7147 3 . 833 . 9 2.49E-05 5 . 2 3 . 6 6 3 . 3 9 0.7247 3 . 7533 , 8 -,49E-05 5 ,04 3 . 6 1 3 . 4 0.7178 37133 . 6 2 , 4 9 E- 0 5 5 . 12 3 . 6 1 3 . 3 2 0 7086 3 733 . 5 2 49E-05 4 99 3 . 5 4 3 , 2 7 0 . 7 0 6 5 3 . 6 533 . 3 2 . 49E-05 4 . 9 5 3 . 4 9 3 . 25 0 . 7 0 &2 3 61

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7 . 67 . 67 . 67 . 67 . 67 . 67 . 67 . 67 . 67 . 6

1 0 . 510 . 510 . 510 . 510 . 510 . 510 , 510 , 510 . 51 0 . 59 . 9 39 . 8 39 . 7 69 . 7 29 . 719 . 779 . 7 69 . 71

9 . 89 . 758 . 2 38 . 1 88 . 1 68 . 2 48 . 2 38 . 2 48 . 2 38 . 2 18 , 2 48 . 2 48 . 2 25 . 2 85 . 2 9

F 1.4

0,0584 kg/s Results AveragedQFLOW T1 T4 Tbout PEV1 t

5.95E-05 1 , 66 1 .14 0 . 09 0 . 555.95E-05 1 , 4 0 . 9 -0 . 11 0 . 3 15.95E-05 1 . 2 7 0 . 8 7 -0 .14 0 . 35 . 95E- 0 5 1 . 18 0 . 8 3 - 0 . 1 9 0 . 2 3 35.95E-05 1 . 37 0 . 8 6 - 0 . 3 4 0 . 9 9 5 0 235.95E-05 1 , 27 0 . 7 9 -0 . 3 0 992 0 .175 , 95E-05 1 . 11 0 . 8 4 -0 . 25 0 . 9 8 5 0 . 1 65 . 9 5 E- 0 5 1 ,1 0 , 79 - 0 . 3 0 . 9 8 3 0 . 1 3 85 . 9 5E- 0 5 1 , 21 0 . 78 - 0 . 3 3 0 , 9 8 5 0 . 145.95E-05 1 .19 0 . 7 9 -0 .27 0 . 9 7 6 0 . 15,85E-05 2 . 1 8 1 . 51 0 . 66 0 . 9 P 1 1 . 15.85E-05 2 . 2 7 1 . 51 0 . 64 0 .961 1 . 055.85E-05 2 . 2 4 1 . 5 . 63 0 , 9 6 2 1 . 0 35 . 85E-05 2 . 2 3 1 . 4 8 u . 5 9 0 , 9 4 8 1.025.85E-05 2 , 1 1 . 4 8 0 . 6 4 0 . 951 1 . 035 . 85E- 0 5 2 . 2 6 1 . 45 0 . 61 0 .94 1 , 075 . 85E-05 2 . 1 2 1 . 5 0 , 65 0 . 9 2 6 1.065.85E-05 2 . 2 1 1 . 47 0 . 6 4 0 . 9 2 8 1 .065.85E-05 2 . 2 1 1 , 49 0 . 66 0 , 9 3 15 SC' E-05 2 1 . 48 0 . 6 8 0 . 9 2 7 1 . 0 2 25.85E-05 1 . 6 8 1 . 29 0 . 4 1 0 . 8 4 0 . 745.85E-05 1 . 74 1 . 25 0 . 3 6 0 . 8 3 3 0 . 6 3 25.85E-05 1 . 66 1 . 2 4 0 , 3 7 0 . 8 2 1 0 . 7 3 35 . 85E-05 1 . 76 1 . 25 0 . 3 8 0 . 8 1 9 0.675.85E-05 1 . 6 7 7 1 . 2 6 0 . 3 9 0 . 8 1 2 0 ,70115.85E-0 5 1 . 2 8 0 . 3 9 0 . 8 1 5 0 , 6 6 45.85E-05 1 . 25 0 . 32 0 . 8 1 3 0 . 6 4 85 . 85 E- 0 5 1 . 76 1 . 2 2 0 . 2 4 0 . 8 0 8 0 . 6 4 15 . 8 5 E - 0 5 1 . 7 1 . 2 3 0 . 2 9 0 . 7 9 9 0 . 7 5 65 . 8 5 E - 0 5 1 . 7 8 1 . 2 2 0 . 211 0 . 7 8 5 0 . 6 3 45 . 8 5 E - 0 5 0 , 61 0 . 6 8 - 0 . 6 2 0 , 7 2 4 0 . 025 . 8 5 E - 0 5 0 . 7 6 0 . 6 5 - 0 . 66 0 , 7 1 9 0 . 0 15 . 8 5 E - 0 5 0 . 57 0 62 - 0 . 76 0 . 7 1 8 0 . 0 25 . 8 5 E - 0 5 0 . 64 0 . 7 2 - 0 . 6 1 0 . 707 0 035 . 8 5 E - 0 5 0 . 81 . . 65 - 0 . 5 0 . 6 9 5 0 . 0 25 . P 5 E - 0 5 0 . 72 0 . 7 1 - 0 . 67 0 , 6 9 4 0 . 0 35 . 8 5 E - 0 5 0 . 81 0 . 67 - 0 . 6 6 0 , 6 8 4 05 . 8 5 E - 0 5 0 . 7 4 0 . 6 - 0 . 76 0 684 0 . 0 25 . 8 5 E - 0 5 0 . 54 0 . 6 1 - 0 . 74 0 . 6 7 4 o o :5 . 8 5 E - 0 5 0 . 5 5 0 . 6 - 0 . 75 0 . 6 81 0 02 45 85 E- 0 5 0 . 722 0 . 57 - 0 . 79 0 . 6 7 5 0 . 0 0135 . 8 5 E - 0 5 4 . 1 9 3 23 2 . 5 3 0 . 7 6 5 3 . 1 15 . 85E- 0 5 4 . 0 9 3 . 2 4 2 . 5 2 0 . 7 6 6 3 . 1 3

Page 209: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

F V S

15 .31 5.85E-05 4 . 0 8 3F.W 2 . 4 7 0 . 76115 .29 5.8 5E-0 5 4.13 3 . 15 2 . 4 3 0 . 7 5 615 3 5.85E-05 4 . 05 3 .15 2 44 0 . 7 3 3

15 28 5.85E-05 3 . 9 9 3.15 2 . 4 3 0 . 7 4 115 2 4 5.85E-05 4 . 1 2 3 . 12 2 , 39 0.74115 .2 3 5.85E-05 4 . 1 3 . 1 2 . 3 6 0 . 7 3 815 .25 5 85E-05 3 . 9 3 3 09 2 . 3 7 0 . 74515 23 5.85E-05 4 . 0 9 3.11 2 . 3 5 0 . 6 7 114 2 2 5,85E-05 3 , 56 2 . 6 9 1 . 8 3 0 . 6 8 214 ,26 5.85E-05 3 . 6 2 2 . 6 7 1 , 8 0 67914 .27 5.85E-05 3 . 6 2 . 6 8 1 , 8 6 0 . 6 6 414 .27 5,85E-05 3 . 5 3 2 . 7 1.83 0 . 6 8 314 .26 5.85E-05 3 . 5 4 2 . 6 9 1 , 8 2 0 . 6 7 514 . 5.85E-05 3.65 2 . 6 5 1 , 81 0 . 67514 .22 5.85E-05 3 . 6 2 2 . 6 6 1 . 8 0 . 6 6 414 .2 2 5.85E-05 3 . 5 2 2 . 6 8 1 . 82 0 . 6 6 514 .23 5,85E-05 3 . 52 2 . 6 9 1 , 8 3 0 . 6 6 914 16 5.85E-05 3 . 6 2 . 6 6 1 . 79 0 . 6 5 819 .84 5.85E-05 5.99 4 . 3 6 3 . 8 9 0 . 7 3 919 .84 5.85E-05 5.76 4 . 3 9 2 . 9 3 0 . 7 4 819 .84 5.85E-05 5 . 71 4 . 37 3 . 9 3 0 . 74219 . 3 5.85E-05 5 , 7 8 4 . 3 3 . 8 8 0.736

19 .81 5.85E-05 5 . 72 4 . 39 3 . 9 6 0 . 7 3 519 77 5.85E-05 5 .71 4 . 4 3 . 9 5 0.73 619 .74 5.85E-05 5 8 4 . 3 8 3 . 9 5 0 . 7419 7 5.85E-05 5 . 8 4 . 3 6 3 , 9 3 0 . 7 3 3

19 65 5.85E-05 5 . 8 4 4 . 31 3 . 91 0 . 7 4 219 . 6 5.85E-05 5 . 8 4.31 3 . 9 0 . 7 3 4

19 57 5.85E-05 5 . 7 8 4 . 3 3 . 9 0 . 7 3 317. 37 5.71E-05 5 . 2 3 3 , 9 6 3 . 2 8 0.70317 35 5 . 71E-05 4 .91 3 . 7 2 3 , 15 0 , 6 9 917 . 5 71E-05 4 . 8 5 3 66 3 . 1 0 . 6 9 917 .32 5 . 71E-05 4 . 7 8 3 . 6 4 3 . 0 8 0 . 6 9 817 .26 5.71E-05 4 . 9 7 3 . 5 8 3 . 0 6 0 70417 . 5.71E-05 4 . 8 2 3 . 6 3 3 . 0 6 0 . 6 9 717 .24 5.7 IE-0 5 4 . 8 7 3 . 5 8 3 . 05 0 . 717 .22 5.71E-05 4 . 8 4 3 57 3 . 0 6 0 . 6 9 417 .22 5.71E-05 4.75 3 , 6 1 3 . 0 9 0 . 6 9 617 11 5.7 IE-0 5 4 . 8 3 3 . 5 7 3 . 0 7 0 . 6 9 717 14 5 71E-05 4 . C3 3 . 6 3 06 0 . 6 9 3

5 . 8 4 E - 0 5

3 04

Page 210: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

F I 60.0671 kg/s Results Averaged

TIM QFLOW T1 T 4 Tbout PEV1

12 , 28 6 3E-05 6 . 5 9 4 2 . 972 1 . 8 4 5 0 .6 2 64612 . 31 6 3E-05 6 . 7 0 3 2 , 973 1 . 8 5 3 0 . 6 2 912 . 31 6 3E-05 6 . 6 7 3 2 987 1 . 8 3 8 9 0 625812 . 26 6 3E-05 6 . 7 1 8 2 977 1 . 8 3 3 0 . 6 26512 . 28 6 3E-05 6 . 5 3 2 . 965 1 . 8 2 4 0 .6270212 . 3 6 3E-05 6.66 2 987 1 . 8 2 0 . 6 26712 . 3 6 3E-0 5 6 . 7 5 2 . 9 8 1.8046 0 625812 . 3 6 3E-05 6 , 8 4 3 3 . 124 2 . 1 8 9 7 0 6279

12 . 2 7 6 3E-05 6 . 4 7 8 2 , 444 2 . 4 4 4 0 631312 3 6 3E-05 6 . 7 5 9 8 2 .9789 1 . 8 6 3 8 0 6283

12 . 28 6 3E-05 6 . 7 1 8 2 . 992 1 . 6 3 2 7 0 . 6 2 5 314 2 7 6 5E-05 7 . 271 4 066 3 . 4 7 6 0 669114 . 27 6 5E-05 7 , 364 4 0578 3 . 4 7 3 0 67114 24 6 5E-05 7 . 2 8 7 4 .0708 3 , 4 8 0 . 6 6 9 514 . 91 6 5E-05 7.171 4 . 063 3 . 5 0 4 9 0 669414.9 6 5E-05 7 . 3 4 . 0 5 3 . 4 7 1 0 6695

14 . 89 6 5E-05 7 . 2 8 4 4 051 3 . 4 7 8 Cl 668514 . 92 6 5E-0 5 7 . 1 7 1 4 . 064 3 . 4 7 3 . 6 6 814 . 2 6 6 5E-05 7 2545 4 , 0 6 4 3 . 4904 0 669314 . 27 6 5E-05 7 . 2 3 1 9 4 . 056 3 . 5 1 1 0 .6686814 . 79 6 5E-05 7 . 2 9 8 8 4 . 06 3 . 503 0 . 670514 . 9 3 6 5E-05 7 . 2 3 6 4 . 054 3 . 4 9 7 0 668220 . 79 7 3E-05 8 . 1 5 7 6 ,4822 5 . 9 8 7 0 , 77712 0 . 88 7 3E-05 7 . 8 6 1 6 . 517 6.012 0 781820 . 9 2 7 3E-05 7 . 5 8 6 . 544 6 . 0 7 2 0 782720 . 8 6 7 3E-05 8.151 6 , 515 6 0 .779520 .85 7 3E-05 8 . 0 1 6 509 6 0 780421 . 19 7 3E-05 8 . 0 9 6 645 6 . 1 9 0 7 0 788821 . 11 7 3E-05 8 . 2 5 6 604 6 . 1 2 4 0 786221 . 0 3 7 3E-05 8 , 2 9 2 6 . 585 6 . 0 8 2 8 0 . 7 8 8 72 0 , 98 7 3E-05 7 976 6 569 6,124 0 .734324 . 27 6 6E-0 5 8 . 4 4 3 7 . 737 7 . 6 4 5 0 . 8 4 1 524 .19 6 6E-05 8 , 5 9 2 7 . 712 7 589 0 .8 4 4 6 624 . 16 6 6E-0 5 8 . 5 5 5 7 .7 04 7 5 9 0 6411524 . 53 6 6E-0 5 8 . 8 7 5 6 7 .784 7 . 6 9 0 844724 . 49 6 6E-0 5 8 , 9 4 8 5 7 7 6 8 7 662 0 846224 . 3 9 6 6E-0 5 8 . 7 6 2 7 7 . 6758 3 64324 . 29 6 6E-0 5 8 . 6 3 7 . 712 7 . 6 3 5 . 844124 . 8 6 6E-0 5 9 21 7 .667 7 765 . 8 52 5

24 6 9 6 6E-0 5 6 . 9 6 ■7 5 4 7 C-24 . 65 6 6E-0 5 9.31 646324 5 7 6 6E-0 5 6 . 9 6 7 .811 7 6 8 . 346 915 . 88 6 9E-0 5 7 07 5 4 541 4 0 6 9 7 3 9

Page 211: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

15 .99 6.9E-05 6 . 8 8 6 Fj.%5 3 . 9 9 8 0.69541 5 . 9 9 6.9E-05 6 . 821 4 . 5 8 5 4 . 0 3 3 0 . 6 9 715 .97 6.9E-05 7 . 041 4 . 595 4 . 013 0 . 6 9 7 91 5 . 9 3 6.9E-05 7 .034 4 . 577 4 . 042 0 . 6 9 7 615 . 91 6.9E-05 5 . 9 7 3 3 . 8 7 3 . 8 0 3 0 . 6 8 91 5 . 9 8 € , 9E -0 5 6 . 5 6 8 4 . 2 2 2 3 . 8 8 4 0 . 69 5 116 . 01 6.9E-05 6 . 5 3 9 4 . 4 6 8 3 . 9 9 8 0 . 6 9 4 81 6 . 0 2 6.9E-05 6 . 7 5 4 , 535 4 . 0 2 7 0 6977

Page 212: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

F2.1

F 2 Vertical Cylinder Results

The following figure shows a sam ple o f data recorded during vertical cylinder testing:

Title: vert-26/08/94ENABLED CHANNELS: 1,2,3,4,5,7,8,A,B,C,D,E,F SAMPLING TIME: 200 mSec TOTAL SAMPLES: 128 SAM PLES COLLECTED: 128

+ 0,000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 + 0.000 +0.000+0.234 +0.258 +0.156 +0.200 +0.175 +0.195 -2.978 +2.255 +0.507 -^2.221 +2.275 +2.192 +9.995+0.239 +0.258 +0.151 +0.200 +0.175 +0.195 -3.037 +2.255 +0.517 +2.216 +2.275 -2 .192 +9.995+0.239 +0.258 +0.151 +0.200 +0.175 +0.195 -2.890 +2.250 +0.517 -2 .226 +2.275 +2.187 +9.995+0.234 +0.258 +0.156 +0.200 +0.170 +0.195 -2.988 +2.255 +0.527 -2.221 +2.275 -2 .182

F ig u re F .l : Typical raw data f ro 'i the com puterscope.

These raw data were imported into a spreadsheet package and the calibration formulae presented in Appendix E applied. Sample calculations o f tem perature profiles, saturation and hydrostatic pressure, NEF(t) are presented below.

Raw data : 40°C initial water tem perature, 15 cm column height Test 1

T bulk „ = 40.905 °CT evap „ = 0.2639 °C as P evap „ u, = 0.62023 kPa abs

2 1 cm T 15 err T 9 err T 6 T 3 T err,

0 c r . F e v a c

1 . 5 0 3 1 . 5 0 5 1 5 6 " i . s o - ; 5 ''2 : 5 * 2 - 1 . 2 r-: . 4 " 9 1 4 ; 1 . 4 6 % 1 -■ 6 - 2 . 21 . 4 6 4 1 . 4 6 9 E2d 1 . 4 6 9 : r- i 7 '

1 . 4 3 : . 4 4 4 ^ 9 i . 4 4 ^ : r : ' : : 2 * - 2 . 2 2 "1 . 3 9 6 1 . 4 0 6 4 6 3 * . 4 2 4 ' 9 :1 . 3 6 7 1 . 3 ~ 2 4 4 5 : . 3 9 : i 4 ^ 9 - 4 . " 1c

Page 213: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

F2.2

T e m p e r a tu r e profiles

Colum n 1 :

T 2 1 cm (I) 0.7 * 25.062 ( 1.503*1.009-0.0037) - 0.1311 (1.503* 1.009-0.037)-40.803 C

T 21 cm (2) - 0.7 - 25,062 (1.478*1.009-0.0037) 0.1311 (1 479* 1 ,009-0.037)--4 0 .8 0 3 C

Pevap (1) - ( - (-6.25 4 ) ' 0 4108)/( 1,873-0.4108):■ 1.5753 kPa

Pcvup (2) ( -(-5 .8 1 .4 )i0 .4 1 08):(1,873-0.4108)-- 1.4248 kPa

Tabulated results:

r i n 'I ;. 3 ,:m 9 6 .:TT, T 9 T 0jH . 3 - . H '! 4 0 . .3 4 3 4 . 3 : 4 0 . 1 43K . 3 0 9 7 . 3 3 3 4 . !.: 0 3 . . ' 4 0 4 . 6 0 . 6 ;( ' / 9 : 3 6 . 3 3 4 . 1 ! 3 61 . 4 6 3 3 . - 13 / . 0 4 .3 6 . i l u 3 3 . h 3 9 / . h 4 3 6 . 4 6 3 4 . 6 . 63 6 3 3 . 3 3 3 3 . 6 6 3 h . 1 3 1 . r ' ' 3 4 . )3 5 . 4 v 9 4 . 34 3 ' . '3 3, 3 (6 . ' ) 4 3 3 , 11 'V . o n

NEF

NEF - t(TI 5 * T9 ) » f T9 < T6) / 2 i (T6)T3V2 ' (T3 cr0V2V'5 - T evap „T Bulk „ U) - T evap „

NEF ( I ) - ((37.84 140.34 ) t (37 .84140.34 V21 (39.27 * 40.19 ),2) (40 .1 9 )4 1 .0 5 1 2 |5 - 0.2639

0.96951

40.905 - 0.2639

Page 214: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

1 he results presented arc grouped in term s o f liquid height and ordered in terms o f initialtemperature.

L ist of R esu lts.

5 'C initial temperature test t 5CC initial temperature test 2 5 C initial temperature lest 3 5X ' initial tem perature test 4 I3"C initial temperature lest I 13°C initial tem perature test 2 I3°C initial temperature test 3 I9°C initial temperature test I 19°C initial temperature test 2 1C)°C initial temperature test 3 I9°C initial tem perature test 4 40°C initial temperature test I 40°C initial temperature test 2 4()”C initial tem perature test 3

5 'C initial temperature test I 5' C initial tem perature test 2 5"C initial tem perature test 3 13°C initial temperature test 1 I3°C initial temperature test 2 13"C initial tem perature test 3 19"C initial temperature test I 1C)°C initial temperature test 2 19°C initial temperature test 3 25°C initial tem perature test I 25 'C initial temperature test 2 35°C initial temperature test I 35°C initial temperature test 2 40°C initial temperature test 1 40°C initial temperature test 2 40"C initial temperature test 3 40"C initial temperature test 4

5 'C initial lemperature lest I 5 'C initial temperature test 2 5' C initial temperature test 3 5' C initial temperature test 4 13"C initial temperature test 1 13' C initial temperature test 2 13"C initial temperature test 3 13°C initial temperature test 4

Page 215: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

1-2.4

19'X’ initial lemperalure test I 19 C initial temperature test 2 1 y C initial temperature test 3 ' ' ' r'r' initial temperature test 4 40' C initial temperature test I 40"C initial temperature test 2 40'C initial temperature test 3

5 C initial temperature test I5 C initial temperature test 25 C initial temperature test 35 C initial temperature test 413 C initial temperature test 1 13°C initial temperature test 2 13 "C initial temperature test 3 I3°C initial temperature test 4 25°C initial temperature test 1 25"C initial temperature test 2 25 ’C initial temperature test 3 25°C initial temperature test 4 40 'C initial temperature test I 40°C initial temperature test 2 40°C initial temperature test 3 40°C initial temperature test 4

5"C initial temperature test I 5X initial temperature test 2 5UC initial temperature test 3 5' C initial temperature test 4 13'C initial temperature test 1 I3rC initial temperature ter' 2 13°C initial temperature test 4 19nC initial temperature test 1 19°C initial temperature test 2 19' C initial temperature test 3 19°C initial temperature test 4 40'"C initial temperature test I 40 C initial temperature test 2 40' C initial temperature test 3 40"C initial temperature test 4

Page 216: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5 °C i n i t i a l t e m p e r a t u r e , 3 cm l i q u i d h e i g h t , t e s t 1

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

2

& S 1.5

I f 1jjj ro 0.5

010 20

Time s

T e m p e ra tu re d is tr ib u tio n

30

S.

2 ^3 e g

8£L

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

1.5 ;

1 : - - ........

0.5 •

n 10 20

Time s ______ S aturation P re ssu re

NEF(t) a s a fu n c tio n o f T im e

p

£

i0)aE

1086420

Depth

10 20

Time s

-H

30

0 cm 3 cm

1

0 8

0 6u»LU 0 4Z

0.2

%

10 20

T im e s

Page 217: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

I Pr

essu

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kPa

Tem

pera

ture

°C

j ab

solu

te

5 °C i n i t i a l t e m p e r a t u r e , 3 cm l i q u i d h e i g h t , t e s t 2

Evaporator pressu re a s a function o f time

2

1.5

1

0.5

010 20

Tim e s

Tem perature distribution

30

H ydrostatic and Saturation pressure

V)1 5 ;

a<0 1 }-ro

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0 10 20

Time s

S aturation P re ssu re S u rface >■ H ydrostaic P re ssu re

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NEF(t) a s a function o f Time

Depth

10 20

Time s

0 cm 3 cm

30

0 8

S 0.6LLm o.4

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30

Page 218: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

°C

|| Pr

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kPa

. ! |

abso

lute

5°C initial temperature

Evaporator pressure as a function of time

2 i1.5 t -

1 !0 . 5 }

0 - - '

0 10 20 30 ,

Time s

Temperature distribution

10 j 8 {6 4 2 0

0 10 20 30

Time s ! 0 cm 3 cm :

3 cm liquid height, test 3

Hydrostatic and Saturation pressure

c 1.5£ V)

J 3 13 r a

8 CL 05£

a : 00 10 20 30

Time s

S urface + H ydrostatic Satu ra tion P re ssu re

NEF(t) as a function of Time

1

0 8 ' \

3 5 0 6 i - \u_ !^ 0 4 ;

0 10 20 30

Time s

Page 219: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

°C

Pres

sure

kP

a o

ho -b.

go 03

abso

lute

5 "C initial temperature,3 cm liquid height, test 4

E v a p o ra to r p r e s s u r e a s a function o f tim e

21 5

10 5

010 20

Time s

T e m p e ra tu re d is tr ib u tio n

30

2 2 ,3 m 1

! S 0

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

1 5 ,

10 20

Time s30

Saturation P re ssu re Surface + H ydrostaic P re ssu re

NEF(t) a s a fu n c tio n o f T im e

1 T

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0

Depth

1

10 20

Time s

0 cm 3 cm

3 0

0 8

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; 0.2i 0

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10 20

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30

Page 220: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13 °C initial temperature,3 cm liquid height, test 1

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

5 s

II01 flt

1.51

0.50

10 20

Time s30

T e m p e ra tu re d is tr ib u tio n

Vt

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

2 a 1 53 03

g % 0 5 o. % 0

10 20

Time s30

Saturation P re ssu re Surface + H ydrostatic P '

NEF(t) a s a fu n c tio n o f T im e

o 12 « 10 3 82<uo.E

10 20

Time s

0 cm 3 cm :

30

1

0 8

^ 0 6 u .

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Page 221: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13 "C initial temperature,3 cm liquid height, test 2

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f t im e

& S

! i «£ 0

21.5

1

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Time s

T e m p e ra tu re d is tr ib u tio n

3 0

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

2! j3 23 eg

! i o10 20

Time s

3 0

Saturation P re ssu re S urface + H ydrostatic P

NEF(t) as a fu n c tio n o f T im e

p 15

£3 10

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Time s

0 cm 3 cm

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Page 222: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

I; Pr

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Tem

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°C

|| ab

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13 °C initial temperature,3 cm liquid height, test 3

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

21.5

10.5

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Time s30

T e m p e ra tu re d is tr ib u tio n

20

1510

50

10 20

Time s

30

0 cm 3 cm ;

Hydrostatic a n d S a tu ra t io n

S i 4

i f 0

p r e s s u r e

10 20

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S aturation P re ssu re

S u rface + H ydrostatic P !

NEF(<d a s a fu n c tio n o f T im e

1

0 8^ 0.6 LL

z0.2

010 20

T im e s

Page 223: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19 °C initial temperature„3 cm liquid height, test 1

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

& a2 =

<u ro

21 5

10.5

010 20

Time s30

T e m p e ra tu re d is tr ib u tio n

P 20

152

Ia

i10

5

010 20

Time s

30

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

JD3

£3 « o

I s 1CL c

0

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Tim es S aturation P re s su re cS urface + H ydrostatic P j

NEF(t) a s a fu n c tio n o f T im e

1

0 85 0 6u,UJ 0 4z

0 2

010 20

Time s

Page 224: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19 °C initial temperature,3 cm liquid height, test 2

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

ro& s

II£ ro £L

21.5

10.5

010 20

Time s30

T e m p e ra tu re d is tr ib u tio n

20 T 15

10 5

0 10 20

Time s30

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

0) S 3u . XI3 (5 o

i ro& 1

0 - c0

10806u_LU 0.4z02

10 20

Time s

Saturation P re ssu re j S urface + H ydrostatic P :

30

NEF(t) a s a fu n c tio n o f T im e

10 20 30

0 cm 3 cm iTime s

Page 225: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19 °C initial temperature,3 cm liquid height„ test 3

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

jp ■* $

I Ia.

21.5

1

0.50

10 20 Time s

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

2 £ 4 r3 CO

8 £ 2 : • - • - - .«- 0CL c

- - : 0 10

30

2 0

T e m p e ra tu re d is tr ib u tio n

Time s

Saturation P re ssu re | Su rface + H ydrostatic P j

NEF(t) as a fu n c tio n o f T im e

p 2 0

£ 15

2 1 0 CD

t o10 20

Time s

30

0 . 8 ♦

0 6L L

w 0 4

0 . 2

010 20

Page 226: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19 °C initial temperature,3 cm liquid height, test 4

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

2

1.5 1

$ « 0.50

roS<U 3

a §

10 20 Time s

30

T e m p e ra tu re d is tr ib u tio n

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

<u % 3 :u3 re

! S 1 jCL c 0 - ..........

0 10 20 Time s

Saturation P re ssu re; Surface + H ydrostatic P j

NEF(t) a s a fu n c tio n o f T im e

O 25 2 2 0

% 15 & 1 0

i :10 20

Time s30

0 cm 3 cm

1 r

0 8 i-

! 0 . 6Uu

: m o.4

! 0 2

1 0 2 0

Time s

Page 227: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

4 0 *C i n i t i a l t e m p e r a t u r e . 3 cm l i q u i d h e i g h t , t e s t 1

0)

II

Evaporator pressure as a function of time

2 T 1.5

1

0.5 0

0 10 2 0 30

Time s

Temperature distribution

2 S

s S i

Hydrostatic and Saturation pressure

io .

10 20

Time s

30

Surface + Hydrostatic Saturation Pressure I

NEF(t) as a function of Time

p 40

2 30 52 2 0 - <Dg- 1 0

® 0

0 1J 2 0

Time s

I ■ 0 c m 3 cm

30

I0 8

^ 0 6

m 0.4

0 2

0

10 20

Time s

30

Page 228: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40 °C initial temperature,3 cm liquid height, test 2

Evaporator pressu re a s a function o f tim e

& s

IIm ro

21.5

10.5

0 h._

0 10 20

T im e s

30

Temperature distribution

40 T-.-. 30 2 0

1 0

0

0

Depth

10 20

Time s30

0 cm

Hydrostatic and Saturation pressure

£ is

£ 5 0o.

1 0

5I

1 0 2 0

T im e s

S aturation P re ssu re S u rface + H ydrostaic P re ssu re

NEF(t) a s a function o f Time

*] fcrzcnrc".

0 . 8

^ 0 . 6 LL^ 0.4

0 2

0

3 cm

10 20

Time s

Page 229: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

! i Pr

essu

re

kPa

Tem

pera

ture

°C

| ab

solu

te

40 °C initial temperature,3 cm liquid height, test 3

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

1 5 *■-

1 i0 .5 '

0 '0 1 0 2 0

Time s30

£

H y d ro s ta tic a n d S a tu ra t io n p r e s s u r e

3 ,6 i .

2 a 4

I"CL 0

1 0 2 0 30Time s

.-fuurat'on P re ssu re Surface + H ydrostaic P re ssu re

T e m p e ra tu re d is tr ib u tio n NEF(t) a s a fu n c tio n o f T im e

40 r 30 I2 0 f1 0 |0 4-

0

Depth

10 20

Time s

30

1

0 . 8

3 06u,Z 0 4

0 . 2

0

0 cm 3 cm

10 20

Time s30

Page 230: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5*C initial, 6 cm liquid height, test 1

Evaporator p ressu re a s a fucntion of tim e

n!S3

2

0) 1.5 - I3<Z) 8

1

E0.5 -

•*a . 0 4 —

0 1 0 2 0

Time s30

Tem perature d istribution

Hydrostatic and saturation pressure

14 1 2

I0.8 0 6

3 04 £ 0 2 “• 0

tfl■SIs

10 15 20

Time s25

3 cm depth sat P - 3 cm hydrostatic P ;

NEF(t) a s a function o f tim e

£ o

I s » °

I \Depth

1 0 2 0

Time s

0 cm 3 cm

30

1.21

S 0 8

i»0 1

0

N

10 15 20

Time s25

Page 231: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5°C initial, 6 cm liquid height, test 2

Evaporator p ressu re a s a fucntion of tim e

i s :3 O8 # 5

1 0 2 0

Time s30

Tem perature d istribution

2 b

i o 4r 2

o

Depth

— 4 - .....—.......+~1 0 2 0

Time s

0 cm 3 cm !

30

Hydrostatic and saturation pressure

m 1 4S i z£ 1 ^ 08S 0.6 5 0 4 9 0 2

10 15 20

Time s

30

3 cm depth sat P - 3 cm hydrostatic P

NEF(t) a s a function of tim e

i « S 0.8 r

1 : :0.2 v.

0

10 15 20

Time s25 30

Page 232: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5°C initial, 6 cm liquid height, test 3

Evaporator p ressu re a s a fucntion o f tim e

B O P

1 0 2 0

Time s30

Tem perature distribution

2 8 T

1 6

0)a

Oo

§ 2

H 0 -

Depth

1 0 2 0

Time s

0 cm 3 cm !

30

Hydrostatic and saturation pressure

d 14 L _■a 1 2 ' ---------------------------------------2. i r% oa ;m 0 6 i§ 0 4 ;2 0 2 tQ" 0 1— ■ • •.• * .................

0 5 10 15 20 25 30

Time s

3 cm depth sat P --------3 cm hydrostatic P |

NEF(t) a s a function o f tim e

- ” l1 - - • - - - - - -

S 0 5 * -

0 5 10 15 20 25

Time s

Page 233: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

j

I Pr

esgu

rekP

a°C

; I

cabs

otot

en

13 C initial, 6 cm liquid height, test 1

Evaporator p ressu re a s a fucntion o f tim e

... i

0 10 20 30

Time s

T em perature d istribution

15 T

1 0 t

5 -

0 10 20 30

Time s

Depth j o cm 3 cm

Hydrostatic and saturation pressure

1£ 1 5

£§

1

10.5

0 . 00 5 10 15 20 25 30

Time s

3 cm depth sat P 3 cm hydrostatic P

WEF(t) a s a function o f tim e

15

0 5 10 15 20 25 30

Time s

Page 234: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

Pr

esgy

re13"C initial, 6 cm liquid height, test

Evaporator p ressu re a s a fucntion of tim e

I i \

o 1 0 2 0

Time s30

Hydrostatic and saturation pressure. 1.5

0.5 i

0 5 10 15 20

Time s

25

T em perature d istribution

o

15 1 0

5

0 4- 0 1 0 2 0

Time s30

3 cm depth sat P 3 cm hydrostatic P ,

NEF(t) a s a function o f tim e

1.5 ,

1u.W 0 .5 |

0

10 15 20 25

Time s

Depth 0 cm 3 cm

Page 235: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

|

I Pr

essu

re

kPa

°C |

I ab

solu

te

13°C initial» 6 cm liquid height - test 3

Evaporator p ressu re a s a fucntion of tim e

1.5

1

0.5

0 t- 0 1 0 2 0

Time s30

Tem perature d istribution

15

1 0

5 +

0

0 1 0 2 0

Time s30

Depth 0 cm 3 cm

Hydrostatic and saturation pressure

t "6 ' C05 05

10 15 20 25Time s

3 ~m depth sat P - 3 cm hydrostatic P

IMEF(t) a s a function of tim e

I 2

1

o.a

&z 0.4

0 2

10 _ .1 5Time s

20 25

Page 236: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

;

| Pr

essu

re

kPa

°C j

abso

lute

19°C initial, 6 cm liquid height, test 1

Evaporator p ressu re a s a fucntion of tim e

2

1.5 1

0.5 0

1 0 2 0

Time s30

Hydrostatic and saturation pressure

1.5

E$ 0.5

10 15 20

Time s

25 30

3 cm depth sat P 3 cm hydrostatic P j

T em perature d istribution

2 0

151 0

50

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1 0 2 0

Time s

0 cm 3 cm

30

NEF(t) a s a function of tim e

1 2 ,

0 8 l

& 0 6 ' z 0.4 V

0.2 j 0 •

0 10 ,,.1 5 20 25l i m e s 30

Page 237: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19°C initial, 6 cm liquid height, test 2

Evaporator p ressu re a s a fucntion o f tim e

& a

i!

2

1.51

0.5

0

1 0 2 0

Time s30

3 2 0

& P 1 0

I 0

Tem perature d istribution

1 0 2 0

Time s

30

Depth0 cm 3 cm

Hydrostatic and saturation pressure

& 15cI 1

0.5

0

10 15 20

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3 cm depth sat P - 3 cm hydrostatic P \

fMEF(t) a s a function o f tim e

tp-' 0 .8 r

2 0.4 jX .

0 1- 0 10 15 20 25

Time s30

Page 238: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19°C initial, 6 era liquid height, test 3

Evaporator p ressu re a s a fucntion of tim e

«& JS0) 3

IIa) ro

2

1.5

1

0.5

0

1 0 2 0

Time s30

2 0£

I« P 1 0

I 0

Tem perature distribution

1 0 30

Time s

Depth0 cm 3 cm

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1.5

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$ 0 5

10 15 20Time s

25 30

3 cm depth sat P - 3 cm hydrostatic P

NEF(t) a s a function o f tim e

1.2 •

08 i - \

;Z 0.4 •

0.2 r 0 k

10 15 20Time s

25 30

Page 239: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

|

Pres

sure

kP

a °C

abso

lute

25 °C initial, 6 cm liquid height, test 1

Evaporator p ressu re a s a fucntion of tim e

2

1 5 Vi 1

0.5

0

0 1 0 2 0

Time s30

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864

10 15 20

Time s25 30

3 cm depth sat P - 3 cm hydrostatic P ■

T em perature d istribution

60 j40 - 2 0 -

0 - 0 1 0 2 0

Time s

30

NEF(t) a s a function o f tim e

1 2

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10 15 20 25Time s

30

Page 240: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

Pr

essu

re

kPa

25°C initial, 6 cm liquid height, tent 2

Evaporator p ressu re a s a fucntion of tim e

2.5~ 2 T

I ; 'n -—

0 1 0 2 0

Time s30

Hydrostatic and saturation pressure14

o. 0

10 15 20

Time s

25

3 cm depth sat P --------3 cm hydrostatic P

T em perature d istribution

60 t0 4 0 I° 2 0 f

0 -4—0 1 0 2 0

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NEF(t) a s a function o f tim e

1 2

1

0.8

&2S 0 .4

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10 15 20 25Time s

Page 241: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

35°C initial, 6 cm liquid height, test 1

Evaporator p ressu re a s a tucntion o f tim e

st s i 1 i f 5

1 0 2 0

Time s30

Tem perature d istribution

£

1 . jBO -IO f

2 0

15

cuH 0

Depth

1 0 2 0 30

Time s

0 cm 3 cm

Hydrostatic and saturation pressure25

S 15

1 '8 05i

10 l5 20

Time s

25 30

3 cm depth sat P - 3 cm hydrostatic P ;

NEF(t) a s a function o f tim e

i o

1

& °S2 0.4

0.2

010 15 20

Time s25 30

Page 242: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

35°C initial, 6 cm liquid height, test 1

Hydrostatic and saturation pressureEvaporator p ressu re a s a fucntion of tim e

I A 5 T£ = 1

K i s

1 0 2 0 30

Time s

Tem perature d istribution

a 20

1 15

1 910E 5H 0

o

Depth

1 0 2 0 3C

i ime s

0 cm 3 cm

IIC£aS 0.5i

0 !10 15

Time s

20 25 30

3 cm depth set P - 3 cm hydrostatic P :

NEF(t) a s a function of tim e

1.2 •

53- 0 8 ' -

6 « : V^ 0.4 t

0.2

0

X , "4%

10 15 20Time s

25 30

Page 243: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

I

Pres

sure

35°C initial, 6 cm liquid height, test 2

Evaporator p ressu re a s a fucntion o f tim e

% ijSo”

0 1 0 2 0

Time s

T em perature distribution2 0

15$ > 1 0

50

0

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1 0 2 0

Time s

0 cm 3 cm

30

30

Hydrostatic and saturation pressure

1 5

c 1 1

10

3 cm depth sa t P

15 20

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25

- 3 e rr hydrostatic P

NEF(t) a s a function of tim e

1 2 |1 t-Wf,

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0

0 10 15 20Time s

25

30

30

Page 244: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

4 0 'C i n i t i a l . 6 cm l i q u i d h e i g h t . t e s t 1

Evaporator pressure a s a fucntion of time

S.

112

1.5

1

0.50

1 0 2 0

Time s30

Temperature distribution

* 2 0

Time s

3 cm IDepth

Hydrostatic and saturation pressure

i:.5 4

H10 16

Time s

20 25 30

3 cm depth sat P 3 cm hydrostatic P ;

NEF(t) as a function of time

1 2 -| 1

0.8

i ; :0.2

0 1- 0 10 15 20

Time s25 30

Page 245: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40°C initial, 6 cm liquid height, test 2

£3

iQ.

Evaporator p ressu re a s a fucntion o f tim e

2

1.5 1

0.5

0

N

1 0 2 0

Time s30

T em perature d istribution

d) 50 3 40

I S'S! 1 0I- 0

1 0

----- 4—

2 0 30

Depth Time s

0 cm 3 cm

Hydrostatic and saturation pressure

765432

10 15 20

Tim e s

25 30

3 cm depth sa t P - 3 cm hydrostatic P :

NEF(t) a s a function of tim e

1.2 ,

0 8

&Z 0.4

0 2 f -0 I - - -

0 10 15 20 25Time s

30

Page 246: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

Pr

essu

re

kPa

°C ab

solu

te

iiO°C initial „ 6 cm liquid height, test 3

Hydrostatic and saturation pressureEvaporator p ressu re a s a fucntion of tim e

1.5

1

0.5

0 •+ 0 1 0 2 0

Time s

Tem perature d istribution

50 40 30 2 0 1 0

0

0

Depth

30

1 0 2 0

Time s

30

0 cm 3 cm

6

5

4

3

2

10 15 20

Tim e s

25

3 cm depth sa t P - 3 cm hydrostatic P j

IXIEF(t) a s a function o f tim e

1.21

s 0.8u. 0 6lit2 0.4

020

10 15 20 25Time s

Page 247: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

;

j Pr

essu

re

kPa

40°C initial, 6 cm liquid height, test 4

Evaporator p ressu re a s a fucntion o f tim e

2

| 5

I0

1 0 2 0

Time s30

T em perature distribution

o

50 40 30 2 0 1 0

0

0

Depth

1 0 2 0

Time s

30

0 cm 3 cm

Hydrostatic and saturation pressure

' i03ro0lc

6

5

4

3

2

1

0

0 5 10 15 20 25

Time s

3 cm depth sa t P 3 cm hydrostatic P

NEF(t) a s a function o f tim e

30

1

5 ^ 0 8

if-Z 0.4

0.2

0

.X ,.

10 15 20 25Time s

30

Page 248: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5 ‘ C i n i t i a l , 9 cm l i q u i d h e i g h t , t e s t 1

Evaporator pressure a s a function of time

! i 1i= O

Q.

P2

IS.I

o10 2 0

Time s30

Temperature distribution

1 0 2 0

Time s0 cm 3 cm 6 cm

30

Hydrostatic and Saturation pressure

I 1 5 j

^ 1 I"OS 1

o I- 0

1 2

1

S 0 8

E: 0 2

0

1 0

Time s3 cm depth Sat P

- 3 cm hydro P

2 0

6 cm depth sat P ; 6 cm hydro P ;

30

NEF (t) as a function of time

10 20 30Time s

Page 249: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5 *C i n i t i a l , 9 cm l i q u i d h e i g h t . t e s t 2

Evaporator p resi ure a s a function of time

11

2

1.51

0.50

1 0 2 0

Time s

30

Temperature distribution

p 6

w 5 -

5 4 -

S3 -

Q.E

2 - 1 -m!— 0 -

1 0 2 0

Time s

0 cm 3 cm 6 cm

30

Hydrostatic and Saturation pressure

1C2 3 V)

2CL

1 5 1

050

UJz 0.4

0 2

0

10

Time s3 cm depth Sat P

- 3 cm hydro P

2 0

6 cm Hepth sat P 6 cm hydro P

30

NEF (t) a s a function of time

1

03 0 . 6

10 20Time s

30

Page 250: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

°C

5 *C i n i t i a l , 9 cm l i q u i d h e i g h t , t e s t 3

Evaporator pressure as a function of time

ro2: S2 3

1.51

10 20

Time s

—4

30

Temperature distribution

Hydrostatic and Saturation pressure

£ S= 1 5 t

5 # 1 I3 0 5 I

* 0 Lm

Time s

3 cm depth Sat P -3 cm hydro P ......

20 30

6 cm depth sat P i - 6 cm hydro P \

NEF (t) as a function of time

6

4

2 +

0

0

— !------------------------------ f - -

10 20 Time s

0 cm 3 cm

—i

30

i cm

I 1 2 i1

. 2 0 8i & 0 6, z 0 .4 t

I 02! 0

AAAAp---

10 20Time s

30

Page 251: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5*C i n i t i a l , 9 cm l i q u i d h e i g h t , t e s t 4

Evaporator pressure a s a function of time

& S

I ICL

1.51

0 5

10 20 Time s

30

Temperature distribution

Hydrostatic and Saturation pressure

roCL

1.5

1

10

3 cm depth Sat P - 3 cm hydro P

Time s20

6 cm depth sat P i - 6 cm hydro P :

30

NEF (t) a s a function of time

o 8 I£ 63s 42 .F 2 . . .

hi0

10

20 30

Time s

1.2

£ 0 8

1 2 !02

0

1

10 20Time s

30

Page 252: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

oera

ture

°C

1 3 ‘ C i n i t i a l . 9 cm l i q u i d h e i g h t , t e s t 1

Evaporator pressure a s a function of time

I<U

21.5

10.5

0 —i-------------- 1—10 20

Time s

30

Temperature distribution

15 T

10 -

5

0

0— i----------------- 1--10 20

Time s

30

0 cm 3 cm 6 cm

Hydrostatic and Saturation pressure

% 0 5

10 20Time s

—430

3 cm depth Sat H 6 cm depth sat P i - 3 cm hydro P ......- 6 cm hydro P i

NEF (t) a s a function of time

1.2 -

1 SK5 0.8 I6 0 6 + z o.4

0 2 P 0 -

10

----

20 30Time s

Page 253: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

1 3 ' C i n i t i a l , 9 cm l i q u i d h e i g h t , t e s t 2

Evaporator pressure as a function of time

n 2& S 15

§ ! 12 ro 0.5 0

10 20

Time s

Temperature distribution

P 15

I 10ES. 5Eai

10 20

Time sR r m !

30

30

Hydrostatic and Saturation pressure

ro &

Is15

1

0.50

1.5

2 0.5

10 20 30Time s

3 cm depth Sat P - 3 cm hydro P

6 cm depth sat P | 6 cm hydro P *

NEF (t) as a function of time

10 20

Time s30

Page 254: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

1 3 *C i n i t i a l , 3 cm l i q u i d h e i g h t „ t e s t 3

Evaporator pressure a s a function of time

a 1-5

# 3 050

0 10 20

Time s

Temperature distribution

o 15

&= 10

l a §

10 20

Time s0 cm 3 cm 6 cm

30

30

Hydrostatic and Saturation pressure

IC

r

2

1.51

0.5

00 10 20 30

Time s

3 cm depth Sat P 6 cm depth sat P !-3 cm hydro P 6 cm hydro P

NEF (t) as a function of time

1.5 ;

1ILz 0.5

X .

10 20 30

Time s

Page 255: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

1 3 "C i n i t i a l . 9 cm l i q u i d h e i g h t , t e s t 4

Evaporator pressure a s a function of time

<0 2 -r-

3 £ 1.5

i !a

10.5

010 20

Time s

Temperature distribution

30

Hyari.rtatic and Sdturaiicn pressure

to&

CL

10 20 Time s

30

3 cm depth S a t P - 3 cm hydro P

6 cm depth sa t P j 6 cm hydro P ,

NEF (t) as a function of time

P

I15

10 t

10

Time s0 cm 3 cm

—i— 20

6 cm

30

1.5

11.Z 0.5

0 10 20Time s

30

Page 256: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

°C

1 9 ‘ C i n i t i a l . 9 cm l i q u i d h e i g h t , t e s t 1

E vaporato r p re s su re a s a function of time

s <y2.5

2<0 3 1.5

18

u 1£ ro 0.5CL

0

I10 20

Time s30

T em perature d istribution

15

10

5

0

0 cm

10 20

Time s3 cm

30

6 cm

Hydrostatic and Saturation pressure

i2

1.5c

g 0 5£ o

10 20 3iTime s

j 3 cm depth Sat P| -------- 3 cm hydro P

6 cm depth sat P ' 6 cm hydro P j

NEF (t) as a function of time

1 5 1

1u.g 05 X

__

0 10 20

Time s

Page 257: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Prss

ure

kPa

abso

lute

1 9 ' C i n i t i a l . 9 cm l i q u i d h e i g h t , t e s t 2

Evaporator pressure as a function of time

1 5

1

0.5

010 20

Time s30

Hydrostatic and Saturation pressure

I1.5

10.5

010 20 30

Time s

3 cm depth S at P - 3 cm hydro P

6 cm depth sa t P . 6 cm hydro P ;

Temperature distribution NEF (t) as a function of time

Page 258: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

°C

1 9 'C i n i t i a l . 9 cm l i q u i d h e i g h t , t e s t 3

! Hydrostatic and Saturation pressureEvaporator pressure a s a function of time

0.8& S 0.6

§ 1 0 4jfl ra 0.2 ^ 0

10 20 Time s

30

2.5

0.5

10 20 30Time s

3 cm depth S at P - 3 cm hydro P

6 cm depth sa t P | 6 cm hydro P i

Temperature distribution NEF (t) as a function of time

20

15

10

5

010

---t— 20 30

0 cmTime s3 cm 6 cm

1.5

5 1LLz 0.5

0

10 20

Time s30

Page 259: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

1 9 *C i n i t i a l , 9 cm l i q u i d h e i g h t , t e s t 4

E v a p o ra to r p r e s s u r e a s a func tion o f time

iV

2& a 1.50) 3

1=3Oif)

I s 0.5CL

010 20 30

Time s

T e m p e ra tu re d is tr ibu tion

P(!)

20 1 15

10

5

00 10 20 30

0 cmTime s3 cm 6 cm !

Hydrostatic and Saturation pressure

i £ 2 5 ri 2 *■cj i * 1 5 j

3 m -j ^tn

' I o tn

\ CL 0 r 0

1.21

E 0 8

tb 0 6Z 0.4

0.2

10 20 Time s

3 cm depth S a t P 6 cm depth s a t P

30

- 3 cm hydro P 6 cm hydro P

NEF (t) a s a function of time

10 20

Time s30

Page 260: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

4 0 “C i n i t i a l „ 9 cm l i q u i d h e i g h t , t e s t 1

Evaporator pressure a s a function of time

Ifi

I2

1.51

0.50

10 20

Time s30

Ic

8

Hydrostatic and Saturation pressure

8

3

010 200 30

Time s3 cm depth S a t P

- 3 cm hydro P6 cm depth sa t P ! 6 cm hydro P i

Temperature distribution NEF (t) as a function of time

0 so® 40B 30 Fa 20D .

1 010

10 20Time s

0 cm 3 cm 6 cm I

30

1.2 ;1

5 0 8 !& 0 6 t2 0 4 ' ...................

0 20 : ..........

0 10

■■wa.-aaacr.ia~.

30Time s

Page 261: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

4 0 ’ C i n i t i a l , 9 cm l i q u i d h e i g h t . t e s t 2

E v a p o ra to r p r e s s u r e a s a func tion o f time

& S 1.5

i l o .i -

£L0 -H-------------- -1—

10 20 Time s

30

T e m p e ra tu re d is tr ibu tion

g 40 3 30

* - 010 20

Time s0 cm 3 cm 6 cm

30

Hydrostatic and Saturation pressure

6

a.

10Time s

3 cm depth Sat P - 3 cm hydro P

20 30

6 cm depth sat P ! 6 cm hydro P i

NEF (t) a s a function of time

1.5 :

1u-Z 05

10 20Time s

30

Page 262: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

4 0 *C i n i t i a l , 9 cm l i q u i d h e i g h t . t e s t 3

Evaporator pressure a s a function of time

2 2 & £1 1.5

I Ua.

t jI f .

-M0

10 20

Time s

—-i30

Temperature distribution

O 4 0 T

£ 30 BE 20 | 10

* 00 10 20 30

0 cmTime s3 cm 6 cm 1

Hydrostatic and Saturation pressure

2a0.

1 5

3 cm depth Sat P -3 cm hydro P

10 20 Time s

30

6 cm depth sat P ' 6 cm hydro P :

NEF (t) as a function of time

1

' 05 y

0 —

0

" • V .

10 20

Time s30

Page 263: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

solu

te

5 °C initial, 12 cm liquid height, test 1

Evaporator pressure as a function of time

1.2 ~r1 t

0.8 -0.60.4 -h0.2 f

0 j.0

p 2

Io. EH

10 20 Time s

Temperature distribution

10

6

4

2

00 10 20

30

D e p th 0 cm

3 cm

6 cm

9 cm

------- 12 cm

30

NEF (t) as a function of time

XT 0 .8

& 0 6z 0.4

0.20 L

5 10 15 20 25 30Time s

Time s

Page 264: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5 *C initial, 12 cm liquid height, test 2

Evaporator pressure as a function of time

<0& a>

I Ijs!a.

1.5

1

0.5

00 10 20

Time s30

Temperature distribute NEF (t) as a function of time

p

°E

II

141210

864200 10 20 30

Depth— - - 0 cm

3 cm— .— g crn 9 cm

12 cm

0.2

50 10 15 20 25

Time sTime s

Page 265: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5 *C initial, 12 cm liquid height, test 3

E v a p o ra to r p r e s s u r e a s a fu n c tio n o f tim e

3

II 0.5

0 10 20 30

Time s

T e m p e ra tu re d is tr ib u tio n NEF (t) as a function of time

0

1S.I

16141210

86420

100 20 30

Depth 0 cm

3 cm

6 cm

9 cm

12 cm

1.21

5=- 0.8 & 0 Gz 0.4

0.20

0 10 15 205 25i l i e s

Time s

Page 266: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

solu

te5 *C initial, 12 cm liquid height, test 4

Evaporator p ressu re a s a fu n ction o f tim e

1.21

0.80.60.40.2

00 10 20 30

Time s

Tem perature d istribution NEF to as a function of time

0 . 3

Time s

1.21

2 0 .8UjO.62 0 .4

0.20

155 10 20 250

f

Page 267: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13 °C initial, 12 cm liquid height, test 1

E vaporator p ressu re a s a function of tim e

CJ 1.5CL

3£ 3 13 O8 0.5£ <0CL 0

10 20

Time s

— 4

30

O 20£ 15 3 2 10 <U

! 5

T em perature d istribution

10 20 sqTime s

D e p t h 0 cm

3 cm .

6 cm i

9 cm :

■H cm

NEF (t) as a function of time

1.5 ;

S 1Sb s j

0 i - 0 10 20

Time s

30

Page 268: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Tem

pera

ture

°C

P-

essu

re

kPa

j oi

o

tn ab

solu

te

13 °C initial, 12 cm liquid height, test 2

Evaporator p ressu re a s a function o f tim e

1.5 T

1

0.5

010 2u

Time s

—i

30

T em perature distribution

■ x .D e p t h

10 20Time s

30!

0 cm :

3 cm :

6 cm :

9 cm

12 cm

NEF (t) as a function of time

121 - ..........................

2 0 8 '% 0 6 : ------------Z 0.4 ' ....... - - -

0 2 ; - ................

0 10 20

Time s

Page 269: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13 °C initial, 12 cm liquid height, test 3

m& s<D 3

l l

Evaporator p ressu re a s a function of tim e

1.5

0.5 4J

0 t -10 20

Time s

30

Tem perature d istribution NEF (t) as a function of time

p :

I ™* 8 -fc 6E ^f 2

0 -

1 2

D e p t h 10 cm 0 83 cm ,

&z

O S

6 cm : 0 4

- 9 cm 0 .2

12 cm 0

10 20Time s

3010 20

Time s

Page 270: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13 °C initial, 12 cm liquid height, test 4

E v a p o r a t o r p r e s s u r e a s a f u n c t io n o f t im e

11at ro

2

1.5

1

0.5

010 20

Time s

.... i30

T e m p e r a t u r e d i s t r i b u t i o n NEF (t) as a function of time

o

a

I

14 T 12 10

8 6 4 2 0

X.

10 20Time s

D epth0 cm

3 cm

6 cm

9 cm

12 cm

30

1 21

S 0 8

i s :0.2 I

00 10 20

Time s

Page 271: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

25 °C i n i t i a l , 12 cm l i q u i d h e i g h t . L e s t 1

E vaporator p ressu re a s a function of tim e

«2s s

i ia.

2

1.5

1

0.5

010 20

Time s

30

T em perature distribution

D e p t h

Time s

NEF (t) as a function of time

1.21

0.8

g :0.2

010 20 30

Time s

Page 272: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

25 °C initial, 12 cm liquid height, test 2

Evaporator p ressu re a s a function of tim e

& s

II<D TO

2

1.5

1

0.5

010 20

Time s

30

T em perature d istribution NEF (t) as a function of time

Oa) 20

2 5 r

2 ® 10

I 5

15 i

t

0 t -

0

D e p t h

0 cm

3 cm

6 cm

- 9 cm

10 20Time s

30

1.2 1

£ 0 8 f A - & 0 G I \z 0.4 t .....

0.2 |

0 10 20

Time s

Page 273: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

25 °C initial, 12 cm liquid height, test 3

Evaporator p ressu re a s a function o f tim e

I

I2

1.5

1

0.5

010

20 30

Time s

Tem perature distribution NEF (t) as a function of time

0 10 20 30

D e p t h

0 cm i

3 c m ;

6 c m ;

9 cm

1.21

£ 0 .8

I K0.2

0

Time s

10 20

Time s

Page 274: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

25 °C initial, 12 cm liquid height, test 4

Evaporator p ressu re a s a function of tim e

2 5 T& S 22 3 1.53 O 1 -I/I M8

J3M 0.5 -•n. 0 -

0

Time s

T em perature d istribution NEF (t) as a function of time

To 25°<u 20

I '5

o

X,

10 20Time s

: Dept."bn!3 c m :

6 cm ; 3 0 1 g cm

1.21

338

0.20

10 20

Time s30

Page 275: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40"C initial, 12 cm liquid height, test 1

Evaporator p ressu re a s a function of tim e

s1.5

£ 3 1

I

oV)jaTO0.5

Q. 010 20

Time s

30

O 50g 40

# 3 °1 20

I 10

Tem perature d istribution

10 20Time s

3G

D e p t h 0 c r

3 c r i , :

6 cm

9 cm ;

12 cm |

NEF (t) as a function of time

12

£ 0 8 -t--& 0 6 |2 0.4 •

0 2 ...0 i-

-X-V ,.

10 20

Time s30

Page 276: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Evaporator p ressu re a s a function of tim e

I a

II0) TO

1.5

1

Ob

0 1 1 1

10 20 30

T im e s

Tem perature d istribution

o 40

£ 3 0 3 2 20 01 aE 10

" 010 20

Time s30

Depth 0 cm

3 cm

6 cm

- - 9 cm

12 cm

Page 277: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40°C initial, 12 cm liquid height, test 3

E vap or.. r p ressu re a s a function of tim e

££3

1.5

1

% J2 0.50

to £ ™ a.

10 20

Time s

30

o

T em perature distribution

40 r

£ 3 0 32 20 <u aE 10

* 0 4-0

"S .:

10 20Time s

- 6 cm

3C - 9cm |12 cm

NEF (t) as a function of time

1 2 ;1 • -

0 . 8 ‘ - S‘% - - - - - - ............................

& 0 6z 0 4

0.2 0

1cSe» waanmrai

10 20

Time s

Page 278: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40°C initial, 12 cm liquid height, test

Evaporator p ressu re a s a function of tim e

£ S

IItu m

1.5

1

0.5

0

T

10 20

Time s

30

O 50 m 40

I 30| 2 0

I 100

Tem perature d istribution

10 20Time s

3C

0 cm

3 cm

De {Still 9 cm

12 cm i

NEF (t) as a function of time

1.21

0.8

£ « •z 0.4

0.20

10 20

Time s

Page 279: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

5°C initial, 15 cm liquid height, test 1

Evaporator pressure as a function of time Hydrostatic and Saturation pressure

JSto

&

I

3

2.5

2

1.5

0.5

0100 3020

Time s

8I 7

6543210

10 15T im e s

20 25 30

- 0 c m d e p th s a tu r a t io n lino

- 6 c m h y d ro s ta tic lino

- 9 c m h y d ro s ta tic lino

•6 c m d e p th s a tu r a t io n lino

~ 9 c m d e p th s a tu r a t io n line

I

Temperature distribution

4540353025201510

50

0 10 20

D e p th

-0 cm -6 cm 9 cm

-12 cm

30

1.2

NEF (t) as a function of time

0.8

ulz0 .4

0.2

05 1 0 1 5 2 0 2 5 3 0

Tim ti (s)

Time s

Page 280: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

s

5°C initial, 15 cm liquid height, test 2

Evaporator pressure as a function of time

0.80.60.40.2

300 10 20

Hydrostatic and Saturation pressure2

1.81.61.41.2

10.80.60.40.2

010 15 20 25

T im e s30

Time s- 0 c m d e p th s a tu ra tio n lino

- 6 c m h y d ro s ta tic lino

- 9 c m h y d ro s ta tic lino

- 5 c m d o p th s a tu r a t io n lino

- 9 c m d e p th s a tu r a t io n lino

0

fa1

Temperature distribution

7

65

4

3

210

10 20 300

D e p t h

-0 cm -6 cm 9 cm

-12 cm0.2

0

NEF (t) as a function of time

5 10 15 20 25 30T im e (s)

Time s

Page 281: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

s

5°C initial, 15 cm liquid height, test 3

Evaporator pressure as a function of time Hydrostatic and Saturation pressure

1.4

1.21

0.80.60.4

0.20

10 20 300Time a

Temperature distribution

pe

II

5

4

3

2

1

010 300 20

D e p t h

-0 cm -6 cm 9 cm

-12 cm

J31.8 1 fi1 4

CL1.2

£ 10.8

Si 0.62n_ 0.4

0.20

ft 0.6

2 0.4

0.2 0

10 15 Time s

20 25 30

- 0 c m d e p th s a tu ra tio n line

- 6 c m h y d ro s ta tic line

- 9 c m h y d ro s ta tic line

- 6 c m d e p th s a tu r a t io n l i n e '

—-* " -9 c m d e p th s a tu r a t io n lino

NEF (t) as a function of time

5 10 15 20 25 30Time (s)

Time s

Page 282: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

s

5 °C initial, 15 cm liquid height, test 4

Evaporator pressure as a function of time Hydrostatic and Saturation pressure

0.6

0 10 20Time s

30

A >.2 : 1

2 >■

0 5 10 15Time s

20 25 30

—0 c m d o p th s a tu r a t io n lino

~ 6 c m h y d ro s ta tic >mo - 9 c m h y d ro s ta tic lino

- 6 c m d e p th s a tu ra t io n l i n o ,

- 9 c m d o p th s a tu ra t io n line

Temperature distribution NEF (t) as a function of time

01I

876543210

10 200

Depth

-0 cm 6 cm 9 cm

-12 cm

30

i l 0.6

Time (s)

Time s

Page 283: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13°C initial, 15 cm liquid height, test 1

Evaporator pressure as a function of time

8£o- 0.2

0 10 20 30Time s

T e m p e ra tu re d is tr ib u tio n

t141210

864200 10 20 30

Depth

-0 cm -6 cm

9 cm -12 cm

Hydrostatic and Saturation pressure2.5

0.20

10 15Tim e s

20 25 30

- 0 c m d e p th s a tu ra t io n lino

'" 6 c m h y d ro s ta tic lino

- 9 c m h y d ro s ta tic lino

- 6 c m d e p th s a tu r a t io n lino

•*9 c m d e p th s a tu r a t io n lino

NEF (t) as a function of time

u, 0.6

5 10 15 20 25 30Time (&)

Time s

Page 284: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

13°C initial, 15 cm liquid height, test 2

Evaporator pressure as a function of time

1.41.2

1

Sc 0.8 | 0.6

| 0.4 ^ 0.2

00 10 20

Time s30

2.5

2

1.5

1

0.5

0

Hydrostatic and Saturation pressure

10 15Time s

20 25

- 0 c m d e p th s a tu r a t io n lina

- 6 c m h y d ro s ta tic fina

- 9 c m h y d ro s ta t ic line

- 6 cm depth saturation line ~ 9 cm depth saturation lino

30

IIT em perature d istribu tion

141210

86420

0 10 20 30

D e p th

-0 cm -6 cm 9 cm

-12 cm

£

NEF (t) as a function of time

1.2

10,80.6

0.4

0.2

5 10 15 20 25 30Time (s)

Time s

Page 285: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

s

13°C initial, 15 cm liquid height, test 4

Evaporator pressure as a function of time

1.61.41.2

10.80.60.40.2

00 2010 30

Time s

Temperature distribution

D e p t h

0 cm 6 cm

9 cm 12 cm

30

1210

664

200 10 20

Time s

Hydrostatic and Saturation pressure2.5 ,

0 5 10 15 20 25 30Time s

q c m d e p th s a tu r a t io n lin e - • — 6 c m d e p th s a tu r a t io n lino

. — . - . q c m h y d ro s ta tic lino —- — — 9 c m d e p th s a tu r a t io n lino

9 c m h y d ro s ta t ic lino

NEF (t) as a function of time

0 . 2 j ...........................................................................................................................

0 5 10 15 20 25 30Time (s)

Page 286: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19°C initial, 15 cm liquid height, test 1

Evaporator pressure as a function of time Hydrostatic and Saturation pressure

2.5

!1S

I 1£ 0.5

20 300 10Time s

Temperature distribution

20

0

1I

I0 10 20 30

D e p th

-0 cm -6 cm 9 cm

-12 cm

2.5

2

1.5

18d: 0.5

0 i - ~

10 15 20Time s

25

- Q c m d e p th s a tu r a t io n lino

- 6 c m h y d ro s ta tic line

- 9 c m h y d ro s ta tic lino

•• 6 c m d e p th s a tu r a t io n line

- ~ 9 c m d e p th s a tu r a t io n line

NEF (t) as a function of time

1.2

uiz0.4

0.2

30

5 10 15 20 25 30Time (s)

Time s

Page 287: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

Pres

sure

kP

a ab

s19°C initial, 15 cm liquid height, test 2

Evaporator pressure as a function of time

0.8

0.6

0.4

0.2

3010 200Time s

Temperature distribution

20

P

I8.E

10 20 300

D e p t h

-0 cm -6 cm 9 cm

-12 cm

Hydrostatic and Saturation pressure

1.2

e

| ' :£ 0.5 -

10 15Time s

25

- 0 c m d e p th s a tu r a t io n tin j

- 6 c m h y d ro s ta tic tin e

- 9 c m h y d ro s ta tic lin r

- 6 c m d e p th s a tu r a t io n line

• 9 c m d e p th s a tu r a t io n lino

NEF (t) as a function of time

0.8

& ° '6 2 0 .4

0.2 -

30

5 10 15 2 0 2 5 30

Time (s)

Time s

Page 288: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19°C initial, 15 cm liquid height, test 3

Evaporator pressure as a function of time

1 1.2

i 1g 0.8S 0.6S 0.4

0.2

0 10 20 30

0 £

1 I

Time s

Temperature distribution

20

15

10

5

00 10 20 30

Depth

0 cm 6 cm

9 cm 1 2 cm

1.2

Hydrostatic and Saturation pressure

a 2.5

£ 0.5

0 t-

LUz

10 15Time s

20 25 30

- 0 c m d e p th s a tu ra t io n lino

'• '6 c m h y d ro s ta tic lino

- 9 c m h y d ro s ta tic lino

6 c m d e p th s a tu r a t io n line

- 9 c m d e p th s a tu ra tio n lino

NEF (t) as a function of time

1

0.80.60.4

0.20

5 10 15 20 25 30Time (s)

Time s

Page 289: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

19 °C initial, 15 cm liquid height, test 4

Evaporator pressure as a function of time

1.4 r

tn<U

Ii

I0.80.6

0.2

0 10 20Time s

30

Hydrostatic and Saturation pressure

£ 2.5

I.5

i 0.5

10 15 Time s

20 25 30

- 0 c m d e p th s a tu r a t io n line

* 6 c m h y d ro s ta tic iino

- 9 c m h y d ro s ta tic lino

•6 c m d e p th s a tu r a t io n lino

- - 9 c m d e p th s a tu ra tio n lino

Temperature distribution NEF (t) as a function of time

0

1

20

15

10

5

00 10 20

Depth

-0 cm -6 cm 9 cm

-12 cm

30

u, O.fi

Time (s

Time s

Page 290: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40°C initial, 15 cm liquid height, test 1

Evaporator pressure as a function of time Hydrostatic and Saturation pressure

sro£

I

2.5

2

1.5

0.5L

10 20 Time s

30

10 15 Time s

20 25 30

- 0 c m d o p lh s a tu ra t io n lino

- 6 c m h y d ro s ta tic lino

~ 9 c m h y d ro s ta tic lino

• 6 c m d e p th s a tu r a t io n line

- 9 c m d e p th s a tu r a t io n lin o

Temperature distribution NEI: (t) as a function of time

9£3

I

4540353025201510

50

0 10 20

D e p th 1.2

30

— 0 cm —6 cm

9 cm —12 cm

I

1

8

0.6

0.40.2

0 -5 10 15 20 25

Time (s)

30

Time s

Page 291: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40“C initial, 15 cm liquid height, test 2

Evaporator pressure as a function of time Hydrostatic and Saturation pressure

1$

!

1.61.41.2

10.80.60.40.2

03010 200

n 6

S s£ 4

s 3

210

1 .ne s

5 10 15Time s

- 0 c m d e p th s a tu r a t io n line

- 6 c m h y d ro s ta tic lin o —

- 9 c m h y d ro s ta tic lin e

20 25 30

■ 6 c m d o p th s a tu r a t io n lino

- 9 c m d e p th s a tu ra tio n lino

Temperature distribution NEF (t) as a function of time

i 9 35

1 2

!

10 200Time s

D e p th 1.2

30

-0 cm ■6 cm 9 cm

-12 cm

1

0.8

0.2 t

5 10 15 20 25Time (s)

30

Page 292: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40°C initial, 15 cm liquid height, test 3

Evaporator pressure as a function of time

nra 0.8 %£ °'6 I 0.4 $a- 0.2

100 20 30Time s

Temperature distribution

45403530

£ It, |2 10

Depth

-0 cm -6 cm 9 cm

-12 cm

10 20Time- s

30

8 -Hydrostatic and Saturation pressure

76

10

10 15Time s

20 25 30

- 0 c m d e p th s a tu ra t io n lino

- Q c m h y d ro s ta tic lino

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— 6 c m d o p th s o lu ,a l ie n line

9 c m d e p th s a tu r a t io n ttno

NEF (t) as a function of time

1.2

0.6I

0.2

5 10 15 20 25Time (s)

30

Page 293: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

40°C initial, 15 cm liquid height, test 4

Evaporator press. . ',r a function of time Hydrostatic and Saturation pressure

1

£5 0-6£ 0.4

“ ■ 0.2

0 10 20Time s

30

Vi 6: 5

.ES 3

2

10 15 20Time s

25 30

“ 0 c m d o p lh s a tu ra tio n lino

" 6 c m h y d ro s ta tic line

- 9 c m h y d ro s ta tic tine

■ 6 c m d e p th s a tu ra tio n lino

~ 9 c m d e p th s a tu ra tio n lin e

Temperature distribution NEF (t) as a function of time

II

4035302520151050

100 20 30

Depth

— 0 cm— 6 cm

9 cm— 12 cm

1.2

LU

1

0.8

0.6

0,40.2

05 10 15 300 20 25

Time (s)

Time s

Page 294: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

APPENDIX G

Paper :Vacuum Boiling in a

Water Vapour Refrigeration System

Page 295: VACUUM BOILING OF WATER IN A STEAM JET REFRIGERATION …

# NKFN o rw eg ia n Society

o f R efrigeration

NATURAL WORKING FLUIDS '98HR - Gustav Lorentzen Conference

0 N T N UN orw egian U n ive rs ity of

Science and Technology

@ SI NTE FEnergy

© vvsN o rw eg ia n Society

o f HV AC Engineers

NOR\AC

June 2-5:1998 Oslo, Norway

Joint meeting of the International Institute of Refrigeration

Sections B and E

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V A C U U M B O IL IN G IN A W A T E R V A PO U R R E F R IG E R A T IO N SY ST E M

T .J . S H E E R an d S .R M IT C H L E YSchool o f M echanical Engineering

U niversity o f the W itwatersrand Private Bag 3, W ITS, 2050 Johannesburg, South Africa

A B S T R A C T

The aim o f this experimental project was to describe the factors controlling the vacuum boiling o f water in direct-contact evaporators for w ater vapour refrigeration systems. The com pression device used for testing w as a 2 kW three-stage steam je t ejector system with direct-contact interstage condensers with barom etric legs. Three evaporators were used in the experim ental programme. These were a through- flow evaporator where heat and m ass transfer rates were derived at various points; a vertical cylinder where the rapid decom pression o f small contained quantities o f w ater was investigated; and a narrow flow channel designed for photographic studies. The nature o f boilm g in direct-contact vacuum systems is described and the contributions o f the various boiling regimes to the total heat transfer are discussed. V arious forms o f heat and m ass transfer coefficients are presented, together w ith their applicability to evaporator design. The vacuum boiling process is governed by a com bination o f the water surface tem perature and the hydrostatic pressure gradient. These in turn are determ ined by the flow geometry above the water surface and convection heat transfer below the surface.

IN T R O D U C T IO N

The South African gold m ining industry faces an enormous challenge with regard to the development o f new , more economical systems for rem oving heat from ultra-deep" underground working areas and discharging it to the atmosphere. The phasing out o f CFC-based refrigerants has introduced an additional factor in the developm ent o f m ore cost-effective m ine refrigeration alternatives. Most established m ines will opt for the conversion o f R-12 systems to R -134a refrigerant. N ew mines are likely to use am m onia to a greater extent in installations located on the surface level, while R-134a could be used for underground plants. Strong interest has also been shown in using water vapour refrigeration systems, both on surface and underground (Shone, 1981; Shone and Sheer, 1988). The attractions o f w ater as a refrigerant are that it is inherently non-polluting, it is non-toxic and non­flam m able, and it is far cheaper than any conventional refrigerant. W ater vapour systems have the particular advantage, as far as therm al efficiency is concerned, that they can utilize direct contact evaporators. The main disadvantage o f such systems is that they operate at a very low evaporating pressure, equal to the saturation pressure at the evaporating tem perature. A t these pressures the water vapour volum etric flow rates are extrem ely high (Shone, 1981) and specialized com pression devices are required. Com pression devices in use include centrifugal com pressors with large diam eter blades (Ophir et ai, '’996) and steam je t ejector system s, for applications w here low-cost steam is available (Paul et al, lv96). Large plants based on each o f these m ethods are in operation on mines in Southern A frica fo r the purpose o f producing ice at the triple point in slurry form. Ice, produced above ground and used as the primary mine coolant to the underground levels, has the benefit o f being able to absorb a large quantity o f heat per unit mass flow rate, thereby reducing the costs o f pumping the return water up the m ine shafts (Sheer, 1995).

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A t the U niversity o f the W itwatersrand research is in progress, in collaboration w ith the m ining industry, into various aspects o f the use o f natural refrigerants, particularly water. The purpose o f the research described in this paper is to investigate the basic factors influencing the rate o f evaporation in direct-contact evaporators in w ater vapour refrigeration systems.

1 EXPERIMENTAL EQUIPMENT AND TESTING

F or the experim ents conducted, a three-stage steam je t ejector system with barom etric condensers w as utilised to com press the w ater vapour. The layout o f the laboratory system is show n in Fig. 1.

Steam at a pressure o f 500 kPa provides the motive energy for the ejectors. W ater vapour produced in the evaporator is compressed by the first stage ejector and the steam and vapour are condensed using a direct contact condenser with a barometric leg. Non-condensable gases and uncondensed vapour and steam are rem oved by the next two stages o f compression.

Steam linea tm o sp h e re

E jector 2 E jector 3Ejector 1

C old w a te r W arm w aterin le t

ou tle t

Evaporator

C ondenser

B arom etric legs

H otw ell

C ondenser

Figure 1- Schem atic diagram o f experim ental installation

Three types o f experiments were perform ed, requiring three types o f evaporators. First, in order to visualise the vacuum boiling o f water undergoing decompression, a photographic study was conducted. A sim ple evaporator comprising two 150 x 150 mm perspex sheets separated by 10 m m PVC strips was constructed and fitted to the steam je t refrigeration system via an isolation valve. Secondly, in order to understand the mechanisms involved in the vacuum boiling o f a pool o f water, a vertical cylinder filled w ith m easured quantities o f w ater was decom pressed and the tem perature o f the watf.i was m easured over its depth. Thirdly, temperature profiles were measured in a through-flow evaporator under varying load conditions to investigate the processes involved and establish m ass transfer coefficients for the evaporator. Fig. 2 shows the evaporators used for the latter two experiments.

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300 m m

22 m m IDI H

1 5 0 m m 9 0 m m 6 0 m m

- 3 0 m m . 0 m m

V ertica l C ylinder

E je c to r su c tio n

T50 m m

Coldwaterout

me Temperature sensorsEvaporator internal width = 130 mm

230mm O r if ic e

7 5 m m W armwaterin

T h rou gh -flow evap orator

Figure 2 - Evaporators used for vertical cylinder and through-flow testing

2 THE VACUUM BOILING PROCESS

In the photographic study, vacuum boiling o f water was seen to consist o f two distinct regimes: violent bulk boiling, and sporadic sunace boiling and evaporation controlled by convection heat transfer. As can be seen from Fig. 3, as the w ater is decompressed it flashes and violent bulk boiling occurs. (Photograph at 4.5s. N ote - the droplets seen above the water surface are due to condensation on the walls o f the vessel.) Due to this process the bulk o f the water cools. Because o f the resulting cooling, the w ater at greater depth is no longer superheated. Boiling then ceases in the lower regions o f the body o f w ater because the hydrostatic pressures at those depths exceed the saturation pressure corresponding to the local tem perature (photograph at 10.3s).

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7.5s 10.3s

Figure 3 - Initial boiling in decom pressed water

The driving potential for continued boiling at the surface o f the water is provided by the convection heat transfer from the low er regions. Sporadic boiling ju s t below the liquid surface occurred as bubbles detached from the sides o f the evaporator and broke the liquid surface. The slow bubble formation and explosive bursting into the liquid surface is typical o f sub-atm ospheric boiling. This is shown in the photographs in Fig. 4.

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25.9s 39.1s

Figure 4 - Sporadic boiling at liquid surface

These two phases o f boiling were verified by the vertical cylinder tests. Previous research (M iyatake et al, 1973; M iyatake et al, 1977) had identified these two phases. The bulk tem perature o f the pool of w ater in the cylinder decreased rapidly as flash evaporation occurred after the quick opening o f the valve connecting the cylinder to the vacuum system. An increase in evaporator pressure from i t s , :nal low value accom panied this decrease (because o f the rapid generation o f vapour). The initial rap., decrease in bulk temperature was then followed by a slower, steady further decrease in both temperature and evaporator pressure. It was noted that although the liquid tem perature was superheated relative to the saturation tem perature corresponding to the cylinder vacuum, boiling rarely penetrated into the entire liquid depth. By measuring temperatures over the liquid colum n height, the local rate o f change

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of temperature could be measured. As can be seen in Fig. 5, definite temperature gradients were created w ithin the bulk o f the liquid. This m eans that the cooling o f the bulk o f the w ater is lim ited by the convection heat transfer rate once these tem perature gradients have been established.

o °

1&E

50

40

30

20Depth 15 cm 12 cm 9 cm 6 cm 0 cm

10

0250 5 10 15 20

Time s

Figure 5 - Typical tem perature gradients over the height o f a colum n o f water undergoing depressurization (initial tem peretvre 40°C, 15 cm liquid height)

The initial rapid change in bulk tem perature followed by a slower rate o f change o f the tem perature indicate the difference in m agnitude o f heat transfer betw een bulk boiling and boiling restricted by convective transport. The initial rapid cooling is also aided by the violent boiling which exposes water w ithin the colum n to the evaporator pressure. It can thus be stated that for efficient evaporator perform ance the flashing or violent bulk boiling regime m ust be maintained. By plotting the saturation pressures corresponding to local measured temperatures over the colum n height, it was found that the rate o f cooling o f the water surface controls the cooling o f lower regions. The evaporator pressure was seen to rise rapidly during the violent bulk boiling phase. This would also have an effect in restricting the rate o f heat transfer by reducing the superheat o f the liquid. Boiling penetration depth was found to be greater w ith higher superheat.

Testing o f the direct-contact through-flow evaporator further confirmed these results. It was found that the w ater cooled rapidly upon entering the evaporator. Thereafter, some cooling took place as the water flow ed through the evaporator. Figure 6 shows the contribution o f the flashing boiling regim e to the overall rate o f heat transfer in the evaporator.

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10090

70

50

% 40 1 :

30 —

zo — ;

1 0 —

0 + -------------1------------1------------ 1------------ 1------------ 1------------1---------- 112 14 16 18 20 22 24 26

INLET TEMPERATURE °C

Figure 6 - Relative contribution o f the flashing boiling regime to the cooling process in a direct contact through-flow evaporator

D ifferent tem peratures were m easured at the inlet o f the evaporator, within the evaporator and at the exit o f the evaporator. This indicates that pressure gradients were present w ithin the evaporator. Evaporators should therefore be o f adequate size to accommodate_high vapour flow rates w ithout having high pressure drops. The high contribution o f the flashing com ponent o f the boiling process indicates that flashing needs to be m aintained and tem perature gradients due to liquid height avoided. The general trends o f the direct contact evaporator were that flashing increased with increasing driving potential and with increasing flow rate.

3 HEAT AND MASS TRANSFER COEFFICIENTS

An attem pt was m ade to establish heat and m ass transfer coefficients for design purposes. The results o f the tests show ed that a m ass transfer coefficient could be defined for the direct contact evaporator thus:

K = _________ S k-aooar_______ ( 1 )

^liquid ' ' Tevap)

A typical result is shown in Fig. 7, where non-dim ensional mass transfer is plotted against superheat. The slope o f the graph is the m ass transfer coefficient K.

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M ass transfer a s a function of Superheat

§ 0.02

0.01

2520151050Tinlet - Tevaporator

Figure 7 - Bulk m ass transfer, m ean water flow rate 0.0671 kg/s

Fair agreem ent for bulk mass transfer coefficients was found for the flow rates tested. The coefficients calculated for three w ater flow rates are listed below:

K = 0 .001616 ( k g /s /k g /s ) /K for flow rate = 0,0245 kg/sK = 0 .001667 ( k g /s /k g /s ) /K for flow rate = 0,0588 kg/sK = 0.001429 (k g /s /k g /s ) / K for flow raie = 0,0671 kg/s

It is doubtful that coefficients o f this sort would have any real design application, however, as they are specific to the prevailing system geom etry and boiling conditions.

4 EVAPORATOR DESIGN

Experim ental results from this project show that the two m ost important factors affecting the sizing o f a direct-contact evaporator are whether flashing (violent boiling) can be m aintained and the m agnitude o f the pressure difference between the inlet to the com pressor and the surface o f the water. I f flashing is not m aintained throughout the bulk o f the w ater then the heat transfer rate is lim ited by convective heat transfer within the liquid body. This means that to m aintain a given rate o f heat transfer, the evaporator needs to contain a larger volume o f w ater than if flashing w ere to be m aintained. It is therefore im portant to avoid tem perature stratification w ithin the liquid. Two m ethods o f preventing this are to em ploy mechanical agitation to expose the bulk o f the water to the surface pressure, or to decrease the evaporator pressure to ensure that the lower -eaions o f the water will always be boiling.

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The second m ethod has obvious costs associated with it, requiring com pressors able to deliver greater pressure ratios. I f flashing can be maintained throughout the liquid then the rem aining design requirem ent for the evaporator is to ensure that the flow o f vapour fror> the liouid surface to the com pressor inlet does not involve too great a pressure loss. Having done this the operating performance o f the evaporator will be solely dependent on the perform ance characteristics o f the com pressor, the inlet conditions o f the water, the condensing pressure and the am ount o f leakage o f non-condensables into the evaporator. The vacuum boiling process would I . such that the evaporator pressure would approxim ately correspond to the bulk water saturation temperature.

5 CONCLUSIONS

The experim ental w ork conducted describes the vacuum boiling o f w ater in water vapour refrigeration system s as a com bination o f heat transfer mechanisms. It is shown that hydrostatic pressure plays a large role in determ ining the perform ance o f evaporators. The design o f evaporators depends not so m uch on a general mass transfer coefficient but rather on flow considerations and means o f maintaining high rates o f heat transfer through violent bulk boiling.

ACKNOWLEDGEMENTS

The authors gratefully acknowledge the financial support received from the Eskom through its Tertian' Education Support Program m e in carrying out this work.

NOMENCLATURE

K m ass transfer coefficientm ^ w vapour m ass flow ratem Nuid liquid m ass flow rateTini,t liquid inlet tem peratureT=„ p saturation tem perature corresponding to the evaporator pressure

REFERENCES

1. M iyatake, 0 ., Murakami, K., Kav. -.ta Y. and Fujii, T., 1973, Fundamental experiments with flash evaporation, H eat Transfer - Japur.ese Research, vol. 2, part 4: p. 89-100.

2. M iyatake, O., Fujii, T., Tanaka, T. av< Nakaoka, T., 1977, Flash evaporation phenom ena o f poolw ater, H eat Transfer - Japanese R tsta rch , vol. 6, part 2: p. 13-24.

3. Ophir, A., Olomutski, I), and Keren, A., 1996, Mechanical vapour compression cycle using watervapour as refrigerant for m ine cooling, Proceedings o f the FRJGAIR '96 Conference,SA IRA C/A SH RA E, Johannesburg. South Africa.

4. Paul, J., Jahn, E. and Lausen, D., 1996. Cooling o f m ines with vacuum ice, Proceedings o f the FRIG AIR ‘96 Conference, SAIRAC/ASHRAE, Johannesburg, South Africa.

5. Sheer, T. J., 1995, Pneum atic conveying o f ice particles through mine-shaft pipelines, Powder Technology, vol. 85: p. 20J-219.

6. Shone, R.D.C., 1981, An investigation into the use o f water-vapour refrigeration for cooling mine service water, Journal o f the M ine Ventilation Society o fS A , vol. 34, no. 7: p. 121-144.

11F-11R - Sections B and E - Oslo, N orw ay - 1998

[kg/s]/[kg/s/K][kg/s][kg/s][°C][°C]

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7. Shone, R.D.C. and Sheer, T.J., 1988, An overview o f research into the use o f ice for cooling deep mines, Proceedings o f the Fourth International M ine Ventilation Congress, Brisbane, Australian Inst, o f M ining and M etallurgy: p. 407-413.

EBULLITION PA R LE VIDE DANS UN SYSTEM S FRIGORIFIQUE A V APEUR D'EAU

RESUM E: Le but du projet experimental etait de decrire les facteurs qui influencent F e ’bullition sous vide de 1’eau dans des e ’vaporateurs a contact direct concus pour des systemes de refrigeration a eau. Le com presseur utilise etait un ejecteur trois etages de vapeur d ’eau d ’une puissance de 2kW , avec des condenseurs a pieds barometriques. Trois evaporateurs ont ete utilises dans le programme experimental. U n ecoulem ent a pu etre observe a travers Pevaporateur oil les debits massique et thermique ont ete mesures differents endroits. Larapide decompression de petites quantites d ’eau contenue dans un cylindre vertical a fait 1’objet d ’investigation. Un etroit canan ete concu pour des etudes photographiques. La nature de 1’ebullition dans les systemes sous vide a contact direct est decrite, et la contribution des divers regim es d ’ebullition dans 1’apport totale de chaleur est discutee. Different coefficients de transfert thermique et massique sont presentes, avec leur application dans la conception de Pevaporateur 11 sraveere que Pebullition sous vide est regi par la combinaison de la temperature de la surface de Peau et le gradient de la pression hydrostatique. Ceux-ci sont, a leur tour, determ ines par la geometrie de Pecoulem ent, au dessus de la surface, et par Pechange de chaleur par convection sous la surface.

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Author Mitchley, Stephen Ronald. Name of thesis Vacuum boiling of water in a steam refrigeration system. 1998 PUBLISHER: University of the Witwatersrand, Johannesburg ©2013

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