A. Boiling point elevations
B. Temperature of the feed
C. Rate of heat transfer
D. Ratio of the weight of the thin liquor to thick liquor
A. Exit-fluid temperature > wall temperature
B. Exit fluid temperature < wall temperature
C. Exit fluid temperature = wall temperature
D. Graetz number > 100
A. High vacuum in the evaporator
B. High evaporation rate
C. Foaming of the solution
D. High heat transfer rate
A. Provide very large heat transfer co-efficient
B. Results in making part of the heating surface inactive
C. Results in abruptly increased velocity
D. None of these
A. LMTD is greater
B. Less surface area is required for a given heat transfer rate
C. Both A. and B.
D. More surface area is required for a given heat transfer rate
A. Conduction
B. Natural convection
C. Forced convection
D. None of these
A. 1
B. < 1
C. > 1
D. None of these
A. Heat exchanger
B. Condenser
C. Multiple effect evaporator
D. Steam jacketed kettle
A. < 1
B. > 1
C. 1
D. ∞
A. Dense structure
B. High proportion of air space
C. High specific heat
D. None of these