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1 Formation of Steam

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36 views3 pages

1 Formation of Steam

notes

Uploaded by

Mallik
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FORMATION OF STEAM AND ITS PROPERTIES

22.1 Introduction

Steam, which is gaseous form of pure water, is an excellent working medium in various
thermodynamic systems because of its following properties:

1) It can carry large quantities of heat

2) It is produced from water which is cheap and readily available

3) It can be used for heating purposes after its duty as working agent is completed.

4) It can be used purely as a heating medium in food processing Industries because of a


fast, easily controllable and hygienic method of heating.

22.2 Formation of Steam

In general, steam can be formed by boiling water in a vessel. But to use it effectively as a working
or heating medium, it has to produce in a closed vessel under pressure. Steam formed at a higher
pressure has higher temperature and can be made to flow easily through insulated pipes from steam
generator to point of use. A simple arrangement of formation of steam at constant pressure is
shown in Fig. 22.1.

A = Sensible Heat taken by Ice

B= Latent Heat of Fusion


C = Sensible Heat taken by Water

D = Latent Heat of evaporation

E = Sensible Heat taken by Steam

hw = Specific enthalpy of water

hf = Specific enthalpy of saturated water

hfg = Latent heat of evaporation

hg = Specific enthalpy of dry saturated steam

hsup = Specific enthalpy of super heated steam

Fig. 22.2 Temperature enthalpy curve of formation of steam at constant pressure

Consider 1 kg of ice at temperature -100C which is below the freezing point. Let it be heated at
constant pressure P. The temperature of ice starts increasing until it reaches the melting
temperature of ice i.e., 00C and during this course ice absorbs its sensible heat. On further addition
of heat, ice starts melting, its temperature remains constant at 00C and it absorbs latent heat of
fusion and converts completely into water at 00C.

On further addition of heat, the temperature of water starts rising until it reaches the boiling
temperature or saturation temperature corresponding to pressure P. This heat absorbed by water in
sensible heat.

Note: Saturation temperature or boiling temperature increases with increase in pressure

After the boiling temperature is reached, it remains constant with further addition of heat and
vaporization take place. The water absorbs its latent heat and converts into dry saturated steam
remaining at same saturation temperature. The intermediate stage of water and dry saturated steam
is wet steam, which is actually a mixture of steam and water.

If further the heat is added, the temperature of this dry saturated steam starts rising from saturation
temperature and it converts into superheated steam. This heat absorbed is again the sensible heat.
The total rise in temperature of superheated steam above the saturation temperature is called
degree of superheat. We must know here that the saturation temperature, latent heat and other
properties of steam remain same at constant pressure but varies with the variation of pressure.

22.2.1 Advantages of superheated steam


1) The superheated steam can be considerably cooled during expansion in an engine
cylinder, before its temperature falls so low as to cause condensation on cylinder walls
which is a direct heat loss.

2) The temperature of superheated steam being higher, it gives a high thermal efficiency in
heat engine.

3) It has high heat content and so high capacity of doing work. Thus it results in an economy
in steam consumption.

22.3 Enthalpy of Steam

To find out the total heat content or enthalpy of any state of water/ steam we have to add all types
of heat added i.e., sensible and latent to convert the water to that state starting from some initial
state or datum which is assumed as a zero enthalpy point or where the heat content is taken as
zero. Generally in engineering calculations the datum is water at 00C where it is considered as
having zero heat content or zero enthalpy. Enthalpy of one kg of water or steam is called as specific
enthalpy.

22.3.1 Specific enthalpy of un-saturated water (hw)

It is simply the amount of heat required to raise the temperature of one kg of water from 0 ℃ to its
actual temperature which is below its saturation temperature. It can be calculated by multiplying
actual temperature of unsaturated water with its specific heat which is considered equal to 4.187
kJ/ kg/ K. It is denoted as hw.

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