Goal: When you have finished this laboratory exercise you will understand
 steam properties used in the design of food processing and storage systems.
and you will learn
 how to use the steam table find and calculate the quality of steam.
Property Name  Value  Unit 

Temperature  °C  
Pressure P  MPa  
Specific Volume ν  m^{3}/kg  
Enthalpy h  J/kg  
Entropy s  J/kgK  
Specific Isobaric Heat Capacity C_{p}  kJ/kgK  
Specific Isochoric Heat Capacity C_{v}  kJ/kgK  
Speed of Sound  m/s 
Units
Units of the parameters used in the Psychrometric Chart are metric (SI).
Range of Validity
 Temperature: 10°C ~ 50°C.
 Total Pressure: 0.6 bar ~ 1.01325 bar.

where
 Capra, S.C. and Canale, R.P. (1990). "Numerical Methods for Engineers," McGrawHill, New York, N.Y.
 De La Garz, F. and Boulton, R. (1984). "The modeling of wine filtrations," American J. Enology and Viticulture 35:189195.