Introduction to Food Engineering

Home Syllabus
Material Balances Energy Balances
Fluids Laminar and Turbulent Flow Volumetric Flow and Friction Bernoulli's Equation and Pump Power Flow Measurement
Thermodynamic Properties
Modes of heat transfer Conduction in walls Conduction in multilayered walls Convection heat transfer Forced Convection Free Convection Overall Heat Transfer Coefficient Heat Exchangers Unsteady State Heat Transfer Heisler Charts
Decimal Reduction Time F value General Method Improved General Method
Properties of Air and Water Vapor Psychrometric Chart
Moisture Content and Drying Rates Drying Time
Single Effect Evaporator Multiple Effect and Industrial Evaporators
Refrigerants Vapor Compression Refrigeration System Ideal and Non-Ideal Cycle
Ice Crystallization Freezing Time Freezer Selection
Instructions List of Experiments

Steam - Thermodynamic Considerations

Learning Outcomes

At the end of this module, you will be able to:

  1. describe terms such as saturated liquid, saturated vapor, and superhearted vapor
  2. use a staem table to determine enthalpy content of steam
  3. calculate enthalpy of steam of a given quality

The use of steam is ubiquitous as a heating medium in the food processing industry. In this module, you will learn about the thermodynamic characteristics of steam. Steam tables are used to determine the enthalpy content of steam at any desired pressure and temperature. In the following video, you will learn how to use a steam table.

Recap

In this module, you used a steam table to obtain enthalpy values of steam. You also learned how to calculate the enthalpy of steam of a given quality.