3.
1 Introduction
Steam has been a popular mode of conveying energy since the industrial revolution.
Steam is used for generating power and also used in process industries such as sugar,
paper, fertilizer, refineries, petrochemicals, chemical, food, synthetic fibre and textiles
The following characteristics of steam make it so popular and useful to the industry:
Highest specific heat and latent heat
Highest heat transfer coefficient
Easy to control and distribute
Cheap and inert
3.2 Properties of Steam
Water can exist in the form of solid, liquid and gas as ice, water and steam respectively.
If heat energy is added to water, its temperature rises until a value is reached at which the
water can no longer exist as a liquid. We call this the "saturation" point and with any
further addition of energy, some of the water will boil off as steam. This evaporation
requires relatively large amounts of energy, and while it is being added, the water and the
steam released are both at the same temperature. Equally, if steam is made to release the
energy that was added to evaporate it, then the steam will condense and water at same
temperature will be formed.
Liquid Enthalpy
The heat required to change the
Liquid enthalpy is the "Enthalpy" (heat energy) in the temperature of a substance is called its
water when it has been raised to its boiling point to sensible heat.
produce steam, and is measured in kCal/kg, its symbol is
If 1 kg of water in a vessel at 25oC i.e.
hf. (also known as "Sensible Heat") containing heat value of 25 kcals is heated
Enthalpy of Evaporation (Heat Content of Steam) by adding 75 kcals, the water is brought to
boiling point of 100 oC.
The Enthalpy of evaporation is the heat energy to be added to To change the water to steam an
additional 540 kcal would be
the water (when it has been raised to its boiling point) in order required. This quantity of heat
to change it into steam. There is no change in temperature, the required to change a chemical from
steam produced is at the liquid to the gaseous state is
called latent heat.
the same temperature as the water from which it is produced,
but the heat energy added to the water changes its state from
water into steam at the same temperature.
When the steam condenses back into water, it gives up its enthalpy of evaporation,
which it had acquired on changing from water to steam. The enthalpy of evaporation is
measured in kCal/kg. Its symbol is hfg. Enthalpy of evaporation is also known as latent
heat.
The temperature at which water boils, also called as boiling For a boiler is operating at a pressure
point or saturation temperature increases as the pressure of 8 kg/cm2, steam saturation
increases. When water under pressure is heated its saturation temperature is 170 oC, and steam
temperature rises above 100 oC. From this it is evident that as enthalpy or total heat of dry
saturated steam is given by:
the steam pressure increases, the usable heat energy in the
hf +hfg = 171.35 +489.46 = 660.81
steam (enthalpy of evaporation), which is given up when the kCal/kg.
If the same steam contains 4%
moisture, the total heat of steam is
given by:
171.35+ 0.96 x 489.46 = 641.23
kCal/kg
steam condenses, actually decreases. The total heat of dry saturated steam or enthalpy of
saturated steam is given by sum of the two enthalpies hf +hfg (Refer Table 3.1 and figure
3.1 ). When the steam contains moisture the total heat of steam will be hg = hf + hfg
where is the dryness fraction.
The temperature of saturated steam is the same as the water from which it is generated,
and corresponds to a fixed and known pressure. Superheat is the addition of heat to dry
saturated steam without increase in pressure. The temperature of superheated steam,
expressed as degrees above saturation corresponding to the pressure, is referred to as the
degrees of superheat.
The steam phase diagram
The data provided in the steam tables can also be expressed in a graphical form. Figure
2.2.3 illustrates the relationship between the enthalpy and the temperature at various
different pressures, and is known as a phase diagram.
Figure 3.1 Steam Phase Diagram
As water is heated from 0°C to its saturation temperature, its condition follows the
saturated liquid line until it has received all of its liquid enthalpy, hf, (A - B).
If further heat continues to be added, it then changes phase to saturated steam and
continues to increase in enthalpy while remaining at saturation temperature ,hfg, (B - C).
As the steam/water mixture increases in dryness, its condition moves from the saturated
liquid line to the saturated vapour line. Therefore at a point exactly halfway between
these two states, the dryness fraction ( ) is 0.5. Similarly, on the saturated vapour line the
steam is 100% dry.
Once it has received all of its enthalpy of evaporation, it reaches the saturated vapour
line. If it continues to be heated after this point, the temperature of the steam will begin to
rise as superheat is imparted (C - D).
The saturated liquid and saturated vapour lines enclose a region in which a steam/water
mixture exists - wet steam. In the region to the left of the saturated liquid line only water
exists, and in the region to the right of the saturated vapour line only superheated steam
exists.
The point at which the saturated liquid and saturated vapour lines meet is known as the
critical point. As the pressure increases towards the critical point the enthalpy of
evaporation decreases, until it becomes zero at the critical point. This suggests that water
changes directly into saturated steam at the critical point.
Above the critical point only gas may exist. The gaseous state is the most diffuse state in
which the molecules have an almost unrestricted motion, and the volume increases
without limit as the pressure is reduced.
The critical point is the highest temperature at which liquid can exist. Any compression at
constant temperature above the critical point will not produce a phase change.
Compression at constant temperature below the critical point however, will result in
liquefaction of the vapour as it passes from the superheated region into the wet steam
region.
The critical point occurs at 374.15°C and 221.2 bar (a) for steam. Above this pressure the
steam is termed supercritical and no well-defined boiling point applies.
TABLE 3.1 EXTRACT FROM THE STEAM TABLES
Temperature
Pressure o Specific Volume
C Enthalpy in kCal/kg
(kg/cm2) (m3/kg)
Water
Evaporation (hfg) Steam (hg)
(hf )
1 100 100.09 539.06 639.15 1.673
2 120 119.92 526.26 646.18 0.901
3 133 133.42 517.15 650.57 0.616
4 143 143.70 509.96 653.66 0.470
5 151 152.13 503.90 656.03 0.381
6 158 159.33 498.59 657.92 0.321
7 164 165.67 493.82 659.49 0.277
8 170 171.35 489.46 660.81 0.244
3.3 Steam Distribution
The steam distribution system is the essential link between the steam generator and the
steam user. Whatever the source, an efficient steam distribution system is essential if
steam of the right quality and pressure is to be supplied, in the right quantity, to the steam
using equipment. Installation and maintenance of the steam system are important issues,
and must be considered at the design stage.
Figure 3.2 Steam Distribution System
As steam condenses in a process, flow is induced in the supply pipe. Condensate has a
very small volume compared to the steam, and this causes a pressure drop, which causes
the steam to flow through the pipes. The steam generated in the boiler must be conveyed
through pipework to the point where its heat energy is required. Initially there will be one
or more main pipes, or ‘steam mains’, which carry steam from the boiler in the general
direction of the steam using plant. Smaller branch pipes can then carry the steam to the
individual pieces of equipment. A typical steam distribution system is shown in Figure
3.2.
The working pressure
The distribution pressure of steam is influenced by a number of factors, but is limited by:
• The maximum safe working pressure of the boiler
• The minimum pressure required at the plant
As steam passes through the distribution pipework, it will inevitably lose pressure due to:
• Frictional resistance within the pipework
• Condensation within the pipework as heat is transferred to the environment.
Therefore allowance should be made for this pressure loss when deciding upon the initial
distribution pressure.
Features of Steam Piping
General layout and location of steam consuming equipment is of great importance in
efficient distribution of steam. Steam pipes should be laid by the shortest possible
distance rather than to follow a building layout or road etc. However, this may come in
the way of aesthetic design and architect’s plans and a compromise may be necessary
while laying new pipes.
Apart from proper sizing of pipe lines, provision must be made for proper draining of
condensate which is bound to form as steam travels along the pipe.
Figure 3.3 Draining condensate from Mains
For example, a 100mm well lagged pipe of 30-meter length carrying steam at 7 kg/cm2
pressure can condense nearly 10 kg. of water in the pipe in one hour unless it is removed
from the pipe through traps.
The pipes should run with a fall of not less than 12.5 mm in 3 meter in the direction of
flow. There should also be large pockets in the pipes to enable water to collect otherwise
water will be carried along with steam. These drain pockets should be provided at every
30 to 50 meters and at any low point in the pipe network. The pocket should be fitted
with a trap to discharge the condensate. Necessary expansion loops are required to take
care of the expansion of pipes when they get heated up. Automatic air vents should be
fixed at the dead end of steam mains, which will allow removal of air which will tend to
accumulate.