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Bicol University Tabaco Campus

Tabaco City
FOOD ENGINEERING

Laboratory Exercise No.4
STEAM PRODUCTION FOR FOOD PROCESSING


1. STEAM
$team is the technical term Ior water vapor, the gaseous phase oI water, which is Iormed
when water boils. In common language it is oIten used to reIer to the visible mist oI water
droplets Iormed as this water vapor condenses in the presence oI cooler air. At lower
pressures, such as in the upper atmosphere or at the top oI high mountains water boils at a
lower temperature than the nominal 100 C (212 F) at standard temperature and pressure. II
heated Iurther it becomes superheated steam.
The enthalpy oI vaporization is the energy required to turn water into the gaseous Iorm
when it increases in volume by 1,600 times at standard temperature and pressure; this change
in volume can be converted into mechanical work by steam enginesand steam turbines. $team
engines played a central role to the Industrial Revolution and modern steam turbines are used
to generate electricity. II liquid water comes in contact with a very hot substance (such
as lava, or molten metal) it can create asteam explosion. $team explosions have been
responsible Ior many Ioundry accidents and may also have been responsible Ior much oI the
damage to the plant in the Chernobyl accident.

ADVANTAGES OF STEAM
$team Ilows through the system unaided by external energy sources such as pumps.
Because oI its low density, steam can be used in tall buildings where water systems
create excessive pressure.
Terminal units can be added or removed without making basic changes to the
design.
$team components can be repaired or replaced by closing the steam supply, without
the diIIiculties associated with draining
and reIilling a water system. $team is pressure-temperature dependent; thereIore, the system
temperature can be controlled by varying either steam pressure or temperature.
$team can be distributed throughout a heating system with little change in
temperature In view oI these advantages, steam is applicable to the Iollowing Iacilities:
Where heat is required Ior process and comIort heating, such as in industrial plants,
hospitals, restaurants, dry-cleaning plants, laundries, and commercial buildings
Where the heating medium must travel great distances, such as in Iacilities with
scattered building locations, or where the building height would result in excessive pressure
in a water system Where intermittent changes in heat load occur.
2.CULINARY STEAM
Culinary steam is steam intended to come in direct contact with product or steam used to
directly heat water which will come in contact with product. This steam should be Iree Irom
harmIul or odorous substances and extraneous material.
Culinary steam should be Iiltered to remove particles larger than 5 microns in diameter. The
Iilter and the steam line downstream Irom the Iilter should, as Iar as practicable, be made oI
stainless steel to avoid recontamination with extraneous material.

PLANT STEAM
This is primarily used in instances where there is no direct contact with the product being
manuIactured such as indirect heating oI products via external steam jackets.
Basic Steam Plant consists of a:
O $team generator (or Boiler)
O $team Turbine
O Condenser
O Feed Pump

3.SHELL AND TUBE HEATER

An ideal cooling solution Ior a wide variety oI application.


4.GIVEN

500 lbs weight oI sample
70F to 160F temperature
Cp 329.192 kJ/kg

$OLUTION:

Q WpCp T
500 lb 1.0 Btu/(lb F) (160F - 70F)
500 Btu/F 90F
500 Btu 90
4500 Btu
Q hg Ws
4500 Btu 1000 Btu/(lb oI steam) Ws
Ws 4500 Btu/1000 Btu/(lb oI steam)
4.5 lb oI steam

Boiler Capacity

4500 Btu/5 mins (60 mins/hr.)
4495 Btu (60/hr)
269,700 Btu/hr

or

269,700 Btu/hr/33,475 Btu/hr
8.1 boiler horse power