FE Lec2 System Thermodynamics 2
FE Lec2 System Thermodynamics 2
Outline
Basic Concepts of 1. System-Process –Phase - Equilibrium
THERMODYNAMICS 2. Energy, forms of energy, energy
transformation
System-Process
3. Internal energy, heat, work
Work-Heat 4. Kinetics and potential energy
Enthalpy- Steam Table 5. First law of thermodynamics
6. Enthalpy; specific heat; calorimeter
Dr. Dang Quoc Tuan 7. Steam table
Department of Food Technology
International University – VNU HCMC 8. Latent and sensible heat
Dept Food Technology International University Food Engineering Principles Dept Food Technology International University Principles of Food Engineering
1 2
PHASES System:
Outline: • The part of the universe that
- System, surroundings, boundary you want to analyze
- Boundary permeability • A system may consist of a
- System classification complex set of equipment, a
- System properties: intensive, extensive part of that equipment, a
- State of a system simple object or a quantity of
- Processes, types of processes material like water.
- Mass, conservation of mass • The selection depends on the
- Input, Output, Consumption, Accumulation problem you wish to solve.
- Equilibrium
- Steady state, batch and continuous processes - Surroundings
- Process path/ Reversible/ Irreversible processes
- Phase/ Phase rules/ Phase diagram - Boundary
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
3 4
Examples of system
Slide No. 5 Slide No. 6
System Boundary:
The system is a general way of representing almost any device or
material in the same way that an algebraic variable can represent - May be real and tangible
any number.
• A can of food (physical existence of
• A pasteurizer the boundary)
• Water in a section of pipe
• A cube of atmosphere - May be imaginary
• The gas in a model piston
Boundary Boundary permeability:
- To matter
- To heat
- To work
- To energy
Tube-in-tube heat exchanger (heat and/or work)
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
5 6
1
1/31/2025
No heat Work
• Isolated system: impermeable to matter and
energy
• Closed system: permeable to energy but not to Adiabatic system
matter -Well Insulated
• Open system: permeable to matter and energy (no energy transfer)
• Adiabatic system: permeable to work but not
No matter - No mass transfer
to heat
a piston
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
7 8
Slide No. 10
System Clarification
Slide No. 9
SYSTEM PROPERTIES
* Intensive properties: independent on the mass of the
Open System system
permeable to both Adiabatic System - Temperature
matter and energy
No matter - pressure
- viscosity
- density
- chemical potential
- concentration
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
9 10
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
11 12
2
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
13 14
Slide No. 15
Batch process
Slide No. 16
Types of Processes
If a process begins at a fixed initial state and
Adiabatic Process. A process in which there is no progresses to a final state it is called a batch process.
exchange of heat between the system and its
surroundings is called adiabatic.
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
15 16
Continuous process
Slide No. 17 Slide No. 18
As long as matter
and/or energy are
entering and leaving a
system, equilibrium
will not be reached. In
spite of this, the
system variables do
not change with time. Volume pressure paths
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
17 18
3
1/31/2025
37
B
50 A
37
Temp
25
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
19 20
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
21 22
Where:
Example: Two (and only two) intensive properties are df = Number of degrees of freedom (number of intensive
needed to define the state of the ideal gas. properties),
C = The number of independent components,
P = The number of phases that exist in this state.
Note:
- Only intensive properties are considered
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
23 24
4
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
25 26
Phase Diagram
Common coordinates:
- P vs. T
- P vs V
- Enthalpy vs. Pressure
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
27 28
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
29 30
5
1/31/2025
The Fusion
Line is
1 2 3 inclined to the
left
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
31 32
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
33 34
35 36
6
1/31/2025
Potential Energy
Slide No. 37 Slide No. 38
Kinetic Energy
Position Engergy: Energy associated with the elevation
Energy associated with the motion as a whole (not of the system relative to some reference level
molecular motion)
PE = mgh
KE = ½mv2
Example 2: Let a system consist of a 100 cm length of water in a pipe 3 cm in
Example 1: Consider a horizontal pipe of 1/2" inside diameter, with diameter at point A, 4 m above the floor . The pipe drops to point B, 2 m above
water flowing through it at an average velocity of 10 in/sec. Lets the floor. What is the potential energy of the system relative to the floor? What
define our system as a portion of the water 5 inches long that is is the change in potential energy of the system when it moves to point B in the
pipe?
moving with this stream. What is its kinetic energy?
Solution 2:
Solution 1: The volume of this system is • The volume of the system is V = πr2x = π(1.5x10-2 m)2(1m) = 7.07x10-4 m3
• V = π.r2x = 3.14 *(0.25 in)2 *5in= 0.98 in3 = 0.98(1/12)3.(0.02832) m3 =1.61.10-5m3 • The mass of the system is m = Vρ = (7.07 x 10-4 m3)(1000 kg/m3) = 0.707 kg
• where r = the radius of the pipe and x = the length of the water making up our • The potential energy relative to the floor is PE = mgh = (0.707 kg)(9.807 m/sec2)(4 m) =
27.7 Nm (joules)
system. The mass of the system is: m=ρ.V = 0.0161 kg
• In other words, if the system dropped to the floor, 27.7 joules of energy will be converted
• The kinetic energy of the system is to kinetic energy during the fall and to heat when it hits the floor. The change in potential
energy in moving from the original position to point B is:
∆PE = mg∆h = mg(hB - hA) = (0.707 kg)(9.807 m/ sec2)( -2 m) = -13.9 Nm (joules)
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
37 38
39 40
Nuclear Energy
Molecular Energy
• Nuclear energy is the most concentrated form of energy.
• The nucleus of an atom is the source of nuclear energy.
• Energy is released when nucleus is split (fission)- nuclear • Associated with the attractions and
reactions take place. repulsions between molecules
• This energy changes when a phase
change takes place
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
41 42
7
1/31/2025
43 44
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
45 46
U = U (V, T)
For an ideal gas (no interactions) :
U = U (T) - “pure” kinetic
2a
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
47 48
8
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
49 50
51 52
Work
Slide No. 53 Slide No. 54
53 54
9
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
55 56
dEtotal = dU + dKE + dPE - When energy changes forms, some of the energy is
wasted or lost as HEAT (not 100% efficiency)
57 58
• Intensive Properties: (density, pressure,…) Sign convention: we consider q and w to be positive if energy flows
– specified at each point in the system into the system.
– spatially uniform at equilibrium This convention is opposite to that in textbook of physics
• Extensive Properties: (volume, internal energy,...) For a cyclic process (Ui = Uf) q = - w.
– Additive properties, in that the system property If, in addition, q = 0 then w = 0 P
is the sum of the values of the constituent parts (If the heat added to the system equal to
the work performed on the surroundings, T V
the system (internal) energy is constant)
J.S. ParentDept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
59 60
10
1/31/2025
Usystem + Usurrounding = 0
Total energy of the universe does not change
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
61 62
63 64
• Or
Some value of C for water are:
– T is always the final temperature minus the initial temperature
4.186 J / goC
– When the temperature increases, T and q are considered to be
positive and energy flows into the system 1.00 cal/g oC
– When the temperature decreases, T and q are considered to be 1.00 BTU/lbm.oF
negative and energy flows out of the system
– c varies slightly with temperature
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
65 66
11
1/31/2025
A calorimeter is a vessel providing good insulation that • The cause for many natural phenomena is the
allows a thermal equilibrium to be achieved between difference in specific heats of various materials
substances without any energy loss to the environment
(styrofoam cup or thermos with lid) Note: specific heat of sand = 0.290 J/g °C
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
67 68
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
69 70
Examples ENTHALPY
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
71 72
12
1/31/2025
73 74
Example 5:
The Enthalpy An aluminum cup contains 225 g of water and a
• Enthalpy is an extensive property 40-g copper stirrer, all at 27°C. A 400-g sample
of silver at an initial temperature of 87°C is
• Enthalpy is a state or point variable placed in the water. The stirrer is used to stir
• We can not measure total enthalpy, just the the mixture until it reaches its final equilibrium
change of enthalpy in the system, relative to the temperature of 32°C. Calculate the mass of the
reference state, to which we assign 0 enthalpy. aluminum cup.
The reference state = 1 atm and 25oC.
• Units of enthalpy: the same as for energy Given:
Specific heat of water: 4.18 J/g.K
• For water: the standard state is taken to be the Specific heat of copper: 0.385 J/gK
triple point (P= 0.006 atm, T= 0.01oC) Specific heat of aluminum: 0.903 J/gK
Specific heat of silver: 0.235 J/g/K
Perfect insulation.
Solution: 86.5 g
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
75 76
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
77 78
13
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
79 80
81 82
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
83 84
14
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
85 86
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
87 88
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
89 90
15
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
91 92
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
93 94
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
95 96
16
1/31/2025
97 98
99 100
Example 9:
Slide No. 101
Solution 9: Slide No. 102
C=1989
J/kg.C
(Tab A2.5)
• Path A: Temperature of ice changes from –30°C to 0°C
– q = mcice T = (1.00 10–3 kg)(1989 J/kg°C)(30.0°C) = 59.7 J
Latent
• Path B: Ice melts to water at 0°C heat of
–3 5
– q = mLf = (1.00 10 kg)(3.34 10 J/kg) = 334 J fusion:
• Path C: Temperature of water changes from 0°C to 100°C 334 kJ/kg
–3 3
– q = mcwater T = (1.00 10 kg)(4.19 10 J/kg°C)(100°C) = 419 J
• Path D: Water changes to steam at 100°C
– q = mLv = (1.00 10–3 kg)(2.26 106 J/kg) = 2.26 103 J
• Path E: Temperature of steam changes from 100°C to 120°C
– q = mcsteam T = (1.00 10–3 kg)(2.01 103 J/kg°C)(20°C) = 40.2 J
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
101 102
17
1/31/2025
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
103 104
Dept Food Technology International University Principles of Food Engineering Dept Food Technology International University Principles of Food Engineering
105 106
18