Close Menu
Sugar Industry Technologies
  • Home
    • About Us
    • Contact Us
  • Sugar Tech
    • Clarification
      • Juice heating
      • Juice Defication/Sulphitation
      • Lime and Sulphur
      • Vacuum Filters
    • Evaporation
      • Robert/Kestner/FFE
      • Condensers
    • Crysatllisation
      • Material Balance
      • Batch pans
      • Continuos Pans
      • Molasses Conditioners/ Crystallizers
    • Centrifugal Section
      • Centrifugal Machines
    • Sugar House
    • Raw sugar
    • Sugar Refinery
    • Sugar Lab
  • Sugar Engineering
    • Mill and Diffuser
    • Equipment Design & Drawing
    • Capacity calculations
    • Steam and Power
    • Power Plant
    • Pumps
  • Calculations
    • Capacity calculations
    • Calculations in Clarification
    • Calculations in Evaporation
    • Calculations in Crystallisation
    • Calculations in Centrifugals
    • Material Balance
  • Calculators
  • General Articles
    • Distillery
    • Seminars & Carriers
    • Types of sugars
    • ETP
    • WTP
Facebook X (Twitter) Instagram
Facebook X (Twitter) LinkedIn Pinterest Instagram YouTube
Sugar Industry Technologies
  • Home
    • About Us
    • Contact Us
  • Sugar Tech
    • Clarification
      • Juice heating
      • Juice Defication/Sulphitation
      • Lime and Sulphur
      • Vacuum Filters
    • Evaporation
      • Robert/Kestner/FFE
      • Condensers
    • Crysatllisation
      • Material Balance
      • Batch pans
      • Continuos Pans
      • Molasses Conditioners/ Crystallizers
    • Centrifugal Section
      • Centrifugal Machines
    • Sugar House
    • Raw sugar
    • Sugar Refinery
    • Sugar Lab
  • Sugar Engineering
    • Mill and Diffuser
    • Equipment Design & Drawing
    • Capacity calculations
    • Steam and Power
    • Power Plant
    • Pumps
  • Calculations
    • Capacity calculations
    • Calculations in Clarification
    • Calculations in Evaporation
    • Calculations in Crystallisation
    • Calculations in Centrifugals
    • Material Balance
  • Calculators
  • General Articles
    • Distillery
    • Seminars & Carriers
    • Types of sugars
    • ETP
    • WTP
Sugar Industry Technologies
You are at:Home»Crysatllisation»Definitions in Steam Properties and Online Steam Table For Saturated steam

Definitions in Steam Properties and Online Steam Table For Saturated steam

5 Mins Read
Facebook Twitter Pinterest LinkedIn Tumblr Email
Definition in steam properties like enthalpy, sensible heat , latent heat, total heat, supersaturated steam and also given steam table for saturated steam.

Properties of Steam like Sensible Heat, Latent Heat, Total Heat

In Sugar process industry Equipment Design and drawing calculations, the properties of saturated steam are involved at every step. So we understand some definitions in steam properties:

Reading Map - Quick Links

Toggle
  • Enthalpy:
  • Sensible Heat (Specific enthalpy of water):
  • Latent heat (Enthalpy of  Evaporation or vaporization)
    • Sensible Heat Vs Latent heat
  • Total Heat or Specific enthalpy of the steam:
  • The specific volume of steam:
  • The density of the steam:
  • Dry Saturated Steam :
  • Wet  Steam : 
  • Super Saturated Steam
  • Absolute pressure:
  • The formulae of Regnault Given
    • Online Calculator of Steam Table for Saturated Steam
  • Please click here

Enthalpy:

Enthalpy can understand in the simple way by the following. (here not considered for use enthalpy in thermodynamics).

The terms formerly known as “heat of water” (sensible heat), “heat of evaporation” (latent heat) and “total heat of steam” are now known as the “enthalpy of (saturated) water”, “enthalpy of evaporation” and “enthalpy of saturated steam” respectively.

Similarly, the term total heat of superheated steam is now known as “enthalpy of superheated steam”. Enthalpy of evaporation is the difference between the enthalpy of dry saturated steam and enthalpy of (saturated) water, i.e,

Enthalpy of evaporation = Enthalpy of dry saturated steam – Enthalpy of boiling water

Generally, it is expressed in Kcal/kg or KJ/kg

Sensible Heat (Specific enthalpy of water):

Sensible heat is the energy required to change the temperature of a substance with no phase change.

When an object is heated, its temperature rises as heat is added. The increase in heat is called sensible heat. Similarly, when heat is removed from an object and its temperature falls, the heat removed is also called sensible heat. The heat that causes a change in temperature in an object without phase change is called sensible heat.

Latent heat (Enthalpy of  Evaporation or vaporization)

An amount of heat required to convert its phase of one kilogram of water at a given temperature.

All pure substances in nature are able to change their state. Solids can become liquids (ice to water) and liquids can become gases (water to vapor) but changes such as these require the addition or removal of heat. The heat that causes these changes is called latent heat.

Sensible Heat Vs Latent heat

Latent and sensible heat are types of energy released or absorbed in the atmosphere.  Latent heat is related to changes in phase between liquids, gases, and solids.  Sensible heat is related to changes in temperature of a gas or object with no change in phase.

Total Heat or Specific enthalpy of the steam:

It is the total heat contained in 1 kg of steam. Total heat is the sum of the enthalpy of the various states, liquid (water) and gas (vapour) and also total heat can defined as the total amount of heat received by 1 kg of water from OoC at constant pressure to convert it to the desired form of steam.

The specific volume of steam:

Volume occupied in M3 by 1 kg of steam. The value in cubic metre per kg of dry saturated steam (M3/kg)

The density of the steam:

Specific mass of the steam in a volume of one M3. is the reciprocal of specific volume.

Dry Saturated Steam :

Dry saturated steam is the sum of the enthalpy of saturated water and enthalpy of evaporation and is defined as the quantity of heat required to raise the temperature of one kilogram of water from freezing point to the temperature of evaporation (corresponding to given pressure p)and then convert it into dry saturated steam at that temperature and pressure.

Wet  Steam : 

The steam in the steam space of a boiler generally contains water mixed with it in the form of a mist  (fine  water  particles).  Such  a  steam is termed as wet steam. The quality of steam as regards its dryness is termed as dryness fraction.

Super Saturated Steam

The steam having lesser temperature and greater density with respect to the steam table values for a particular saturation pressure is called super saturated steam.

If the water is entirely evaporated and further heat is then supplied, the first effect on the steam is to make it dry if it is not already dry. The temperature of steam will then begin to increase with a corresponding increase in volume. Steam in this condition, heated out of contact with water, is said to be superheated. Superheating is assumed to take place at constant pressure. The amount of superheating is measured by the rise in temperature of the steam above its saturation temperature.

This condition is obtained when it is cooled by its own expansion in a nozzle. but it is very unstable and the steam soon resumes the saturated condition.

Absolute pressure:

Absolute pressure = Gauge pressure + Atmospheric pressure

(Atmospheric pressure at 1.01325 bar or kg/cm2, i.e. normal atmospheric pressure on the sea level at 0°C).

The formulae of Regnault Given

Q  = T

λ = 607 – 0.7 T

H  = Q + λ = 607 + 0.3T

    • Q = sensible heat supplied to unit weight of water to raise it from freezing point to to T oC expressed in Kcal/kg
    • λ = latent heat of vaporization of water at ToC i.e. the quantity of heat to change unit weight of  water into steam at the same temperature, in kcal/kg “
    • H = total heat to be supplied to unit weight of water, starting at 0°C (32°F), to change it to steam at T° C, expressed in kcal/kg

Online Calculator of Steam Table for Saturated Steam

Please click here

Thanks for reading this article “Concepts of Steam Properties “. I hope you liked it.  Give feedback, comments and please share it
Steam Properties and Online Steam Table For Saturated steam-sugarprocesstech.com

Related Articles:

Robert Evaporator Design and online calculation sheet with formulas.

Steam Percent cane and heating surface of the individual evaporator bodies in multiple effect evaporator.

Rillieux’s principles and pressure drops calculation for Multiple Effect Evaporator bodies.

Wetting rate concepts and formulas for evaporators calculations.

Juice Clarifier Flash Tank design parameters.

enthalpy latent heat Sensible Hea specific volume Steam Steam table Total Heat
Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
sivaalluri333
  • Website

Related Posts

Phosphoric Acid (H3 PO4 ) Dosing in Sugar Industry | Online Calculator

Batch Centrifugal Machine Capacity and Gravity Factor Calculation

Terminology of Sugar process industry in Crystallization Section

Leave A Reply Cancel Reply

  • Popular
  • Recent
  • Top Reviews
October 4, 2024

Phosphoric Acid (H3 PO4 ) Dosing in Sugar Industry | Online Calculator

October 3, 2024

Batch Centrifugal Machine Capacity and Gravity Factor Calculation

October 3, 2024

Definitions in Steam Properties and Online Steam Table For Saturated steam

October 4, 2024

Phosphoric Acid (H3 PO4 ) Dosing in Sugar Industry | Online Calculator

October 3, 2024

Batch Centrifugal Machine Capacity and Gravity Factor Calculation

October 3, 2024

Definitions in Steam Properties and Online Steam Table For Saturated steam

July 3, 2022

Boiler Efficiency Calculation by Direct Method with Example

May 19, 2022

Pump Related formulas | Power calculation, Total Head, NPSH, Affinity laws

August 25, 2020

Perimeter and Area Formulas for two dimensional geometrical figures

All Categories
  • Batch pans
  • Calculations
  • Calculations in Centrifugals
  • Calculations in Clarification
  • Calculations in Crystallisation
  • Calculations in Evaporation
  • Capacity calculations
  • Centrifugal Machines
  • Centrifugal Section
  • Clarification
  • Clarifier
  • Condensers
  • Continuos Pans
  • Crysatllisation
  • Distillery
  • Equipment Design & Drawing
  • ETP
  • Evaporation
  • General Articles
  • Juice Defication/Sulphitation
  • Juice heating
  • Lime and Sulphur
  • Material Balance
  • Mill and Diffuser
  • Molasses Conditioners/ Crystallizers
  • Power Plant
  • Pumps
  • Raw sugar
  • Robert/Kestner/FFE
  • Seminars & Carriers
  • Steam and Power
  • Sugar Engineering
  • Sugar House
  • Sugar Lab
  • Sugar Refinery
  • Sugar Tech
  • Terminology
  • Types of sugars
  • Vacuum Filters
  • WTP
Latest Galleries
Latest Reviews
About Us

sugar industry technologies - sugar technology -sugarprocesstechWelcome to sugarprocesstech.com, your go-to hub for invaluable insights into the complex world of sugar processing and related industries. Founded in 2017 by a seasoned sugar technologist with a wealth of experience, this platform is dedicated to sharing deep knowledge with fellow industry experts and the emerging generation of technologists.

IMP PAGES
About Us Sugar Tech Articles Capacity Calculation Important Links Online Calculators Thumb Rules Unit Conversion Contact Us

    Copyright © 2025 Sugar Process Tech | SivaRamaKrishana Alluri
    • About Us
    • Home
    • Sugar Tech
    • Sugar Engineering
    • Calculators

    Type above and press Enter to search. Press Esc to cancel.