Posts Tagged ‘PSI’

Superheating, Part 2

Sunday, August 25th, 2013

      Last time we added a piece of equipment called a superheater, positioned between the boiler and steam turbine, to our basic electric utility power plant steam and water cycle.   Its addition enables a greater and more consistent supply of heat energy to the steam which powers the turbine.   How much more?   Let’s look at Figure 1 to get an idea.

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Figure 1


      You may have noticed that our illustration lacks numerical representation.   That’s because power plants are designed differently, depending on fuels used and power output required.   So unless we’re talking about a particular power plant, number values would be impractical.   For example, I could specify a boiling point of 596°F at 1,500 pounds per square inch (PSI), and a superheater outlet temperature of 1,050°F at 1,200PSI, and I could make note of esoteric things like enthalpy (British Thermal Units per pound mass) values on the Heat Energy axis.    But to facilitate our discussion we’ll keep things simple and focus on the general process.

      Figure 1 shows in phase D the additional heat energy being added to the steam, thanks to the superheater.   This is significantly more than had been added by the boiler alone, as represented by phase C.   The turbine consumes heat energy added in phases C and D and converts it into mechanical energy to drive the generator, resulting in electrical energy being provided to consumers in the most energy efficient way possible.

      But increasing power output and efficiency isn’t the superheater’s only job.   The heat it adds during phase D ensures the turbine’s safe operation when it’s cranking at full capacity, as represented by the superheated steam zones of phases C and D.

      Next week we’ll discover how the superheater prevents a destructive process known as condensing from occurring inside the turbine.


Forms of Heat Energy – Boiling Water and Atmospheric Pressure

Sunday, July 21st, 2013

      If you’ve ever baked from a pre-packaged cake or cookie mix, you’ve probably noticed the warning that baking times will vary.   That’s because the elevation of the area in which you’re doing the baking makes a difference in the baking time required.   Living in New Orleans?   Then you’re at or below sea level.   In Colorado?   Then you’re above sea level.   Your cake will be in the oven more or less time at the prescribed temp, depending on your location.

      Last time we learned how the heat energy absorbed by water determines whether it exists in one of the three states of matter, gas, liquid, or solid.   We also learned that at the atmospheric pressure present at sea level, which is about 14.7 pounds per square inch (PSI), the boiling point of water is 212°F.   At sea level there are 14.7 pounds of air pressure bearing down on every square inch of water surface.   Again, I said sea level for a reason.

      The boiling point of water, just like cake batter baking times, is dependent upon the amount of pressure that’s being exerted on its surface from the surrounding atmosphere.   When heat energy is absorbed, it causes the water or cake batter molecules to move around.   In fact, the temperature measured is a reflection of this molecular movement.   As more heat energy is absorbed, the molecules move more and more rapidly, causing temperature to increase.

      When the water temperature in our tea kettle reaches its boiling point of 212°F at sea level, the steam molecules in the bubbles that form have enough energy to overcome the atmospheric pressure on the surface of the water.  They become airborne and escape in the form of steam.


      If we’re up in the Rockies at say an altitude of 7000 feet above sea level, the atmospheric pressure is only about 10.8 PSI.   There’s just less air up there.   That means there’s less air pressure resting upon the surface of the water, so it’s far easier for steam molecules to form into bubbles and leave the surface.   As a result the boiling point is much lower in the Rockies than it is at sea level, 196°F versus 212°F.

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     So what if the water was boiling in an environment that had even higher pressures exerted upon it than just atmospheric?   We’ll see how to put this pent-up energy to good use next week, when we begin our discussion on how steam is used within electric utility power plants.