Lvpt . Debermnabor 4 deynezs frachmn fat dim: TV den. dayrees frack om f aheom. ilednetrn 7 Dryne qrachien acd percentage vepow cook sn thy ee mon ah : on v eter waered| ly 5 i) tefacabiva Calg mefer » Throtl v WH) Combined Aepavating & trrettling calemeher, i doedbhm : Observakan 4) be of nkeom in the lyme oa bar 7 fe abenny eonkering . Hu the Seauvebrug calovimdey 2) Trsttling ML fy Temp, at He inlet Ci,) ——— ©. FS) Throtting cal . ten ° aches 6) Mente eallertid de dep. ol Mm, Ho Meroe callecked bo ttevsttlintal Ma. baw Pn “heDetermination of dryness fraction : ‘The exact condition of steam cannot be. determined only from the Knowledge of pressure and temperature if the steam is wet. To find out the quality of steam ie. its dryness fraction, steam calorimeters are used ‘They are of the following types : i) "Throttling calorimeter ii) Separating’ ‘calorimeter iii) Combined separating and throttling calorimeter. Throttling calorimeter : Throttling occurs when steam passes through a fine orifice. As no external work is done by the steam while passing an orifice, the specific enthalpy of steam is same after throttling. But as pressure fails down, the saturating temperature decreases, hence the. steam becomes dry or superheated. This fact is made use in this calorimeter. From the above discussion it is clear that if high pressure, sufficiently dry steam is throttled then it will becomes superheated steam when it is throttled. Fig. (3.19) shows thé arrangement of the throttling calorimeter. Steam is drawn through the main by a sampling tube. The sampling tube helps in taking a correct representative sample of the steam. It consists of no. of holes which take steam from various levels in the steam main (i.e, upper level having more dry steam and lower level having heavy wet steam.) THERYOMETER THERMOMETER STOP VALYE THROTTLE POCKET THROTTLING : AMBER SAMPLING. bes water 'MANOMETER PRESSURE SRice™ —Raornuen, steam enaust Fig. 3.19 Throttling calorimeter ‘This steam is then lead to the throttling chamber through a stop valve and pressure gauge. In the chamber, throttling occurs in a throttle orifice. The steam is thon exhausted to a condenser. The temp. of throttled steam (superheated) is noted by 2 thermometer placed in an oil pocket ‘The pressure is measured by a water manometer. The dryness fraction is calculated as follows : Let P, = Pressure of steam before throttling measured by the pressure gauge. P, = Pressure of steam after throttling measured by manometer. ‘up = temp. of steam (superheated) after throttling.foqg = temp. of saturated steam corresponding to Py 4g = dryness fraction of steam, Then, Enthalpy before throttling = Enthalpy after throttling, byt ay he (Paip~ Toe) fy + Cy Taay- Trad hy eter can be used ‘Another precaution just fully opened to ‘An important point to be noted is that this calor) only for steam which gets superheated after throttling, to be taken during the test is that, the stop valve avoid any partial throttling in it In order to assure that steam after thfottling is superheated, minimum 5°C of sueprheat is required. Let/us consider a throttling process shown on h-s diagram: by points 1 and/2, The throttling process is shown by a dotted line 1-2. fore and after throttling and ding to P,. According to the above mentioned condition, we can use tha/ throttling calorimeter if Ty 2 1.05 Tay Now let P, and P, be the pressures let Tyyy be the saturation temp. corre So, if process 1’ ~ 2 is such that T, = 105 T, we can say Hat, ie throttling calorimeter ean -be used if the dryness fraction of sfeam is greater than or equal to the dryness fraction at steam at 1’. ence for steam at 1’ we cannot use this calorimeter, ‘Thus throttling calorimetfr is to be used only when the entering /steam should have minimum dryness fractigh, so that the final condition of steam is /superheated. If the steam has dryness fraftion below this minimum value, the qualify of this steam can not be measured the throttling calorimeter alone. This if the limitation of throttling calorimeter. Fig. 3.20 @Separating Calorimeter : For analysing of steam which remains wet even after throttling, the throttling calorimeter can not be used ‘The seperating calorimeter is used for finding dryness fraction of low quality or fairly wet steam, ‘The principle on which it operates change in direction of flow of wet steam so that the heavier water particles get separated the obstructing wall. The accumulated mass of water can be accurately measured in collecting chamber. ‘Such a calorimeter is illustrated diagramatically in fig. 3.21. An entry pipe feeds steam into a perforated cup which is suspended in the collector tank. A calibrated gauge glass is fitted to the side of the tank. An exit is provided for the dry steam near the top of the tank. A drain valve is provided at the bottom, SAMPUNG TUBE [—BSAFFLE PLATE T—INNER vesseL SEPARATED MOISTURE BARRLE CALORIMETER WeIcHing PLATFORM Fig, 3.21 Separating Calorimeter Now, in operation, steam is taken into the calorimeter from a steam main through a sampling tube. This steam is forced to change its direction with the help of perforated cup. The heavier water particles gets separated ‘out and fall through the perforations in the collector tank. The level of this collector water is given by the gauge glass. The dry steam which passes through the exit is condensed by a small conenser (barrel Calorimeter), The dryness fraction is found as follows : Let. M_= mass of dry steam condensed in the barrel @at se m = mass of water collected in separating tank. ‘Then, dryness fraction . it 4" m+ y Care must be taken that the setup is adequately warmed up, so that condensation of steam does not occur in the separating tank. Otherwise this will give wrong readings. Also the dry steam must not be allowed to come in contact with the water which has been already separated out, Combined Separating and throttling calorimeter : We have seen that too wet steam can not be handled by a throttling calorimeter. On the other hand, mechanical separation of water from steam . is not perfeet and hence readings from separating calorimeter are only approximate. To overcome these facts the two calorimeters are connected in series so that steam of any quality can be analysed. Hence the separating calorimeter approximately dries out the steam by separating out heavier water particles. This nearly dry steam then passes to the throttling calorimeter. Here the steam undergoes throttling and becomes superheated. A small condenser is provided after the throttling calorimeter. The arrangement is shown in fig. 3.22. ‘Stop valve Thiotting ‘Steam alorimeter ‘main’ Manometer Separating calorimeter Ke Condenser Condensate Fea messutng Fig. 3.22 Combined separating and throttling calorimeter ‘The dryness fraction is calculated as below : Let M-= mass of steam which is condensed m = mass of water separated in the separating calorimeter. x, = dryness fraction of separating caldrimeter. mit Let dryness fraction of throttling steam. Now, ‘¥ is total dryness fraction of steam. Now, mass of steam through throttling calorimeter = x, Mf while the total mass of steam under test, i Total steam bled = M+ m Mass of dry steam ‘Mass of bled steam *)M tem drynes fraction x= em mySeparating And Throttling Calorimeter =——— Steam in Separating, Calorimeter Temperature Throttling Calorimeter Ven ' Condensate } Condensate