The Disinfection of Cattle Cars by Superheated Steam

1886 ◽  
Vol 21 (528supp) ◽  
pp. 8431-8431
Keyword(s):  
Superheated Steam

Could biomass-fueled boilers be operated at higher steam temperatures? Part 3: Initial analysis of costs and benefits

TAPPI Journal ◽  
2014 ◽  
Vol 13 (8) ◽  
pp. 65-78 ◽  
Author(s):  
W.B.A. (SANDY) SHARP ◽  
W.J. JIM FREDERICK ◽  
JAMES R. KEISER ◽  
DOUGLAS L. SINGBEIL
Keyword(s):  
Flue Gas ◽  
Power Plants ◽  
Superheated Steam ◽  
Black Liquor ◽  
Simulation Software ◽  
Operating Conditions ◽  
Costs And Benefits ◽  
Steam Generation ◽  
Fireside Corrosion ◽  
Corrosion Resistant

The efficiencies of biomass-fueled power plants are much lower than those of coal-fueled plants because they restrict their exit steam temperatures to inhibit fireside corrosion of superheater tubes. However, restricting the temperature of a given mass of steam produced by a biomass boiler decreases the amount of power that can be generated from this steam in the turbine generator. This paper examines the relationship between the temperature of superheated steam produced by a boiler and the quantity of power that it can generate. The thermodynamic basis for this relationship is presented, and the value of the additional power that could be generated by operating with higher superheated steam temperatures is estimated. Calculations are presented for five plants that produce both steam and power. Two are powered by black liquor recovery boilers and three by wood-fired boilers. Steam generation parameters for these plants were supplied by industrial partners. Calculations using thermodynamics-based plant simulation software show that the value of the increased power that could be generated in these units by increasing superheated steam temperatures 100°C above current operating conditions ranges between US$2,410,000 and US$11,180,000 per year. The costs and benefits of achieving higher superheated steam conditions in an individual boiler depend on local plant conditions and the price of power. However, the magnitude of the increased power that can be generated by increasing superheated steam temperatures is so great that it appears to justify the cost of corrosion-mitigation methods such as installing corrosion-resistant materials costing far more than current superheater alloys; redesigning biomassfueled boilers to remove the superheater from the flue gas path; or adding chemicals to remove corrosive constituents from the flue gas. The most economic pathways to higher steam temperatures will very likely involve combinations of these methods. Particularly attractive approaches include installing more corrosion-resistant alloys in the hottest superheater locations, and relocating the superheater from the flue gas path to an externally-fired location or to the loop seal of a circulating fluidized bed boiler.

EFFECT OF Bi ADDITION ON THE CORROSION RESISTANCE OF Zr-4 IN SUPERHEATED STEAM AT 400 ℃/10.3 Mpa

2012 ◽  
Vol 48 (9) ◽  
pp. 1097 ◽  
Author(s):  
Meiyi YAO ◽  
Linghong ZOU ◽  
Xingfei XIE ◽  
Jinlong ZHANG ◽  
Jianchao PENG ◽  
...  
Keyword(s):  
Corrosion Resistance ◽  
Superheated Steam

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

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