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The new D-value for 160 °C given the z-value is 0.45 minutes. This means that each 10 °C (18 °F) increase in temperature will reduce our D-value by 1 log. Conversely, a 10 °C (18 °F) decrease in temperature will increase our D-value by 1 log. So, the D-value for a temperature of 140 °C would be 45 minutes.
Thermodynamic data is usually presented as a table or chart of function values for one mole of a substance (or in the case of the steam tables, one kg). A thermodynamic datafile is a set of equation parameters from which the numerical data values can be calculated. Tables and datafiles are usually presented at a standard pressure of 1 bar or 1 ...
Description: Blue lines indicate vapor quality, mass percentage in the saturated mixture that is in gas phase . Black lines indicate pressure in pounds per square inch . Grey lines indicate specific volume in square feet per pound-mass of steam
Food steamer or steam cooker; Geyser—geothermally-generated steam; IAPWS—an association that maintains international-standard correlations for the thermodynamic properties of steam, including IAPWS-IF97 (for use in industrial simulation and modelling) and IAPWS-95 (a general purpose and scientific correlation). Industrial Revolution; Live steam
Table of specific heat capacities at 25 °C (298 K) unless otherwise noted. [citation needed] Notable minima and maxima are shown in maroon. Substance Phase Isobaric mass heat capacity c P J⋅g −1 ⋅K −1 Molar heat capacity, C P,m and C V,m J⋅mol −1 ⋅K −1 Isobaric volumetric heat capacity C P,v J⋅cm −3 ⋅K −1 Isochoric ...
This pressure is given by the saturated vapour pressure, and can be looked up in steam tables, or calculated. [9] As a guide, the saturated vapour pressure at 121 °C is 200 kPa, 150 °C is 470 kPa, and 200 °C is 1550 kPa. The critical point is 21.7 MPa at a temperature of 374 °C, above which water is supercritical rather than superheated ...
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Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.