First Law of Thermodynamics

Steam batch thermal processes in unsteady state conditions: Modelling and application to a case study in the food industry

“…During the filling phase of the processing tank by means of the steam flow rate m 23,v , the steam pressure p 3 and temperature T 3,v evolutions are linked. Indeed, the incoming high pressure steam flow performs a compression work to the low pressure air/steam mixture, leading to an increase of the internal energy U 3,v , and consequently of T 3,v [35]. Moreover, during the food processing, a portion of the steam internal energy is being transferred to the food product, through a thin film of water, resulting from a condensation phenomenon on the food surfaces.…”