SRM UNIVERSITY FACULTY OF ENGINEERING AND TECHNOLOGY DEPARTMENT OF FOOD PROCESS ENGINEERING COURSE PLAN

Transcription

1 SRM UNIVERSITY FACULTY OF ENGINEERING AND TECHNOLOGY DEPARTMENT OF FOOD PROCESS ENGINEERING COURSE PLAN Course code FP 0451 Class Time Table Course name Boiler And Steam Engineering Sem Category Course duration VII July- December2012 L T P C Faculty Details Day D Hour Timing Monday 4 th a.m Tuesday 2 nd a.m Wednesday 3 rd a.m Thursday 1 st a.m Section Name Offic e B.Tech VII Mrs.V.Nithyalaksh B 609 sem (FPE) mi Mail id nithyalakshmiv@ktr.srmuniv.ac.i n Text Books: 1. Sarkar,B.K Thermal Engineering. Tata Mcgraw Hill Publishing company Limited 2. Rajput,R.K.2009.Thermal engineering.seventh edition. Laxmi Publications(P) LTD 3. Ballaney,P.L.2009.Thermal Engineeing. Engineering Thermiodynamics and Enrergy conversion Techniques. KhannaaPublishers Assessment Details: Cycle test I : 10marks Cycle Test II : 10 marks Model Test : 20 marks Surprise Test : 5marks Attendance : 5 Marks Test Schedule:

2 S.No Date Test Units Duration 1 Cycle Test-I First 2 units 2 periods 2 Cycle Test-II Second 2 units 2 periods 3 Model Exam All units 3 hrs Outcomes Students who have successfully completed this course will have full understanding of the following concepts Course objective Fuel and its combustion Steam production and its properties Chimney design Boiler design and its maintenance Course outcome After completing this course students can able to identify the different sources of fuel and able to choose a suitable fuel for particular operation. Can able to identify and solve the problems related to theory of combustion, air requirement for burning a fuel and able to find out the gas analysis Able to identify the different condition of steam and formation Able to use the steam table and can solve the problems using stream tables Can able to choose the suitable chimney in suitable place according to certain criteria and able to design the chimney for given condition and can find out the maximum discharge through the chimney Able to gain through knowledge in different types of boilers used in different food industries and problems raised in boiler maintenance. and how to solve the particular problem by gaining knowledge about boiler amounting and accessories By studying the selection and layout of pipeline students can able to economically utilize the heat in food industry within the knowledge of Indian boiler regulation act. Detailed Session plan:

3 Session No Topics to be covered Time (min) Ref Teaching method Testing method 1 FUEL AND COMBUSTION- 50 1,2,3 BB Group Introduction 2 Classification - solid, liquid and gaseous fuel 50 1,2 BB,ppt Group 3 Theory of combustion- calorific value ,2 BB Question 4 Problems on calorific value-h.cnd 50 1,2 BB Problem L.C.V 5 Bomb calorimeter 50 1,2 BB Group 6 Determination of minimum air 50 1,2 BB Derive the requirement for combustion solution 7 Problems on air requirement 50 1,2 BB Problem 8 Problems on air requirement 50 1,2 BB Question 9 Gas analysis 50 1,2 BB Group 10 PROPERTIES OF STEAMintroduction,Phase 50 1,2,4 BB Group transformation 11 Steam formation 50 1,2,4 BB Question 12 Condition of steam-saturated steam, wet steam, dry steam 13 Thermodynamic properties of steam- Sensible heat, latent heat, 50 1,2,4 BB Question 50 1,4 BB Question 14 Dryness fraction, wet fraction 50 1,2,4 BB Discussion, question 15 Superheated steam 50 1,2,4 BB Discussion 16 Steam table uses 50 1,2,4 BB Question 17 Problems using steam tables 50 1,4 BB Problem 18 Expansion of steam 50 1,2,4 BB Question 19 Chimney design- introduction-need for 50 1,2,3 BB Question chimney 20 Classification of draught - natural, 50 1,2,3 PPT Question forced, artificial, induced draught 21 draught losses 50 1,2,3 PPT Question 22 Advantages of mechanical draught- 50 1,2,3 PPT Question 23 determination of height and diameter of chimney ,2,3 BB Question

4 24 determination of height and diameter of 50 1,2,3 BB Question chimney 25 condition of maximum discharge 50 1,2,3 BB Question, 26 Problems on determination of height and diameter of chimney 27 Problems on determination of maximum discharge 50 1,2,3 BB Question, problem 50 1,2,3 BB Question, problem 28 Efficiency of chimney 50 1,2,3 BB Question 29 Boiler-introduction-purpose 50 1,2,3 BB,PPT Question 30 Classification of boilers based on different aspects- vertical and horizontal return tube boilers - working principle 31 Cochran boiler, Lancaster boilerworking principle 32 locomotive boiler, velox boiler - working principle 33 Merits and demenrtis of fire tubeand water tube boilers 34 Boiler mountings-water level indicator, safety valve 35 Boiler mountings-fusible plug, pressure gauge, steam stop valve,feed check valve 36 Boiler accessories- economizer, super heater 37 Boiler accessories-air preheater, feed pump. injector 38 Fitting, safety and maintance intrtoduction 50 1,2,3 BB,PPT Question 50 1,2,3 BB,PPT Question, 50 1,3 BB,PPT Question, 50 1,3 BB Question, 50 1,3 BB,PPT Question 50 1,3 BB,PPT Question, 50 1,3 PPT,BB Question 50 1,3 BB,PPT Question 50 1,3 BB Question 39 Selection of size of steam pipes 50 1,3 BB Question 40 Layout of pipe lines 50 1,3 BB Question 41 Energy audit of steam boilers 50 1 BB Question 42 Economy of heat utilization 50 1 BB Question 43 Boiler codes 50 1 BB Question 44 Indian boiler regulation act 50 1 BB Question 45 Safety in steam plant maintenance 50 1 BB Question 46 Safety in steam plant maintenance 50 1,2,3 BB Question 47 Summary of course 50 1,2,3 Problem

5 48 Revision on problems 50 1,2,3 Problem