A.

STEAM JACKET KETTLE

TEE HOE WOON (171040804)

LEE JIA WEI (171040756)
LIM JIA NI (171040758)
TAN YI PEI (171040803)
YAP YEE WEN (171040810)
EBT 303
DR ANIS NADHIRAH PROCESS CONTROL
Objective
- To heat and cook the food in the kettle.

General Principles of Process

- Steam condenses on the product-surface of the kettle jacket
and transfers its latent heat of vaporization to the product.
- The steam cooking kettle uses steam of a certain pressure as
a heat source.
- Heating the cooking surface via conduction.
- When working, water enter through the heater and heat
until steam is produced.
- The steam is circulated through the jacket to deliver the heat
for processing.
- The temperature of the water in kettle is measured, if it has
achieved the desired temperature, the steam will leave the
jacket through pressure regulator pipe.
- If the temperature of the water in kettle does not reach the
desired temperature, the steam will leave the jacket and
circulate back to be heated again until the water in the kettle
reach the desired temperature.
- Advantages: uniform heating, rapid heat transfer 2
ProcessVariables
Control Ensure water reached desired
Objective temperature.
Process Opening or Closing valve of pressure
Variable regulator.
Measurement Thermometer.
Sensor
Set Point Boiling water.

Controller Temperature of water in kettle.

Output
Final Control Heater.
Element
Manipulated Temperature set from controller.
Variable
Disturbance Process flow, energy content of steam,
ambient condition. 3