Saturated steam
Saturated steam is steam at the boiling temperature corresponding to its own pressure; its temperature and pressure are interdependent. If you know the pressure, you also know the temperature. This is the type of steam commonly used for heat transfer because it efficiently releases the latent heat it carries as it condenses.
Superheated steam
Superheated steam is saturated steam heated above its boiling temperature. At the same pressure, it has a higher temperature and does not contain water droplets. It is preferred in certain processes; however, not every application requires superheated steam.
Steam quality (dryness)
“Steam quality,” or the degree of dryness, describes how much liquid water in the form of droplets the steam carries. Wet steam—steam containing a significant amount of water—reduces heat transfer, and the entrained water can cause problems in pipelines. For this reason, it is important to produce dry, clean steam suitable for the application.
Frequently asked questions
- What is the difference between saturated steam and superheated steam?
- Saturated steam is at the boiling temperature corresponding to its pressure; its temperature depends on its pressure. Superheated steam, on the other hand, is heated above this temperature, is hotter at the same pressure, and does not contain water droplets.
- Why is steam quality (dryness) important?
- Wet steam reduces heat transfer because it contains water droplets, and the entrained water can cause problems in pipelines. Dry, clean steam suitable for the application is important for both efficiency and safe operation.
- Which type of steam is used in bakery applications?
- In ovens, the moisture in saturated steam is generally useful for moistening the surface of the dough. The important point is that the required amount of steam can be produced cleanly and sufficiently at the time it is needed.