Clean Boiler Water Side Heat Transfer Surfaces Steam Tip Sheet 7

This revised AMO tip sheet on cleaning boiler water-side heat transfer surfaces provides how-to advice for improving industrial steam systems using low-cost, proven practices and technologies.

A steam energy tip sheet for the Advanced Manufacturing Office (AMO).

This revised ITP tip sheet on cleaning boiler water-side heat transfer surfaces provides how-to advice for improving industrial steam systems using low-cost, proven practices and technologies.

This revised ITP tip sheet on cleaning boiler water-side heat transfer surfaces provides how-to advice for improving industrial steam systems using low-cost, proven practices and technologies.

A steam energy tip sheet for the Advanced Manufacturing Office (AMO). The prevention of scale formation in firetube boilers can result in substantial energy savings. Scale deposits occur when calcium, magnesium, and silica, commonly found in most water supplies, react to form a continuous layer of material on the waterside of the boiler heat exchange tubes. Scale creates a problem because it typically possesses a thermal conductivity, an order of magnitude less than the corresponding value for bare steel. Even thin layers of scale serve as an effective insulator and retard heat transfer. The result is overheating of boiler tube metal, tube failures, and loss of energy efficiency. Fuel consumption may increase by up to 5% in firetube boilers because of scale. The boilers steam production may be reduced if the firing rate cannot be increased to compensate for the decrease in combustion efficiency. Energy losses as a function of scale thickness and composition are given. Any scale in a boiler is undesirable. The best way to deal with scale is not to let it form in the first place. Prevent scale formation by: (1) Pretreating of boiler makeup water (using water softeners, demineralizers, and reverse osmosis to remove scale-forming minerals); (2) Injecting chemicals into the boiler feedwater; and (3) Adopting proper boiler blowdown practices.

Even on small boilers, the prevention of scale formation can produce substantial energy savings. Scale creates a problem because it typically possesses a thermal conductivity an order of magnitude less than the corresponding value of bare steel.

"Updated and expanded, this edition includes new material on early replacement business justification, lease arrangements and effect on ECM project interest, coordinating upstream/downstream set points, semiconductor fab multi-stage HVAC air tempering, commissioning, HVAC overlapping heating and cooling, and much more. The book begins with the premise that when commercial facilities are subdivided into categories based on business type, many useful patterns can be identified that become generally applicable to the performance of an effective energy audit. The author discusses procedures and guidelines for a wide range of business and building types, such as schools and colleges, restaurants and fast food, hospitals and medical facilities, grocery stores, laboratories, lodging, apartment and office buildings, retail, public safety, data centers, churches and religious facilities, libraries, laundries, and warehouses. He also covers all focal areas of the building energy audit and assessment, including building envelope, lighting, HVAC, controls, heat recovery, thermal storage, electrical systems, and utilities." -- Publisher.

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Designed to serve as a comprehensive resource for performing energy audits in commercial facilities, this revised practical desk reference for energy engineers has been updated and expanded. All focal areas of the building energy audit and assessment are covered, with new chapters on water efficiency and feedback and behavior in energy management. Updated topics include compressed air, computer modeling, data center efficiency, measurement and verification, lighting, laundries, HVAC economizer savings and building vacancy along with manufacturing unit operations and calculating savings from automatic controls.