Speisewasserqualität

Speisewasserqualität refers to the quality of water used as feedwater for steam boilers. This quality is crucial for efficient and safe boiler operation. Impurities in the feedwater can lead to various problems, including scale formation, corrosion, and carryover. Scale, a hard deposit that forms on heat transfer surfaces, reduces efficiency and can cause overheating and tube failures. Corrosion, the degradation of metal components, weakens the boiler structure and can lead to leaks. Carryover occurs when impurities are carried out of the boiler with the steam, contaminating downstream equipment and processes.

The parameters monitored to ensure proper Speisewasserqualität typically include hardness, alkalinity, dissolved solids, pH, silica content, and dissolved oxygen. Hardness, primarily caused by calcium and magnesium ions, is a major contributor to scale formation. Alkalinity, related to the presence of carbonate and bicarbonate ions, influences the boiler's pH and can contribute to foaming. Dissolved solids, encompassing all dissolved substances, indicate the overall impurity level. A high pH is generally desired to minimize corrosion. Silica can form hard, glassy deposits. Dissolved oxygen is a potent corrosive agent.

Various treatment methods are employed to achieve the required Speisewasserqualität. These can include deaeration to remove dissolved gases, softening to reduce hardness, demineralization through ion exchange or reverse osmosis to remove dissolved solids, and chemical dosing to adjust pH and scavenge oxygen. Regular monitoring and analysis of feedwater are essential to confirm that treatment processes are effective and that the water meets the specific requirements of the boiler system. Failure to maintain adequate Speisewasserqualität can result in increased maintenance costs, reduced operational lifespan of the boiler, and potential safety hazards.