A 4 L (volume) of pressure cooker in a kitchen operates at 200 kPa with an exit area of 10 mm2. With well controlled heat transfer from range, liquid water is vaporized to saturated vapor, which exits the pressure cooker at a constant mass flow rate. Initially, the pressure cooker contains 3 kg saturated water. After two hours of cooking operation, 2 kg of saturated water vapor left the pressure cooker. During this process, the heat loss from the pressure cooker to the kitchen is 100 kJ. The changes in potential and kinetic energy can be ignored.
(a) Explain whether this pressure cooker is operating under steady-flow process or not;
(b) Find the exit velocity of saturated vapor, in m/s.
(c) The specific volume, quality, specific internal energy of water at State 1 and State 2 d) The heat transferred from the range to the pressure cooker during this one-hour process, in kJ.