Hello PieD94,
Your "handle" suggests a response, and I intend no sarcasm.
You seem to be asking, "Someone is cutting up a pie. How big of a slice am I going to get?"
The question as posed mixes theory and practice, and somehow seems to presume an answer can be provided with only the information given...
The fact that in general pies are baked from raw ingredients into delicious treats is well known, and the means by which the flour, lard, filling, water, and other ingredients are combined and manipulated in the science of baking is both well understood and, when undertaken by a skilled practitioner, both predictable and repeatable.
The question of how big the different slices of a finished pie are lies entirely in the intent and the hand of the one wielding the knife. Similarly, steam flow can be divided into an almost infinitely huge ratio of turbine flow versus extraction, but what the final proportions of these steam flows will be is all a matter of design and how the plant is operated.
Plant and component efficiency can reasonably be considered to have reached their acme; determining heat balance, steam flow divisions and other such matters are standard industry practices involving the measurement of temperatures, the rate of condensate flow, and applied thermodynamics. There are numerous consulting firms out there that know how to do this and can be engaged to assist your firm in collecting and analyzing this information and recommending options based on the findings.
Hope this helps.
CR
"As iron sharpens iron, so one person sharpens another." [Proverbs 27:17, NIV]
