Results 291 to 300 of about 326,303 (339)
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2021
From a thermodynamic point of view, evaporation is simple, but the fact that most food is not stable thermodynamically but only metastable, with different time constants, makes it unrealistic to stick to the first-order equilibrium description. In this chapter, the authors consider some examples of evaporation, ranked by order of complexity.
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From a thermodynamic point of view, evaporation is simple, but the fact that most food is not stable thermodynamically but only metastable, with different time constants, makes it unrealistic to stick to the first-order equilibrium description. In this chapter, the authors consider some examples of evaporation, ranked by order of complexity.
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2008
Publisher Summary An evaporator receives low-pressure, low-temperature fluid from the expansion valve and brings it in close thermal contact with the load. The refrigerant takes up its latent heat from the load and leaves the evaporator as a dry gas. Evaporators are classified according to their refrigerant flow pattern and their function. Air-cooling
T.C. Welch, A.R. Trott, G.F. Hundy
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Publisher Summary An evaporator receives low-pressure, low-temperature fluid from the expansion valve and brings it in close thermal contact with the load. The refrigerant takes up its latent heat from the load and leaves the evaporator as a dry gas. Evaporators are classified according to their refrigerant flow pattern and their function. Air-cooling
T.C. Welch, A.R. Trott, G.F. Hundy
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2009
Publisher Summary This chapter discusses evaporation, the vaporization of a volatile solvent by ebullition to increase the concentration of essentially nonvolatile components of a solution or suspension. Evaporation is one of the most large-scale operations in the food industry.
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Publisher Summary This chapter discusses evaporation, the vaporization of a volatile solvent by ebullition to increase the concentration of essentially nonvolatile components of a solution or suspension. Evaporation is one of the most large-scale operations in the food industry.
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1984
Evaporators are commonly used to concentrate foods by using heat to evaporate water from the food. As the liquid is concentrated, its boiling point is elevated. Using low pressure, boiling of liquid foods (such as juices) is carried out at low temperatures and the heat labile food attributes are preserved. Different types of evaporators are used in the
R. Paul Singh, Dennis R. Heldman
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Evaporators are commonly used to concentrate foods by using heat to evaporate water from the food. As the liquid is concentrated, its boiling point is elevated. Using low pressure, boiling of liquid foods (such as juices) is carried out at low temperatures and the heat labile food attributes are preserved. Different types of evaporators are used in the
R. Paul Singh, Dennis R. Heldman
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2022
With a considerable amount of milk and dairy ingredients being sold in powdered form, large volumes of liquid dairy materials are evaporated prior to spray-drying. Furthermore, concentrated milk products such as evaporated milk and sweetened condensed milk also require evaporation of milk.
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With a considerable amount of milk and dairy ingredients being sold in powdered form, large volumes of liquid dairy materials are evaporated prior to spray-drying. Furthermore, concentrated milk products such as evaporated milk and sweetened condensed milk also require evaporation of milk.
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Potential Evaporation and River Basin Evaporation [PDF]
Journal of the Hydraulics Division, 1965 Potential evaporation is a measure of the energy available for evaporation, whereas the evaporation from the water, soil, and vegetation surfaces of a region is controlled by the availability of both energy and water. A recent analysis of the regional energy balance has suggested that the potential evaporation is a measure of the extent of regional ...
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1996
Fermentation broths are commonly evaporated after harvest to increase the concentration of non-volatile products or byproducts by the economical removal of large amounts of water prior to further processing and purification to finished products. Often an evaporator is really an evaporation system which incorporates several evaporators of different ...
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Fermentation broths are commonly evaporated after harvest to increase the concentration of non-volatile products or byproducts by the economical removal of large amounts of water prior to further processing and purification to finished products. Often an evaporator is really an evaporation system which incorporates several evaporators of different ...
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Nature, 1971
THE movement of unchanged DDT from treated crops into the atmosphere has been suggested to contribute to the widespread contamination of the environment by this substance1. In field conditions, 50% of DDT applied to the surface of soil has been found to disappear in 16–20 weeks (ref.
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THE movement of unchanged DDT from treated crops into the atmosphere has been suggested to contribute to the widespread contamination of the environment by this substance1. In field conditions, 50% of DDT applied to the surface of soil has been found to disappear in 16–20 weeks (ref.
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Physical Review E, 2001
We study the adsorption behavior of a highly charged rodlike polyelectrolyte approaching an oppositely charged planar wall in an unbounded electrolyte solution. The grand potential, the entropy, and the total number of screening particles are calculated as functions of the rod-wall distance, using input parameters that are typical of a DNA-molecule and
C, Fleck, H H, von Grünberg
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We study the adsorption behavior of a highly charged rodlike polyelectrolyte approaching an oppositely charged planar wall in an unbounded electrolyte solution. The grand potential, the entropy, and the total number of screening particles are calculated as functions of the rod-wall distance, using input parameters that are typical of a DNA-molecule and
C, Fleck, H H, von Grünberg
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Droplet evaporation with complexity of evaporation modes
Applied Physics Letters, 2017Evaporation of a sessile droplet often exhibits a mixed evaporation mode, where the contact radius and the contact angle simultaneously vary with time. For sessile water droplets containing polymers with different initial polymer concentrations, we experimentally study their evaporation dynamics by measuring mass and volume changes.
In Gyu Hwang +2 more
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