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An evaporating dish is a piece of laboratory glassware used for the evaporation of solutions and supernatant liquids, [a] and sometimes to their melting point.Evaporating dishes are used to evaporate excess solvents – most commonly water – to produce a concentrated solution or a solid precipitate of the dissolved substance.
The other bulbs can be used to collect the distillates sequentially, when the desired fraction is being collected the bulb is cooled with water or ice to aid condensation. A motor drive is often used to rotate the string of bulbs to reduce bumping, give even heating, and increase the surface area for evaporation.
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
Once the evaporator components themselves have been designed, ancillary equipment such as pumps (particularly for forced circulation evaporators) and heaters would need to be designed and/or specified for the system to give a reliable performance and cost estimate of the system as a whole. These would be based on the specifications determined ...
Because the cooling water, which is chemically treated fresh water, is at a temperature of 70–80 °C (158–176 °F), it would not be possible to flash off any water vapor unless the pressure in the heat exchanger vessel is dropped. A brine-air ejector venturi pump is then used to create a vacuum inside the vessel, achieving partial evaporation.
Vacuum Sugar Apparatus at The Great Exhibition, 1851. Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal.