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The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
T-s diagram for the ideal/real ORC. The working principle of the organic Rankine cycle is the same as that of the Rankine cycle: the working fluid is pumped to a boiler where it is evaporated, passed through an expansion device (turbine, [3] screw, [4] scroll, [5] or other expander), and then through a condenser heat exchanger where it is finally re-condensed.
The idea is that very hot combustion products are first expanded in a gas turbine, and then the exhaust gases, which are still relatively hot, are used as a heat source for the Rankine cycle, thus reducing the temperature difference between the heat source and the working fluid and therefore reducing the amount of entropy generated by ...
A fluid of extremely low boiling point used to transfer heat between the heat source and heat sink. It absorbs heat at low temperature and low pressure and rejects heat at a higher temperature and higher pressure, usually involving changes of state in the fluid (i.e., from liquid to vapor and back).
A drying oil is an oil that hardens to a tough, solid film after a period of exposure to air, at room temperature. The oil hardens through a chemical reaction in which the components crosslink (and hence polymerize ) by the action of oxygen (not through the evaporation of water or other solvents ).
The condenser is the hot side of an air conditioner or heat pump. Condensers are heat exchangers, and can transfer heat to air or to an intermediate fluid (such as water or an aqueous solution of ethylene glycol) to carry heat to a distant sink, such as ground (earth sink), a body of water, or air (as with cooling towers). constant air volume
Occasionally, aqueous ethanol or glycerol may be used instead of water. [2] Decoction can be used to make tisanes , tinctures and similar solutions. Decoctions and infusions may produce liquids with differing chemical properties, as the temperature or preparation difference may result in more oil-soluble chemicals in decoctions versus infusions.
Methods to reduce recovery time are to use a larger quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source. [1] Industrial and restaurant blanching equipment is susceptible to a recovery time, in which the blanching liquor requires time to reheat to its preset cooking temperature. [2]