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Particularly large cold traps are necessary when removing large amounts of liquid as in freeze drying. Cold traps also refer to the application of cooled surfaces or baffles to prevent oil vapours from flowing from a pump and into a chamber. In such a case, a baffle or a section of pipe containing a number of cooled vanes, will be attached to ...
Cooling baths are generally one of two types: (a) a cold fluid (particularly liquid nitrogen, water, or even air) — but most commonly the term refers to (b) a mixture of 3 components: (1) a cooling agent (such as dry ice or ice); (2) a liquid "carrier" (such as liquid water, ethylene glycol, acetone, etc.), which transfers heat between the ...
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive freezing.
This method has the advantage of being able to prevent redissolution of the gas, so it is used to produce very pure solvents. New applications are in inkjet systems where gas in the ink forms bubbles that degrade print quality, a degassing unit is placed prior to the print head to remove gas and prevent the buildup of bubbles keeping good ...
Slow evaporation of a multi-solvent system - the same as above, however as the solvent composition changes due to evaporation of the more volatile solvent. The compound is more soluble in the volatile solvent, and so the compound becomes increasingly insoluble in solution and crystallizes.
Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation of water occurs when ...
The water is heated and then routed into a reduced-pressure flash evaporation "stage" where some of the water flashes into steam. This steam is subsequently condensed into salt-free water. The residual salty liquid from that first stage is introduced into a second flash evaporation stage at a pressure lower than the first stage pressure.
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.