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Climbing And Falling Film Plate Evaporator
A climbing/falling film plate evaporator is a specialized type of evaporator in which a thin film of liquid is passed over a rising and falling plate to allow the evaporation process to occur. It is an extension of the falling film evaporator, and has application in any field where the liquid to be evaporated cannot withstand extended exposure to high temperatures, such as the concentration of fruit juices. Design The basic design of the climbing/falling film plate evaporator consists of two phases. In the climbing phase, the liquid feed is heated by a flow of steam as it rises through a corrugated plate. In the subsequent falling phase, the liquid flows downward at high velocity under gravitational force. Evaporation and cooling occurs rapidly in the falling phase. There are several design variations that are commonly used in industrial field. These include single-effect and multiple-effect evaporators. The choice of evaporator design is dictated by constraints of the process. ...
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Evaporator
An evaporator is a device used to turn the liquid form of a chemical substance, such as water, into a vapor. Uses Air conditioning and refrigeration Some air conditioners and refrigerators use a compressed liquid with a low boiling point, such as chlorodifluoromethane or R-410A, that vaporizes within the system while emitting heat to its surroundings. Food industry and synthetic chemistry Evaporators are used to concentrate a solution. One example is the climbing/falling film plate evaporator, which is used to make condensed milk. Similarly, reduction (cooking) is a process of evaporating liquids from a solution to produce a "reduced" food product, such as wine reduction. Evaporation is the main process behind distillation, which is used to concentrate alcohol, isolate liquid chemical products, or recover solvents in chemical reactions (green chemistry). The fragrance and essential oil industry uses distillation to purify compounds. Each application uses specializ ...
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Falling Film Evaporator
A falling film evaporator is an industrial device to concentrate solutions, especially with heat sensitive components. The evaporator is a special type of heat exchanger. General In general evaporation takes place inside vertical tubes, but there are also applications where the process fluid evaporates on the outside of horizontal or vertical tubes. In all cases, the process fluid to be evaporated flows downwards by gravity as a continuous film. The fluid will create a film along the tube walls, progressing downwards (falling) - hence the name. The fluid distributor has to be designed carefully in order to maintain an even liquid distribution for all tubes along which the solution falls. A typical distributor is shown in Fig. 2; these distributors are usually called ferrules due to their concentric shape. In the majority of applications the heating medium is placed on the outside of the tubes. High heat transfer coefficients are required in order to achieve equally balanced heat ...
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Nucleate Boiling
Nucleate boiling is a type of boiling that takes place when the surface temperature is hotter than the saturated fluid temperature by a certain amount but where the heat flux is below the critical heat flux. For water, as shown in the graph below, nucleate boiling occurs when the surface temperature is higher than the saturation temperature (TS) by between . The critical heat flux is the peak on the curve between nucleate boiling and transition boiling. The heat transfer from surface to liquid is greater than that in film boiling. Nucleate boiling is common in electric kettles and is responsible for the noise that occurs before boiling occurs. It also occurs in water boilers where water is rapidly heated. Mechanism Two different regimes may be distinguished in the nucleate boiling range. When the temperature difference is between approximately above TS, isolated bubbles form at nucleation sites and separate from the surface. This separation induces considerable fluid mixing ne ...
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Residence Time Distribution
The residence time of a fluid parcel is the total time that the parcel has spent inside a control volume (e.g.: a chemical reactor, a lake, a human body). The residence time of a set of parcels is quantified in terms of the frequency distribution of the residence time in the set, which is known as residence time distribution (RTD), or in terms of its average, known as mean residence time. Residence time plays an important role in chemistry and especially in environmental science and pharmacology. Under the name ''lead time'' or ''waiting time'' it plays a central role respectively in supply chain management and queueing theory, where the material that flows is usually discrete instead of continuous. History The concept of residence time originated in models of chemical reactors. The first such model was an ''axial dispersion model'' by Irving Langmuir in 1908. This received little attention for 45 years; other models were developed such as the plug flow reactor model and the con ...
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Batch Production
Batch production is a method of manufacturing where the products are made as specified groups or amounts, within a time frame. A batch can go through a series of steps in a large manufacturing process to make the final desired product. Batch production is used for many types of manufacturing that may need smaller amounts of production at a time to ensure specific quality standards or changes in the process. This is opposed to large mass production or continuous production methods where the product or process does not need to be checked or changed as frequently or periodically. Characteristics In the manufacturing batch production process, the machines are in chronological order directly related to the manufacturing process. The batch production method is also used so any temporary changes or modifications can be made to the product if necessary during the manufacturing process. For example, if a product needed a sudden change in material or details changed, it can be done in be ...
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Examples Of Film Evaporators
Example may refer to: * '' exempli gratia'' (e.g.), usually read out in English as "for example" * .example, reserved as a domain name that may not be installed as a top-level domain of the Internet ** example.com, example.net, example.org, example.edu, second-level domain names reserved for use in documentation as examples * HMS ''Example'' (P165), an Archer-class patrol and training vessel of the Royal Navy Arts * ''The Example'', a 1634 play by James Shirley * ''The Example'' (comics), a 2009 graphic novel by Tom Taylor and Colin Wilson * Example (musician), the British dance musician Elliot John Gleave (born 1982) * ''Example'' (album), a 1995 album by American rock band For Squirrels See also * * Exemplar (other), a prototype or model which others can use to understand a topic better * Exemplum, medieval collections of short stories to be told in sermons * Eixample The Eixample (; ) is a district of Barcelona between the old city (Ciutat Vella) and ...
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Superheating
In thermodynamics, superheating (sometimes referred to as boiling retardation, or boiling delay) is the phenomenon in which a liquid is heated to a temperature higher than its boiling point, without boiling. This is a so-called ''metastable state'' or ''metastate'', where boiling might occur at any time, induced by external or internal effects.Debenedetti, P.G.Metastable Liquids: Concepts and Principles; Princeton University Press: Princeton, NJ, USA, 1996.Maris, H., Balibar, S. (2000"Negative Pressures and Cavitation in Liquid Helium"Physics Today 53, 29 Superheating is achieved by heating a homogeneous substance in a clean container, free of nucleation sites, while taking care not to disturb the liquid. This may occur by microwaving water in a very smooth container. Disturbing the water may cause an unsafe eruption of hot water and result in burns. Cause Water is said to "boil" when bubbles of water vapor grow without bound, bursting at the surface. For a vapor bubble to e ...
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Skim Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk is traditionally marketed and labelled as follows: * Whole milk (around 3.0–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in red packaging. * Channel Island milk (around 5–5.5% fat) Often referred to as gold top, although this varies. Additionally, some supermarkets in the UK now market milk as: * 1% fat milk – Normally sold in purple or oran ...
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Whole Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters of mi ...
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Denatured Protein
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must be fol ...
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