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Pumpable Ice Technology
Pumpable ice technology (PIT) uses thin liquids, with the cooling capacity of ice. Pumpable ice is typically a slurry of ice crystals or particles ranging from 5 micrometers to 1 cm in diameter and transported in brine, seawater, food liquid, or gas bubbles of air, ozone, or carbon dioxide. Terminology Beyond generic terms, such as pumpable, jelly, or slurry ice, there are many trademark names for such coolant, like "Deepchill", “Beluga”, “optim”, “flow”, “fluid”, “jel”, “binary”, “liquid”, “maxim”, “whipped”, and “bubble slurry” ice. These trademarks are authorized by industrial ice maker production companies in Australia, Canada, China, Germany, Iceland, Israel, Russia, Spain, United Kingdom, and USA. Technological process Pumpable ice can be produced in one of two ways: either by mixing crushed ice with a liquid or by freezing water within a liquid. *The primary way is to manufacture commonly used forms of crystal solid ice, su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking ( pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization ( fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in the residual fluid, a characteristic geologic depos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BTU/h
The British thermal unit (BTU or Btu) is a unit of heat; it is defined as the amount of heat required to raise the temperature of one pound of water by one degree Fahrenheit. It is also part of the United States customary units. The modern SI unit for heat energy is the joule (J); one BTU equals about 1055 J (varying within the range 1054–1060 J depending on the specific definition; see below). While units of heat are often supplanted by energy units in scientific work, they are still used in some fields. For example, in the United States the price of natural gas is quoted in dollars per the amount of natural gas that would give 1 million BTUs (1 "MMBtu") of heat energy if burned. Definitions A BTU was originally defined as the amount of heat required to raise the temperature of 1 avoirdupois pound of liquid water by 1 degree Fahrenheit at a constant pressure of one atmospheric unit. There are several different definitions of the BTU that differ slightly. This ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminar Flow
In fluid dynamics, laminar flow is characterized by fluid particles following smooth paths in layers, with each layer moving smoothly past the adjacent layers with little or no mixing. At low velocities, the fluid tends to flow without lateral mixing, and adjacent layers slide past one another like playing cards. There are no cross-currents perpendicular to the direction of flow, nor eddies or swirls of fluids. In laminar flow, the motion of the particles of the fluid is very orderly with particles close to a solid surface moving in straight lines parallel to that surface. Laminar flow is a flow regime characterized by high momentum diffusion and low momentum convection. When a fluid is flowing through a closed channel such as a pipe or between two flat plates, either of two types of flow may occur depending on the velocity and viscosity of the fluid: laminar flow or turbulent flow. Laminar flow occurs at lower velocities, below a threshold at which the flow becomes turbulent. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Energy Expenditure
In biology, energy homeostasis, or the homeostatic control of energy balance, is a biological process that involves the coordinated homeostatic regulation of food intake (energy inflow) and energy expenditure (energy outflow). The human brain, particularly the hypothalamus, plays a central role in regulating energy homeostasis and generating the sense of hunger by integrating a number of biochemical signals that transmit information about energy balance. Fifty percent of the energy from glucose metabolism is immediately converted to heat. Energy homeostasis is an important aspect of bioenergetics. Definition In the US, biological energy is expressed using the energy unit Calorie with a capital C (i.e. a kilocalorie), which equals the energy needed to increase the temperature of 1 kilogram of water by 1 °C (about 4.18 k J). Energy balance, through biosynthetic reactions, can be measured with the following equation: :''Energy intake (from food and fluids) = Energy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adhesion
Adhesion is the tendency of dissimilar particles or surfaces to cling to one another ( cohesion refers to the tendency of similar or identical particles/surfaces to cling to one another). The forces that cause adhesion and cohesion can be divided into several types. The intermolecular forces responsible for the function of various kinds of stickers and sticky tape fall into the categories of chemical adhesion, dispersive adhesion, and diffusive adhesion. In addition to the cumulative magnitudes of these intermolecular forces, there are also certain emergent mechanical effects. Surface energy Surface energy is conventionally defined as the work that is required to build an area of a particular surface. Another way to view the surface energy is to relate it to the work required to cleave a bulk sample, creating two surfaces. If the new surfaces are identical, the surface energy γ of each surface is equal to half the work of cleavage, W: γ = (1/2)W11. If the surfa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dynamic Scraped Surface Heat Exchanger
The dynamic scraped surface heat exchanger (DSSHE) is a type of heat exchanger used to remove or add heat to fluids, mainly foodstuffs, but also other industrial products. They have been designed to address specific problems that impede efficient heat transfer. DSSHEs improve efficiency by removing fouling layers, increasing turbulence in the case of high viscosity flow, and avoiding the generation of crystals and other process by-products. DSSHEs incorporate an internal mechanism which periodically removes the product from the heat transfer wall. The sides are scraped by blades made of a rigid plastic material to prevent damage to the scraped surface. Introduction The most important technologies for indirect heat transfer use tubes (shell-and-tube exchangers) or flat surfaces (plate exchangers). Their goal is to exchange the maximum amount of heat per unit area by generating as much turbulence as possible below given pumping power limits. Typical approaches to achieve this con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Freezing
Freezing is a phase transition where a liquid turns into a solid when its temperature is lowered below its freezing point. In accordance with the internationally established definition, freezing means the solidification phase change of a liquid or the liquid content of a substance, usually due to cooling. For most substances, the melting and freezing points are the same temperature; however, certain substances possess differing solid-liquid transition temperatures. For example, agar displays a hysteresis in its melting point and freezing point. It melts at 85 °C (185 °F) and solidifies from 32 °C to 40 °C (89.6 °F to 104 °F). Crystallization Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Super Cooling
Supercooling, also known as undercooling, is the process of lowering the temperature of a liquid or a gas below its melting point without it becoming a solid. It achieves this in the absence of a seed crystal or nucleus around which a crystal structure can form. The supercooling of water can be achieved without any special techniques other than chemical demineralization, down to −48.3 °C (−55 °F). Droplets of supercooled water often exist in stratus and cumulus clouds. An aircraft flying through such a cloud sees an abrupt crystallization of these droplets, which can result in the formation of ice on the aircraft's wings or blockage of its instruments and probes. Animals utilize supercooling to survive in extreme temperatures. There are many mechanisms that aid in maintaining a liquid state, such as the production of antifreeze proteins, which bind to ice crystals to prevent water molecules from binding and spreading the growth of ice. The winter flounder is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Transfer
Heat transfer is a discipline of thermal engineering that concerns the generation, use, conversion, and exchange of thermal energy (heat) between physical systems. Heat transfer is classified into various mechanisms, such as thermal conduction, thermal convection, thermal radiation, and transfer of energy by phase changes. Engineers also consider the transfer of mass of differing chemical species (mass transfer in the form of advection), either cold or hot, to achieve heat transfer. While these mechanisms have distinct characteristics, they often occur simultaneously in the same system. Heat conduction, also called diffusion, is the direct microscopic exchanges of kinetic energy of particles (such as molecules) or quasiparticles (such as lattice waves) through the boundary between two systems. When an object is at a different temperature from another body or its surroundings, heat flows so that the body and the surroundings reach the same temperature, at which point they are in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Exchanger
A heat exchanger is a system used to transfer heat between a source and a working fluid. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in space heating, refrigeration, air conditioning, power stations, chemical plants, petrochemical plants, petroleum refineries, natural-gas processing, and sewage treatment. The classic example of a heat exchanger is found in an internal combustion engine in which a circulating fluid known as engine coolant flows through radiator coils and air flows past the coils, which cools the coolant and heats the incoming air. Another example is the heat sink, which is a passive heat exchanger that transfers the heat generated by an electronic or a mechanical device to a fluid medium, often air or a liquid coolant. Flow arrangement Image:Heat_exc_1-1.svg, Fig. 1: Shell and tube heat exchanger, single pass (1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 specialize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
