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Vapor Compression Evaporation
Vapor-compression evaporation is the evaporation method by which a blower, compressor or jet ejector is used to compress, and thus, increase the pressure of the vapor produced. Since the pressure increase of the vapor also generates an increase in the condensation temperature, the same vapor can serve as the heating medium for its "mother" liquid or solution being concentrated, from which the vapor was generated to begin with. If no compression was provided, the vapor would be at the same temperature as the boiling liquid/solution, and no heat transfer could take place. It is also sometimes called ''vapor compression distillation (VCD)''. If compression is performed by a mechanically driven compressor or blower, this evaporation process is usually referred to as MVR (mechanical vapor recompression). In case of compression performed by high pressure motive steam ejectors, the process is usually called thermocompression, steam compression or ejectocompression. MVR process E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condenser (heat Transfer)
In systems involving heat transfer, a condenser is a heat exchanger used to condense a gaseous substance into a liquid state through cooling. In so doing, the latent heat is released by the substance and transferred to the surrounding environment. Condensers are used for efficient heat rejection in many industrial systems. Condensers can be made according to numerous designs, and come in many sizes ranging from rather small (hand-held) to very large (industrial-scale units used in plant processes). For example, a refrigerator uses a condenser to get rid of heat extracted from the interior of the unit to the outside air. Condensers are used in air conditioning, industrial chemical processes such as distillation, steam power plants and other heat-exchange systems. Use of cooling water or surrounding air as the coolant is common in many condensers. History The earliest laboratory condenser, a " Gegenstromkühler" (counter-flow condenser), was invented in 1771 by the Swedish-German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Psig
The pound per square inch or, more accurately, pound-force per square inch (symbol: lbf/in2; abbreviation: psi) is a unit of pressure or of stress based on avoirdupois units. It is the pressure resulting from a force of one pound-force applied to an area of one square inch. In SI units, 1 psi is approximately equal to 6895 Pa. Pounds per square inch absolute (psia) is used to make it clear that the pressure is relative to a vacuum rather than the ambient atmospheric pressure. Since atmospheric pressure at sea level is around , this will be added to any pressure reading made in air at sea level. The converse is pounds per square inch gauge (psig), indicating that the pressure is relative to atmospheric pressure. For example, a bicycle tire pumped up to 65 psig in a local atmospheric pressure at sea level (14.7 psi) will have a pressure of 79.7 psia (14.7 psi + 65 psi). When gauge pressure is referenced to something other than ambient atmospheric pressure, then the un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bar (unit)
The bar is a metric unit of pressure, but not part of the International System of Units (SI). It is defined as exactly equal to 100,000 Pa (100 kPa), or slightly less than the current average atmospheric pressure on Earth at sea level (approximately 1.013 bar). By the barometric formula, 1 bar is roughly the atmospheric pressure on Earth at an altitude of 111 metres at 15 °C. The bar and the millibar were introduced by the Norwegian meteorologist Vilhelm Bjerknes, who was a founder of the modern practice of weather forecasting. The International System of Units, despite previously mentioning the bar, now omits any mention of it.. The bar has been legally recognised in countries of the European Union since 2004.British Standard BS 350:2004 ''Conversion Factors for Units''. The US National Institute of Standards and Technology (NIST) deprecates its use except for "limited use in meteorology" and lists it as one of several units that "must not be introduced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling Point Elevation
Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water. The boiling point can be measured accurately using an ebullioscope. Explanation The ''boiling point elevation'' is a colligative property, which means that it is dependent on the presence of dissolved particles and their number, but not their identity. It is an effect of the dilution of the solvent in the presence of a solute. It is a phenomenon that happens for all solutes in all solutions, even in ideal solutions, and does not depend on any specific solute–solvent interactions. The boiling point elevation happens both when the solute is an electrolyte, such as various salts, and a nonelectrolyte. In thermodynamic terms, the origin of the boiling point elevation is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kelvin
The kelvin, symbol K, is the primary unit of temperature in the International System of Units (SI), used alongside its prefixed forms and the degree Celsius. It is named after the Belfast-born and University of Glasgow-based engineer and physicist William Thomson, 1st Baron Kelvin (1824–1907). The Kelvin scale is an absolute thermodynamic temperature scale, meaning it uses absolute zero as its null (zero) point. Historically, the Kelvin scale was developed by shifting the starting point of the much-older Celsius scale down from the melting point of water to absolute zero, and its increments still closely approximate the historic definition of a degree Celsius, but since 2019 the scale has been defined by fixing the Boltzmann constant to be exactly . Hence, one kelvin is equal to a change in the thermodynamic temperature that results in a change of thermal energy by . The temperature in degree Celsius is now defined as the temperature in kelvins minus 273.15, meaning t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Multiple Effect Evaporator
A multiple-effect evaporator, as defined in chemical engineering, is an apparatus for efficiently using the heat from steam to evaporate water. Water is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat. While in theory, evaporators may be built with an arbitrarily large number of stages, evaporators with more than four stages are rarely practical except in systems where the liquor is the desired product such as in chemical recovery systems where up to seven effects are used. The multiple-effect evaporator was invented by an African-American inventor and engineer Norbert Rillieux. Although he may have designed the apparatus during the 1820s and constructed a prototype in 1834, he did not build the first industrially practical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystallizer
Crystallization is the process by which solid forms, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas. Attributes of the resulting crystal depend largely on factors such as temperature, air pressure, and in the case of liquid crystals, time of fluid evaporation. Crystallization occurs in two major steps. The first is nucleation, the appearance of a crystalline phase from either a supercooled liquid or a supersaturated solvent. The second step is known as crystal growth, which is the increase in the size of particles and leads to a crystal state. An important feature of this step is that loose particles form layers at the crystal's surface and lodge themselves into open inconsistencies such as pores, cracks, etc. The majority of minerals and organic molecules crystallize easily, and the resulting crystals are ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Chloride
Sodium chloride , commonly known as salt (although sea salt also contains other chemical salts), is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. With molar masses of 22.99 and 35.45 g/mol respectively, 100 g of NaCl contains 39.34 g Na and 60.66 g Cl. Sodium chloride is the salt most responsible for the salinity of seawater and of the extracellular fluid of many multicellular organisms. In its edible form, salt (also known as ''table salt'') is commonly used as a condiment and food preservative. Large quantities of sodium chloride are used in many industrial processes, and it is a major source of sodium and chlorine compounds used as feedstocks for further chemical syntheses. Another major application of sodium chloride is de-icing of roadways in sub-freezing weather. Uses In addition to the familiar domestic uses of salt, more dominant applications of the approximately 250 million tonnes per year production (2008 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cirò Marina
Cirò Marina is a ''comune'' and town with a population of 14,000 people in the province of Crotone, in Calabria, Italy. History Ciro Marina was conquered by the Spanish in the 16th century. Economy Ciro Marina relies on the production of oil, wine, cereals, citruses and intense breeding of cattle. Ciro Marina's natural resources are the beaches and its historical sites which have yet to be exploited and adds benefits to the town's economy. See also *Calabrian wine Calabrian wine (Italian: ''Vino Calabrese'') is Italian wine from the Calabria region of southern Italy. Over 90% of the region's wine production is red wine, with a large portion made from the Gaglioppo grape. Calabria has 12 ''Denominazion ... References Cities and towns in Calabria {{Calabria-geo-stub ... [...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 specializ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
