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Vacuum Cooling
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. (Lettuce is an example of vacuum cooled products.) This is the most widely used technique for rapid cooling of food products which has been proven to be one of the most efficient and economical methods of cooling and storage of vegetables, fruits, flowers, and more. This cooling technology not only largely improves the product quality, but also increases the shelf life of the product and, at the same time, it reduces the cooling costs compared to the conventional cooling methods available. Principle The technology is based on the phenomenon that as the vapor pressure on a liquid reduces, its boiling point reduces. The boiling point of a liquid is defined as the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooling
Cooling is removal of heat, usually resulting in a lower temperature and/or Phase transition, phase change. Temperature lowering achieved by any other means may also be called cooling. The Heat transfer, transfer of Internal energy, thermal energy may occur via thermal radiation, heat conduction or convection. Examples can be as simple as reducing temperature of a coffee. Devices *Coolant *Cooling towers, as used in large industrial plants and power stations *Daytime passive radiative cooler *Evaporative cooler *Heat exchanger *Heat pipe *Heat sink *HVAC (Heating, Ventilation and Air Conditioning) *Intercooler *Radiative cooling in Heat shields *Radiators in automobiles *Pumpable ice technology *Thermoelectric cooling *Vortex tube, as used in industrial spot cooling See also * Computer cooling * Refridgeration References External links * {{Authority control Heating, ventilation, and air conditioning Broad-concept articles Cooling technology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porous
Porosity or void fraction is a measure of the void (i.e. "empty") spaces in a material, and is a fraction of the volume of voids over the total volume, between 0 and 1, or as a percentage between 0% and 100%. Strictly speaking, some tests measure the "accessible void", the total amount of void space accessible from the surface (cf. closed-cell foam). There are many ways to test porosity in a substance or part, such as industrial CT scanning. The term porosity is used in multiple fields including pharmaceutics, ceramics, metallurgy, materials, manufacturing, petrophysics, hydrology, earth sciences, soil mechanics, rock mechanics, and engineering. Void fraction in two-phase flow In gas-liquid two-phase flow, the void fraction is defined as the fraction of the flow-channel volume that is occupied by the gas phase or, alternatively, as the fraction of the cross-sectional area of the channel that is occupied by the gas phase. Void fraction usually varies from location to loca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporative Cooling
An evaporative cooler (also known as evaporative air conditioner, swamp cooler, swamp box, desert cooler and wet air cooler) is a device that cools air through the evaporation of water. Evaporative cooling differs from other air conditioning systems, which use vapor-compression or absorption refrigeration cycles. Evaporative cooling exploits the fact that water will absorb a relatively large amount of heat in order to evaporate (that is, it has a large enthalpy of vaporization). The temperature of dry air can be dropped significantly through the phase transition of liquid water to water vapor (evaporation). This can cool air using much less energy than refrigeration. In extremely dry climates, evaporative cooling of air has the added benefit of conditioning the air with more moisture for the comfort of building occupants. The cooling potential for evaporative cooling is dependent on the wet-bulb depression, the difference between dry-bulb temperature and wet-bulb temperatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelf Life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items. In some regions, an advisory ''best before'', mandatory ''use by'' or ''freshness date'' is required on packaged perishable foods. The concept of expiration date is related but legally distinct in some jurisdictions. Background Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Accordi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vapour Pressure
Vapor pressure or equilibrium vapor pressure is the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system. The equilibrium vapor pressure is an indication of a liquid's thermodynamic tendency to evaporate. It relates to the balance of particles escaping from the liquid (or solid) in equilibrium with those in a coexisting vapor phase. A substance with a high vapor pressure at normal temperatures is often referred to as '' volatile''. The pressure exhibited by vapor present above a liquid surface is known as vapor pressure. As the temperature of a liquid increases, the attractive interactions between liquid molecules become less significant in comparison to the entropy of those molecules in the gas phase, increasing the vapor pressure. Thus, liquids with strong intermolecular interactions are likely to have smaller vapor pressures, with the reverse true for weaker interactions. The vapor p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling Point
The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 100°C (or with scientific precision: ) under standard pressure at sea level, but at at altitude. For a given pressure, different liquids will boiling, boil at different temperatures. The normal boiling point (also called the atmospheric boiling point or the atmospheric pressure boiling point) of a liquid is the special case in which the vapor pressure of the liquid equals the defined atmospheric pressure at sea level, one Atmosphere (unit), atmosphere. At that temperature, the vapor pressure of the liquid becomes sufficient to overcome atmospheric pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latent Heat
Latent heat (also known as latent energy or heat of transformation) is energy released or absorbed, by a body or a thermodynamic system, during a constant-temperature process—usually a first-order phase transition, like melting or condensation. Latent heat can be understood as hidden energy which is supplied or extracted to change the state of a substance without changing its temperature or pressure. This includes the latent heat of fusion (solid to liquid), the latent heat of vaporization (liquid to gas) and the latent heat of sublimation (solid to gas). The term was introduced around 1762 by Scottish chemist Joseph Black. Black used the term in the context of calorimetry where a heat transfer caused a volume change in a body while its temperature was constant. In contrast to latent heat, sensible heat is energy transferred as heat, with a resultant temperature change in a body. Usage The terms ''sensible heat'' and ''latent heat'' refer to energy transferred between a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phase Transition
In physics, chemistry, and other related fields like biology, a phase transition (or phase change) is the physical process of transition between one state of a medium and another. Commonly the term is used to refer to changes among the basic State of matter, states of matter: solid, liquid, and gas, and in rare cases, plasma (physics), plasma. A phase of a thermodynamic system and the states of matter have uniform physical property, physical properties. During a phase transition of a given medium, certain properties of the medium change as a result of the change of external conditions, such as temperature or pressure. This can be a discontinuous change; for example, a liquid may become gas upon heating to its boiling point, resulting in an abrupt change in volume. The identification of the external conditions at which a transformation occurs defines the phase transition point. Types of phase transition States of matter Phase transitions commonly refer to when a substance tran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sensible Heat
Sensible heat is heat exchanged by a body or thermodynamic system in which the exchange of heat changes the temperature of the body or system, and some macroscopic variables of the body or system, but leaves unchanged certain other macroscopic variables of the body or system, such as volume or pressure. Usage The term is used in contrast to a latent heat, which is the amount of heat exchanged that is hidden, meaning it occurs without change of temperature. For example, during a phase change such as the melting of ice, the temperature of the system containing the ice and the liquid is constant until all ice has melted. Latent and sensible heat are complementary terms. The sensible heat of a thermodynamic process may be calculated as the product of the body's mass (''m'') with its specific heat capacity (''c'') and the change in temperature (\Delta T): : Q_ = m c \Delta T \, . ''Sensible heat'' and ''latent heat'' are not special forms of energy. Rather, they describe exchanges ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Storage Temperature
Storage may refer to: Goods Containers * Dry cask storage, for storing high-level radioactive waste * Food storage * Intermodal container, cargo shipping * Storage tank Facilities * Mail storage, storage by mail or delivery service * Self storage, a public storage facility * Storage room or storeroom, a room for storing objects ** Garage (residential), a storage space normally used to store cars ** Overhead storage, for example overhead storage bins, racks, shelves, cabinets or track systems in aircraft, trains or buildings * Warehouse, a commercial building for storage of goods Technology *Cloud storage *Computer data storage, a means to retain digital data *Data storage, general recording and retention of information *Energy storage *Specific storage, of groundwater in an aquifer Arts and entertainment * ''Storage'' (film), a 2009 Australian horror film * ''The Storage'', a 2011 Finnish film * ''Storage'' (album), a 1988 album by Merzbow * ''Storage Wars'', a reality televi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuum Pump
A vacuum pump is a type of pump device that draws gas particles from a sealed volume in order to leave behind a partial vacuum. The first vacuum pump was invented in 1650 by Otto von Guericke, and was preceded by the suction pump, which dates to antiquity. History Early pumps The predecessor to the vacuum pump was the suction pump. Dual-action suction pumps were found in the city of Pompeii. Arabic engineer Al-Jazari later described dual-action suction pumps as part of water-raising machines in the 13th century. He also said that a suction pump was used in siphons to discharge Greek fire. The suction pump later appeared in medieval Europe from the 15th century. Donald Routledge Hill (1996), ''A History of Engineering in Classical and Medieval Times'', Routledge, pp. 143 & 150-2 Donald Routledge Hill, "Mechanical Engineering in the Medieval Near East", ''Scientific American'', May 1991, pp. 64-69 (cf. Donald Routledge HillMechanical Engineering By the 17th century, water ... [...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, Convection (heat transfer), 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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
