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Water vapor is a critical component of how pan frying works. Raw meat products contain up to 73% water. [4] The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat. Another source of water vapor is the Maillard Reaction. This reaction is responsible for why ...
Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. [1] A high concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidity affects rate of evaporation of water. [2]
In the following table, material data are given with a pressure of 611.7 Pa (equivalent to 0.006117 bar). Up to a temperature of 0.01 °C, the triple point of water, water normally exists as ice, except for supercooled water, for which one data point is tabulated here. At the triple point, ice can exist together with both liquid water and vapor.
The measurements range from under 30 to over 120 inches per year. Formulas can be used for calculating the rate of evaporation from a water surface such as a swimming pool. [5] [6] In some countries, the evaporation rate far exceeds the precipitation rate. Evaporative cooling is restricted by atmospheric conditions.
The Hertz–Knudsen equation describes the non-dissociative adsorption of a gas molecule on a surface by expressing the variation of the number of molecules impacting on the surfaces per unit of time as a function of the pressure of the gas and other parameters which characterise both the gas phase molecule and the surface: [1] [2]
The amount of heat transfer depends on the evaporation rate, however for each kilogram of water vaporized 2,257 kJ of energy (about 890 BTU per pound of pure water, at 95 °F (35 °C)) are transferred.
Santa Claus, Indiana, is home to a beloved tradition in which volunteers, or "elves," respond to thousands of Christmas letters sent to Santa each year from children from all over.
Vacuum Sugar Apparatus at The Great Exhibition, 1851. Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal.