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  2. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.

  3. Low-temperature thermal desalination - Wikipedia

    en.wikipedia.org/wiki/Low-temperature_thermal...

    Low-temperature thermal desalination (LTTD) is a desalination technique which takes advantage of the fact that water evaporates at lower temperatures at low pressures, even as low as ambient temperature. The system uses vacuum pumps to create a low pressure, low-temperature environment in which water evaporates even at a temperature difference ...

  4. Multiple-effect distillation - Wikipedia

    en.wikipedia.org/wiki/Multiple-effect_distillation

    Schematic of a multiple effect desalination plant. The first stage is at the top. Pink areas are vapor, lighter blue areas are liquid feed water. Stronger turquoise is condensate. It is not shown how feed water enters other stages than the first. F - feed water in. S - heating steam in. C - heating steam out. W - Fresh water (condensate) out.

  5. Bacon salt - Wikipedia

    en.wikipedia.org/?title=Bacon_salt&redirect=no

    On this Wikipedia the language links are at the top of the page across from the article title. Go to top.

  6. Brine - Wikipedia

    en.wikipedia.org/wiki/Brine

    Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.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).

  7. Curing salt - Wikipedia

    en.wikipedia.org/wiki/Curing_salt

    One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. [4] It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.

  8. Vapor-compression desalination - Wikipedia

    en.wikipedia.org/wiki/Vapor-compression_desalination

    Vapor-compression desalination (VC) refers to a distillation process where the evaporation of sea or saline water is obtained by the application of heat delivered by compressed vapor. Overview [ edit ]

  9. Bittern (salt) - Wikipedia

    en.wikipedia.org/wiki/Bittern_(salt)

    Bittern is commonly formed in salt ponds where the evaporation of water prompts the precipitation of halite. These salt ponds can be part of a salt-producing industrial facility, or they can be used as a waste storage location for brines produced in desalination processes. [3] Bittern is a source of many useful salts.