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For molecules of a liquid to evaporate, they must be located near the surface, they have to be moving in the proper direction, and have sufficient kinetic energy to overcome liquid-phase intermolecular forces. [5] When only a small proportion of the molecules meet these criteria, the rate of evaporation is low.
An absorption refrigerator changes the gas back into a liquid using a method that needs only heat, and has no moving parts other than the fluids. 1: boiler 2: separation chamber 3: ammonia-poor water back-pipe 4: ammonia condense 5: pressure balance pipe 6: liquid ammonia pipe 7: evaporator (inside cabinet) 8: ammonia gas pipe 9: absorber ...
In a direct-contact condenser, hot vapor and cool liquid are introduced into a vessel and allowed to mix directly, rather than being separated by a barrier such as the wall of a heat exchanger tube. The vapor gives up its latent heat and condenses to a liquid, while the liquid absorbs this heat and undergoes a temperature rise. The entering ...
The produced solvent vapor presses the liquid against the walls of the tubes forming a thin film that moves upwards with the vapor. The vapor may be released from the system while the liquid may be recirculated through the evaporator to further concentrate the solute. In many cases, the tubes of a rising film evaporator are usually between 3 ...
Another refrigeration system sometimes used where the journey time is short is total loss refrigeration, in which frozen carbon dioxide ice (or sometimes liquid nitrogen) is used for cooling. [3] The cryogenically frozen gas slowly evaporates, and thus cools the container and is vented from it.
The gas portions can be used to fuel on-site operation, be transported to storage tanks for further separation, can be piped out directly to another facility, or be injected into a compressor; the liquid portions (NGLs) that commonly form are normally sent to the water tank.
A laboratory flask filled with pure bromine, a liquid that evaporates rapidly. Evaporation is a phase transition from the liquid phase to vapor (a state of substance below critical temperature) that occurs at temperatures below the boiling temperature at a given pressure. Evaporation occurs on the surface.
When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods without spoiling. It is also used when boiling a substance at normal temperatures would chemically change the consistency of the product, such as egg whites coagulating when attempting to dehydrate the albumen into a powder.