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If the saturated liquid is a multi-component liquid (for example, a mixture of propane, isobutane and normal butane), the flashed vapor is richer in the more volatile components than is the remaining liquid. Uncontrolled flash evaporation can result in a boiling liquid expanding vapor explosion .
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.
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.
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.
The purpose of the vacuum insulation is to prevent heat transfer between the inner shell, which holds the liquid, and surrounding atmosphere. [2] Without functioning insulation, the stored liquid will rapidly warm and undergo a phase transition to gas, increasing significantly in volume and potentially causing a catastrophic failure to the ...
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.
Outgassing (sometimes called offgassing, particularly when in reference to indoor air quality) is the release of a gas that was dissolved, trapped, frozen, or absorbed in some material. [1] Outgassing can include sublimation and evaporation (which are phase transitions of a substance into a gas), as well as desorption , seepage from cracks or ...