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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 .
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.
Flash-gas may be detected in the system by the observation of gas, bubbles or a foamy appearance of the liquid in the viewing glass in the liquid line. Depending on the location of the glass, this may also indicate an overwhelmed condenser, and the lack of these indicators at the glass does not definitely rule out flash-gas formation in the ...
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.
Microwave volumetric heating (MVH) overcomes the uneven absorption by applying an intense, uniform microwave field. Different compounds convert microwave radiation to heat by different amounts. This selectivity allows some parts of the object being heated to heat more quickly or more slowly than others (particularly the reaction vessel).
Leidenfrost droplet Demonstration of the Leidenfrost effect Leidenfrost effect of a single drop of water. The Leidenfrost effect is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly.