Search results
Results from the WOW.Com Content Network
A BLEVE–fireball at the Philadelphia Energy Solutions refinery, as rendered by the CSB. A boiling liquid expanding vapor explosion (BLEVE, / ˈ b l ɛ v iː / BLEV-ee) is an explosion caused by the rupture of a vessel containing a pressurized liquid that is or has reached a temperature sufficiently higher than its boiling point at atmospheric pressure.
Boilover onset mechanism. The extreme violence of boilovers is due to the expansion of water from liquid to steam, which is by a factor of 1500 or more. [3] In practical storage scenarios, the presence of water under the burning fluid is sometimes due to spurious accumulation during plant operation (e.g., rainwater entering a seam in the tank roof, off-specification products from the source ...
Explosive boiling can be best described by a p-T phase diagram. [3] Figure on right shows a typical p-T phase diagram of a substance. The binodal line or the coexistence curve is a thermodynamic state where at that specific temperature and pressure, liquid and vapor can coexist.
This is a so-called metastable state or metastate, where boiling might occur at any time, induced by external or internal effects. [1] [2] Superheating is achieved by heating a homogeneous substance in a clean container, free of nucleation sites, while taking care not to disturb the liquid. This may occur by microwaving water in a very smooth ...
Deflagration to detonation transition (DDT) refers to a phenomenon in ignitable mixtures of a flammable gas and air (or oxygen) when a sudden transition takes place from a deflagration type of combustion to a detonation type of explosion.
The effect of the Marangoni effect on heat transfer in the presence of gas bubbles on the heating surface (e.g., in subcooled nucleate boiling) has long been ignored, but it is currently a topic of ongoing research interest because of its potential fundamental importance to the understanding of heat transfer in boiling. [8]
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
As the gas continues to expand, the gas will then bubble through the liquid, boiling. The fact that the liquid is volatile (easily vaporized) makes the hand boiler more effective. Adding heat to the liquid produces more gas, also increasing pressure in the closed container.