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The heat necessary for the dilution is the useful cooling power of the refrigerator, as the process of moving the 3 He through the phase boundary is endothermic and removes heat from the mixing chamber environment. The 3 He then leaves the mixing chamber in the dilute phase. On the dilute side and in the still the 3 He flows through superfluid ...
Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature). [1][2] Refrigeration is an artificial, or human-made, cooling method. [1][2] Refrigeration refers to the process by which energy ...
Figure 1: Schematic drawing of a Stirling-type single-orifice PTR. From left to right: a compressor, a heat exchanger (X 1), a regenerator, a heat exchanger (X 2), a tube (often called the pulse tube), a heat exchanger (X 3), a flow resistance (orifice), and a buffer volume.
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
Sample Ishikawa diagram shows the causes contributing to problem. The defect, or the problem to be solved, [1] is shown as the fish's head, facing to the right, with the causes extending to the left as fishbones; the ribs branch off the backbone for major causes, with sub-branches for root-causes, to as many levels as required.
The Hampson–Linde cycle is a process for the liquefaction of gases, especially for air separation. William Hampson and Carl von Linde independently filed for patents of the cycle in 1895: Hampson on 23 May 1895 and Linde on 5 June 1895. [1][2][3][4] The Hampson–Linde cycle introduced regenerative cooling, a positive-feedback cooling system. [5]
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced ...
Flash evaporation. A typical flash drum. Flash evaporation (or partial evaporation) is the partial vapor that occurs when a saturated liquid stream undergoes a reduction in pressure by passing through a throttling valve or other throttling device. This process is one of the simplest unit operations.