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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.
A vacuum flask cooker with the inner pot on a kitchen stove. A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot.
Even in systems which are continually evacuated by a vacuum pump, getters are also used to remove residual gas, often to achieve a higher vacuum than the pump could achieve alone. Although it is often present in minute amounts and has no moving parts, a getter behaves in itself as a vacuum pump. It is an ultimate chemical sink for reactive gases.
A characteristic operation for a vacuum oven is the activation or regeneration of molecular sieves. [1] [2] Vacuum furnaces are related devices that operate at much higher temperatures and much lower pressures. The acetylacetonate complex Mn(acac) 2 is obtained by vacuum drying the yellow dihydrate Mn(acac) 2 (H 2 O) 2. [3]
Vacuum cooking may refer to: Vacuum flask cooking; Sous-vide, a type of sealing vacuum cooking; Sousvide Supreme This page was last edited on 15 ...
A vacuum flask (also known as a Dewar flask, Dewar bottle or thermos) is an insulating storage vessel that slows the speed at which its contents change in temperature. It greatly lengthens the time over which its contents remain hotter or cooler than the flask's surroundings by trying to be as adiabatic as possible.
The most efficient method of industrial oil degassing is vacuum processing, which removes air and water solved in the oil. [6] This can be achieved by: spraying of oil in large vacuum chambers; distributing the oil into a thin layer over special surfaces (spiral rings, Raschig rings etc) in vacuum chambers.
The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. [2] Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components