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The vacuum evaporation treatment process consists of reducing the interior pressure of the evaporation chamber below atmospheric pressure. This reduces the boiling point of the liquid to be evaporated, thereby reducing or eliminating the need for heat in both the boiling and condensation processes.
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.
Potato dumplings being boiled. Boiling water has a recovery time which occurs when food is added to it, [1] particularly large amounts of food. Methods to reduce recovery time are to use a larger quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source. [1]
Evaporation involves two basic processes: a hot source evaporates a material and it condenses on a colder substrate that is below its melting point. It resembles the familiar process by which liquid water appears on the lid of a boiling pot. However, the gaseous environment and heat source (see "Equipment" below) are different.
Because the cooling water, which is chemically treated fresh water, is at a temperature of 70–80 °C (158–176 °F), it would not be possible to flash off any water vapor unless the pressure in the heat exchanger vessel is dropped. A brine-air ejector venturi pump is then used to create a vacuum inside the vessel, achieving partial evaporation.
The liquid entering the circulation evaporator will boil in the separator, not on a heating surface, hence minimising fouling, whereas with plate evaporators, boiling will occur on a heating surface. [15] It is for this reason that circulation evaporators are preferred for liquids with a higher tendency to foul.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works. Raw meat products contain up to 73% water. [4] The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat.