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A vertical-axis washing machine has two mechanisms: a central agitator for washing and a drum for spinning, both driven by the same motor and controlled independently by clutches to the belt drive. The wig-wag is mounted atop the washing machine's transmission, where it oscillates back and forth like a railroad signaling wigwag (hence the name ...
Freezer burn appears as grayish-brown leathery spots on frozen food and occurs when air reaches the food's surface and dries the product. Color changes result from chemical changes in the food's pigment. Freezer burn does not make the food unsafe; it merely causes dry spots in foods. [2]
By scraping frozen mix from the inside of a drum and pumping air into the mix as it freezes, a continuous freezer improves heat transfer and allows for higher volumes of air in the mix. This process produces a continuous stream of ice cream or dessert and allows accurate control.
The Dual-action is a two-part agitator that has bottom washer fins that move back and forth and a spiral top that rotates clockwise to help guide the clothes to the bottom washer fins. The modern agitator, which is dual-action, was first made in Kenmore Appliances washing machines in the 1980s to present. These agitators are known by the ...
An agitator is composed of a drive device ( motor, gear reducer, belts…), a guiding system of the shaft (lantern fitted with bearings), a shaft and impellers . If the operating conditions are under high pressure or high temperature, the agitator must be equipped with a sealing system to keep tightened the inside of the tank when the shaft is ...
The Einstein–Szilard or Einstein refrigerator is an absorption refrigerator which has no moving parts, operates at constant pressure, and requires only a heat source to operate. It was jointly invented in 1926 by Albert Einstein and his former student Leó Szilárd , who patented it in the U.S. on November 11, 1930 ( U.S. patent 1,781,541 ).
Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...
Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [3]
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