Knowledge (XXG)

Vacuum evaporation

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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.
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of the liquid, causing the liquid to evaporate at a lower temperature than normal. Although the process can be applied to any type of liquid at any vapor pressure, it is generally used to describe the boiling of
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and removed, the food can be stored for long periods without spoiling. It is also used when boiling a substance at normal temperatures would chemically change the consistency of the product, such as
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Gutiérrez, Gemma; Cambiella, Ángel; Benito, José M.; Pazos, Carmen; Coca, José (June 2007). "The effect of additives on the treatment of oil-in-water emulsions by vacuum evaporation".
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There are other advantages, such as the ability to distill liquids with high boiling points and avoiding decomposition of substances that are heat sensitive.
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solutions. Traditionally this process was performed in batch mode, but nowadays continuous vacuum pans are available.
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as a technology for industrial water-based liquid waste minimization and treatment. Retrieved 27 January 2009.
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to deposit the material onto a cold surface. The material to be vaporized is typically heated until its
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layers influences the device’s energy conversion efficiency and stability.
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Vacuum evaporators are used in a wide range of industrial sectors to treat
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Organic electronics : materials, manufacturing and applications
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Klauk, Hagen (2006). "Chapter 9 - Organic Vapor Phase Deposition".
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of material onto surfaces. Such a technique consists of pumping a
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Thermal evaporation has been investigated for the production of
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This process is used industrially to make such food products as
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by lowering the container's internal pressure below standard
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In the sugar industry vacuum evaporation is used in the
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in a liquid-filled container to be reduced below the
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Index


The Great Exhibition
pressure
vapor pressure
water
atmospheric pressure
room temperature
Food drying
food
evaporated
egg whites
coagulating
dehydrate
albumen
Henri Nestlé
Nestlé
Shakers
vacuum pan
condensed milk
evaporated milk
milk chocolate
tomato paste
ketchup


crystallization
sucrose
industrial wastewater
physical vapor deposition
semiconductor

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