Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products ; this may involve chemical changes such as destructive distillation or cracking. Distillation may result in essentially complete separation, or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled beverages, is a distillery. Distillation includes the following applications:
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm(1–1.5 inches) of a homogeneous, high-water-content food item.
Spray drying is a method of forming a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, or materials which may require extremely consistent, fine particle size. Air is the heated drying medium; however, if the liquid is a flammable solvent such as ethanol or the product is oxygen-sensitive then nitrogen is used.
A boiler is a closed vessel in which fluid is heated. The fluid does not necessarily boil. The heated or vaporized fluid exits the boiler for use in various processes or heating applications, including water heating, central heating, boiler-based power generation, cooking, and sanitation.
A clothes dryer, also known as tumble dryer or simply dryer, is a powered household appliance that is used to remove moisture from a load of clothing, bedding and other textiles, usually after they are washed in a washing machine.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
A glovebox is a sealed container that is designed to allow one to manipulate objects where a separate atmosphere is desired. Built into the sides of the glovebox are gloves arranged in such a way that the user can place their hands into the gloves and perform tasks inside the box without breaking containment. Part or all of the box is usually transparent to allow the user to see what is being manipulated. Two types of gloveboxes exist. The first allows a person to work with hazardous substances, such as radioactive materials or infectious disease agents, and the second allows manipulation of substances that must be contained within a very high purity inert atmosphere, such as argon or nitrogen. It is also possible to use a glovebox for manipulation of items in a vacuum chamber.
Vacuum distillation or Distillation under reduced pressure is a type of distillation performed under reduced pressure, which allows the purification of compounds not readily distilled at ambient pressures or simply to save time or energy. This technique separates compounds based on differences in their boiling points. This technique is used when the boiling point of the desired compound is difficult to achieve or will cause the compound to decompose. Reduced pressures decrease the boiling point of compounds. The reduction in boiling point can be calculated using a temperature-pressure nomograph using the Clausius–Clapeyron relation.
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.
Dielectric heating, also known as electronic heating, radio frequency heating, and high-frequency heating, is the process in which a radio frequency (RF) alternating electric field, or radio wave or microwave electromagnetic radiation heats a dielectric material. At higher frequencies, this heating is caused by molecular dipole rotation within the dielectric.
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet, long pieces, particles or powder. A source of heat and an agent to remove the vapor produced by the process are often involved. In bioproducts like food, grains, and pharmaceuticals like vaccines, the solvent to be removed is almost invariably water. Desiccation may be synonymous with drying or considered an extreme form of drying.
The following outline is provided as an overview of and topical guide to food preparation:
A vacuum furnace is a type of furnace in which the product in the furnace is surrounded by a vacuum during processing. The absence of air or other gases prevents oxidation, heat loss from the product through convection, and removes a source of contamination. This enables the furnace to heat materials to temperatures as high as 3,000 °C (5,432 °F) with select materials. Maximum furnace temperatures and vacuum levels depend on melting points and vapor pressures of heated materials. Vacuum furnaces are used to carry out processes such as annealing, brazing, sintering and heat treatment with high consistency and low contamination.
Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure 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 water by lowering the container's internal pressure below standard atmospheric pressure and causing the water to boil at room temperature.
Wood drying reduces the moisture content of wood before its use. When the drying is done in a kiln, the product is known as kiln-dried timber or lumber, whereas air drying is the more traditional method.
An evaporator is a type of heat exchanger device that facilitates evaporation by utilizing conductive and convective heat transfer to provide the necessary thermal energy for phase transition from liquid to vapor. Within evaporators, a circulating liquid is exposed to an atmospheric or reduced pressure environment, causing it to boil at a lower temperature compared to normal atmospheric boiling.
Industrial dryers are used to efficiently process large quantities of bulk materials that need reduced moisture levels. Depending on the amount and the makeup of material needing to be dried, industrial dryers come in many different models constructed specifically for the type and quantity of material to be processed. The most common types of industrial dryers are fluidized bed dryers, rotary dryers, rolling bed dryers, conduction dryers, convection dryers, pharmaceutical dryers, suspension/paste dryers, toroidal bed or TORBED dryers and dispersion dryers. Various factors are considered in determining the correct type of dryer for any given application, including the material to be dried, drying process requirements, production requirements, final product quality requirements and available facility space.
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. This is the most widely used technique for rapid cooling of food products which has been proven to be one of the most efficient and economical methods of cooling and storage of vegetables, fruits, flowers, and more.
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged.
Compressed air dryers are special types of filter systems that are specifically designed to remove the water that is inherent in compressed air. The compression of air raises its temperature and concentrates atmospheric contaminants, primarily water vapor, as resulting in air with elevated temperature and 100% relative humidity. As the compressed air cools down, water vapor condenses into the tank(s), pipes, hoses and tools connected downstream from the compressor which may be damaging. Therefore water vapor is removed from compressed air to prevent condensation from occurring and to prevent moisture from interfering in sensitive industrial processes.
