Vacuum Cooling of Liquids: Mathematical Model

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F04%3A02104808" target="_blank" >RIV/68407700:21220/04:02104808 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Vacuum Cooling of Liquids: Mathematical Model
Original language description
Vacuum cooling is very often used when a fast temperature decrease ofproducts is required. Particularly food, pharmaceutical and otherindustrial areas take advantage of a fast cooling process whichreduces high temperature effects and minimizes the time during which,for example, an increased growth of microorganisms can occur. The basicprinciple of vacuum cooling consists in removing of the latent(evaporating) heat of a solvent (usually water), which implies a fastdecrease of the cooled liquid temperature. To keep the evaporationprocess running, continual reducing of the total pressure in theequipment must be applied.
Czech name
Není k dispozici
Czech description
Není k dispozici

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
BJ - Thermodynamics
OECD FORD branch
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Project
<a href="/en/project/GA101%2F02%2F0649" target="_blank" >GA101/02/0649: Modelling of heat transfer, flow and residence time distributions in apparatures of the food industry</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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