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evaporator

evaporator Sentence Examples

  • a ton, and where steam is raised by coal, as in a beetroot factory, it might pay to adopt a quintuple-effect apparatus, but on a cane-sugar estate, where the steam necessary for the evaporator is raised by burning the megass as fuel, and is first used in the engines workifig the mills, the exhaust alone passing to the evaporator, there would be very little, if any, advantage in employing a quadruple effect instead of a triple effect, and practically none at all in having a quintuple-effect apparatus, for the interest and sinking fund on the extra cost would more than counterbalance the saving in fuel.

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  • In places where work is carried on day and night throughout the week, the standard type of evaporator lends itself more readily to cleaning operations than any other.

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  • The multiple-effect evaporator, originally invented and constructed by Norberto Rilleux in New Orleans in 1840, has under gone many changes in design and construction since Effect that year.

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  • But this competition among inventors, whatever the incentive, has not been without benefit, because to-day, by means of very simple improvements in details, such as the addition of circulators and increased area of connexions, what may be taken to be the standard type of multiple-effect evaporator (that is to say, vertical vacuum pans fitted with vertical heating tubes, through which passes the liquor to be treated, and outside of which the steam or vapour circulates) evaporates nearly double the quantity of water per square foot of heating surface per hour which was evaporated by apparatus in use so recently as 1885 - and this without any increase in the steam pressure.

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  • That evaporation in vacuo, in a multiple-effect evaporator, is advantageous by reason of the increased amount of sugar obtained from a given quantity of juice, and by reason of economy of fuel, there is no doubt, but whether such an apparatus should be of double, triple, quadruple or quintuple effect will depend very much on the amount of juice to be treated per day, and the cost of fuel.

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  • This consideration should be carefully, remembered in the future by the planter who may require an evaporator and by the engineer who may be called upon to design or construct it, and more especially by a constructor without practical experience of the working of his constructions.

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  • The defecated cane juice, having lost about 70% of its bulk by evaporation in the multipleeffect evaporator, is now syrup, and ready to enter the vacuum pan for further concentration and crystallizaHoward's tion.

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  • The clear juice thus obtained is evaporated in a multiple-effect evaporator and crystallized in a vacuum pan, and the sugar is purged in centrifugals.

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  • The modern distilling plant consists of two main parts termed the evaporator and condenser; in addition there must be a boiler (sometimes steam is run off the main boilers, but this practice has several disadvantages), pumps for circulating cold water in the condenser and for supplying salt water to the evaporator, and a filter through which the aerated water passes.

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  • The evaporator Viii.

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  • The water vaporizes and is led from the dome of the evaporator to the head of the condenser.

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  • The water level is maintained in the evaporator until it contains a certain amount of salt.

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  • There are three principal parts, a refrigerator or evaporator, a compression pump, and a condenser.

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  • Heating was by electric heaters and cooling was by flowing the air over evaporator coils of the refrigerator.

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  • The others include the condenser, evaporator, and expansion device.

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  • Placed inside the return air ductwork is an evaporator coil.

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  • glycol cooled condensers and a second cooling coil, interlaced with the main evaporator coil.

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  • rotary evaporator.

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  • Steam is supplied to the evaporator through a hollow spindle to the steam chamber inside each hollow cone.

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  • vapor produced in the evaporator.

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  • water vapor produced in the evaporator.

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  • In 1889, at Windsor, prizes were awarded for a fruit and vegetable evaporator, a paring and coring machine, a dairy thermometer, parcel post butter-boxes to carry different weights, and a vessel to contain preserved butter.

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  • The multiple-effect evaporator, originally invented and constructed by Norberto Rilleux in New Orleans in 1840, has under gone many changes in design and construction since Effect that year.

    0
    0
  • But this competition among inventors, whatever the incentive, has not been without benefit, because to-day, by means of very simple improvements in details, such as the addition of circulators and increased area of connexions, what may be taken to be the standard type of multiple-effect evaporator (that is to say, vertical vacuum pans fitted with vertical heating tubes, through which passes the liquor to be treated, and outside of which the steam or vapour circulates) evaporates nearly double the quantity of water per square foot of heating surface per hour which was evaporated by apparatus in use so recently as 1885 - and this without any increase in the steam pressure.

    0
    0
  • That evaporation in vacuo, in a multiple-effect evaporator, is advantageous by reason of the increased amount of sugar obtained from a given quantity of juice, and by reason of economy of fuel, there is no doubt, but whether such an apparatus should be of double, triple, quadruple or quintuple effect will depend very much on the amount of juice to be treated per day, and the cost of fuel.

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    0
  • a ton, and where steam is raised by coal, as in a beetroot factory, it might pay to adopt a quintuple-effect apparatus, but on a cane-sugar estate, where the steam necessary for the evaporator is raised by burning the megass as fuel, and is first used in the engines workifig the mills, the exhaust alone passing to the evaporator, there would be very little, if any, advantage in employing a quadruple effect instead of a triple effect, and practically none at all in having a quintuple-effect apparatus, for the interest and sinking fund on the extra cost would more than counterbalance the saving in fuel.

    0
    0
  • In places where work is carried on day and night throughout the week, the standard type of evaporator lends itself more readily to cleaning operations than any other.

    0
    0
  • This consideration should be carefully, remembered in the future by the planter who may require an evaporator and by the engineer who may be called upon to design or construct it, and more especially by a constructor without practical experience of the working of his constructions.

    0
    0
  • The defecated cane juice, having lost about 70% of its bulk by evaporation in the multipleeffect evaporator, is now syrup, and ready to enter the vacuum pan for further concentration and crystallizaHoward's tion.

    0
    0
  • The clear juice thus obtained is evaporated in a multiple-effect evaporator and crystallized in a vacuum pan, and the sugar is purged in centrifugals.

    0
    0
  • The modern distilling plant consists of two main parts termed the evaporator and condenser; in addition there must be a boiler (sometimes steam is run off the main boilers, but this practice has several disadvantages), pumps for circulating cold water in the condenser and for supplying salt water to the evaporator, and a filter through which the aerated water passes.

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    0
  • The evaporator Viii.

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  • The water vaporizes and is led from the dome of the evaporator to the head of the condenser.

    0
    0
  • The water level is maintained in the evaporator until it contains a certain amount of salt.

    0
    0
  • There are three principal parts, a refrigerator or evaporator, a compression pump, and a condenser.

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  • This then passes back through an evaporator exchanger in the heat pump to the refrigerant circuit.

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  • The extract was centrifuged, and the pale-yellow ethereal solution evaporated under reduced pressure in a rotary evaporator.

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  • Steam is supplied to the evaporator through a hollow spindle to the steam chamber inside each hollow cone.

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  • In the absorber a lithium bromide solution absorbs low-pressure refrigerant water vapor produced in the evaporator.

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  • This air is forced through the evaporator coils where it is cooled, passes through an air filter and is dispersed back into the house through the ducts and vents.

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  • A central air conditioner consists of a condenser, compressor and evaporator.

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  • The condenser and compressor are outside the home and the evaporator is installed inside a forced-air furnace.

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  • When the refrigerant is in the evaporator coils, it is in a very cold, liquid state.

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  • The refrigerant is sent through an expansion device that turns it back into an ice-cold liquid where it returns to the evaporator coil to start the whole process over again.

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  • The biggest difference with the GeoSpring is the air filtration system that uses a compressor and an evaporator to pull ambient heat from the air and transfer it to the water through coils that wrap around the holding tank.

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  • This air is forced through the evaporator coils where it is cooled, passes through an air filter and is dispersed back into the house through the ducts and vents.

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  • A central air conditioner consists of a condenser, compressor and evaporator.

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  • The condenser and compressor are outside the home and the evaporator is installed inside a forced-air furnace.

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  • When the refrigerant is in the evaporator coils, it is in a very cold, liquid state.

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  • The refrigerant is sent through an expansion device that turns it back into an ice-cold liquid where it returns to the evaporator coil to start the whole process over again.

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  • In 1889, at Windsor, prizes were awarded for a fruit and vegetable evaporator, a paring and coring machine, a dairy thermometer, parcel post butter-boxes to carry different weights, and a vessel to contain preserved butter.

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    1
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