4.8. BOILING AND CONDENSATION
4.8A. Boiling
1. Mechanisms of boiling
Heat transfer to a boiling liquid is very important in evaporation and distillation as well as in other kinds of chemical and biological processing, such as petroleum processing, control of the temperature of chemical reactions, evaporation of liquid foods, and so on. The boiling liquid is usually contained in a vessel with a heating surface of tubes or vertical or horizontal plates which supply the heat for boiling. The heating surfaces can be heated electrically or by a hot or condensing fluid on the other side of the heated surface.
In boiling, the temperature of the liquid is the boiling point of this liquid at the pressure in the equipment. The heated surface is, of course, ...
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