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Re: How to chill Food in Remote Locations.


Slavko Kocjancic
 

¿ªÔÆÌåÓý

S, brian whatcott pi?e:
Finally, the penny drops!

In the last forty years the structure of even the simplest zeolite (A) has been investigated and
its uses as? adsorption and catalytic surfaces has been investigated.

Here is a straightforward paper on the topic


Recently people have been interested in zeolites as heat exchangers.
This is a demo model of the kind I expect that triggered this thread.

Not exactly this research post but is the same stuff.


Zeolite (etymology "boiling rock", for its exothermal behavior in adsorbing up to 30% by weight of water) is an interesting material.
Zeolites are ideally heated to 250degC to desorb the attached water again.
But lower temps can release a fair proportion of the water.

Now having got those facts out of the way, its time to mention something else interesting:?? If a dry zeolite is pumped down in the presence of water vapor,
the zeolite will self-pump down further.


I see that behaviour as when I stop pumping the pressure goes down even without pump. Not far but it's goes down.

An attractive primitive pump down method presents itself: given
a side water reservoir and an air reservoir connected with taps, the classical method of steaming out the air reservoir and chilling it down with waste water, then connecting to the chiller system, several times will pull the chiller pressure down enough for the zeolite to work its magic, given three gas taps are plumbed in to give the desired evacuation sequence.


Hmm.. I don't understand that. Can you explain more precisely? (Probably the reason is only my bad english, and fact that I'm electronic man and my knowledge is slick in vaccum)


Slavko.



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