A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber (2) containing a product chamber (7) for receiving the foodstuff for its cooling and a separation chamber (28), a vacuum source (3), such as a vacuum pump which is connected to the separation chamber (28) and a vapor condenser (4) for condensation of vapor generated during the cooling process in the product chamber. The vapor condenser comprises a cooling medium in a sump (11) and comprises a vapor introduction element (8, 9, 10) for introducing the vapor into the cooling medium.

An apparatus, system, and method for the extraction of water molecules from the air includes a combination of electrical mechanisms and materials engineering. With the help of hydrophobic and hydrophilic materials on an array of thermally conductive and electrically insulated materials, the extraction of water from the air is significantly increased. A combination of hydrophobic and hydrophilic materials and an electric field gradient moves the water molecules towards the collection system thus speeding up the water formation process. This also inhibits the re evaporation of the water droplets.

The disclosed technology includes techniques for improving efficiency of heat transfer devices, specifically condensers. An exemplary embodiment provides a device for condensing vapor bubbles comprising a quantity of liquid, a vapor source, and an acoustic transducer. The vapor source can be configured to introduce a plurality of vapor bubbles in the quantity of liquid. The acoustic transducer can be configured to provide acoustic energy to the quantity of liquid such that at least a portion of the acoustic energy is transferred to the plurality of vapor bubbles causing at least a portion of the plurality of vapor bubbles to condense in the quantity of liquid.

An eFuels plant and process for producing synthetic hydrocarbons using renewable energy are disclosed. The eFuels plant comprises a hydrocarbon synthesis (HS) system and a renewable feed and carbon/energy recovery (RFCER) system. The RFCER comprises a heat integration system between an electrolysis unit and a thermal desalination unit. The thermal desalination unit is configured to receive seawater and a first amount of thermal energy and to produce a desalinated water stream and a brine effluent stream. The electrolysis unit is configured to receive a demineralized water stream and an amount of electrical energy to produce a hydrogen stream, an oxygen stream, and a second amount of thermal energy, wherein the second amount of thermal energy is absorbed by a second low temperature heat transfer fluid stream to produce a second high temperature heat transfer fluid stream. A fluidly segregated piping system containing a heat transfer fluid is configured to withdraw heat from the electrolysis unit and deliver heat to the thermal desalination unit. A control system manages flows of the heat transfer fluid between the electrolysis unit and the thermal desalination unit, the addition of heat to the flow to the thermal desalination unit, and/or the removal of heat from the flow to the electrolysis unit.

Provided is a method for preparing high-purity indium (In). The method for preparing the high-purity In includes: distilling refined In to obtain an In vapor-containing gas; and condensing the In vapor-containing gas to obtain the high-purity In; where the distilling is conducted at a temperature of 1,000 C. to 1,100 C. under a vacuum degree of 1.010.sup.3 Pa to 5.010.sup.2 Pa; and the condensing is conducted at a temperature of 700 C. to 900 C. under a vacuum degree of 1.010.sup.3 Pa to 5.010.sup.2 Pa. The In vapor-containing gas is obtained by controlling the temperature and vacuum degree of the distilling to evaporate In and impurities with a vapor pressure higher than the In. The temperature and vacuum degree of the condensing are adjusted to condense the In in the In vapor-containing gas.

An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.

An atmospheric water vapor extraction device includes a supply of hygroscopic solution contained within reservoir which includes an evaporation chamber, a condensation chamber, a water latent solution within conduit, a solution container, and water depleted solution within a conduit. The conduits extend into the container to a level below the solution level within the container to prevent passage of air into the conduits. The water extraction device further includes potable water collection conduit and potable water container. The water collection conduit connects the condensation chamber to water container. The conduit extend into container to a level below the level of water within the container to prevent passage of air into the conduit and thereby maintain a level of vacuum within chamber that is representative of the weight of the water column within conduit and the vapor pressure of the water at the top.

A system and method that uses a high-temperature condenser to collect magnesium produced by thermal reduction, electrolysis, or distillation. The condenser is a common heat exchanger design (shell/tube, plate/plate, etc.) and uses a heat transfer fluid to cool and condense magnesium gas, e.g., to 200-900 C. under vacuum or pressure conditions. Solid or liquid magnesium is collected in the condenser along with any by-products or impurities at a purity greater than 35 wt-% Mg. Magnesium is subsequently liberated from the condenser by raising the temperature of the system, lowering the pressure, or both, to induce a phase change in the metal, such as melting or distillation, for further purification to, e.g., >90 wt-% Mg.