Drying in the context of "Heat conduction"

Desiccation is the state of extreme dryness, or the process of extreme drying. A desiccant is a hygroscopic (attracts and holds water) substance that induces or sustains such a state in its local vicinity in a moderately sealed container. The word desiccation comes from Latin de- 'thoroughly' and siccare 'to dry'.

Laundry is the washing of clothing and other textiles, and, more broadly, their drying and ironing as well. Laundry has been part of history since humans began to wear clothes, so the methods by which different cultures have dealt with this universal human need are of interest to several branches of scholarship.

Laundry work has traditionally been highly gendered, with the responsibility in most cultures falling to women (formerly known as laundresses or washerwomen). The Industrial Revolution gradually led to mechanized solutions to laundry work, notably the washing machine and later the tumble dryer. Laundry, like cooking and child care, is still done both at home and by commercial establishments outside the home.

A clothes line, also spelled clothesline, also known as a wash line, is a device for hanging clothes on for the purpose of drying or airing out the articles. It is made of any type of rope, cord, wire, or twine that has been stretched between two points (e.g. two posts), outdoors or indoors, above ground level. Washing lines are attached either from a post or a wall, and are frequently located in back gardens, or on balconies. Longer washing lines often have props holding up the mid-section so the weight of the clothing does not pull the clothesline down to the ground.

Clothing that has recently been washed is hung over the line to dry. Nowadays it is held in place with clothespins, but until the 19th century laundry was simply draped over the line (and often blew away), as is visible in artistic depictions of clotheslines from earlier periods. The clothespin was not invented until 1809.

Mass transfer is the net movement of mass from one location (usually meaning stream, phase, fraction, or component) to another. Mass transfer occurs in many processes, such as absorption, evaporation, drying, precipitation, membrane filtration, and distillation. Mass transfer is used by different scientific disciplines for different processes and mechanisms. The phrase is commonly used in engineering for physical processes that involve diffusive and convective transport of chemical species within physical systems.

Some common examples of mass transfer processes are the evaporation of water from a pond to the atmosphere, the purification of blood in the kidneys and liver, and the distillation of alcohol. In industrial processes, mass transfer operations include separation of chemical components in distillation columns, absorbers such as scrubbers or stripping, adsorbers such as activated carbon beds, and liquid-liquid extraction. Mass transfer is often coupled to additional transport processes, for instance in industrial cooling towers. These towers couple heat transfer to mass transfer by allowing hot water to flow in contact with air. The water is cooled by expelling some of its content in the form of water vapour.

A bean is the seed of plants in many genera of the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are sold fresh or preserved through drying (a pulse). Beans have been cultivated since the seventh millennium BCE in Thailand, and since the second millennium BCE in Europe and in Peru. Most beans, with the exception of peas, are summer crops. As legumes, the plants fix nitrogen and form seeds with a high protein content. They are produced on a scale of millions of tons annually in many countries; India is the largest producer.

Dried beans are traditionally soaked and boiled, and used in traditional dishes throughout the world including salads, soups, and stews such as chili con carne. Some are processed into tofu; others are fermented to form tempeh. Guar beans are used for their gum. The unripe seedpods of some varieties are also eaten whole as green beans or edamame (immature soybean). Some types are sprouted to form beansprouts.

Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior to freezing, dehydrating, or canning vegetables or fruits to deactivate enzymes, modify texture, remove the peel and wilt tissue. The inactivation of enzymes preserves colour, flavour, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat-sensitive nutrients and the production of effluent.

A windbreak (shelterbelt) is a planting usually made up of one or more rows of trees or shrubs planted in such a manner as to provide shelter from the wind and to protect soil from erosion. They are commonly planted in hedgerows around the edges of fields on farms. If designed properly, windbreaks around a home can reduce the cost of heating and cooling and save energy. Windbreaks are also planted to help keep snow from drifting onto roadways or yards. Farmers sometimes use windbreaks to keep snow drifts on farm land that will provide water when the snow melts in the spring. Other benefits include contributing to a microclimate around crops (with slightly less drying and chilling at night), providing habitat for wildlife, and, in some regions, providing wood if the trees are harvested.

Windbreaks and intercropping can be combined in a farming practice referred to as alley cropping, or being deployed along riparian buffer stripes. Fields are planted in rows of different crops surrounded by rows of trees. These trees provide fruit, wood, or protect the crops from the wind. Alley cropping has been particularly successful in India, Africa, and Brazil, where coffee growers have combined farming and forestry.

Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.

This is a list of oven types. An oven is a thermally insulated chamber used for the heating, baking or drying of a substance, and most times used for cooking or for industrial processes (industrial oven). Kilns and furnaces are special-purpose ovens. Kilns have historically been used in the production of pottery, quicklime, charcoal, etc., while furnaces are mainly used in metalworking (metallurgical furnace) and other industrial processes (industrial furnace).