Ice cream a partial list of ice cream-like frozen desserts and snacks: In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. Brands are Dippin' Dots. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be
Liquid-to-gas ratio Liquid-to-gas ratio An important parameter in wet scrubbing systems is the rate of liquid flow. It is common in wet scrubber terminology to express the liquid flow as a function of the gas flow rate that is being treated. This is commonly called the liquid-to-gas ratio (L/G ratio) and uses the units of gallons per 1,000 actual cubic feet or litres per cubic metre (L/m). Expressing the amount of liquid used as a ratio enables systems of different sizes to be readily compared. For particulate removal, the liquid-to-gas ratio is a function of the mechanical design of the system; while