Ice cream churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which
Gas–liquid contactor is higher for equipment with higher values of gas–liquid interface surface area, so gas–liquid contactors with high surface area (e.g. packed column, spray tower) are often preferred when it is important to lower the cost of the equipment. Liquid hold-up is also an important factor for the economy of the process, because for low values of liquid hold-up a bigger equipment is needed to have the same heat and mass transfer velocity. For this reason, gas–liquid contactors with low liquid-hold-up (e.g. falling-film column) in general are not used at industrial scale. Gas–liquid contactor A gas–liquid contactor is a particular chemical