Liquid nitrogen as ice cream, which can be created within moments at the table because of the speed at which it cools food. The rapidity of chilling also leads to the formation of smaller ice crystals, which provides the dessert with a smoother texture. The technique is employed by chef Heston Blumenthal who has used it at his restaurant, The Fat Duck to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks
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