Comments on: Rotary Evaporation in the Kitchen http://www.cookingissues.com The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/primers/rotovap/#comment-98086 Wed, 21 Sep 2011 19:43:11 +0000 http://www.cookingissues.com/?page_id=78#comment-98086 If I am not mistaken, a solvent recovery system is a cold-trap in conjunction with a vacuum source. Having used this setup (in ghetto fashion) in the past I can say it isn’t as fast as rotovapping because you need a heat source and way to agitate your product. I think by the time everything is tweaked out you might as well get a rotovap.

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By: Stephen http://www.cookingissues.com/primers/rotovap/#comment-82493 Tue, 30 Aug 2011 14:40:16 +0000 http://www.cookingissues.com/?page_id=78#comment-82493 hi dave,

any updates on using a diaphragm pump with a solvent recovery system?

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By: brian http://www.cookingissues.com/primers/rotovap/#comment-81321 Fri, 26 Aug 2011 10:26:44 +0000 http://www.cookingissues.com/?page_id=78#comment-81321 thx

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By: Eric Moore http://www.cookingissues.com/primers/rotovap/#comment-50012 Mon, 20 Jun 2011 04:48:53 +0000 http://www.cookingissues.com/?page_id=78#comment-50012 I’d guess that the reason you get better results from the ethanol distillations is that the flavor/odor molecules you’re distilling out are relatively non-polar, and more soluble in ethanol than water, so more of them dissolve in the condensate rather than leaving though the vacuum system, and they outgas slower from the final product.

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By: Bert Hedberg http://www.cookingissues.com/primers/rotovap/#comment-39886 Thu, 02 Jun 2011 22:21:11 +0000 http://www.cookingissues.com/?page_id=78#comment-39886 I edited the jalapeno video shorter and added contact information: http://www.youtube.com/watch?v=6p2UGpZrx0A&feature=email

Thanks, Bert

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By: Bert Hedberg http://www.cookingissues.com/primers/rotovap/#comment-31935 Thu, 19 May 2011 23:45:55 +0000 http://www.cookingissues.com/?page_id=78#comment-31935 Modular SFC manufactures a room temperature evaporator/condenser that does the job of a rotorvap with no vacuum, a frozen water bottle, and $1,000’s less than a rotorvap. See http://youtu.be/AvBs5NYiukk for a demonstration separating jalapeno pepper flavor from capsaicin (the hots). To give this a try, call 508-520-4000 or e-mail infor@modularsfc.com. I will be very interested to learn if this technology might be useful in the culinary arts.

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By: davearnold http://www.cookingissues.com/primers/rotovap/#comment-15851 Thu, 24 Feb 2011 23:13:31 +0000 http://www.cookingissues.com/?page_id=78#comment-15851 The actual tubing itself or the rig? Here is the tube

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By: davearnold http://www.cookingissues.com/primers/rotovap/#comment-15718 Thu, 24 Feb 2011 02:00:01 +0000 http://www.cookingissues.com/?page_id=78#comment-15718 Howdy Garth,
The glassware can implode at any level of vacuum that we commonly use if any small cracks develop in them. The plastic coated ones are always safe cause when the go they crumple instead of shattering.

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By: Stewed, boozed, aged and tattooed. And rotovapped. « The Heavily Tattooed Bartender http://www.cookingissues.com/primers/rotovap/#comment-15572 Mon, 21 Feb 2011 05:08:08 +0000 http://www.cookingissues.com/?page_id=78#comment-15572 [...] Quite possibly the most exciting concept of them all, however, is that I’ve been given the opportunity to get to grips with a piece of machinery called a Rotary Evaporator – more commonly known as a ‘Rotovap (although there is actually a patented company out there called ‘Rotovap)’ which is both a) the most scientific thing I’ve ever used or been involved in and b) can create possibly an infinite amount of flavour concepts and fusions; check out videos here and here). With this latter piece of equipment, I’ve included a picture nicked from some sight after a very quick google search, although it probably came from the Cooking Issues website (which is definitely something you should read, especially here). [...]

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By: Garth Boggiss http://www.cookingissues.com/primers/rotovap/#comment-15502 Sat, 19 Feb 2011 22:22:38 +0000 http://www.cookingissues.com/?page_id=78#comment-15502 Just wondering what is considered a ‘safe’ level of vacuum and at what level of vacuum you have problems such as glassware imploding?

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