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Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
A grinding dresser or wheel dresser is a tool to dress (slightly trim) the surface of a grinding wheel.Grinding dressers are used to return a wheel to its original round shape (to true it up), to expose fresh grains for renewed cutting action (including cleaning away clogged areas), or to make a different profile (cross-sectional shape) on the wheel's edge.
The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [ clarification needed ] etc. in food began in the late 19th century, but was not widespread until the 20th century.
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
The British Museum leather dressing was part of an elaborate leather conservation programme. Other steps entailed cleaning the leather, if necessary with soap and water, and applying an aqueous solution of 7% potassium lactate as a buffer. A warning was given about the dangers of using too much lactate, which made books sticky and could cause ...
Another wet cleaning method, which is especially useful for removing mold and mildew, uses a cotton swab covered in fluid, usually denatured alcohol, ethanol or saliva. Laser cleaning may provide a non-contact cleaning process, though conservation labs throughout Europe still mostly use traditional wet and dry cleaning methods for parchment. [20]