Ad
related to: difference between delamination and spalling pressure points in food storage
Search results
Results From The WOW.Com Content Network
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]
Spalling can also occur as an effect of cavitation, where fluids are subjected to localized low pressures that cause vapour bubbles to form, typically in pumps, water turbines, vessel propellers, and even piping under some conditions. When such bubbles collapse, a localized high pressure can cause spalling on adjacent surfaces.
The static pressure of the material inside the silo pressing outward on the staves increases towards the bottom of the silo, so the hoops can be spaced wide apart near the top but become progressively more closely spaced towards the bottom to prevent seams from opening and the contents leaking out.
Delamination is a mode of failure where a material fractures into layers. A variety of materials, including laminate composites [ 1 ] and concrete , can fail by delamination. Processing can create layers in materials, such as steel formed by rolling [ 2 ] [ 3 ] and plastics and metals from 3D printing [ 4 ] [ 5 ] which can fail from layer ...
In this way, the food will remain safe from microbial spoilage." [9] Sugar is used to preserve fruits, either in an antimicrobial syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry.
A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.