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The building materials industry also manages the moisture barrier properties in architectural components to ensure the correct moisture levels in the internal spaces of buildings. Optoelectronic devices based on organic material, generally named OLEDs , need an encapsulation with low values of WVTR to guarantee the same performances over the ...
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture. [1]
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Cakes are considered to be intermediate moisture foods because of their moisture content (18-28%), and have low enough water activity that preserve the safety and quality. [12] Some examples of baked goods and confectionery that come under this category are fruit cakes, pie fillings, candies, marshmallows, jams, pizza crust.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
The waxy monkey tree frog (Phyllomedusa sauvagii) and the Australian green tree frog (Litoria caerulea) benefit from two hygroscopically-enabled hydration processes; transcutaneous uptake of condensation on their skin [15] and reduced evaporative water loss [16] due to the condensed water film barrier covering their skin. Condensation volume is ...
In food science, water activity (a w) of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. [1] Pure water has a water activity of one. Put another way, a w is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage.
Condensation in building construction is an unwanted phenomenon as it may cause dampness, mold health issues, wood rot, corrosion, weakening of mortar and masonry walls, and energy penalties due to increased heat transfer. To alleviate these issues, the indoor air humidity needs to be lowered, or air ventilation in the building needs to be ...