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Packaging testing might have a variety of purposes, such as: Determine if, or verify that, the requirements of a specification, regulation, or contract are met; Decide if a new product development program is on track: Demonstrate proof of concept
The container compression test measures the compressive strength of packages such as boxes, drums, and cans. It usually provides a plot of deformation vs compressive force . It is commonly used to evaluate shipping containers made of corrugated fiberboard as well as wooden boxes and crates .
The advantages of the Watts-Ford test are that it is convenient for testing thin sheets or strips, it is similar to a rolling process (in manufacturing analyses), frictional effects may be minimized, there is no 'barrelling' as would occur in a cylindrical compression test, and the plane strain deformation eases the analysis.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Agglomerated food powder is a unit operation during which native particles are assembled to form bigger agglomerates, in which the original particle can still be distinguished. [1] Agglomeration can be achieved through processes that use liquid as a binder (wet methods) or methods that do not involve any binder (dry methods).
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
A two-dimensional flow that, at the highlighted point, has only a strain rate component, with no mean velocity or rotational component. In continuum mechanics, the strain-rate tensor or rate-of-strain tensor is a physical quantity that describes the rate of change of the strain (i.e., the relative deformation) of a material in the neighborhood of a certain point, at a certain moment of time.
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 ...