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Depending on temperature and pressure settings, HPP can achieve either pasteurization-equivalent log reduction or go further to achieve sterilization, which includes killing of endospores. Pasteurization-equivalent HPP can be done in chilled temperatures, while sterilization requires at least 90 °C (194 °F) under pressure.
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.
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
A Tetra Pak ultra-pasteurization line. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Solar water disinfection, in short SODIS, is a type of portable water purification that uses solar energy to make biologically-contaminated (e.g. bacteria, viruses, protozoa and worms) water safe to drink. Water contaminated with non-biological agents such as toxic chemicals or heavy metals require additional steps to make the water safe to drink.
Class of water damage is determined by the probable rate of evaporation based on the type of materials affected, or wet, in the room or space that was flooded. Determining the class of water damage is an important first step, and will determine the amount and type of equipment utilized to dry-down the structure. [7] Class 1 - Slow Rate of ...
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