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The bar is a metric unit of pressure defined as 100,000 Pa (100 kPa), though not part of the International System of Units (SI). A pressure of 1 bar is slightly less than the current average atmospheric pressure on Earth at sea level (approximately 1.013 bar).
The efficiency of conversion of ingested food to unit of body substance (ECI, also termed "growth efficiency") is an index measure of food fuel efficiency in animals. [1] The ECI is a rough scale of how much of the food ingested is converted into growth in the animal's mass. It can be used to compare the growth efficiency as measured by the ...
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 ...
BTU (International Table) per hour: BTU IT /h ≡ 1 BTU IT /h ≈ 0.293 071 W: BTU (International Table) per minute: BTU IT /min ≡ 1 BTU IT /min ≈ 17.584 264 W: BTU (International Table) per second: BTU IT /s ≡ 1 BTU IT /s = 1.055 055 852 62 × 10 3 W: calorie (International Table) per second: cal IT /s ≡ 1 cal IT /s = 4.1868 W: erg per ...
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.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...
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]