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Case hardening is the result of a large amount of heat dehydrated production, which hardens the exterior of the fruit or vegetable, making it difficult to avoid moisture crumb. The food dried at a very high temperature, the outer surface will harden, preventing moisture from escaping through the center of the slice. The food shrinks when it ...
Case-hardening or carburization is the process of introducing carbon to the surface of a low-carbon iron, or more commonly a low-carbon steel object, in order to harden the surface. Iron which has a carbon content greater than ~0.02% is known as steel .
A few typical hardening agents include carbon monoxide gas (CO), sodium cyanide and barium carbonate, or hardwood charcoal. In gas carburizing, carbon is given off by propane or natural gas . In liquid carburizing, the carbon is derived from a molten salt composed mainly of sodium cyanide (NaCN) and barium chloride (BaCl 2 ).
Quench polish quench (QPQ) is a specialized type of nitrocarburizing case hardening that increases corrosion resistance. It is sometimes known by the brand name of Tufftride, Tenifer or Melonite. [1] Three steps are involved: nitrocarburize ("quench"), polish, and post-oxidize ("quench"). [2]
This also inversely affects the depth of the case; i.e., a high carbon steel will form a hard, but shallow case. [14] A similar process is the trademarked "Nu-Tride" process, also known incorrectly as the "Kolene" process (which is the company's name), includes a preheat and an intermediate quench cycle.
The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [1]
Eating heart-healthy foods such as plenty of: Fruits. Vegetables. Lean proteins. Unprocessed foods. Staying physically active, ideally with more than 150 minutes of moderate physical activity per week
Similarly, microwave-vacuum drying has shown potential for drying foods like cranberries. [4] [5] At temperatures below 1200 °C, a vacuum furnace is commonly used for the heat treatment of steel alloys. Many general heat treating applications involve the hardening and tempering of a steel part to make it strong and tough through service.