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The overall effect is a slower heating process, which causes tissue to coagulate. In simple coagulation/cutting mode machines, the lower duty cycle typical of coagulation mode is usually heard by the ear as a lower frequency and a rougher tone than the higher frequency tone typical of cutting mode with the same equipment.
Surgical diathermy is usually better known as "electrosurgery". (It is also referred to occasionally as "electrocautery", but see disambiguation below.) Electrosurgery and surgical diathermy involve the use of high-frequency A.C. electric current in surgery as either a cutting modality, or else to cauterize small blood vessels to stop bleeding ...
Cauterization (or cauterisation, or cautery) is a medical practice or technique of burning a part of a body to remove or close off a part of it. It destroys some tissue in an attempt to mitigate bleeding and damage, remove an undesired growth, or minimize other potential medical harm, such as infections when antibiotics are unavailable.
Electrocoagulation (EC) is a technique used for wastewater treatment, wash water treatment, industrially processed water, and medical treatment. Electrocoagulation has become a rapidly growing area of wastewater treatment due to its ability to remove contaminants that are generally more difficult to remove by filtration or chemical treatment systems, such as emulsified oil, total petroleum ...
Edible oil refining is a set of processes or treatments necessary to turn vegetable raw oil into edible oil.. Raw vegetable oil, obtained from seeds by pressing, solvent extraction, contains free fatty acids and other components such as phospholipids, waxes, peroxides, aldehydes, and ketones, which contribute to undesirable flavor, odor, and appearance; [1] for these reasons, all the oil has ...
In some cases, "extrusion" is taken as synonymous with extrusion cooking, which cooks the food with heat as it is squeezed through the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product.
Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.
Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. [4]