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The water content of food is usually very high, typically 80–95% for various fruits and vegetables and 50–75% for various meats. Removing moisture from food restrains various bacteria from growing and spoiling food, as well as dramatically reducing the weight and often the volume of the food, making it easier to store. Thus, food ...
Intermediate moisture foods utilize hurdle technology by lowering water activity, reducing pH and using preservatives. Most bacteria do not grow under a water activity of 0.90 and IMF processing methods reduce water activity to 0.60-0.84. [3] IMFs are often ready-to-eat and do not require refrigeration. [10]
Water Usage Effectiveness (WUE) is a sustainability metric created by The Green Grid in 2011 to attempt to measure the amount of water used by datacenters to cool their IT assets. [14] [15] To calculate simple WUE, a data center manager divides the annual site water usage in liters by the IT equipment energy usage in kilowatt hours (Kwh).
Swimming pool covers that reduce evaporation and can warm pool water to reduce water, energy and chemical costs. Automatic faucet is a water conservation faucet that eliminates water waste at the faucet. It automates the use of faucets without the use of hands. Smart water meters are also a promising technology for reducing household water usage.
Water positive is the concept of water conservation by a company, community or individual that actively contributes to the sustainable management and restoration of water resources. This involves implementing practices and technologies that reduce water consumption, improve water quality and enhance water availability. The goal of being water ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Use technology to monitor air quality, energy and water use and other functions and metrics to make buildings efficient. Phase out car ownership in exchange for fleets of self-driving cars that can use clean energy to reduce emissions, congestion and accidents.
In food science, water activity (a w) of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. [1] Pure water has a water activity of one. Put another way, a w is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage.