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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]
High-pressure chemistry is concerned with those chemical processes that are carried out under high pressure – pressures in the thousands of bars (100 kPa) or higher. High-pressure processes are generally faster and have a higher conversion efficiency than processes at ambient pressure.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
The Bergius process is a method of production of liquid hydrocarbons for use as synthetic fuel by hydrogenation of high-volatile bituminous coal at high temperature and pressure. It was first developed by Friedrich Bergius in 1913. In 1931 Bergius was awarded the Nobel Prize in Chemistry for his development of high-pressure chemistry. [1]
The history of the Haber process begins with the invention of the Haber process at the dawn of the twentieth century. The process allows the economical fixation of atmospheric dinitrogen in the form of ammonia, which in turn allows for the industrial synthesis of various explosives and nitrogen fertilizers, and is probably the most important industrial process developed during the twentieth ...
Industrial gas is a group of materials that are specifically manufactured for use in industry and are also gaseous at ambient temperature and pressure. They are chemicals which can be an elemental gas or a chemical compound that is either organic or inorganic, and tend to be low molecular weight molecules.
Urea plant using ammonium carbamate briquettes, Fixed Nitrogen Research Laboratory, ca. 1930 Carl Bosch, 1927. The Bosch–Meiser process is an industrial process, which was patented in 1922 [1] and named after its discoverers, the German chemists Carl Bosch and Wilhelm Meiser [2] for the large-scale manufacturing of urea, a valuable nitrogenous chemical.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour , home cooking , and complex industrial methods used in the making of convenience foods .