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Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors.
By the 19th century, canning was a common practice, regularly implemented to extend the shelf life of perishable goods, especially when crossing long distances of water.
The PEG treatment is often paired with vacuum freeze-drying, as the eutectic point of most PEG solutions is below the freezing point of water. This allows the "free" waterlogging water to sublimate in the process of freeze-drying, which minimizes damage to the wood by preventing ice from forming within the cells and expanding, causing more ...
The industrially important hot pepper mash, used in creation of condiments such as salsas, processed meats, hot sauces, dips, marinades, and table sauces, is made of pickled peppers and may be stored for up to three years for aging purposes to produce sharper flavors before further processing.
The post Preserve your fresh herbs with these simple hacks appeared first on In The Know. If your herbs keep going bad before you can use them up, worry not! There are a variety of different ways ...
Many water treatment processes use a variety of forms of aeration to support biological oxidative processes. A typical example is activated sludge which can use fine or coarse bubble aeration or mechanical aeration cones which draw up mixed liquor from the base of a treatment tank and eject it through the air where oxygen is entrained in the ...
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Although most shipwreck artifacts reside in water, water can be a significant problem that must be addressed. Water has a major impact on artifacts that have been submerged for prolonged periods of time. If organic materials, are removed too quickly and allowed to completely dry out without proper treatment, the artifacts will rapidly disintegrate.