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a fat-soluble organic compound that is primarily used as an antioxidant food additive: n-Butyllithium: an organolithium reagent; used as a polymerization initiator in the production of elastomers such as polybutadiene or styrene-butadiene-styrene (SBS) Carbon disulfide: a non-polar solvent; used frequently as a building block in organic chemistry
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]
Downstream processing refers to purification of chemicals, pharmaceuticals and food ingredients produced by fermentation or synthesized by plant and animal tissues, for example antibiotics, citric acid, vitamin E, and insulin.
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
p-Toluenesulfonic acid (PTSA, pTSA, or pTsOH) or tosylic acid (TsOH) is an organic compound with the formula CH 3 C 6 H 4 SO 3 H. It is a white extremely hygroscopic solid that is soluble in water, alcohols, and other polar organic solvents. [6] The CH 3 C 6 H 4 SO 2 group is known as the tosyl group and is often abbreviated as Ts or Tos.
If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons. [34]
Vacuum microwave drying is used for the US Army's experimental Close Combat Assault Ration. [3] Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to ...
Similar terms, but with a different meaning, are used in food science and pharmacy when the moisture content itself is measured. On the wet basis the value is the ratio of the weight of water to the total weight of the solution (1 / 5 = 20% in the example), so the moisture content is always below 100% (in the previous examples the moisture ...