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In this case, no chemical reaction occurs, instead the heat of solution is generated. Commercial heat sources for self-heating food packaging use an exothermic (heat releasing) reaction, for which there are several common formulations. These include: Quicklime aka calcium oxide, and water.
To heat a meal, the bag is first torn open, and a sealed food pouch is placed inside. About 1 US fluid ounce (30 mL) of water is then added to the bag, using the line printed on the bag as a marker. The chemical reaction begins immediately, and takes about 12 to 15 minutes to heat a food pouch to about 60 °C (140 °F).
The hand and foot warmer was first patented by Jonathan T. Ellis of New Jersey in 1891, [1] though no evidence exists that it was ever produced. [2]The first commercially produced hand warmer was created by Japanese inventor Niichi Matoba.
Canisters are commonly filled with silica gel and other molecular sieves as desiccants in drug containers to keep contents dry Silica gel in a sachet or porous packet. A desiccant is a hygroscopic substance that is used to induce or sustain a state of dryness (desiccation) in its vicinity; it is the opposite of a humectant.
There are numerous methods used to sterilize the containers, the most commonly used methods include: heat, hot water, chemical sterilants (hydrogen peroxide or peracetic acid), and radiation or a combination of methods. [7] [8] UHT food products can be sterilized using either direct or indirect methods of heat transfer.
In chemical processing, a packed bed is a hollow tube, pipe, or other vessel that is filled with a packing material. The packed bed can be randomly filled with small objects like Raschig rings or else it can be a specifically designed structured packing. Packed beds may also contain catalyst particles or adsorbents such as zeolite pellets ...
In 1912, a continuous-flow, direct-heating method of mixing steam with milk at temperatures of 130 to 140 °C (266 to 284 °F; 403 to 413 K) was patented. However, without commercially available aseptic packaging systems to pack and store the product, such technology was not very useful in itself, and further development was stalled until the ...
The pack is put inside a hot furnace for a variable length of time. Time and temperature determines how deep into the surface the hardening extends. However, the depth of hardening is ultimately limited by the inability of carbon to diffuse deeply into solid steel, and a typical depth of surface hardening with this method is up to 1.5 mm.