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The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Dry box. A dry box is a storage container in which the interior is kept at a low level of humidity. It may be as simple as an airtight and watertight enclosure, or it may use active means to remove water vapor from the air trapped inside. Dry boxes are used to safely store items that would otherwise be damaged or adversely affected by excessive ...
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. [1] It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
Testing modified atmosphere in a plastic bag of carrots. Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. [1]
Dry cask storage. Dry cask storage is a method of storing high-level radioactive waste, such as spent nuclear fuel that has already been cooled in a spent fuel pool for at least one year and often as much as ten years. [1][2] Casks are typically steel cylinders that are either welded or bolted closed. The fuel rods inside are surrounded by ...
Industrial radiography is a modality of non-destructive testing that uses ionizing radiation to inspect materials and components with the objective of locating and quantifying defects and degradation in material properties that would lead to the failure of engineering structures. It plays an important role in the science and technology needed ...
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Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry.
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