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Food and biological process engineering. Food and biological process engineering is a discipline concerned with applying principles of engineering to the fields of food production and distribution and biology. It is a broad field, with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification ...
Pneumoencephalography (sometimes abbreviated PEG; also referred to as an " air study ") was a common medical procedure in which most of the cerebrospinal fluid (CSF) was drained from around the brain by means of a lumbar puncture and replaced with air, oxygen, or helium to allow the structure of the brain to show up more clearly on an X-ray image.
Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. [ 1] Aseptic processing has almost completely replaced in-container ...
Cavitation damage evident on the propeller of a personal watercraft. Cavitation in fluid mechanics and engineering normally refers to the phenomenon in which the static pressure of a liquid reduces to below the liquid's vapour pressure, leading to the formation of small vapor-filled cavities in the liquid. [ 1]
Agglomerated food powder is a unit operation during which native particles are assembled to form bigger agglomerates, in which the original particle can still be distinguished. [1] Agglomeration can be achieved through processes that use liquid as a binder (wet methods) or methods that do not involve any binder (dry methods).
The cerebrospinal fluid circulates in the subarachnoid space around the brain and spinal cord, and in the ventricles of the brain. Cerebrospinal fluid ( CSF) is a clear, colorless body fluid found within the tissue that surrounds the brain and spinal cord of all vertebrates . CSF is produced by specialised ependymal cells in the choroid plexus ...
Vacuum drying is the mass transfer operation in which the moisture present in a substance, usually a wet solid, is removed by means of creating a vacuum. In chemical processing industries like food processing, pharmacology, agriculture, and textiles, drying is an essential unit operation to remove moisture. [ 1]
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [ 1]