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Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest. It involves storing the material in a prescribed condition immediately after harvest.
Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century.
Cure monitoring is, for example, an essential component for the control of the manufacturing process of composite materials. The material, initially liquid, at the end of the process will be solid: viscosity is the most important property that changes during the process. Cure monitoring relies on monitoring various physical or chemical properties.
The name fusion-bond epoxy is due to resigning cross-link and the application method, which is different from a conventional paint. In 2020 the market size was quoted at 12 billion dollars. [4] The resin and hardener components in the dry powder FBE stock remain unreacted at normal storage conditions.
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]
The "drying", hardening, or, more properly, curing of oils is the result of autoxidation, the addition of oxygen to an organic compound, and the subsequent crosslinking. This process begins with an oxygen molecule (O 2 ) in the air inserted into carbon-hydrogen (C-H) bonds adjacent to one of the double bonds within the unsaturated fatty acid.
The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell, and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or ...
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...