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  2. Chloramines - Wikipedia

    en.wikipedia.org/wiki/Chloramines

    N-Chloropiperidine is a rare example of an organic chloramine. [5] Chloramine-T is often referred to as a chloramine, but it is really a salt (CH 3 C 6 H 4 SO 2 NClNa) derived from a chloramine. [6] Organic chloramines feature the NCl functional group attached to an organic substituent.

  3. Monochloramine - Wikipedia

    en.wikipedia.org/wiki/Monochloramine

    Monochloramine, often called chloramine, is the chemical compound with the formula NH 2 Cl. Together with dichloramine (NHCl 2 ) and nitrogen trichloride (NCl 3 ), it is one of the three chloramines of ammonia . [ 3 ]

  4. Nitrogen trichloride - Wikipedia

    en.wikipedia.org/wiki/Nitrogen_trichloride

    Nitrogen trichloride, also known as trichloramine, is the chemical compound with the formula NCl 3.This yellow, oily, and explosive liquid is most commonly encountered as a product of chemical reactions between ammonia-derivatives and chlorine (for example, in swimming pools).

  5. Food storage - Wikipedia

    en.wikipedia.org/wiki/Food_storage

    A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...

  6. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...

  7. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    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 biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted ...

  8. Disinfection by-product - Wikipedia

    en.wikipedia.org/wiki/Disinfection_by-product

    Disinfection by-products (DBPs) are organic and inorganic compounds resulting from chemical reactions between organic and inorganic substances such as contaminates and chemical treatment disinfection agents, respectively, in water during water disinfection processes.

  9. Chloronitramide anion - Wikipedia

    en.wikipedia.org/wiki/Chloronitramide_anion

    The chloronitramide anion was first detected as a UV absorbance interference during monitoring of chloramine and dichloramine in 1981. [6] It was then shown to form during the decomposition of both chemicals. [6] It was shown to likely be an anion in 1990. [7]