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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.
Coatings were prepared by moisture curing of IPDI capped hydroxyl terminated polybutadiene/clay dispersions in a relative humidity (RH) of 50% at 25 °C. Moisture cured polyurethane–urea coatings have been made by reacting 1,2,3-triazole rich polyether polyols with HMDI at NCO/OH eq. ratio of 1.2 to obtain isocyanate-terminated polyurethane ...
Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such as sand, or soil that is frozen.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
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.
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 12000 B.C. by inhabitants of the modern Asian and Middle ...
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.
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.