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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 ...
The technique is inherently self-cleaning. It is highly recommended for liquid level measurement applications where ultrasonic, float or microwave techniques have proved undependable. The system will require constant supply of air during measurement. The end of the tube should be above certain height to avoid sludge from clogging the tube.
measuring cup: liquid and dry goods measuring cylinder: volume measuring spoon: a spoon used to measure an amount of an ingredient, either liquid or dry megger: electrical insulation mercury barometer: Atmospheric pressure micrometer: small distances multimeter: electrical potential, resistance, and current nephoscope: to measure the speed and ...
Measuring cup: LIQUID Measuring jug , Measuring jar The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as ...
There are different types of sample cells available, ranging from a flow cell for a few microliters to sample cells with a filling funnel for fast sample exchange without cleaning the measuring prism in between. The sample cells can also be used for the measurement of poisonous and toxic samples with minimum exposure to the sample.
for simultaneous solid and liquid cultures. McIntosh and Filde's anaerobic jar: production of anaerobic conditions for organisms that die in the presence of even little oxygen (anaerobiosis), e.g. tetanus bacteria Microscope: to observe microscopic specimens that cannot be seen by the naked eye. Microtitre plates: mostly used for ELISA: Microtome
A burette (also spelled as buret) [1] is a graduated glass tube with a tap at one end, for delivering known volumes of a liquid, especially in titrations. It is a long, graduated glass tube, with a stopcock at its lower end and a tapered capillary tube at the stopcock's outlet. The flow of liquid from the tube to the burette tip is controlled ...
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
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