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Air is introduced from the steam wand by immersing only the tip of the wand in the milk. This process is sometimes known as frothing, stretching, or surfing, [8] and usually lasts less than 10 seconds. After the creation of small bubbles, the milk is covered with a soft foam phase which separates from the liquid and floats on top of the milk.
A pot of oil on a heat source. An oil bath is a type of heated bath used in a laboratory, most commonly used to heat up chemical reactions. It is a container of oil that is heated by a hot plate or (in rare cases) a Bunsen burner.
Water and silicone oil are the most commonly used fluids. A water bath is used for temperatures up to 100 °C. An oil bath is employed for temperatures over up to and above 100 °C. The heated bath is heated on an electric hot plate, or with a Bunsen burner. The reaction vessel (Florence flask, Erlenmeyer flask, or beaker) is
Bitumen froth treatment is a process used in the Athabasca oil sands (AOS) bitumen recovery operations to remove fine inorganics—water and mineral particles—from bitumen froth, by diluting the bitumen with a light hydrocarbon solvent—either naphthenic or paraffinic—to reduce the viscosity of the froth and to remove contaminants that were not removed in previous water-based gravity ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
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A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
Milk is both scalded and also cooled in many recipes, such as for bread and other yeast doughs, as pasteurization does not kill all bacteria, and the wild yeasts that may also be present can alter the texture and flavor. In addition, scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.