Search results
Results from the WOW.Com Content Network
Z-value is a term used in microbial thermal death time calculations. It is the number of degrees the temperature has to be increased to achieve a tenfold (i.e. 1 log 10 ) reduction in the D-value . The D-value of an organism is the time required in a given medium, at a given temperature, for a ten-fold reduction in the number of organisms.
For most cooking applications, high thermal conductivity is desirable to create an evenly heated surface on which to cook. In this way, stainless steel is usually not considered high-grade cookware. In terms of surface interactions, chromium oxide is polar. The oxygen atoms on the surface have a permanent dipole moment, and are therefore ...
A Assuming an altitude of 194 metres above mean sea level (the worldwide median altitude of human habitation), an indoor temperature of 23 °C, a dewpoint of 9 °C (40.85% relative humidity), and 760 mmHg sea level–corrected barometric pressure (molar water vapor content = 1.16%).
A variant of the metric perm is used in DIN Standard 53122, where permeance is also expressed in grams per square meter per day, but at a fixed, "standard" vapor-pressure difference of 17.918 mmHg. This unit is thus 17.918 times smaller than a metric perm, corresponding to about 0.084683 of a U.S. perm.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Bahamas Prime Minister Philip Davis said the country 'firmly rejected' a Trump transition proposal to deport immigrants from other countries there.
A couple has been arrested after authorities say they performed a botched circumcision on their son at their central Missouri home last week.. Prosecutors charged Tyler Wade Gibson, 35, with one ...
Pressure cooking always requires a water-based liquid to generate the steam to raise the pressure within the cooker. Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying. A minimum quantity of liquid is required to create and maintain pressure, as indicated in the ...