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The earliest form of curing was dehydration or drying, used as early as 12,000 BC. Smoking and salting techniques improve on the drying process and add antimicrobial agents that aid in preservation. Smoke deposits a number of pyrolysis products onto the food, including the phenols syringol , guaiacol and catechol . [ 9 ]
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
The cure package is adjusted specifically for the substrate and the application. The reactive sites—cure sites—are allylic hydrogen atoms. These C-H bonds are adjacent to carbon-carbon double bonds (>C=C<). During vulcanization, some of these C-H bonds are replaced by chains of sulfur atoms that link with a cure site of another polymer ...
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.
Aging / curing: While not always required, some teas require additional aging, fermentation, or baking to reach their drinking potential. For instance, a green tea puerh, prior to curing into a post-fermented tea, is often bitter and harsh in taste, but becomes sweet and mellow through fermentation by age or dampness. [ 11 ]
Curing is a chemical process employed in polymer chemistry and process engineering that produces the toughening or hardening of a polymer material by cross-linking of polymer chains. [1] Even if it is strongly associated with the production of thermosetting polymers , the term "curing" can be used for all the processes where a solid product is ...
Curing does induce residual stress in epoxy systems which have been studied. [29] The induced stresses may be alleviated with flexibilisers. Curing may be achieved by reacting an epoxy with itself (homopolymerisation) or by forming a copolymer with polyfunctional curatives or hardeners. This curing is what produces the qualities of the ...
By 900 BC, salt was being produced in "salt gardens" in Greece and dry salt curing and smoking of meat were well established. The Romans (200 BC) acquired curing procedures from the Greeks and further developed methods to "pickle" various kinds of meats in a brine marinade. It was during this time that the reddening effect of salting was noted.