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N-Chloropiperidine is a rare example of an organic chloramine. [5] Chloramine-T is often referred to as a chloramine, but it is really a salt (CH 3 C 6 H 4 SO 2 NClNa) derived from a chloramine. [6] Organic chloramines feature the NCl functional group attached to an organic substituent.
Disinfection by-products (DBPs) are organic and inorganic compounds resulting from chemical reactions between organic and inorganic substances such as contaminates and chemical treatment disinfection agents, respectively, in water during water disinfection processes.
Chloramination is the treatment of drinking water with a chloramine disinfectant. [1] Both chlorine and small amounts of ammonia are added to the water one at a time which react together to form chloramine (also called combined chlorine), a long lasting disinfectant. Chloramine disinfection is used in both small and large water treatment plants.
Monochloramine, often called chloramine, is the chemical compound with the formula NH 2 Cl. Together with dichloramine (NHCl 2) and nitrogen trichloride (NCl 3), it is one of the three chloramines of ammonia. [3]
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
A mixed oxidant solution (MOS) is a type of disinfectant that has many uses including disinfecting, sterilizing, and eliminating pathogenic microorganisms in water. [1] An MOS may have advantages such as a higher disinfecting power, stable residual chlorine in water, elimination of biofilm, and safety. [2]
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted ...
There are several side effects of the process, including a slight increase in a product's sweetness, but pascalization does not greatly affect the nutritional value, taste, texture, and appearance. Thus, high pressure treatment of foods is regarded as a "natural" preservation method, as it does not use chemical preservatives. [25]