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When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods without spoiling. It is also used when boiling a substance at normal temperatures would chemically change the consistency of the product, such as egg whites coagulating when attempting to dehydrate the albumen into a powder.
Decoction involves first drying the plant material; then mashing, slicing, or cutting the material to allow for maximum dissolution; and finally boiling in water to extract oils, volatile organic compounds and other various chemical substances. [1] Occasionally, aqueous ethanol or glycerol may be used instead of water. [2]
By far the most frequently used products are formulations for mixing with water then applying as sprays. Water miscible, older formulations include: EC Emulsifiable concentrate; WP Wettable powder; SL Soluble (liquid) concentrate; SP Soluble powder; Newer, non-powdery formulations with reduced or no use of hazardous solvents and improved ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
His experiments using the fluorinated polymer as a surface coating for pots and pans helped usher in a revolution in non-stick cookware. [6] [7] A few years later, a French engineer had begun coating his fishing gear with Teflon to prevent tangles. His wife Colette suggested using the same method to coat her cooking pans.
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The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
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