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Modified Atmosphere Packaging
Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life. The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life. From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms. Therefore, the reduction of oxygen and its replacement with other gases can reduce or delay oxidation reactions and microbiological spoilage. Oxygen scavengers may also be used to reduce browning due to lipid oxidation by halting the auto-oxidative chemical process. Besides, MAP changes the gaseous atmosphere by incorporating different compositions of gases. The modi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Test Modified Atmosphere
Test(s), testing, or TEST may refer to: * Test (assessment), an educational assessment intended to measure the respondents' knowledge or other abilities Arts and entertainment * Test (2013 film), ''Test'' (2013 film), an American film * Test (2014 film), ''Test'' (2014 film), a Russian film * Test (group), ''Test'' (group), a jazz collective * Tests (album), ''Tests'' (album), a 1998 album by The Microphones Computing * .test, a reserved top-level domain * test (Unix), a Unix command for evaluating conditional expressions * TEST (x86 instruction), an x86 assembly language instruction People * Test (wrestler), ring name for Andrew Martin (1975–2009), Canadian professional wrestler * John Test (1771–1849), American politician * Zack Test (born 1989), American rugby union player Science and technology * Proof test * Stress testing * Test (biology), the shell of sea urchins and certain microorganisms * Test equipment Sports * Test cricket, a series of matches played by two n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Controlled Atmosphere
A controlled atmosphere is an agricultural storage method in which the concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of a storage room are regulated. Both dry commodities and fresh fruit and vegetables can be stored in controlled atmospheres. Dry commodities Grains, legumes and oilseed are stored in a controlled atmosphere primarily to control insect pests. Most insects cannot survive indefinitely without oxygen or in conditions of raised (>30%) carbon dioxide. Such controlled atmosphere treatments of grains may take several weeks at lower temperatures (<15 °C). A typical schedule for complete disinfestation of dry grain (<13% moisture content) with carbon dioxide at approximately 25 °C is a concentration above 35%(v/v) carbon dioxide in air for at least 15 days. These atmospheres can be created either by: * Adding pure carbon dioxide or nitrogen, or the low oxygen exhausts of hydrocarbon combustion, or * using the na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellular Site
Cellular may refer to: *Cellular automaton, a model in discrete mathematics *Cell biology, the evaluation of cells work and more * ''Cellular'' (film), a 2004 movie *Cellular frequencies, assigned to networks operating in cellular RF bands *Cellular manufacturing *Cellular network, cellular radio networks *U.S. Cellular Field, also known as "The Cell", a baseball stadium in Chicago *U.S. Cellular Arena, an arena in Milwaukee, Wisconsin Terms such as cellular organization, cellular structure, cellular system, and so on may refer to: *Cell biology, the evaluation of how cells work and more *Cellular communication networks, systems for allowing communication through mobile phones and other mobile devices *Cellular organizational structures, methods of human organization in social groups *Clandestine cell organizations, entities organized to commit crimes, acts of terror, or other malicious activities See also *Cell (other) Cell most often refers to: * Cell (biology), th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diffusivity
Diffusivity is a rate of diffusion, a measure of the rate at which particles or heat or fluids can spread. It is measured differently for different mediums. Diffusivity may refer to: *Thermal diffusivity, diffusivity of heat *Diffusivity of mass: ** Mass diffusivity, molecular diffusivity (often called "diffusion coefficient") ** Eddy diffusion, eddy diffusivity * Kinematic viscosity, characterising momentum diffusivity *Magnetic diffusivity Dimensions and Units Diffusivity has dimensions of length2 / time, or m2/s in SI units The International System of Units, known by the international abbreviation SI in all languages and sometimes Pleonasm#Acronyms and initialisms, pleonastically as the SI system, is the modern form of the metric system and the world's most wid ... and cm2/s in CGS units. References Former disambiguation pages converted to set index articles {{SIA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solubility
In chemistry, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution. The extent of the solubility of a substance in a specific solvent is generally measured as the concentration of the solute in a saturated solution, one in which no more solute can be dissolved. At this point, the two substances are said to be at the solubility equilibrium. For some solutes and solvents, there may be no such limit, in which case the two substances are said to be " miscible in all proportions" (or just "miscible"). The solute can be a solid, a liquid, or a gas, while the solvent is usually solid or liquid. Both may be pure substances, or may themselves be solutions. Gases are always miscible in all proportions, except in very extreme situations,J. de Swaan Arons and G. A. M. Diepen (1966): "Gas—Gas Equilibria". ''Journal of Chemical Physics'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xenon
Xenon is a chemical element with the symbol Xe and atomic number 54. It is a dense, colorless, odorless noble gas found in Earth's atmosphere in trace amounts. Although generally unreactive, it can undergo a few chemical reactions such as the formation of xenon hexafluoroplatinate, the first noble gas compound to be synthesized. Xenon is used in flash lamps and arc lamps, and as a general anesthetic. The first excimer laser design used a xenon dimer molecule (Xe2) as the lasing medium, and the earliest laser designs used xenon flash lamps as pumps. Xenon is also used to search for hypothetical weakly interacting massive particles and as a propellant for ion thrusters in spacecraft. Naturally occurring xenon consists of seven stable isotopes and two long-lived radioactive isotopes. More than 40 unstable xenon isotopes undergo radioactive decay, and the isotope ratios of xenon are an important tool for studying the early history of the Solar System. Radioactive xenon-135 is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argon
Argon is a chemical element with the symbol Ar and atomic number 18. It is in group 18 of the periodic table and is a noble gas. Argon is the third-most abundant gas in Earth's atmosphere, at 0.934% (9340 ppmv). It is more than twice as abundant as water vapor (which averages about 4000 ppmv, but varies greatly), 23 times as abundant as carbon dioxide (400 ppmv), and more than 500 times as abundant as neon (18 ppmv). Argon is the most abundant noble gas in Earth's crust, comprising 0.00015% of the crust. Nearly all of the argon in Earth's atmosphere is radiogenic argon-40, derived from the decay of potassium-40 in Earth's crust. In the universe, argon-36 is by far the most common argon isotope, as it is the most easily produced by stellar nucleosynthesis in supernovas. The name "argon" is derived from the Greek word , neuter singular form of meaning 'lazy' or 'inactive', as a reference to the fact that the element undergoes almost no chemical reactions. The complete octe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Helium
Helium (from el, ἥλιος, helios, lit=sun) is a chemical element with the symbol He and atomic number 2. It is a colorless, odorless, tasteless, non-toxic, inert, monatomic gas and the first in the noble gas group in the periodic table. Its boiling and melting point are the lowest among all the elements. It is the second lightest and second most abundant element in the observable universe (hydrogen is the lightest and most abundant). It is present at about 24% of the total elemental mass, which is more than 12 times the mass of all the heavier elements combined. Its abundance is similar to this in both the Sun and in Jupiter, due to the very high nuclear binding energy (per nucleon) of helium-4, with respect to the next three elements after helium. This helium-4 binding energy also accounts for why it is a product of both nuclear fusion and radioactive decay. The most common isotope of helium in the universe is helium-4, the vast majority of which was formed during t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rancidity
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Three pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a lipase, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myoglobin
Myoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the cardiac and skeletal muscle tissue of vertebrates in general and in almost all mammals. Myoglobin is distantly related to hemoglobin. Compared to hemoglobin, myoglobin has a higher affinity for oxygen and does not have cooperative binding with oxygen like hemoglobin does. In humans, myoglobin is only found in the bloodstream after muscle injury. (Google books link is the 2008 edition) High concentrations of myoglobin in muscle cells allow organisms to hold their breath for a longer period of time. Diving mammals such as whales and seals have muscles with particularly high abundance of myoglobin. Myoglobin is found in Type I muscle, Type II A, and Type II B; although many texts consider myoglobin not to be found in smooth muscle, this has proved erroneous: there is also myoglobin in smooth muscle cells. Myoglobin was the first protein to have its three-dimensional structure revealed by X-ray crystal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Browning
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the taste, color, and value of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipid Peroxidation
Lipid peroxidation is the chain of reactions of oxidative degradation of lipids. It is the process in which radical (chemistry), free radicals "steal" electrons from the lipids in cell membranes, resulting in cell damage. This process proceeds by a free radical chain reaction#Chemical chain reactions, chain reaction mechanism. It most often affects polyunsaturated fatty acids, because they contain multiple double bonds in between which lie methylene bridges (-CH2-) that possess especially reactive hydrogen atoms. As with any radical reaction, the reaction consists of three major steps: initiation, propagation, and termination. The chemical products of this oxidation are known as lipid peroxides or lipid oxidation products (LOPs). Initiation Initiation is the step in which a fatty acid radical (chemistry), radical is produced. The most notable initiators in living cells are reactive oxygen species (ROS), such as hydroxyl radical, OH· and hydroperoxyl, HOO·, which combines wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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