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Extended Shelf Life
Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated, but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life. Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container are all ways of depriving bacteria of suitable conditions in which to thrive. All of these approaches can extend a food's shelf life, often without unacceptably changing its taste or texture. For some foods, alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Health Hazard
A hazard is a potential source of harm. Substances, events, or circumstances can constitute hazards when their nature would potentially allow them to cause damage to health, life, property, or any other interest of value. The probability of that harm being realized in a specific ''incident'', combined with the magnitude of potential harm, make up its risk. This term is often used synonymously in colloquial speech. Hazards can be classified in several ways which are not mutually exclusive. They can be classified by ''causing actor'' (for example, Natural hazard, natural or Anthropogenic hazard, anthropogenic), by ''physical nature'' (e.g. Biological hazard, biological or Chemical hazard, chemical) or by ''type of damage'' (e.g., health hazard or environmental hazard). Examples of natural disasters with highly harmful impacts on a society are floods, droughts, earthquakes, tropical cyclones, lightning strikes, Volcanism, volcanic activity and wildfires. Technological and anthropogen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Field Ration
A field ration is a type of prepackaged military ration designed to be easily and quickly prepared and consumed in the field, in combat, at the front line, or where eating facilities are otherwise unavailable. Field rations are primarily used by military forces, though they are also sometimes distributed to civilians as part of humanitarian aid and emergency management. They differ from garrison rations and field kitchen provisions, which are intended for where proper meals can be supplied and prepared with relative ease and safety, such as in the rear where logistics are steady and fresh food can be supplied. They are similar to, but distinct from, other purpose-designed long-lasting types of food or rations such as emergency rations, humanitarian daily rations, and camping food. Names used for field rations vary by military and type, and include combat ration, ration pack, battle ration, iron ration, food packet, operational ration pack, or meal ready-to-eat (MRE); the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camping Food
Camping food is food brought on or designed for camping, hiking, and Backpacking (hiking), backpacking trips. The term also encompasses ingredients that can be used to make said foods. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content. To address these needs, camping food is often made up of freeze-dried, Food drying, dehydrated, pre-cooked, pre-prepared, or otherwise preserved foods that can last extended periods. Meal and ingredient requirements Limited cooking time Due to the difficulty of carrying large amounts of cooking fuel, campers often require their meals to be cooked in a short amount of time (5–20 minutes). Many campers prefer a ‘just add boiling water’ method of cooking, while others enjoy a more involved, and therefore often higher quality meal. The amount of cooking time can be disregarded if campers can cook over a campfire, however, due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling
Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the Standard atmosphere (unit), surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vapourization. There are two main types of boiling: nucleate boiling, where small bubbles of vapour form at discrete points; and critical heat flux boiling, where the boiling surface is heated above a certain critical temperature and a film of vapour forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing Microorganism, microbes an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mason Jar
A Mason jar, also known as a canning jar, preserves jar or fruit jar, is a glass jar used in home canning to food preservation, preserve food. It was named after American tinsmith John Landis Mason, who patented it in 1858. The jar's mouth has a screw thread on its outer perimeter to accept a metal ring or "band". The band, when screwed down, presses a separate Stamping (metalworking), stamped steel disc-shaped lid (container), lid against the jar's rim. After Mason's patent expired, numerous other companies began manufacturing similar jars. Over the years, the Brand, brand name ''Mason'' became the Generic trademark, genericized trademark for that style of glass home canning jar, and the word "Mason" can be seen on many Ball Corporation, Ball and Kerr brand jars. The style of jar is occasionally referred to by common brand names such as Ball jar (in the eastern US) or Kerr jar (in the western US) even if the individual jar is not that brand. In early 20th-century United States, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kilner Jar
A Kilner jar is a rubber-sealed, glass jar used for preserving ( bottling) food. It was first produced in 1900 by John Kilner & Co., Yorkshire, England. History The Kilner Jar was originally invented by John Kilner (1792–1857) and associates, and manufactured by the Kilner glass bottlemakers company from Yorkshire, which he set up. The original Kilner bottlemakers operated from 1842, when the company was first founded, until 1937, when the company went into liquidation. In 2003, The Rayware Group purchased the Ravenhead name and continues to produce them today in China. Image:Kilner 1928 closed.jpg, A Kilner jar from no later than 1928 Image:Kilner 1928 open.jpg, The open jar Company names The various names of the Kilner companies were: * John Kilner and Co, Castleford, Yorkshire, 1842–1844 * John Kilner and Sons, Wakefield, Yorkshire, 1847–1857 * Kilner Brothers Glass Co, Thornhill Lees, Yorkshire, 1857–1873 also at Conisbrough, Yorkshire, 1863–1873 * Ki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tin Can
A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), or can is a container made of thin metal, for distribution or storage of goods. Some cans are opened by removing the top panel with a can opener or other tool; others have covers removable by hand without a tool. Cans can store a broad variety of contents: food, beverages, oil, chemicals, etc. In a broad sense, any metal container is sometimes called a "tin can", even if it is made, for example, of aluminium. Steel cans were traditionally made of tinplate; the tin coating stopped the contents from rusting the steel. Tinned steel is still used, especially for fruit juices and pale canned fruit. Modern cans are often made from steel lined with transparent films made from assorted plastics, instead of tin. Early cans were often soldered with neurotoxic high-lead solders. High-lead solders were banned in the 1990s in the United States, but smaller amounts o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canning
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the ''Bertrand (steamboat), Bertrand'', a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. History and development French origins Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Verification And Validation
Verification and validation (also abbreviated as V&V) are independent procedures that are used together for checking that a product, service, or system meets requirements and specification (technical standard), specifications and that it fulfills its intended purpose. These are critical components of a quality management system such as ISO 9000. The words "verification" and "validation" are sometimes preceded with "independent", indicating that the verification and validation is to be performed by a disinterested third party. "Independent verification and validation" can be abbreviated as "IV&V". In reality, as quality management terms, the definitions of verification and validation can be inconsistent. Sometimes they are even used interchangeably. However, A Guide to the Project Management Body of Knowledge, the PMBOK guide, a standard adopted by the Institute of Electrical and Electronics Engineers (IEEE), defines them as follows in its 4th edition: * "Validation. The assu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quality Management System
A quality management system (QMS) is a collection of business processes focused on consistently meeting customer requirements and enhancing their satisfaction. It is aligned with an organization's purpose and strategic direction ( ISO 9001:2015). It is expressed as the organizational goals and aspirations, policies, processes, documented information, and resources needed to implement and maintain it. Early quality management systems emphasized predictable outcomes of an industrial product production line, using simple statistics and random sampling. By the 20th century, labor inputs were typically the most costly inputs in most industrialized societies, so focus shifted to team cooperation and dynamics, especially the early signaling of problems via a continual improvement cycle. In the 21st century, QMS has tended to converge with sustainability and transparency initiatives, as both investor and customer satisfaction and perceived quality are increasingly tied to these factors. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Good Manufacturing Practice
Current good manufacturing practices (cGMP) are those conforming to the guidelines recommended by relevant agencies. Those agencies control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices. These guidelines provide minimum requirements that a manufacturer must meet to assure that their products are consistently high in quality, from batch to batch, for their intended use. The rules that govern each industry may differ significantly; however, the main purpose of GMP is always to prevent harm from occurring to the end user. Additional tenets include ensuring the end product is free from contamination, that it is consistent in its manufacture, that its manufacture has been well documented, that personnel are well trained, and that the product has been checked for quality more than just at the end phase. GMP is typically ensured through the effective use of a quality manageme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
