Bacon processing

Bacon, processed with 40 mg/kg of nitrite and 0.26 sorbate contained an average of 8.7 pg/kg of NPYR, whereas samples prepared with 120 mg/kg of nitrite contained an average of 28.1 yg/kg of NPYR. This marked reduction in NPYR levels is clearly due to the reduced levels of nitrite, although it has been reported that sorbic acid also possesses anti-N-nitrosamine activity (47). 

C. J. Geankophs, Transport Process and Unit Operations, 2nd ed., AHyn Bacon, Newton, Mass., pp. 373. 

C.. GeankopHs, Transport Processes and Unit Operations, AHyn and Bacon, Boston, 1978. 

Sodium nitrate is also used in formulations of heat-transfer salts for he at-treatment baths for alloys and metals, mbber vulcanization, and petrochemical industries. A mixture of sodium nitrate and potassium nitrate is used to capture solar energy (qv) to transform it into electrical energy. The potential of sodium nitrate in the field of solar salts depends on the commercial development of this process. Other uses of sodium nitrate include water (qv) treatment, ice melting, adhesives (qv), cleaning compounds, pyrotechnics, curing bacons and meats (see Food additives), organics nitration, certain types of pharmaceutical production, refining of some alloys, recovery of lead, and production of uranium. 

Chen (Process Reactor Design, Allyn Bacon, 1983) does the following examples mostly with simple calculus ... 

Linberg, R. A. 1983 Processes and Materials of Manufacture. MA Allyn and Bacon. 

A high proportion of pork is pickled in brine and smoked, to make ham or bacon. The original process was to immerse the meat in a tank of cold brine for a period. A quicker method is to inject the cold pickle with hypodermic needles into the cuts. Smoking is carried out at around 52°C, so the cured bacon must be cooled again for slicing, packing and storage. 

The early history of redox initiation has been described by Bacon.23 The subject has also been reviewed by Misra and Bajpai,207 Bamford298 and Sarac.2,0 The mechanism of redox initiation is usually bimolecular and involves a single electron transfer as the essential feature of the mechanism that distinguishes it from other initiation processes. Redox initiation systems are in common use when initiation is required at or below ambient temperature and drey are frequently used for initiation of emulsion polymerization. 

NPYR occurs in processed meats and, most commonly, in cooked bacon NPYR is one of the principal volatile nitrosamines... 

How proline is converted to NPYR has not yet been fully elucidated and could conceivably occur by either of two pathways (29, ). One pathway involves the initial N-nitrosation of proline, followed by decarboxylation, while in the other, proline is first decarboxylated to pyrrolidine followed by N-nitrosation to NPYR. Since the conversion of N-nitrosoproline (NPRO) to NPYR occurs at a much lower temperature than the transformation of proline to pyrrolidine, the pathway involving intermediacy of NPRO is thus the more likely route ( ). It has been reported that preformed NPRO in raw bacon is not the primary precursor of NPYR in cooked bacon (29,33-5), as shown by the fact that ascorbyl paImitate, when added to bacon, inhibits the formation of NPYR (33). However, this by no means rules out the intermediacy of NPRO which could be formed at the higher temperatures attained during the frying process (29,36). 

The mechanism of NPYR formation has been studied by Coleman (37) and Bharucha et al. ( ). Coleman (37) reported that the requirement for a high temperature, the inhibitory effects of water and antioxidants, and the catalytic effect of a lipid hydroperoxide are consistent with the involvement of a free radical in the formation of NPYR. Similarly, Bharucha et al. (29) suggested that, since both NPYR and NDMA increase substantially towards the end of the frying process, N-nitros-amine formation during frying of bacon occurs essentially, if not entirely, in the fat phase after the bulk of the water is removed and therefore by a radical rather than an ionic mechanism. These authors speculated that, during the frying of... 

Smoking. The effects of smoking on the formation of N-nitros-amines in bacon has been investigated recently by Bharucha et al. ( ). They reported that unsmoked bacon samples generally tended to contain more N-nitrosamines, presumably because of their higher nitrite content at the time of frying. Sink and Hsu (55) showed a lowering of residual nitrite in a liquid smoke dip process for frankfurters when the pH also was lowered. The effects of smoke seem to be a combination of pH decrease and direct C-nitrosation of phenolic compounds to lower the residual nitrite in the product (56). This is an area which requires further study since certain C-nitrosophenols have been shown to catalytically transnitrosate amines in model systems (57). 

Bacon, B.R, and Britton, R.S. (1990). The pathology of hepatic iron overload a free radical-mediated process Hepatology 11, 127-137. 

Sulften A process for removing hydrogen sulfide from the tail gases from the Claus process. The solvent (Ucarsol HS 103) was developed by the Union Carbide Corporation the process was developed by Ford Bacon and Davis, Dallas, TX. 

Chen, Ning Hsing (1983), Process Reactor Design, Allyn and Bacon, Boston. 

Claus Process Parsons, Shell, Amoco Normally 15-20% HjS Production Co., through or more, with product Its licensees such as sulfur-burning, can Ford, Bacon Davis, handle H2S contents Ortloff, Olsen, and down to 5% many others 92 97% removal with 3 catalytic stages. COS CS2 not converted without provisions in design... 

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