Cooling and Packaging

The solvent and initiator are charged to the reactor and heated to reflux (ca 80°C). Forty percent of the monomer charge is then added. The remainder of the monomer is added in four equal increments at 24, 50, 79, and 110 min after addition of the initial monomer charge. The reaction mixture is kept at reflux overnight, then cooled and packaged (96). 

The potassium permanganate crystals are dried at atmospheric pressure below 150°C, cooled, and packaged. Care is taken to prevent heating the product above 200°C during drying to avoid autocatalytic exothermic decomposition of the product. 

The reactor charge is heated to 140°C under a nitrogen atmosphere and the monomer charge and initiator charge are added uniformly over three hours while maintaining 140 2°C. After the additions are complete, this temperature is maintained for two more hours, then the product is cooled and packaged. A clear, viscous solution of about 58% polymer is obtained (63). 

When uniform, cool and package in suitable containers. SOURCE GE Silicones Formula BP 2000... 

Downstream of the die, the extrudate (melt) is calibrated, cooled and packaged by an array of ancillary auxiliary devices including vacuum calibrators, water tanks, cooling rolls, haul-offs, cutters, and winders (Chapter 18). Upstream of the die, a melt pump may be interposed between the extruder and the die to produce a more uniform extrudate. The exact selection and arrangement of these component parts of an extrusion system will depend on the end product and tolerance requirements that have to be met.25 27> 33> 143 196>476... 

Buns and Rolls. Hamburger and hot dog buns and rolls may be processed in a manner directly analogous to those used for bread production. Almost all domestically produced bun products are produced by a batch liquid ferment process. After mixing, doughs are immediately divided and rounded to small unit-sized balls. Following a brief rest, these are given their final shape, proofed, baked, cooled, and packaged. 

For this polymerization, a reactor temperatime of 140°C is maintained for roughly 3 h while the monomer mixtin-e is fed into the reactor. Following the completion of the monomer addition, the batch is held at 140°C to finish the batch. The final product consists of a 58% soUds clear, viscous polymer which is cooled and packaged for deUveiy to the customer (66). 

Preparation of Corn Nuts starts when kernels are alkali-cooked in excess water and washed to remove the pericarp. Once peeled, kernels are transferred into steep tanks, where they are blanched for a few hours in warm water. After draining the alkaline solution, the cooked kernels are deep-fat fried to develop the characteristic texture, flavor, and color, after which they are immediately flavored, cooled, and packaged (Rooney and Serna-Saldivar 2003, Sema-Saldivar 2008). The final product contains about 14%-15% oil and approximately 440-450 kcal/100 g (Chapter 17). 

In prior years, some of the Bristol Lake calcium chloride product was converted at Amboy to a 75-78% CaCl2 flake by the HiU Brothers Chemical Co. The concentrated brine from the ponds was sent to open-pan evaporators where it was first heated to 132°C and then evaporated at 171 - 177°C to the desired concentration (Fig. 2.53). This very viscous solution was next spread on chilled rolls to be cooled and solidified into thin sheets, which were scraped from the rolls and ground to the desired particle size. The flaked product was then sent to turbo dryers, from there cooled and packaged in plastic-lined, air-tight bags, and shipped to their customers. 

---