During processing

Processing conditions have a large impact on milk fat crystallization and texture (Campos et al., 2002b Herrera and Hartel, 2000a,b,c van Aken and Visser, 2000 Rye et al., 2005). 

Before butter is packaged, it is typically worked to achieve a desirable texture (Joyner, 1953). This step also helps to disperse the water and salt in 

---

The changes of three types of carbon atoms can be monitored during processing with this method ... 

Bicomponent fibers have also provided a route to self-texturing (self-crimping) fibers. The crimp results from the length differential developed during processing caused by differential shrinkage in the two polymers in side-by-side or eccentric core—sheath configurations (50). 

The tendency of the strong, highly crystalline fibers to fibnUate, ie, to develop a hairy surface on wet-abrasion has, for the textile appUcations, been minimized by process changes both in fiber production and fabric manufacture. However, for nonwoven or speciaUty paper appUcations, this property can aUow potential users to develop ceUulosic microfibers during processing. 

Recovery, Rebound, or Nerve. Uncured latex stock tends to recover its previous shape after being roUed or extmded during processing. 

Tack. Tack causes layers to adhere when they are pressed together. This property can be reduced by employing fillers with a finer psd or by dusting the stock with a laminar filler such as mica. In a related value, fillers such as mica can inhibit adhesion to the mold during processing. 

Another modification of this process was reported in 1988 (84). In this process, a precondensate of THPC and urea, plus excess urea, are neutralized to a pH of about 5.7, and the buffer salt is added. The fabric is then given a standard pad-dry-cure process followed by oxidation and laundering. The principal advantage of this modification is a reduction in both formaldehyde vapors and phosphine-like odors released during processing (84). 

A food must have the expected or proper appearance and color before it will be readily consumed (7). There are many prepared foods in which artificial flavors and colors are used whose flavor is sufticientiy bland to make color essential for flavor identification, eg, margarine. The preservation of color in natural food during processing or the development of color by processing are aspects of primary importance in food acceptance. 

Flavors. Flavorings are used in the food industry to replace or enhance flavors that are lost during processing, to create flavor combinations that do not exist in nature, and to mask objectionable flavors (see Flavors and spices). Over 6000 flavor ingredients exist. 

Essences generally are stored separately from the bulk concentrates for stabiHty, and their addition prior to retail packaging is essential to restoring much of the natural fresh flavor of the starting juice otherwise lost during processing. Unlike citms, which affords both an aqueous and an oil-phase essence, only an aqueous-phase essence is obtained for deciduous fmit. Virtually no essential oil is present in the peel or juice in the latter. 

The two primary types of plastics, thermosets and thermoplastics, are made almost exclusively from hydrocarbon feedstocks. Thermosetting materials are those that harden during processing (usually during heating, as the name implies) such that in their final state they are substantially infusible and insoluble. Thermoplastics may be softened repeatedly by heat, and hardened again by cooling. 

In addition to time-related effects, the soUd-state physical properties are also affected by adsorbed water, which functions as a plasticizer. Water pickup is affected by the nature of the cation, with sodium ionomers absorbing about 10 times the level of the zinc equivalent (6) under the same conditions. Drying must be carried out at temperatures below 100°C and is therefore a slow process. In commercial practice, ionomers are suppUed dry, and techniques have been developed to minimize moisture absorption during processing. 

During processing at elevated temperatures, normal precautions are needed to prevent accidental bums. Sudyn ionomers have U.S. Food and Dmg Administration clearance for food contact. Information about ionomers can be found in the articles Ethylene Acrylic acid and derivatives and Methacrylic acid and derivatives. 

The commonly used resins in the manufacture of decorative and industrial laminates ate thermosetting materials. Thermosets ate polymers that form cross-linked networks during processing. These three-dimensional molecules ate of essentially infinite size. Theoretically, the entire cured piece could be one giant molecule. The types of thermosets commonly used in laminates ate phenoHcs, amino resins (melamines), polyesters, and epoxies. 

---