Finish drying

Two types of approaches are available. In one, the fabric is padded with the cross-linker finish, dried, then sent to the garment cutter. The garments are then pressed and cured. In the second, the fabric is cured in fabric form, then fabricated into garments. It is then pressed and recured in hot-head presses. This double curing is particularly hard on the ceUulosic fiber in terms of strength and abrasion resistance. 

The flavor of instant coffee can be enhanced by recovering and returning to the extract or finished dry product some of the natural aroma lost in processing. The aroma constituents from the grinders, percolation vents, and evaporators may be added dkectly or in concentrated or fractionated form to achieve the deskable product attributes. 

Monomer conversion (79) is followed by measuring the specific gravity of the emulsion. The polymerization is stopped at 91% conversion (sp gr 1.069) by adding a xylene solution of tetraethylthiuram disulfide. The emulsion is cooled to 20°C and aged at this temperature for about 8 hours to peptize the polymer. During this process, the disulfide reacts with and cleaves polysulfide chain segments. Thiuram disulfide also serves to retard formation of gel polymer in the finished dry product. After aging, the alkaline latex is acidified to pH 5.5—5.8 with 10% acetic acid. This effectively stops the peptization reaction and neutralizes the rosin soap (80). 

Harvest garlic when the first 4-6 leaves turn yellow. Leave onions and shallots until all the leaves have fallen over naturally. Lift carefully, and leave in a warm, dry place for a couple of weeks. In dry weather, do this outdoors, lifted off the ground on racks or pallets. Otherwise, bring them under cover to finish drying. Bulbs are ready to store when the skins are papery and rustle when handled. Braid into ropes or hang in net sacks in a place where air circulates freely. Ideal storage temperature is 36-39°F (2-4°C). 

Feng, H. and Tang, J., Microwave finish drying of diced apples in a spouted bed, /. Food Sci., 63 (1998) 679-683. 

Whey Protein Isolate occurs either as a liquid or as a dry product. It is the substance obtained by the removal of sufficient nonprotein constituents from whey so that the finished dry product contains not less than 90% protein. Removal of nonprotein constituents is accomplished by separation techniques such as precipitation, membrane filtration, and/or ion exchange. The acidity of Whey Protein Isolate maybe adjusted by the addition of safe and suitable pH-adjusting ingredients. The final product is pasteurized. 

Performance problems can occur when non-slip finishes are combined with repellent finishes. Polymeric non-slip products, more than silicic acid sols, can reduce repellency performance. One solution is to apply the non-slip finish, dry the fabric, then apply the repellent finish. Enhanced performance of anti-pilling and handbuilding finishes can be seen when these are combined with a non-slip finish. 

The effect of composition, the nature, and the ratios of the constituents on the properties of paints, are factors of utmost importance in paint formulations. An indication of likely service environment, life expectancy of the coatings, method of application, color, surface finish, drying time, and cost are also taken into consideration. All of this information. 

Precise flow control is provided through each SPE tube by rotating the independent, screw-type valves built into the cover. This precise control ensures the packing will not dry out in some tubes while others finish drying."... 

USE In the textile industry in cotton crease- and shrink-proofing, finishing, drying, sizing in tanning pesticides in photographic developers. 

Chang et al. (1991) have studied the dehydration process in relation to IM meats. They stated that if the unbound moisture in meats is defined as that which exerts water vapor pressure like that of pure water, all unbound moisture must evaporate before equilibrium can be achieved with air that is less than saturated. In other words, the water will evaporate until the water vapor pressure of the meat is equal to the partial water vapor pressure in the air. Data on the equilibrium moisture content-relative humidity (i.e., isotherms) of meat or meat mixtures are needed over a wide range of temperatures for dehydration applications. For example, isotherms for meat/meat mixtures below ambient temperature are needed for salami and raw ham, and isotherms above steam temperatures are needed for high-temperature finished dried IM meats (Chang et al, 1991). 

The finished dry rubber and latex based rubber products can be vulcanized by several techniques depending on the type of rubber compound (dry rubber compound/latex compound), size of the finished product, and its shape and structure. Moulded rubber products are vulcanized by press curing using compression, transfer, or injection moulding presses. The vulcanization techniques other than moulding may be grouped into batch and continuous methods. The batch methods include the use of autoclaves, hot air/gas oven, and hot liquid/ water bath. Rubber products may be vulcanized at room temperature by cold curing either by immersion of rubber products in a carbon disulphide solution of sulphur chloride (SjCy, or by exposure to its vapour. 

Microwave processing began on a commercial scale in the early 1960s when Cryodry Corporation of San Ramon, California, introduced the first conveyor system for sale. The first market was the potato chip finish drying process with several systems operating in United States and Europe [17, 18]. These systems operated at 915 MHz. Several 5 to 10 kW pilot plant conveyor systems were sold during this... 

FIGURE 13.4 Typical drying curves for microwave and dielectric drying systems (a) preheating with microwave or dielectrics, (b) booster drying, and (c) finish drying. 

Microwave finish drying of potato chips has found practical industrial application [14]. A 25-kW oven can process about 320 kg/h of chips. The quality of the product (color, texture, etc.) is reported to be good whereas oil absorption was about 5% less compared to conventionally processed chips. Similar quality advantages have been reported in other studies [15,16]. This suggests that application of microwave energy to finish drying process of potato chips seems to have potential for use. 

---