Liquefying food

Thus, rather surprisingly, the key to reducing tropospheric ozone pollution is to minimize the release of hydrocarbon vapors from such sources as unburnt fuel in automobile exhausts, vaporization of fuel at service station pumps (modern pumps recover fuel vapors from automobile fuel tanks while refilling them), kitchen exhausts from fast-food restaurants and, as in Mexico City, leakages of liquefied petroleum gas (mainly butane) used for domestic heating and cooking.26... 

Cooking constitutes a source of VOCs in the indoor environment Food stuffs and fuels emit ample amounts of VOCs. For example, up to 54 hydrocarbons were identified from a study of 16 fuels/ stoves combinations that are usually used in urban and rural settings in China (Tsai et al., 2003). The worst stove/fuel VOC emitters include metal stoves with a flue/unprocessed coal powder, metal stoves with a flue/washed coal powder, brick stove with a flue/maize residue while the least emitters ofVOCs are traditional gas stove/coal gas fuel, improved brick stove with a flue/maize residue and metal coal stove with a flue/honeycomb coal briquette. Many of the compounds emitted in substantial amounts are reactive unsaturated compounds such as benzene, ethylene, acetylene, and propene. For example, up to 2856 mg of ethylene was emitted by per kg of coal powder in the metal stove. Similarly, the observation of elevated levels of benzene and toluene in a food-court in South China has been rationalized in terms of emission from liquefied petrol gas (LPG) stoves (Tang et al., 2005). Thus, cooking is an important contributor of precursors of photochemical smog. 

Anyone who has eaten an ice cream cone on a hot summer afternoon is familiar with melting. Ice cream drips, popsicles liquefy, and ice cubes slowly melt in a glass of water. Likewise, anyone who has filled an ice cube tray with water and placed it in a freezer knows something about freezing. We take advantage of frozen water to cool our drinks and food, and even to glide on with ice skates. 

Synonyms bivinyl, vinylethylene, biethylene Formula C4H6 Structure CH2=CH-CH=CH2 MW 54.10 CAS [106-99-0] petroleum product used to produce synthetic rubber, elastomers, and food-wrapping materials colorless gas, mild aromatic odor heavier than air gas density 1.865 (air = 1) 2.212 g/L at NTP liquefies at -4.5°C solidifies at -109°C slightly soluble in water, 500 mg/L, soluble in organic solvents carcinogenic flammable. 

Butane is found in exhausts of gasoline engines and in waste disposal sites. Butane as a gas is highly inflammable and explosive pure butane has several applications in industries and processing associated with aerosol propellants, fuel source, solvents, rubber, plastics, food additive, and refrigeration. Occupational exposure to liquefied butane by direct contact results in severe adverse effects (e.g., bums or frostbite to skin, eyes, and mucous membrane, as well as CNS depression). 

In a conventional dry grind process, ground com is mixed with water to produce slurry. The slurry is cooked the slurry starch liquefied, saccharified and fermented to produce ethanol. The remaining nonfermentables (germ, fiber, and protein) are recovered at the end of the dry grind process as an animal food co-product, called distiller dried grains with solubles or DDGS. 

Food-grade butane in a supercritical, low-pressure, liquefied gas extraction procedure has also been described for oil extraction from peanuts (21). The extraction process consists of mixing the liquefied butane with the material to form a slurry. The liquefied gas and oil are moved to a solvent recovery system where the oil is removed from the butane. The oil is pumped from the solvent recovery system to a holding tank, and the butane is then transformed into a gas in the solvent recovery system and transported back to the butane storage tank for reuse. 

Exposure to methylamine primarily occurs in occupational settings. Because methylamine is a gas, such exposures typically occur via inhalation, although dermal contact (and to a lesser extent ocular contact) with liquefied methylamine or aqueous solutions of methylamine would also be possible. The general population is potentially exposed to low concentrations of methylamine by ingestion from food, and by inhalation from releases to air. 

There are two main types of juice you can make extracts and total juices. Extracts are made in a traditional juicer, which extracts the juice from the fibrous part of fruits and vegetables. Total juices are made in a high-power blender, and the whole fruit or vegetable is liquefied with some added water, giving you both the juice and the fiber from the foods. (For more information on juicers and high-power blenders, see Resources, page 182.)... 

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