Moisture control

Hydrolysis is a significant threat to phosphate ester stabiHty as moisture tends to cause reversion first to a monoacid of the phosphate ester ia an autocatalytic reaction. In turn, the fluid acidity can lead to corrosion, fluid gelation, and clogged filters. Moisture control and filtration with Fuller s earth, activated alumina, and ion-exchange resias are commonly used to minimise hydrolysis. Toxicity questions have been minimised ia current fluids by avoiding triorthocresyl phosphate which was present ia earlier natural fluids (38). 

Moisture control can also be effected by replacing the air in the material container or bin with a dry, stable gas—nitrogen, for example. This technique is also used to protect the materi from certain types of deterioration, such as vitamin loss from food materials. 

A proposed control scheme by Drew and Burns (1992) uses an LQG design, whereby the three process parameters are controlled in an optimal manner, their values (particularly the moisture control) being estimated. 

Moisture control in industrial buildings is necessary to avoid problems related to... 

The air-handling processes should be arranged to take into account the thermal, aerodynamic, and acoustic factors air quality moisture control and cleanliness and other hygiene aspects. 

Air conditioning, partial The process of air conditioning which is lacking one or more of the ideals, i.e., no moisture control, no heating, or no cooling. 

The architect continues to look for products that can he multifunctional. As an example in roofing, the product could perform a part or all of the functions. The roof has to provide structural integrity, temperature and sound insulation, vapor and moisture control, weather resistance, elastic qualities for change in weather, fire protection, aesthetic appeal, and so on. 

Moisture controllers attract water. Sometimes they work so well that they actually pull water from the air. The liquid center of chocolate-covered cherries can be created by adding glycerin to the fondant that is molded around the cherry before it is dipped in chocolate. Over time, the glycerin absorbs so much water from the cherry that the fondant dissolves, making a liquid syrup inside the chocolate shell. 

Esters of ether carboxylic acids (propylated and/or ethoxylated) and fatty alcohols or ethoxylated fatty alcohols are described [40], prepared by esterification of the ether carboxylic acid and the alcohol with an acid catalyst like H2S04 or p-toluenesulfonic acid under vacuum and at a temperature of about 130°C. The purpose of these esters is to mainly use them in cremes and lotions with better conditioning and moisture controlling properties. 

Figure 26.32 illustrates two moisture control options in gas-collector systems. Gas-collector systems will tolerate a large amount of moisture before air transmissivity is affected. Condensates from the gas-collector layer that form beneath the clay and FMC can also be taken back into the waste, since most hazardous wastes are deposited very dry. 

Merika [3.51] emphasized from his 17 years of experience with the quality control of freeze dried transplants the importance of sterility and residual moisture control as the decisive characteristics. Furthermore, the leak tightness of the storage containers was constantly controlled. Merika did not measure the product temperature during drying, but controled the process by measuring water vapor pressure and temperatures of the shelves and the condenser. The residual moisture content after 2 years of storage must be below 5 %. All products were sterilized by gamma radiation. 

Alzamora, S.M., Cerruti, S., Guerriero, S., and Lopez-Malo, A. 1995. Minimally processed fruits by combined methods. In Food Preservation by Moisture Control Fundamentals and Applications (G.V. Barbosa-Canovas and J. Welti-Chanes, eds), pp. 463 492. Technomic Publishing, Lancaster, PA. 

Many problems that arise in the application of adsorption chromatography can be related to the slow attainment of equilibrium distribution of the omnipresent water and other modulators tetween eluent and stationary phase. With suitable precautions, such as moisture control, reproducible work is possible with both silica and alumina as the stationary phase. 

Modulus, 247 set also Retention modulus Moisture content of eluents, 80, 83 control of, 80-82 determination of, 80 Moisture control, 106 Moisture control system, for eluent, 81-83 Molar surface area, 171, ... 

Biovault is a commercially available, nonproprietary, ex situ treatment for soil and sediment contaminated with chlorinated and nonchlorinated volatile organic compounds (CVOCs and VOCs). The basic biovault process is to promote the degradation of the existing soil contaminants in consolidated piles by stimulation of the indigenous (or augmented) microbial population. The process typically includes low-intensity aeration, moisture control, and supplementation with nutrients. 

In the fluid-bed granulation process, moisture control is the key parameter that needs to be controlled. Faure et al. (133) have used process control for scale-up of a fluidized bed process. They used infra-red probes to monitor moisture. As there are normally large numbers of inter-related variables, they used computerized techniques for process control, such as fuzzy logic, neural networks, and models based on experimental techniques. 

Exposure of proteins to heat has been shown to adversely affect peptization properties (22). The critical denaturation temperature for peanut protein in meal is above 118OC (dry heat) and above 80OC at 100% relative humidity. Although heat treatments routinely employed in a majority of peanut oil mills are insufficiently controlled to prevent denaturation of meal protein, the authors suggest that temperature and moisture control during processing can be maintained at levels sufficient to achieve oil extraction without drastic denaturation of protein. 

Gel strength (curd tension). The gel network continues to develop for a considerable period after visible coagulation (Figure 10.8). The strength of the gel formed, which is very important from the viewpoints of syneresis (and hence moisture control) and cheese yield, is affected by several factors - the principal ones are summarized in Figure 10.9. 

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