Perishable food

Vocuum pocking equipment for coffee and other perishable foods or chemicol products... 

Perishable Food (meat, fish and produce) Moderate Fast. Refrigerated transport is very expensive. Refrigerated Truck/Container or air for Fresh Fish. 

VACUUM PACKING EOUIPMENT FOR COFFEE AND OTHER PERISHABLE FOODS OR CHEMICAL PRODUCTS, ETC. 

A large amount of perishable food now travels by air. Since the cargo holds of airliners are not pressurized, the problem may be one of temporary protection against low temperatures, rather than of keeping the product cold. 

The chemical industry affects virtually all aspects of our lives. Were it to disappear suddenly, we would find ourselves living again in the early nineteenth century without cars, airplanes, television, electric fights, most of our colorful clothing, most perishable food, most drugs and medicine, plastics, and all the rest of the modern conveniences that most of us take for granted. 

Turmeric is used mainly as a spice, to give specific flavor and color, but also as an additive for maintaining freshness and improving the palatability and shelf lives of perishable foods. Turmeric is also well documented for its biological effects and it was widely used in traditional Indian and Chinese medicine. In Ayurveda, turmeric is used as a stomachic, tonic, and blood purifier, and also in the treatment of skin diseases. 

Food is stored in a fridge to prevent (or slow down) the rate at which it perishes. Foods such as milk or butter will remain fresh for longer if stored in a fridge, but they decompose or otherwise go off more quickly if stored in a warmer environment. 

PE did not receive much commercial use until after the war when it was used in the manufacture of film and molded objects. PE film displaced cellophane in many applications being used for packaging produce, textiles, and frozen and perishable foods. This PE was branched and had a relatively low softening temperature, below 100°C, preventing its use for materials where boiling water was needed for sterilization. 

Radurization of perishable food items (fruits, vegetables, meat, poultry, fish) 0.5-10... 

Gas, Laughing. Same as Nitrous Oxide, NaO, used as a dental and surgical anesthetic and to preserve perishable foods Ref Hackh s Diet (1944), 368-R 580-R... 

Technological developments in high vacuum evaporation techniques have been responsible for the rapid growth of the domestic citrus industry. These techniques were developed and refined, for the most part, during World War II and they made possible the manufacture and production of many perishable foods and medicines. Most notable for the domestic citrus industry was the development of frozen concentrated citrus juices which was made possible by the development of these high vacuum evaporators... 

Radiation sterilization produces foods that are stable at room temperature and requires a dose of 20 to 70 kGy. At lower doses, longer shelf life may be obtained, especially with perishable foods such as fruits, fish, and shellfish. The destruction of Salmonella in poultry is an application for radiation treatment. This requires doses of 1 to 10 kGy. Radiation disinfestation of spices and cereals may replace chemical fumigants, which have come under increasing scrutiny in recent years. Dose levels of 8 to 30 kGy would be required. Other possible applications of irradiation processing are inhibition of sprouting in potatoes and onions and delaying of the ripening of tropical fruits. 

Milk is one of the most perishable foods, but ancient peoples learned to turn it into other kinds of food that could be preserved for a longer time, most notably cheese. 

By the 1950s, freezers were available to both farmers and ordinary citizens, and food preservation entered a new era. Freezing meant that meat and vegetables could be preserved almost indefinitely, ending the cyclical concern with preserving such perishable foods until the next harvest could be gathered. 

Cooked and perishable food that cannot be kept refrigerated (below 5°C or 41 °F) should be discarded. 

Refrigeration In the event of a power loss, refrigerators will keep food cold for approximately 4 to 5 hours, if unopened. Blocks of ice or dry ice can be used to extend the life of food. Only foods that have a normal color and odor should be consumed, and perishable foods should be discarded after 2 hours at room temperature regardless of their appearance or smell. Frozen food can be kept frozen with dry ice, but once thawed must be immediately cooked or discarded. As with refrigerated food, frozen food that thaws and has been at room temperature for 2 hours must be discarded. 

Food Sour dough, soy sauce, yogurt, kefir, cheese, pickles, salami, anchovy, sauerkraut, vinegar, beer, wine, cocoa, coffee, tea Conservation of perishable food by the formation of lactic acid and ethanol... 

Recommended refrigeration and freezing temperatures for most perishable foods. 

For thousands of years, perishable foods such as fish, olives, and vegetables have been preserved in salt or brine. The high salt concentration is hypertonic to bacteria cells, and kills them by dehydration before they can cause the food to spoil. Preserving fruit in sugar (jams, jellies) works on the same principle. 

Superabsorbent polymers are used as a liquid-absorber in food packaging systems. In these systems, the superabsorbent polymers absorb juice or water from fresh foods such as raw chicken, shellfish, and other meats or from frozen foods as they thaw. Chilled superabsorbent polymer gels may also be used as a dry-cooling medium. The water-swollen gel, contained in a durable plastic bag, is frozen and used to keep perishable foods cold. In addition to its liquid-water-absorption characteristic, superabsorbent polymers absorb water from the vapor state and therefore may be used to control humidity. 

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