Processing and Storage

Laboratory cooking procedures seldom simulate production residence times, temperatures and shear stresses. A promising laboratory formulation may perform less well when scaled-up, due to dissimilar processing and adverse, unanticipated changes during abusive storage. For that reason, special care is required in scale-up to maintain product viscosity and texture. Final starch selection is often based on performance in production equipment. 

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PVDE is a nontoxic resin and may be safely used in articles intended for repeated contact with food (190). Based on studies under controked conditions, including acute oral, systemic, subchronic, and subacute contact implantation and tissue culture tests, no adverse toxicological or biological response has been found in test animals (191,192). PVDE is acceptable for use in processing and storage areas in contact with meat or poultry products prepared under federal inspection and it complies with the 3-A sanitary standards for dairy equipment. 

Hydroxjiamine is used as a substitute for the ferrous sulfamate (26). These systems are called salt-free flow sheets. The main purpose is to ease the problems associated with the processing and storage of the Hquid waste streams (27). Another approach is to use an electropulse column to electrolyticaHy produce to reduce Pu to Pu on a continuous basis (28,29). The half reactions for the flow sheets are... 

Process and Storage Difficulties. Often the process used to prepare a food results in the formation of a color in the product, the depth of... 

It is unusual to find a hazardous-waste-transfer facility at which wastes are simply transferred to larger transport vehicles. Some processing and storage facihties are often part of the materials-handliug sequence at a transfer sec tion. For example, neutralization of corrosive wastes will resiilt in the use of lower-cost holding tanks on transport vehicles. 

Careful attention should be paid to processing and storage equipment to assure that certain future uses will not be contraindicated based upon the nature of the products. For example, it would not be wise to allow storage of food or food chain materials in vessels that once contained agricultural chemicals, even if the vessels were first cleaned. In the event the toller will not assure appropriate future use of the equipment, the client may consider purchasing the equipment for future use elsewhere. 

Sprinkler and water spray installations-Many process and storage area buildings should be protected by automatic sprinkler systems. The size and arrangement for water supply are dependent upon the nature of the hazard and the degree of protection desired. Water spray installations are particularly adapted for cooling uninsulated steel structures, elevated pipe lines, vessels, spheres, and similar plant installations. 

Inadequate plant layout and spacing may lead to congested process and storage areas, lack of isolation for e.xtra liazardous operations mid areas, sources of ignition that are too close to liazm ds, and lack of proper emergency facilities. 

The insurance survey referred to in Section 14.4 aims to identify plant, processes and storage of materials that are... 

Aluminium is used in hydrogen peroxide (H.T.P.) processing and storage equipment partly because of its high corrosion resistance but also because it does not cause degradation of the peroxide. 

Processing and storage equipment for many chemicals, including acetaldehyde, formaldehyde, nylon salt, methyl methacrylate, carbon tetrachloride, glycerol, triacetin, proprionic acid, acetic acid and acetic anhydride, is manufactured from aluminium alloys, primarily because of their excellent corrosion resistance. 

Foods such as meat, fish, and some vegetables contain sulfur-bearing amino acids that form volatile sulfur compounds during processing and storage. When these compounds react with iron, a black precipitate forms on the container and in most instances darkens the food. A small piece of aluminum welded to the tinplate can has been used to prevent container corrosion and sulfide staining in commercially canned hams. In this case, the aluminum acts as a sacrificial anode and stops the reaction with tin and iron that otherwise could occur at the small exposed tinplate areas (14). 

NICOLI M c, ANESEM, PARPINEL M T, FRANCESCHI s and LERICI cr(1997) Lossaud/or formation of antioxidants during food processing and storage , Cancer Letters, 114 (14) 1-4. 

Herbach, K.M. et al.. Effects of processing and storage on jnice colonr and hetacyanin stability of pnrple pitaya (Hylocereus polyrhizus) juice. Fur. Food Res. TechnoL, 224, 649, 2007. 

The aim of this chapter is to provide a concise synopsis of the factors that promote degradation during post-harvest handling, processing, and storage, and the strategies to preserve the green color of the most commonly consumed chlorophyU-rich foods. Some considerations about the production and characteristics of natural and semisynthetic chlorophyll derivatives for use as food colorants are also presented. 

Schwartz, S.J. and Lorenzo, T.V., Chlorophyll stability during continuous aseptic processing and storage, J. Food Sci., 56, 1059, 1991. 

Carotenoids in Foods Sources and Stability during Processing and Storage... 

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