Processing shelf-life

Several decontamination methods exist, but the most versatile treatment among them is processing with ionizing radiation. Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean, and energy-efficient process. Shelf-life... 

In precursor processing, shelf life is rarely a problem as noncovalent bonding interactions between molecules and solvent content define processability. Furthermore, atomic mixing and multimetallic compounds are readily accessible as will be amply demonstrated below. Thus, there is recent interest in developing oxide precursors for processing... 

In contrast to the extreme reactivity of the monomeric PX (1) generated from it, the dimer DPX (3) feedstock for the parylene process is an exceptionally stable compound. Because of their chemical inertness, dimers in general do not exhibit shelf-life limitations. Although a variety of substituted dimers are known in the Hterature, at present only three are commercially available DPXN, DPXC, and DPXD, which give rise to Parylene N, Parylene C, and Parylene D, respectively. 

Fully Processed Foods. Fully processed foods are processed and packaged so that the ambient temperature shelf life can exceed three to six... 

Stabilizers. Hydroquinone [123-31 -9] (4) is widely used in commercial resins to provide stabiHty during the dissolution of the hot polyester resin in styrene during the manufacturing process. Aeration of the styrene with oxygen (air) is required to activate the stabilizer, which is converted to an equiHbrium mixture of quinone and the quinhydrone (5) (11). At levels of 150 ppm, a shelf life of over 6 months can be expected at ambient temperatures. 

The process provides fast mol ding cycles, unHmited shelf life for the sheet, large part capabQity, and design flexibOity. The process also allows for scrap materials to be recycled. Trim waste from the mol ding operation and defective parts can be ground up and recycled into the basic sheet process in controUed amounts. Some of this waste has also been used as input for injection mol ding. 

Seafood. Sorbates are used to extend the shelf life of many seafood products, both fresh and processed (103,104). For smoked or dried fish, an instantaneous dip in 5 wt % potassium sorbate or a 10-minute dip in 1.0 wt % potassium sorbate prior to drying or smoking inhibits the development of yeast and mold (105,106). For fresh fish, sorbates can be incorporated at approximately 0.5 wt % into the ice, refrigerated seawater, or ice-water slush in... 

Self-Discharge Processes. The shelf life of the lead—acid battery is limited by self-discharge reactions, first reported in 1882 (46), which proceed slowly at room temperature. High temperatures reduce shelf life significantly. The reactions which can occur are well defined (47) and self-discharge rates in lead—acid batteries having immobilized electrolyte (48) and limited acid volumes (49) have been measured. 

Finished product The applicant should show that the manufacturing process produces no unacceptable changes in the stereochemical purity of the active ingredient and that such changes do not occur on storage for the proposed shelf-life. 

Table I shows the chemical composition limits of various aluminum alloys presently used for packaging applications (3). In general, these alloys have good corrosion resistance with most foods. However, almost without exception, processed foods require inside enameled containers to maintain an acceptable shelf life (4, 5). Moreover, when flexible foil packages are used for thermally processed foods, the foil is laminated to plastic materials that protect it from direct contact with the food and also provide heat sealability as well as other physical characteristics (6,7).

The composite propints are not the only ones subject to degradation processes which affect shelf-life, although they are relative newcomers to propint history. In NC-based pro pints, NC decomposes slowly to release NOa which reacts catalytically to hasten the degradation in physical and ballistic properties. To slow the process, stabilizing agents such1 as diphenylamine or 2-... 

Antioxidants are not important only to the health conscious food manufacturers also rely on these chemicals to maintain the shelf life of their products. Synthetic antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butyl hydroquinone were widely used in food processing to control oxidation and maintain food quality. However, as these synthetic antioxidants are suspected to be carcinogenic they now have restricted use in food (Madahavi and Salunkhe, 1995). Therefore, natural antioxidant sources, especially of plant origin, are of great interest to the food industry. 

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