Storage temperature ranges products

A storage temperature range may be used in accordance with relevant national/regional requirements. The range should be based on the stability evaluation of the drug product. Where applicable, specific requirements should be stated particularly for drug products that cannot tolerate freezing. 

Preservation by freezing generally involves transforming the juice or juice concentrate into an ice slurry (at —2.5 °C to —6.5 °C), then packing and cooling to the retail market storage temperature. The product is stable for 5-10 months in a temperature range of —18 °C to —23 °C. 

Operating and Storage Ambient Temperature Ranges Outside the Product... 

From the viewpoint of safety, information about the flash point is of most significance at or slightly above the maximum temperatures [30 to 60°C (86 to 140°F)] that may be encountered in storage, transportation, and use of liquid petroleum products, in either closed or open containers. In this temperature range the relative fire and explosion hazard can be estimated from the flash point. For products with flash points below 40°C (104°F), special precautions are necessary for safe handling. Flash points above 60°C (140°F) gradually lose their safety significance until they become indirect measures of some other quality. 

In some facilities, there is a need for refrigerated storage of one or more flammable or combustible raw materials, catalysts, intermediate products, or finished goods. These materials may be in solid or liquid form in containers, boxes, drums, or small portable tanks. Depending on quantity of materials to be stored and required temperature, these facilities can range from cold storage warehouses for storage of food products to walk-in freezer rooms for pharmaceutical materials. 

Much of the recent research in solid state chemistry is related to the ionic conductivity properties of solids, and new electrochemical cells and devices are being developed that contain solid, instead of liquid, electrolytes. Solid-state batteries are potentially useful because they can perform over a wide temperature range, they have a long shelf life, it is possible to make them very small, and they are spill-proof We use batteries all the time—to start cars, in toys, watches, cardiac pacemakers, and so on. Increasingly we need lightweight, small but powerful batteries for a variety of uses such as computer memory chips, laptop computers, and mobile phones. Once a primary battery has discharged, the reaction cannot be reversed and it has to be thrown away, so there is also interest in solid electrolytes in the production of secondary or storage batteries, which are reversible because once the chemical reaction has taken place the reactant concentrations can be... 

The whey produced during cheese and casein manufacturing contains approximately 20% of all milk proteins. It represents a rich and varied mixture of secreted proteins with wide-ranging chemical, physical and functional properties (Smithers et al., 1996). Due to their beneficial functional properties, whey proteins are used as ingredients in many industrial food products (Cheftel and Lorient, 1982). According to Kinsella and Whitehead (1989), functional properties of foods can be explained by the relation of the intrinsic properties of the proteins (amino acid composition and disposition, flexibility, net charge, molecular size, conformation, hydrophobicity, etc.), and various extrinsic factors (method of preparation and storage, temperature, pH, modification process, etc.). 

Usually the temperature range of 50-60 C is good. Drying is critical since final WDG moisture impacts the physical storage stability in addition to the chemical shelf life of the product. 

Consistency—The factor most directly influencing the consistency of a shortening is the proportion of the product in the solid phase. The consistency of a shortening at use, preparation, and storage temperature conditions materially affects the performance of the prepared food product. SFI curves characterize the firmness of the shortening over a range of temperamres and liquidity at mouth temperature for development, selection, and control purposes. 

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