Tin Salts in Canned Foods of Low Acid Content, with Special Reference to Canned Shrimp.
نویسندگان
چکیده
منابع مشابه
Irradiation-heat Processing of Canned Foods
HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
متن کاملCombined Irradiation-Heat Processing of Canned Foods
The quantity of ionizing radiations needed to sterilize canned foods generally impairs both their nutritive qualities and palatability (Hannan, 1955; Schultz et al., 1956). However, thermal processes also lower these qualities in canned foods (Stumbo, 1949). In both instances, the extent of damage increases with the severity of the treatments. Consequently, the heat processing schedules that ar...
متن کاملDetermination of Tin in Canned Foods by Inductively Coupled Plasma-Mass Spectrometry
Most foods contain very low concentrations of tin, usually below 10 mg/kg, although canned foods may contain higher concentrations as a result of the slow dissolution of the tin coating used on the inside of some food cans to protect the steel body of the can from corrosion. An inductively coupled plasma-mass spectrometry (ICP-MS) method following microwave digestion was developed and evaluated...
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Complex luminaries and lamp geometries can greatly increase the realism of synthetic images. Unfortunately, the correct rendering of illumination from complex lamps requires costly global illumination algorithms to simulate the indirect illumination reflected or refracted by parts of the lamp. Currently, this simulation has to be repeated for every scene in which a lamp is to be used, and even ...
متن کاملLearning control for batch thermal sterilization of canned foods.
A control technique based on Reinforcement Learning is proposed for the thermal sterilization of canned foods. The proposed controller has the objective of ensuring a given degree of sterilization during Heating (by providing a minimum temperature inside the cans during a given time) and then a smooth Cooling, avoiding sudden pressure variations. For this, three automatic control valves are man...
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ژورنال
عنوان ژورنال: Journal of Industrial & Engineering Chemistry
سال: 1911
ISSN: 0095-9014,1943-2968
DOI: 10.1021/ie50035a015