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Showing 1 to 9 of 9 for “"Brine Temperature"”.

  1. Effects of brine temperature on ham and bacon processing characteristics

    … processing of meat products to an internal temperature of 65˚C to 77˚C is sufficient enough to kill most harmful microorganisms. Brine chillers are used in industry to keep cure at a cool, constant temperature. If brine temperature exceeds 10˚C, along with the addition of erythorbate, there …

    uiuc Repository record for Effects of brine temperature on ham and bacon processing characteristics (opens in a new tab)

  2. The effectiveness of antiscalants when used on multi-stage flash distillers.

    … and improved the plant performance at top brine temperatures ranging between 90°C and 110°C with dosing rates of 1.5 and 3.0 ppm. The results of the products (Belgard EV 2030; Sokolan PM 10i and NCP DS 3000) show an insignificant difference in the values of overall heat transfer …

    sheffield-hallam Repository record for The effectiveness of antiscalants when used on multi-stage flash distillers. (opens in a new tab)

  3. Corrosion Inhibitor for Potash Solution Mining

    … corrosion inhibitor that is compatible to potash brine environments, less toxic than the base substrate potash, commercially available, and provides sufficiently high corrosion inhibition performance. To identify such inhibitor, three sets of chemicals totaling 19 chemicals were experimentally …

    regina Repository record for Corrosion Inhibitor for Potash Solution Mining (opens in a new tab)

  4. Performance evaluation of a mechanical vapour compression desalination system

    … variables were considered, which include the top brine temperature (TBT), brine recirculation rate, compressor speed and brine concentration. The setup showed better performance with higher TBT, higher compressor speed and lower brine concentration. The brine recirculation rate influenced the …

    nus Repository record for Performance evaluation of a mechanical vapour compression desalination system (opens in a new tab)

  5. Efficacy of Ultraviolet Light and Antimicrobials to Reduce Listeria monocytogenes in Chill Brines

    Chill brines used in ready-to-eat meat processing may be an important source of post-processing contamination by Listeria monocytogenes. The purpose of this study was to determine the efficacy of ultraviolet light (UV) in combination with antimicrobials to reduce L. monocytogenes in fresh and used …

    vt Repository record for Efficacy of Ultraviolet Light and Antimicrobials to Reduce Listeria monocytogenes in Chill Brines (opens in a new tab)