3.4 ALFA-LAVAL Separator MAPX 207S-20 general information 3.4.1 MAPX information Contents – Correct installation, suitable treatment of the liquid before and after the passage through the machine, – correct operation and handling of the machine according to the directions given in instruction book, – cleanliness, carefulness and methodical overhaul are factors of the greatest importance for ensuring the best machine function and intended results

3.2 Treatment of detergent type lubricating oils The main function of detergent lubricating oil is to keep solid contaminations in suspension and prevent both their agglomeration and deposition in the engine. This function reduces ring sticking, wears of piston rings and cylinder liners, and generally improves the cleanliness of the engine. agglomeration

The practice of measuring and keeping records of temperatures is not new to the food industry, and has been undertaken by certain sectors, e.g. canning, for many years. However, its widespread application in the refrigerated food sector, other han fitting temperature measurement equipment to chill stores, is relatively recent. The prime factor focusing attention on temperature monitoring was the concern about food poisoning and the introduction of new legislation covering

第一节 水与电解质的正常代谢 (Normal metabolism of water and electrolyte) 第二节 水、钠代谢紊乱 (Disturbances of water and sodium balance) 第三节 钾代谢及钾代谢障碍 (Potassium homeostasis and its disorders)

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In motorships the oil, after passing through main and motion bearings and oil-cooled pistons, etc., is either retained in the bedplate or flows by gravity to a sump tank. In either case, the oil pumps, which may be self￾priming, submerged centrifugal or rotary positive displacement, draw the oil through magnetic strainers and discharge to: filters - oil coolers - engine lubricating and/or cooling manifolds

Food quality, including colour, texture, flavour and nutritional value, is of key importance in the context of food preservation and processing. Colour, texture and flavour refer to consumption quality, purchase and product acceptability whereas the nutritive values (i.e. vitamin content, nutrients, minerals, health￾related food components) refer to hidden quality aspects. In conventional thermal processing, process optimisation consists of reducing the severity of the thermal process in terms of food quality destruction without compromising food safety

Modified atmosphere packaging (MAP) may be defined as ‘the enclosure of food products in gas-barrier materials, in which the gaseous environment has been changed’ (Young et al, 1988). Because of its substantial shelf-life extending effect, MAP has been one of the most significant and innovative growth areas in retail food packaging over the past two decades. The potential advantages and disadvantages of MAP have been presented by both Farber (1991) and Parry (1993), and summarised by Davies (1995) in Table 16.1

Raw material selection- fruits and Ⅴ egetables L. Bedford, Campden and Chorleywood Food Research Association 1.1 Introduction Fresh fruits and vegetables are utilised in a wide range of chilled products. They may be sold whole, or peeled (for example peeled potatoes and onions)or further prepared(e.g. carrot batons). After washing or further preparation they form ingredients for mixes such as mixed fruit or salad packs or for further

7.1 Introduction Both food processors and consumers have a basic need for valid and relevant nutritional information; on the one hand to guide production and marketing of genuinely functional products, and on the other to allow selection of products according to efficacy