Many different ingredients and raw materials are processed to make chilled foods. At harvest or slaughter these materials may have a wide range of microbes in or on them. Some of them carry the micro-organisms that cause their eventual spoilage(e.g. bacilli or Lactic acid bacteria) whilst others pick them up during harvesting or processing
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
Now consider the case of compressive loads and the instability they can cause. Consider only static instabilities (static loading as opposed to dynamic loading [ e.g., flutter) From Unified, defined instability via a system becomes unstable when a negative stiffness overcomes