46 results about "PH increase" patented technology

Disclosed are hydrophilic functionalized silica compositions that are stable and do not show significant pH increases upon heat sterilization. Also provided are methods to make hydrophilic functionalized silica compositions by reacting acidic silica particles with hydrophilic organosilanes. Further provided are methods of separating components in a mixture using hydrophilic functionalized silica compositions.

A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and preferably applying a driving force to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product back to a final level.

A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat chilling enclosure. The desired carbon monoxide content may comprise no more than approximately the maximum carbon monoxide content that is held in solution in the spray water at approximately the temperature at which the spray water is introduced into the meat chilling enclosure. Alternatively, carbon monoxide held in solution in the spray water may be limited to approximately the maximum carbon monoxide content that is held in solution in the spray water at a maximum temperature maintained in the meat chilling enclosure. A pH increasing material such as ammonia gas or ammonium hydroxide solution may also be added to the meat chilling enclosure to produce and maintain a desired ammonia gas content in the enclosure atmosphere.

A washing machine provided with: a washing tub; a water tub; a drive unit; a water supply unit; a water drain unit; a water softening unit provided between the water supply unit and the water tub and loaded with a weakly acidic cation exchange material having an isoelectric point in the pH range of 7.5 to 14, and the weakly acidic cation exchange having a weakly acidic cation exchange group, inclusive; a pH increasing unit for increasing the pH of wash water; a pH decreasing unit for decreasing the pH of the wash water; and a control unit. The control unit increases the pH of the wash water by means of the pH increasing unit while supplying the wash water, introduces the wash water into the water softening unit to decrease the hardness of the wash water, and then introduces the wash water into the washing tub. After the completion of the supply of the wash water, the control unit introduces, into the water softening unit, wash water having a pH in the range of 5.5 - 7.0, inclusive, and generated by operating the pH decreasing unit.

The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

The invention discloses a method for fermenting and producing L-leucine, which comprises the following steps: loading LB medium into a shake flask, inserting slant strains, and then placing the shake flask on a shaker for 28 hours of cultivation to obtain seed liquid, Standby; then the seed liquid is connected to a fermenter with a fermentation medium for fermentation and cultivation; during the fermentation process, by controlling the stirring speed and air volume, the dissolved oxygen in the first 20 hours of the fermentation process is 6-8 mg / L, and the dissolved oxygen after 20 hours is 6-8 mg / L. 3-6mg / L; the pH of the fermentation process is controlled by automatic feeding of ammonia water, and the pH is controlled to be 6.4-6.7 before the OD value of the bacteria reaches 25. After the OD value of the bacteria increases to 25, the pH increases by 0.1 per hour until it increases Remains unchanged after 7.2; L-leucine is extracted and refined after fermentation. The method of the invention shortens the fermentation period, improves the fermentation output, has simple and easy control technology, and is low in cost, and is very suitable for large-scale industrial application.