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generally a heating temperature below °c is applied. sterilisation is the removal of living micro-organisms, and can be achieved by moist heat, dry heat, filtration, irradiation, or by chemical methods. compared to pasteurisation, a heat treatment of over °c is applied for a period long enough to lead
for example, canned foods are sterilised in an autoclave at about ̊c for min. higher temperatures and shorter times may have similar effects (e.g., ̊c for min.). however, if conditions do not allow the germination of spores, lower temperatures and shorter times can also be applied. for example, with acid...
http://www.hyfoma.com/en/content/processing-technology/decontamination/