Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
When two air masses meet together, the boundary between the two is called a weather front. At a front, the two air masses have different densities, based on temperature, and do not easily mix. One air mass is lifted above the other, creating a low pressure zone.
Answer:
You must change the size of each ingredient by the size of the product. Let's say my recipe calls for 1 bag of flower and 2 eggs. I want to double the amount of product that I make, so I must multiply each of my ingredients by 2. I would now use 2 bags of flower and 4 eggs.