acid pickling technology

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• Hydrochloric acid regeneration — or HCl regeneration refers to a chemical process for the reclamation of bound and unbound HCl from metal chloride solutions as hydrochloric acid.Field of applicationThe commercially most relevant field of application for HCl regeneration… …   Wikipedia

• Hydrochloric acid — IUPAC name Hydrochloric acid[ …   Wikipedia

• Acetic acid — Acetic redirects here. It is not to be confused with Ascetic. Acetic acid …   Wikipedia

• Phosphoric acid — This article is about orthophosphoric acid. For other acids commonly called phosphoric acid , see Phosphoric acids and phosphates. Phosphoric acid …   Wikipedia

• Food preservation — Canadian World War I poster encouraging people to preserve food for the winter …   Wikipedia

• steel — steellike, adj. /steel/, n. 1. any of various modified forms of iron, artificially produced, having a carbon content less than that of pig iron and more than that of wrought iron, and having qualities of hardness, elasticity, and strength varying …   Universalium

• food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …   Universalium

• vegetable processing — Introduction       preparation of vegetables (vegetable) for use by humans as food.       Vegetables consist of a large group of plants consumed as food. Perishable when fresh but able to be preserved by a number of processing methods, they are… …   Universalium

• fruit processing — Introduction       preparation of fruit for human consumption.  Fruit is sometimes defined as the product of growth from an angiosperm, or flowering plant. From a purely botanical point of view, the fruit may be only the fleshy growth that arises …   Universalium

• Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …   Wikipedia

• vinegar — vinegarlike, adj. /vin i geuhr/, n. 1. a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like: used as a condiment, preservative, etc. 2. Pharm. a solution of a… …   Universalium