decomposition

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decomposition

[dē‚käm·pə′zish·ən]
(chemistry)
The more or less permanent structural breakdown of a molecule into simpler molecules or atoms.
(geochemistry)
(mathematics)
The expression of a fraction as a sum of partial fractions.
The representation of a set as the union of pairwise disjoint subsets.
References in periodicals archive ?
The costs associated with a negative consumer experience or recall due to spoilage can be significant.
Microorganisms of the Paenibacillus genus are often reported as members of the spores and spoilage microbiota of raw milk in the United States (HUCK et al.
Dapat mag reflect sa reporting ng DSWD ang mga ganitong spoilage as well as operation of proper disposal, said Peralta.
Bacterial spoilage in fresh fish can produce toxins which cause food poisoning; histamine contamination is prevalent among pelagic fish such as mackerel and sardine.
Being able to identify dairy spoilage organisms made it possible to determine the entry points needed to reduce or eliminate contamination reservoirs, essentially making it possible to produce fluid milk products with a shelf life longer than 14 days in New York state dairy processing facilities.
Microbial degradation of fish often results in spoilage which is the quality deterioration due to changes in sensory properties rendering the fish unusable for human consumption.
To make matters worse, the acetic acid and ethyl acetate produced by these spoilage microorganisms attract fruit flies to the damaged fruit, resulting in greater spread of the bacteria and yeast to surrounding fruit.
2) Nut longevity: Cashews and almonds are less prone to spoilage but pecan nuts, walnuts, pistachios, pine nuts, hazelnuts and peanuts perish faster than others as they have high poly unsaturated fats (PUFAs)and contain omega 3 fats.
Without scanning, food preparation and production can be tracked manually with build-up sheets, and spoilage must be hand counted and tracked.
I've lost an elk to spoilage, but not because I did not try to find the animal.
The spoilage caused by yeasts is important because they cause refermentation, ester formation, hydrogen sulphide and volatile sulphur compounds, volatile acidity, the formation of volatile phenols, mousiness, film formation, deacidification and the formation of ethyl carbamate.
With this method of testing, research may be conducted that will ascertain the progression of spoilage in produce.