deacidification


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de·a·cid·i·fi·ca·tion

(dē'a-sid'i-fi-kā'shŭn),
Removal or neutralization of acid.

deacidification

(dē″ă-sĭd″ĭ-fĭ-kā′shŭn) [″ + acidus, sour, + facere, to make]
Neutralization of acidity.
References in periodicals archive ?
The aim of this work was to synthesize new nanomaterials expressly conceived for the reinforcement and deacidification treatment of books, archival documents, and graphic works of art, to verify their behavior after application to laboratory paper samples and original documents, and to evaluate their possible application in the official conservation treatments that are subjected to validation by the Istituto Centrale Restauro e Conservazione Patrimonio Archivistico e Librario.
(44.) Rodrigues, CEC, Silva, FA, Marsaioli, A, Meirelles, AJA, "Deacidification of Brazil Nut and Macadamia Nut Oils by Solvent Extraction: Liquid-Liquid Equilibrium Data at 298.2 K." J.
In the oils and fats processing industry, deacidification (the removal of free fatty acids or FFAs) is important, not only for consumer acceptance, but also for its high economic impact over production.
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.
Malolactic fermentation has several effects on the wine, the primary effect being deacidification. Since malic acid is stronger than lactic acid, a wine will taste less tart and have a higher pH (lower acidity) after malolactic fermentation.
* Acid addition (Tartaric, Malic and Citric acid addition, Deacidification);
Consequently, cheese deacidification did not take place, and the Brevibacterium could not grow.
For artifacts, that would mean better storage environments, with disaster preparedness and recovery plans in place, stabilization of content through such means as deacidification, rehousing, transferring to stable media, and so on.
[14.] Vera, E., Ruales, J., Dornier, M., Sandeaux, J., Persin, F., Pourcelly, G., Vaillant, F., Reynes, M., "Comparison of different methods for deacidification of clarified passion fruit juice", Journal of Food Engineering, Vol.
Deacidification processes ranging from rinsing individual sheets in alkaline solutions (calcium hydroxide for example) to exposing whole books to gaseous bases such as diethyl zinc have met with various degrees of success.
Additionally, a literature search sought to identify any "how to" articles, and music librarians engaged in deacidification projects were contacted to see whether assessments identified materials at risk.