This document provides definitions for key terms used in food technology. It defines terms related to food production processes, food safety, product design, and food science. Some terms defined include additives, ambient temperature, batch production, blast chill, brand, consumer, cook-chill, diet, environmental health officer, flow diagram, HACCP, hazard, portion, product specification, quality assurance, sensory descriptors, shelf life, target group, and traceability. The document serves as a glossary for technical language in the field of food technology.
How to Start Food Processing Business (Methods and Techniques of Food Preserv...Ajjay Kumar Gupta
Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry.
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"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
BLANCHING AND PASTUERIZATION introductionlimashaharini
Blanching is a cooking technique that involves briefly immersing food items, such as vegetables or fruits, in boiling water or steam. This process is typically employed to partially cook or soften the food, halt enzyme activity, and preserve color, flavor, and nutritional value. Blanching is often a preliminary step before freezing, canning, or further cooking. Pasteurization is a heat treatment process that involves heating a liquid, usually milk, juice, or other beverages, to a specific temperature for a set period. The purpose is to destroy harmful microorganisms, such as bacteria and pathogens, without significantly altering the product's taste or nutritional content. Pasteurization ensures the safety of the consumable product by reducing the risk of food borne illnesses.
21. Dietary Reference Values DRV’s
DRV’s show the amount of food energy or
other nutrients needed by people of
different ages.
22. Due diligence
In food preparation this means that the
company has set up systems to help avoid
contamination of food products.
Fridge temperature
23. E numbers
The number given to an additive to show that
it has been approved by the EU.
24. Environmental Health Officer
EHO
The enforcement officer at local government
level who covers public health such as the
hygiene of food premises and food safety.
28. High risk area
The section in the food preparation area
where food is most likely to be
contaminated by bacteria.
29. High risk foods
Those most likely to encourage
bacterial growth.
e.g. cooked meat, cooked poultry, fish,
dairy foods.
30. Image board
A display of pictures and drawings to give
ideas about a target group or a range of
products.
31. Just in time
Some factories & fast food outlets order stock
just in time to manufacture the product.
They do not have room to store it
days / weeks in advance.
47. Shelf life
How long a food product can be kept, making
sure it is safe to eat and good quality.
48. System
Made up of:-
Input Process Output
Ingredients Processing/cooking Finished product
49. Target group
The person or group of people that the
product is aimed at.
e.g. teenagers, families.
50. Tolerance level
The amount and flexibility allowed when
making a product – in terms of weight,
colour, size – so that it meets quality
standards.
Using a colour chart Testing Viscosity
51. Traceability
Tracing a fault back to the point at which it
occurred in order to remedy the fault and
avoid it happening again.
From farm to fork
52. Trend
The likelihood of something happening.
e.g. there is a trend for more single portions.
Editor's Notes
Janet Harper [email_address] Produced as a slide show whilst a practical lesson might be going on for some “subliminal learning” to take place. Have also used it as a plenary: Ticket out the door; “Tell me one definition you learnt today”. If I have missed any important definitions out, please e-mail me! Most illustrations taken from a Google search, others from www.nutrition.org.uk or www.bmesonline.org.uk