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This article is from the Food Science
FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous
contributions by others.
4. Food Related Terms Definitions A-C
Adulteration
The addition or contamination of a food by a substance foreign
to the normal product, which debases it or disguises inferior
quality. See Unadulterated.
Botulinum Cook
The heat treatment given to a low acid canned food (having
a pH higher than 4.2) sufficient to inactivate 1012 spores of
Clostridium botulinum. This heat treatment is called the Fo value
and it is equivalent to a process of 3 mins at 121ºC, 10 mins at
115ºC or 32 mins at 110ºC.
Biopolymer
A compound consisting of repeating units of a single
biologically produced molecule, either straight chain or branched,
e.g. amylose, amylopectin and cellulose.
Biotechnology
The application of biological science to the production,
modification or processing of materials. It encompasses
long-established activities such as traditional plant and animal
breeding, brewing, bread-making and effluent treatment, and the more
modern techniques of genetic modification and the use of fermentation
technology for the production of some novel protein foods. Though
meal preparation is arguably a form of biotechnology, it is already
covered in other newsgroups, such as rec.cooking.* hierarchy.
Boiled
Having been cooked in boiling water (or, by extension, by
steaming, as in 'boil-in-the-bag').
Chilled food
Perishable food which, to extend the time during which it
remains wholesome, is kept within a specified range of temperature
usually between 2 and 8 degC.
Chilled food chain
The sequence of temperature controlled operations after initial
harvesting, and including chilled transport, cooling during and after
production, chilled storage, distribution and retailing, through to
domestic storage until preparation for final consumption.
Comercial Sterility
A sterile product is one free from viable microorganisms, i.e.
those capable of reproducing under optimum conditions for growth.
'Commercial sterility' is a term commonly used in the canning
industry meaning the condition achieved by the application of heat
sufficient to render the processed product free from viable
microorganisms (including those of known public health significance),
capable of growing in the food under normal non-refrigerated
temperatures at which the food is likely to be held during
distribution and storage.
Controlled atmosphere packaging
A procedure whereby residual air in a food pack is replaced
by a gas such as nitrogen or carbon dioxide, in order to minimise
deteriorative changes on storage. An example is the packaging of
peanuts in an atmosphere of nitrogen to inhibit rancidity.
Where food has been packed in this way in order to increase
shelf life, the Food Labelling Regulations 1996 require the
statement 'packaged in a protective atmosphere' to appear on the
label.
Convenience food
A manufactured product requiring little or no preparation (other
than heating, diluting or dissolving in water, where appropriate)
before consumption.
Cooked
Having been subjected to a heating process sufficient to render
the food suitable for consumption.
Critical control point
Any point in a specific food system where loss of control may
result in an unacceptable risk.
Crude fibre
The structural component of the plant cell wall being the
residue obtained after consecutive acid and alkali digestion of a
food or food material. Crude fibre is determined for nutritional
declarations on animal feeding stuffs and also for defining brown
bread in the Bread and Flour Regulations 1984.
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