process A process of cutting food into smaller pieces, chunks or slices. Damion Dooley food cutting process food (fermented) A fermentation process in which either carbohydrates, proteins or fats are modified through microbial, enzymatic and/or other biological process. Damion Dooley food fermentation food filling product food material Roasting is a baking process when the food being baked is meats Damion Dooley meat roasting Modification through physical treatment to affect the shape quality of a food product. Damion Dooley food physical forming process Extraction of substance(s) from a food source using a solvent such as alcohol, hexane, or ethanol. Damion Dooley food solvent extraction process The process of milling grain into flour, usually performed by a grist mill, corn mill or flour mill. Damion Dooley food milling process Damion Dooley food canning process A food evaporation process is the process of removing water from a food. Damion Dooley food evaporation process requires discussion A process involving the physical transformation of a food source or food product into some derived organic material or food product Damion Dooley food transformation process A form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. A pan fry takes place at lower heat than does a sauté. Damion Dooley pan frying A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Damion Dooley scalding food scalding food (milled) The process of cleaning food to separate other environmental materials or body substances. Damion Dooley food cleaning process Dehulling is the process of removing the hulls (or chaff) from beans and other seeds. Damion Dooley food dehulling process Husking of corn is the process of removing its outer layers, leaving only the cob or seed rack of the corn Damion Dooley husking corn husking process A process of applying a seasoning mixture to a given food. Damion Dooley seasoning food seasoning process A process that applies packaging material to a food product for preservation, shipping and/or presentation purposes. Damion Dooley food packaging process Ikejime is a method of slaughtering fish to maintain the quality of its meat. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death. Damion Dooley https://en.wikipedia.org/wiki/Ikejime Ikijime|活き締め|活け締め When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. [Wikipedia] ikajime A process which takes in some food material from an individual or community of plant or animal organisms in a given context and time, and outputs a precursor or consumable food product. This may include a part of an organism or the whole, and may involve killing the organism. This includes harvesting from plants, hunting a deer, or milking process of a cow. The food is derived from part or whole of a single organism species (with perhaps a few exceptions, such as lichen). food harvesting Winterization of oil is a process that uses a solvent and cold temperatures to separate lipids and other desired oil compounds from waxes. Winterization is a type of fractionation, the general process of separating the triglycerides found in fats and oils, using the difference in their melting points, solubility, and volatility. fractionate crystallization winterization of oil A process which separates a culinary nut's shell from its meat, leaving the meat part more or less intact. shelling|shelling process shell removal process harvested food material pre-harvest food material http://orcid.org/0000-0002-8844-9165 2021-11-10T17:52:28 grape destemming fruit crushing The crushing of whole grapes grape crushing https://en.wikipedia.org/wiki/Pressing_(wine) grape pressing A grape pressing process in which whole grapes or destemmed grape must is input directly into a grape press. https://en.wikipedia.org/wiki/Pressing_(wine) destemmed grape pressing A grape pressing process in which whole grapes and grape clusters are input directly into a grape press. https://en.wikipedia.org/wiki/Pressing_(wine) By avoiding a maceration process, this technique limits the extraction of phenolics into white wines. whole-cluster grape pressing A food component separation process that accomplishes grape crushing and destemming with one device. This process may be carried out by a "stemmer-crusher" aka "destemmer-crusher". grape crushing and destemming A food transformation process which is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling or packaging of the finished liquid. https://en.wikipedia.org/wiki/Winemaking winemaking | vinification winemaking A food modification process which is a step in winemaking where the phenolic materials of the grape - tannins, coloring agents (anthocyanins) and flavor compounds - are leached from the grape skins, seeds and stems into the must. https://en.wikipedia.org/wiki/Maceration_(wine) wine maceration A wine maceration process which occurs in a room temperature environment without other atmospheric controls.???? convetional maceration A method of maceration involving high-temperature treatment of grape must before fermentation. https://www.bio-conferences.org/articles/bioconf/full_html/2017/02/bioconf-oiv2017_02032 thermo-maceration | thermomaceration | thermo-vinification Various techniques of thermo-maceration were developed on the basis of evolution of the industrial technologies. The extraction principle consists in heating the whole grapes or the crushed and destemmed grapes to high temperatures (65–80◦C), promoting the diffusion of phenolics from the skins, especially anthocyanins."[https://www.bio-conferences.org/articles/bioconf/full_html/2017/02/bioconf-oiv2017_02032] hot maceration A maceration process where seeds and skins of grapes are left in contact with juice or wine for a shorter period of time. limited maceration A maceration process where seeds and skins of grapes are left in contact with juice or wine for a longer period of time. extended maceration A wine maceration process in which temperatures of the fermenting must are kept low to encourage extraction by water and added sulfur dioxide rather than relying principally on heat and alcohol to act as a solvent. https://en.wikipedia.org/wiki/Maceration_(wine) cold soak cold maceration https://www.sciencedirect.com/science/article/abs/pii/S0023643818304122 A maceration process in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Fermentation occurs within grape tissue, rather than from the skin surface. https://en.wikipedia.org/wiki/Carbonic_maceration This method involves filling a sealed vessel with carbon dioxide and then adding whole grapes or grape clusters. ... Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation."[https://en.wikipedia.org/wiki/Carbonic_maceration] carbonic maceration peeling" is the process of removing the outer covering, layer or skin from a fruit, vegetable, or plant or animal (such as a shrimp). Damion Dooley food peeling process yeast http://www.langual.org/langual_thesaurus.asp?termid=G0002 food cooking Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking. http://www.langual.org/langual_thesaurus.asp?termid=G0004 dry cooked LanguaL cooking by dry heat Cooked without moisture, covered or uncovered, in an oven. Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=G0005 roasting food baking Cooked without moisture under or over intense direct heat. http://www.langual.org/langual_thesaurus.asp?termid=G0006 barbecuing|broiling|grilling broiling or grilling Cooked without moisture over direct heat from a charcoal fire. http://www.langual.org/langual_thesaurus.asp?termid=G0007 charcoal broiling Cooking on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking. http://www.langual.org/langual_thesaurus.asp?termid=G0008 griddle cooking Cooking by agitating the food over a dry, high heat source, resulting in exploding. http://www.langual.org/langual_thesaurus.asp?termid=G0009 cooked by popping Cooking with direct heat until the surface of the food is browned, usually associated with bread or sandwiches. http://www.langual.org/langual_thesaurus.asp?termid=G0010 food toasting Cooking in a microwave oven. http://www.langual.org/langual_thesaurus.asp?termid=G0011 cooking by microwave Cooking in varying amounts of water, water-based liquid or steam. http://www.langual.org/langual_thesaurus.asp?termid=G0012 LanguaL curation note: If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. cooking by moist heat A process of cooking by moist heat which is effected by hot water or water-based liquid in a container. http://www.langual.org/langual_thesaurus.asp?termid=G0013 cooking in water or water-based liquid A cooking in water or water-based liquid process in which the liquid is boiling. http://www.langual.org/langual_thesaurus.asp?termid=G0014 Water at standard atmospheric pressure (in other words, at sea level) will boil at a temperature of 100 degrees C (212 degrees F). boiling in container Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking. http://www.langual.org/langual_thesaurus.asp?termid=G0015 boiling and then draining Cooked in boiling water at 212 degrees F. Liquid to solid ratio is greater than 2:1. http://www.langual.org/langual_thesaurus.asp?termid=G0016 boiling in large amount of liquid http://www.langual.org/langual_thesaurus.asp?termid=G0017 boiling in small amount of liquid Cooked in boiling water at 212 degrees F. The water incorporates itself into the product being cooked or is not discarded when cooking is through. http://www.langual.org/langual_thesaurus.asp?termid=G0018 boiling without draining Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water. http://www.langual.org/langual_thesaurus.asp?termid=G0019 cooking by braising Cooking in a moderate amount of liquid at just below the boiling point. http://www.langual.org/langual_thesaurus.asp?termid=G0020 poaching|stewing cooking by simmering http://www.langual.org/langual_thesaurus.asp?termid=G0021 cooking in steam Cooked in a pressure cooker. http://www.langual.org/langual_thesaurus.asp?termid=G0022 pressure-cooked steaming with pressure Cooked suspended above boiling water. http://www.langual.org/langual_thesaurus.asp?termid=G0023 steaming without pressure http://www.langual.org/langual_thesaurus.asp?termid=G0024 frying cooking with fat or oil Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process. http://www.langual.org/langual_thesaurus.asp?termid=G0025 oil roasted cooking with added fat or oil Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. http://www.langual.org/langual_thesaurus.asp?termid=G0026 Use *griddle cooking* when only enough fat or oil is used to prevent sticking. cooking in small amount of fat or oil http://purl.obolibrary.org/obo/FOODON_03450008 Cooking in a very small amount of very hot fat, turning and browning the food on all sides. http://www.langual.org/langual_thesaurus.asp?termid=G0027 sauteing sautéing Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan. http://www.langual.org/langual_thesaurus.asp?termid=G0028 stir-frying Cooked in hot fat or oil deep enough to immerse the food entirely. http://www.langual.org/langual_thesaurus.asp?termid=G0029 deep-frying deep-frying process Cooked in fat or oil rendered from the food being prepared. http://www.langual.org/langual_thesaurus.asp?termid=G0030 cooking with inherent fat or oil http://www.langual.org/langual_thesaurus.asp?termid=G0031 LanguaL curation note: Used when the food is cooked in a closed container such as a pouch immersed in hot water or steam. cooking in container immersed in water or steam A food cooking method in which heat is transferred to the outside of a cooking container. http://www.langual.org/langual_thesaurus.asp?termid=G0032 cooking using heating container Cooked in a container that is placed in another container filled with boiling water. http://www.langual.org/langual_thesaurus.asp?termid=G0033 cooked over boiling water|double boiler cooked cooking in double boiler http://purl.obolibrary.org/obo/FOODON_03450034 Cooking in a container that is placed in another container filled with water kept near the boiling point. http://www.langual.org/langual_thesaurus.asp?termid=G0034 bain-marie cooked cooking in water bath http://purl.obolibrary.org/obo/FOODON_03450033 A chinese cooking technique similar to sauteing in which thick slices or chunks of floured or battered ingredients are slow seared over moderate to low heat. Kuo, The key to chinese cooking, Knopf, 1977, p.87 http://www.langual.org/langual_thesaurus.asp?termid=G0035 shallow frying shallow frying process Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature. http://www.langual.org/langual_thesaurus.asp?termid=G0036 steeping A process to bring an already fully cooked product to serving temperature. http://www.langual.org/langual_thesaurus.asp?termid=G0037 LanguaL curation note: Do not use for a process that completes the cooking of a partially cooked food. food reheating http://www.langual.org/langual_thesaurus.asp?termid=G0038 food reheating by microwave http://www.langual.org/langual_thesaurus.asp?termid=G0039 food reheating by dry heat http://www.langual.org/langual_thesaurus.asp?termid=G0040 food reheating by boil-in-bag http://www.langual.org/langual_thesaurus.asp?termid=G0041 food reheating in pan or cooking utensil A Chinese cooking technique to prepare delicate food such as bird nests, shark fins, etc. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. https://en.wikipedia.org/wiki/Double_steaming http://www.langual.org/langual_thesaurus.asp?termid=G0043 double boiling This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. [Wikipedia] double steaming Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. http://www.langual.org/langual_thesaurus.asp?termid=G0044 The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. [Wikipedia] rotisserie roasting Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a brownish crust forms by Maillard reaction and denaturation of proteins. http://www.langual.org/langual_thesaurus.asp?termid=G0045 A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown crust, the meat surface must exceed 300 °F (150 °C), so searing requires the meat surface be free of water, which boils at around 212 °F (100 °C). searing http://www.langual.org/langual_thesaurus.asp?termid=G0046 LanguaL curation note: Use when a pie crust or other pastry is baked without the filling. blind baking http://www.langual.org/langual_thesaurus.asp?termid=G0047 pressure frying LanguaL curation note: Use when e.g. meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. pressure frying process http://www.langual.org/langual_thesaurus.asp?termid=H0101 cultured|pickled by fermentation lactic acid fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0102 proteolytic fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0103 LanguaL curation note: Use the appropriate narrower term for a food product that was prepared from a natural food product by removing an endogeneous component and adding a component of the same class. Index the specific component added under *INGREDIENT ADDED*, regardless of its level. component substitution process http://www.langual.org/langual_thesaurus.asp?termid=H0106 LanguaL curation note: Used when a color is added that is exempt from certification and considered safe for use. food noncertified color addition process http://www.langual.org/langual_thesaurus.asp?termid=H0107 lactic acid-other agent fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0109 LanguaL curation note: Used when carbon dioxide has been added to a food product at any level. Damion Dooley's note: converted to a process artificial carbonation process Used to specifically characterize a food product based on the treatment or processes applied to the product or any indexed ingredient. The processes include adding, substituting or removing components or modifying the food or component, e.g., through fermentation. http://www.langual.org/langual_thesaurus.asp?termid=H0111 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. food treatment process http://www.langual.org/langual_thesaurus.asp?termid=H0112 concentrated, 40 degrees brix or higher water removal to reconstitution ratio 3 plus 1 or higher http://www.langual.org/langual_thesaurus.asp?termid=H0113 concentrated, 20-40 degrees brix water removal to reconstitution ratio 2 plus 1 http://www.langual.org/langual_thesaurus.asp?termid=H0114 condensed water removal to reconstitution ratio 1 plus 1 A food modification process by microbial or enzymatic action which results in molecular changes in any food component. http://www.langual.org/langual_thesaurus.asp?termid=H0119 fermented, unspecified LanguaL curation note: If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*. microbial/enzymatic modification process A physical/chemical modification process in which a food product or component is irradiated for any purpose. http://www.langual.org/langual_thesaurus.asp?termid=H0121 picowaved food irradiation process http://www.langual.org/langual_thesaurus.asp?termid=H0123 alcohol-acetic acid fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0127 lipolytic fermentation A food fermentation process in which significant amounts of two or more components (i.e. carbohydrate and protein, carbohydrate and fat, protein and fat, or all three) are modified through microbial processes. Enzymatic or other biological processes may also be involved. http://www.langual.org/langual_thesaurus.asp?termid=H0128 ripened (cured) multi-component food fermentation A food modification process where physical or chemical changes are effected in any food ingredient through a physical or non-enzymatic chemical process. http://www.langual.org/langual_thesaurus.asp?termid=H0130 physical/chemical modification process A food color addition process in which color that must be certified by batch as safe to use is added at any level. http://www.langual.org/langual_thesaurus.asp?termid=H0133 food certified color addition process http://www.langual.org/langual_thesaurus.asp?termid=H0134 protein removal process http://www.langual.org/langual_thesaurus.asp?termid=H0135 dealkaloidized|purine removed alkaloid or purine removal process http://www.langual.org/langual_thesaurus.asp?termid=H0137 calcium removed|minerals removed LanguaL curation note: Used when one or more naturally present minerals have been fully or partially removed. demineralizing process http://www.langual.org/langual_thesaurus.asp?termid=H0138 LanguaL curation note: Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated. water removal process http://www.langual.org/langual_thesaurus.asp?termid=H0140 decaffeination process http://www.langual.org/langual_thesaurus.asp?termid=H0141 LanguaL curation note: Used when the food product underwent mechanical, chemical or enzymatic modification that has affected the texture, flavor or other characteristic of the product. food modification process http://www.langual.org/langual_thesaurus.asp?termid=H0148 diluted LanguaL curation note: Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*. water addition process http://www.langual.org/langual_thesaurus.asp?termid=H0150 LanguaL curation note: Used when a color substance is added to a food at any level. food color addition process http://www.langual.org/langual_thesaurus.asp?termid=H0160 brandied LanguaL curation note: Used when alcohol is added for flavor or taste, for example, brandied peaches or cold-pack cheese food with port wine. alcoholization process http://www.langual.org/langual_thesaurus.asp?termid=H0161 cholesterol removed|defatted LanguaL curation note: Used for products that contain less than 60% of the fat naturally present in the food source (more precisely, the part of the food source.) more specific fat levels, which vary from one product type to another, are specified in the extended scope notes for *FAT PARTIALLY REMOVED* and *FAT FULLY REMOVED* in the manual. fat removal process http://www.langual.org/langual_thesaurus.asp?termid=H0169 agglomerated|converted (grain) LanguaL curation note: Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products. food instantizing The saturating or hardening of a vegetable oil to which hydrogen has been chemically added to convert it to a fat. http://www.langual.org/langual_thesaurus.asp?termid=H0174 food hydrogenation process http://www.langual.org/langual_thesaurus.asp?termid=H0175 carbon dioxide added LanguaL curation note: Used when carbon dioxide is added or introduced by processing. Excludes naturally carbonated water, which is indexed under food source *MINERAL WATER*. Damion Dooley's note: converted to a process carbonation process http://www.langual.org/langual_thesaurus.asp?termid=H0178 LanguaL curation note: Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation. food aeration process http://www.langual.org/langual_thesaurus.asp?termid=H0179 food ionizing irradiation process http://www.langual.org/langual_thesaurus.asp?termid=H0182 LanguaL curation note: Used for whole fruit or pieces of fruit are permeated by sugar to result in a product with sugar solids over 70% (e.g., candied citrus peel or candied cherry). Not used for sugar-coated products or for such products as candied sweet potatoes or glazed carrots, which are merely sweetened by cooking in syrup. candying process Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture. http://www.langual.org/langual_thesaurus.asp?termid=H0190 LanguaL curation note: Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. pickling Modified through physical and/or chemical treatment to promote or affect the tactile quality and appearance of a food product. http://www.langual.org/langual_thesaurus.asp?termid=H0192 food texturing process A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it. http://www.langual.org/langual_thesaurus.asp?termid=H0194 enriched|fortified|restored LanguaL curation note: Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. nutrient or dietary substance addition process Treated with chemicals to reduce color, primarily to whiten, e.g., bleached flour. http://www.langual.org/langual_thesaurus.asp?termid=H0197 food bleaching process http://www.langual.org/langual_thesaurus.asp?termid=H0198 debittering process http://www.langual.org/langual_thesaurus.asp?termid=H0200 pickled by acidification LanguaL curation note: Used when acid is added to a food product at any level. acidification process http://www.langual.org/langual_thesaurus.asp?termid=H0203 converted (lactose)|delactosed LanguaL curation note: Used when all or part of the lactose in milk is converted to glucose and galactose through enzymatic action. lactose conversion process Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed. http://www.langual.org/langual_thesaurus.asp?termid=H0206 alkalinized|dutch processed food alkalization process http://www.langual.org/langual_thesaurus.asp?termid=H0207 stuffing process LanguaL curation note: Applies to all filled or stuffed products, including pies and sandwiches. food filling process Food product prepared from a natural food product by removing endogenous fat and adding fat from a different source, e.g., egg substitute, in which egg fat is replaced by vegetable oil. http://www.langual.org/langual_thesaurus.asp?termid=H0208 fat substitution process Treated with moist heat to soften the grain and to transfer nutrients from the bran to the endosperm. http://www.langual.org/langual_thesaurus.asp?termid=H0220 parboiled (rice) food parboiling process (grain) Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=H0225 LanguaL curation note: A food product is characterized by its main ingredient (food source and part); the addition of secondary ingredients is considered a treatment applied to the product. Secondary ingredients are indexed according to rules that are based on the order of predominance by weight (not counting water) as seen from the label statement, formulation or recipe and/or from the amount of the ingredient as percentage of total product weight. The general rule is: an ingredient is always indexed if it is the second ingredient in order of predominance, if it is used as a filling, or if it is part of the product name(e.g., raisin bread). Specific rules are given in the scope note for the individual ingredient added; these rules specify more exhaustive indexing. For example, *MUSHROOM ADDED* is indexed regardless of ingredient position. another specific rule is given in the scope note for *SALTED*: Use if the level of salt is more than 4%. Such a rule is used only when the percentage level can be inferred from the list of ingredients. food component addition process http://www.langual.org/langual_thesaurus.asp?termid=H0230 LanguaL curation note: Used for products in which either carbohydrates, proteins or fats were modified through microbial processes. Enzymatic or other biological processes may also be involved. If two or more of these components are modified in significant amounts, index under *FERMENTED/MODIFIED, MULTIPLE COMPONENT*. single component food fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0232 alcohol fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0234 dilution process to 15-49% of single strength http://www.langual.org/langual_thesaurus.asp?termid=H0236 LanguaL curation note: Used when naturally present sodium has been fully or partially removed. Index also by the appropriate term under *SALT OR SODIUM SPECIAL CLAIM OR USE*. sodium removal process http://www.langual.org/langual_thesaurus.asp?termid=H0237 dilution process to 50-99% of single strength A component separation process at the very least removes one component from an initial entity. The removed component may be captured as a process output for reuse if not destroyed in the process of removal. Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=H0238 LanguaL curation note: Use the appropriate term under *COMPONENT REMOVED* to indicate the permanent full or partial removal of a nutritional/chemical component naturally present in the part of plant or animal used. food component separation process http://www.langual.org/langual_thesaurus.asp?termid=H0239 LanguaL curation note: Used for a grain in which the kernels have been physically compressed between heated rollers. food rolling process http://www.langual.org/langual_thesaurus.asp?termid=H0241 frozen previously LanguaL curation note: Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products. food thawing process http://www.langual.org/langual_thesaurus.asp?termid=H0246 LanguaL curation note: Used when carbon dioxide produced by fermentation remains noticeable in the food product. Damion Dooley's note: converted to a process carbonation by fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0247 dry roasted LanguaL curation note: Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese. partial fat removal process http://www.langual.org/langual_thesaurus.asp?termid=H0248 LanguaL curation note: Used for products that contain less than 10-20% of the fat naturally present in the food source. Examples are skim milk, low-fat cocoa and dry-curd cottage cheese. full fat removal process http://www.langual.org/langual_thesaurus.asp?termid=H0250 protein substitution process http://www.langual.org/langual_thesaurus.asp?termid=H0252 LanguaL curation note: Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes. enzymatic modification process Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*. http://www.langual.org/langual_thesaurus.asp?termid=H0253 aged curing or aging http://www.langual.org/langual_thesaurus.asp?termid=H0254 LanguaL curation note: Used when water is added or removed in order to change the total solids-to-liquids ratio of a food product. water addition or removal process http://www.langual.org/langual_thesaurus.asp?termid=H0256 yeast leavened carbohydrate fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0259 made from concentrate | moistened | previously concentrated | reconstituted to liquid | soaked LanguaL curation note: Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*. rehydration process http://www.langual.org/langual_thesaurus.asp?termid=H0261 food ultraviolet radiation process http://www.langual.org/langual_thesaurus.asp?termid=H0266 carbohydrate removal process http://www.langual.org/langual_thesaurus.asp?termid=H0268 food puffing process http://www.langual.org/langual_thesaurus.asp?termid=H0270 food distillation process http://www.langual.org/langual_thesaurus.asp?termid=H0274 LanguaL curation note: Used only for breakfast cereals made by forcing cooked particles of grain or tiny pellets of dough between very heavy rollers that convert each piece into a single flake. food flaking process http://www.langual.org/langual_thesaurus.asp?termid=H0275 enhanced|prebasted LanguaL curation note: Used when liquid is injected into a meat or poultry is prebasted. Do not confuse with *WATER ADDED*. food meat liquid injection process http://www.langual.org/langual_thesaurus.asp?termid=H0276 food bromination process http://www.langual.org/langual_thesaurus.asp?termid=H0277 food hydrolyzation process http://www.langual.org/langual_thesaurus.asp?termid=H0278 food phosphating process http://www.langual.org/langual_thesaurus.asp?termid=H0285 LanguaL curation note: Used for products from which alcohol has been removed. alcohol removal process http://www.langual.org/langual_thesaurus.asp?termid=H0286 LanguaL curation note: Used for products from which alcohol has been removed to less than 0.5% alcohol by volume. full alcohol removal process http://www.langual.org/langual_thesaurus.asp?termid=H0287 LanguaL curation note: Used for products from which alcohol has been removed to 0.5% or more alcohol by volume. partial alcohol removal process http://www.langual.org/langual_thesaurus.asp?termid=H0288 curing or aging < 2 weeks http://www.langual.org/langual_thesaurus.asp?termid=H0289 curing or aging 2 weeks to 1 month http://www.langual.org/langual_thesaurus.asp?termid=H0290 curing or aging 1 to 2 months http://www.langual.org/langual_thesaurus.asp?termid=H0291 curing or aging 2 to 4 months http://www.langual.org/langual_thesaurus.asp?termid=H0292 curing or aging 4 to 6 months http://www.langual.org/langual_thesaurus.asp?termid=H0293 curing or aging 6 to 12 months http://www.langual.org/langual_thesaurus.asp?termid=H0294 curing or aging 12 months or over http://www.langual.org/langual_thesaurus.asp?termid=H0295 LanguaL curation note: Used when lactose is removed from the food product as when washing curd for cheese preparation. When lactose content is reduced by enzymatic conversion of lactose, use *LACTOSE CONVERTED*. lactose removal process http://www.langual.org/langual_thesaurus.asp?termid=H0298 rennin (rennet) coagulation LanguaL curation note: Used when a clotting enzyme is added to a food product at any level. clotting enzyme addition process http://www.langual.org/langual_thesaurus.asp?termid=H0300 acetic acid fermentation http://www.langual.org/langual_thesaurus.asp?termid=H0306 emulsification | homogenization LanguaL curation note: Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion. food homogenization or emulsification process http://www.langual.org/langual_thesaurus.asp?termid=H0324 LanguaL curation note: Used for food products that have had fat partially removed to leave more than 50% fat from a full fat product. An example would 2% milk where full fat milk is 4%. partial fat removal process, 50% or more remaining http://www.langual.org/langual_thesaurus.asp?termid=H0325 LanguaL curation note: Used for food products that have had fat removed to leave less than 50% fat from a full fat product. Examples would be 1% milk or 1/2% milk, where full fat milk is 4%. partial fat removal process, less than 50% remaining http://www.langual.org/langual_thesaurus.asp?termid=H0326 bacterial food-curing process http://www.langual.org/langual_thesaurus.asp?termid=H0327 food surface bacterial curing http://www.langual.org/langual_thesaurus.asp?termid=H0328 food interior bacterial curing http://www.langual.org/langual_thesaurus.asp?termid=H0329 mold food-curing process http://www.langual.org/langual_thesaurus.asp?termid=H0330 food surface mold curing http://www.langual.org/langual_thesaurus.asp?termid=H0331 food interior mold curing http://www.langual.org/langual_thesaurus.asp?termid=H0351 baking powder addition | baking soda addition chemical leavening agent addition process Modified through a physical or chemical procedure by forcing a food mixture through a die to achieve a particular shape. http://www.langual.org/langual_thesaurus.asp?termid=H0352 food extrusion http://www.langual.org/langual_thesaurus.asp?termid=H0353 glazing process | food covering process | food coating process food coating or covering process http://www.langual.org/langual_thesaurus.asp?termid=H0354 sugar coating | sugar covering sugar coating or covering process http://www.langual.org/langual_thesaurus.asp?termid=H0355 chocolate coating | chocolate covering LanguaL curation note: Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts. chocolate coating or covering process http://www.langual.org/langual_thesaurus.asp?termid=H0357 carob coating | carob covering LanguaL curation note: Used for foods that have a coating or icing made from carob. carob coating or covering process http://www.langual.org/langual_thesaurus.asp?termid=H0358 beating | whipping LanguaL curation note: Used when foods or liquids (or a combination) are aerated by vigorously mixing them using a whip, whisk, spoon, spatula, rotary beater or electric mixer. food aeration by whipping http://www.langual.org/langual_thesaurus.asp?termid=H0359 creaming LanguaL curation note: Used when a solid fat (butter, margarine, shortening) is aerated to a creamy appearance, often with the addition of sugar. food aeration by creaming http://www.langual.org/langual_thesaurus.asp?termid=H0366 LanguaL curation note: Used for any process such as rolling or pounding that is applied to dough, paste or meat (veal, chicken breast) in order to flatten the appearance. food flattening process http://www.langual.org/langual_thesaurus.asp?termid=H0391 LanguaL curation note: Used primarily for processing of seeds, such as coffee, spices, nuts, and cacao beans. seed roasting http://www.langual.org/langual_thesaurus.asp?termid=H0393 LanguaL curation note: Used when a juice, typically orange, has undergone a process specified in 21 CFR 146.148 to reduce the adicity of the food. acid reduction process http://www.langual.org/langual_thesaurus.asp?termid=H0396 LanguaL curation note: Used when a food such as meat, fish or vegetables are soaked in a seasoned liquid in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar, wine) and herbs or spices; the acid ingredient serves as the tenderizer. marinading http://www.langual.org/langual_thesaurus.asp?termid=H0398 LanguaL curation note: Used for food products (typically fruit, cheese or meat) that have had the rind removed. rind removal process http://www.langual.org/langual_thesaurus.asp?termid=H0750 gluten removal process http://www.langual.org/langual_thesaurus.asp?termid=H0751 leavening agent addition process http://www.langual.org/langual_thesaurus.asp?termid=H0752 LanguaL curation note: If wheat sourdough was added use also *WHEAT ADDED [H0319]*. If rye sourdough was added use also *RYE ADDED [H0337]*. sourdough addition process http://www.langual.org/langual_thesaurus.asp?termid=H0753 yeast addition process Rendering is a process that converts waste animal tissue into stable, value-added materials. Rendering can refer to any processing of animal byproducts into more useful materials, or more narrowly to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. http://www.langual.org/langual_thesaurus.asp?termid=H0760 food animal rendering Micro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules many useful properties. In a relatively simplistic form, a microcapsule is a small sphere with a uniform wall around it. http://www.langual.org/langual_thesaurus.asp?termid=H0781 coating process | covering process | micro-encapsulation process The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called a shell, coating, or membrane. Most microcapsules have diameters between a few micrometers and a few millimeters. The definition has been expanded, and includes most foods. Every class of food ingredient has been encapsulated; flavors are the most common. The technique of microencapsulation depends on the physical and chemical properties of the material to be encapsulated.[http://en.wikipedia.org/wiki/Micro-encapsulation] LanguaL curation note: Used for the coating of microscopic particles with another material. food micro-encapsulation process Preservation by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0100 preservation by adding chemicals http://www.langual.org/langual_thesaurus.asp?termid=J0102 LanguaL curation note: Used when a food product is sterilized by holding at a high temperature before filling; the container may be sterilized before or after filling. food sterilization before filling http://www.langual.org/langual_thesaurus.asp?termid=J0103 LanguaL curation note: Used when salting is used for preservation. The salt content of the food is generally 8% or higher (e.g. salted fish, etc.). food salting Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=J0106 In the past, smoking was a useful preservation tool, in combination with other techniques, most commonly salt-curing or drying. For some long-smoked foods, the smoking time also served to dry the food. Drying, curing, or other techniques can render the interior of foods inhospitable to bacterial life, while the smoking gives the vulnerable exterior surfaces an extra layer of protection. [Wikipedia]|LanguaL curation note: Used when smoking is used for preservation. food smoking The methods contributing to the prevention or retardation of microbial, enzymatic or oxidative spoilage and thus to the extension of shelf life. Index all methods for which information is available, even if a corresponding descriptor has already been used in *H. TREATMENT APPLIED*. Preservation descriptors refer to the finished food as a whole with these exceptions: (1) if the components of a multi-component food, such as cream pie, are preservation by different methods, index all methods; (2) if chemical preservatives are declared on the label, always index them even if it is known that the preservative was introduced through or is only present in a component or ingredient of the food; and (3) if the preservation method for an ingredient is declared on the label (such as brie cheese made from pasteurized milk) index it. Also use *INGREDIENT preservation by THERMAL PROCESSING* or *INGREDIENT preservation by IRRADIATION* when ingredients have been pasteurized, ultrapasteurized, sterilized or irradiated. http://www.langual.org/langual_thesaurus.asp?termid=J0107 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. food preservation process Preservation by immersing in or spraying with liquids (e.g., sulfite solutions) or surrounding with gases (e.g., ethylene oxide, propylene oxide or sulfur dioxide) to destroy undesirable microorganisms or inactivate enzymes. Diffusion and chemical reaction may create a residue in the food product that contributes to continuing preservation. http://www.langual.org/langual_thesaurus.asp?termid=J0108 preservation by treatment with chemicals Preservation by use of chemical to destroy, suppress or inhibit undesirable microorganisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0109 chemical food preservation process http://www.langual.org/langual_thesaurus.asp?termid=J0110 LanguaL curation note: Used when a food product was sterilized by holding at a high temperature after filling. food sterilization after filling Preservation by storage in an atmosphere in which the concentrations of oxygen and carbon dioxide are different from those in air. This reduces microbial and enzymatic activity; often used commercially in conjunction with refrigeration (e.g., refrigerated rail cars) for fresh meat and produce. http://www.langual.org/langual_thesaurus.asp?termid=J0111 preservation by storage in modified atmosphere http://www.langual.org/langual_thesaurus.asp?termid=J0112 LanguaL curation note: Used when the pressure is reduced to increase the efficiency of water removal. drying under reduced pressure http://www.langual.org/langual_thesaurus.asp?termid=J0113 LanguaL curation note: Used for a food product that has been packed in a hermetically sealed container and rendered commercially sterile by ionizing radiation (e.g. 24-28 kGy). sterilization by irradiation http://www.langual.org/langual_thesaurus.asp?termid=J0114 LanguaL curation note: Used when a sterile product is filled into a container at approximately 212 degrees F and cooled promptly after sealing. food sterilization by hot filling and cooling http://www.langual.org/langual_thesaurus.asp?termid=J0115 LanguaL curation note: Used when sufficient ultraviolet radiation is applied to destroy most pathogenic and spoilage organisms present on the surface or to inhibit sprouting of stored agricultural produce and destroy storage pests. When followed by refrigeration, also index *preservation by CHILLING*. surface pasteurization or disinfection by ultraviolet irradiation http://www.langual.org/langual_thesaurus.asp?termid=J0116 dehydration | drying LanguaL curation note: Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*. dehydration or drying Drying by heat. http://www.langual.org/langual_thesaurus.asp?termid=J0117 heat drying process http://www.langual.org/langual_thesaurus.asp?termid=J0119 LanguaL curation note: Used when sufficient radiation (e.g. 10 kGy) is applied to destroy most patho-genic and food spoilage organisms. Also index *preservation by CHILLING*. pasteurization by irradiation Preservation by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995] http://www.langual.org/langual_thesaurus.asp?termid=J0120 heat treatment food preservation Preservation by filtering out yeasts and molds, generally followed by aseptic packaging. FDA CFSAN 1995 http://www.langual.org/langual_thesaurus.asp?termid=J0121 food filtration Preservation by irradiation, primarily by gamma radiation. http://www.langual.org/langual_thesaurus.asp?termid=J0122 preservation by ionizing radiation http://www.langual.org/langual_thesaurus.asp?termid=J0123 canning (sterilized and hermetically packed) | preservation by canning LanguaL curation note: Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container. food sterilization by heating Reduction of water in the product by osmosis. http://www.langual.org/langual_thesaurus.asp?termid=J0124 osmotic dehydration http://www.langual.org/langual_thesaurus.asp?termid=J0126 LanguaL curation note: Used when a sterile product is filled in a sterile atmosphere into a sterile container. For further detail see 21 CFR 113.3(a). aseptic filling and sealing of food http://www.langual.org/langual_thesaurus.asp?termid=J0128 quiescent freezing | sharp freezing | slush freezing food slow freezing http://www.langual.org/langual_thesaurus.asp?termid=J0129 LanguaL curation note: Used when a sterile product is filled into a container at approximately 212 degrees F., sealed, and held hot temporarily to complete processing before cooling. food sterilization by hot filling, held hot and cooling Dehydration by sublimation under reduced pressure while frozen. Usually the product is not stored frozen. http://www.langual.org/langual_thesaurus.asp?termid=J0130 freeze-drying Cooling and keeping at a temperature between 30°F and 45°F (-1°C and 7°C). Regarding food preservation regulations, the temperature range depends on national legislation. http://www.langual.org/langual_thesaurus.asp?termid=J0131 preservation by storage in refrigeration | refrigeration LanguaL curation note: Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *preservation by CHEMICALS *, *preservation by FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *preservation by STORAGE IN MODIFIED ATMOSPHERE*, *preservation by FILTRATION*. food chilling http://www.langual.org/langual_thesaurus.asp?termid=J0132 food quick freezing http://www.langual.org/langual_thesaurus.asp?termid=J0133 LanguaL curation note: Used when liquids and low-viscosity pastes or purees are dried by atomisation. Example: milk. spray-drying http://www.langual.org/langual_thesaurus.asp?termid=J0134 LanguaL curation note: Used when water is removed from products placed in trays on shelves under atmospheric pressure. Example: vegetables, fruits. shelf-drying under normal pressure http://www.langual.org/langual_thesaurus.asp?termid=J0135 LanguaL curation note: Used when the product is held at a temperature of 60-150 °C (140-300 °F) for a time sufficient to destroy most pathogenic and food spoilage organisms. When followed by refrigeration, also index *preservation by CHILLING*. pasteurization by heating Preservation by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state. http://www.langual.org/langual_thesaurus.asp?termid=J0136 freezing food freezing Immersed in a salt brine strong enough to suppress enzyme activity and growth of undesirable organisms. https://en.wikipedia.org/wiki/Brining http://www.langual.org/langual_thesaurus.asp?termid=J0137 brining | corning food brining Preservation by the use of radiation to destroy or suppress undesirable microorganisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0138 preservation by irradiation Packed in dry salt in sufficient quantity to suppress enzyme activity or growth of undesirable organisms. http://www.langual.org/langual_thesaurus.asp?termid=J0139 dry salted food dry salting http://www.langual.org/langual_thesaurus.asp?termid=J0140 drum-drying Dried by natural heat, usually through exposure to the sun. Includes field-dried products such as grains and dry beans. These products are included also if they have been artificially dried to return them to normal dry state, e.g. grain that has been artificially dried after harvest. http://www.langual.org/langual_thesaurus.asp?termid=J0141 field drying | sun drying natural heat drying Preservation by cooling and storage at low temperature (chilling at around 0-5°C (32 to 41°F), freezing at -18°C (0°F)) to prevent or retard microbial or enzymatic spoilage. http://www.langual.org/langual_thesaurus.asp?termid=J0142 preservation by refrigeration LanguaL curation note: In order to comply with labelling requirements, it must be specified if it is chilling or freezing. chilling or freezing http://www.langual.org/langual_thesaurus.asp?termid=J0143 drying under normal pressure Drying by the application of artificial heat. http://www.langual.org/langual_thesaurus.asp?termid=J0144 artificial heat drying Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing. http://www.langual.org/langual_thesaurus.asp?termid=J0145 preservation by reducing water activity Preservation by adding sugar, sugar syrup or by partial inversion of disaccharides until the sugar concentration is high enough to prevent growth of microorganisms. http://www.langual.org/langual_thesaurus.asp?termid=J0146 preservation by adding sugar http://www.langual.org/langual_thesaurus.asp?termid=J0147 UHT sterilized food sterilization at ultra high temperature (UHT) When used to describe a dairy product, means that such product shall have been thermally processed at or above 138° C (280° C) for at least 2 seconds, either before or after packaging so as to produce a product that has extended shelf life under refrigerated conditions (21 CFR 131.3 (c)). Used to describe liquid egg products that also have been thermally processed, but at a different temperature than for milk products. The egg product will have an extended shelf life under refrigerated conditions. http://www.langual.org/langual_thesaurus.asp?termid=J0148 ultra pasteurization (UP) by heat http://www.langual.org/langual_thesaurus.asp?termid=J0149 preservation by adding acid Sous-vide, French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time in vacuum sealed plastic pouches at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F). http://www.langual.org/langual_thesaurus.asp?termid=J0150 sous vide sous vide cooking http://www.langual.org/langual_thesaurus.asp?termid=J0151 LanguaL curation note: Used when an ingredient or a component of a food has been subjected to preservation by pasteurization, ultrapasteurization or sterilization. preservation of food component by heat treatment http://www.langual.org/langual_thesaurus.asp?termid=J0152 LanguaL curation note: Used when an ingredient or a component of a food has been preservation by irradiation. ingredient preservation by irradiation Preservation by adding spices or extracts (e.g. garlic, onion, horseradish, paprika) to suppress or inhibit undesirable micro-organisms, enzyme activity, or oxidative changes. http://www.langual.org/langual_thesaurus.asp?termid=J0153 preservation by adding spices or extracts Preservation by adding inorganic acids or salts (e.g. SO2, H2SO4, KNO4, NaNO3) to suppress or inhibit undesirable micro-organisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0154 preservation by adding inorganic acids or salts Preservation by adding organic acids or salts (e.g. lactic acid, acetic acid, salicylic acid) to suppress or inhibit undesirable micro organisms or enzyme activity. http://www.langual.org/langual_thesaurus.asp?termid=J0155 preservation by adding organic acids or salts Preservation by adding antibiotics (e.g. nisin, tylosine, subtlin, bacitracin, chlorotetracyclin, oxytetracyclin) to kill micro organisms or stop their growth. http://www.langual.org/langual_thesaurus.asp?termid=J0156 preservation by adding antibiotics Separation of colloidal or very fine solid materials by filtration through microporous or semipermeable mediums. Membranes have pores in the range 2-20 nm diameter. http://www.langual.org/langual_thesaurus.asp?termid=J0157 Some dairy product are ultrafiltrated in order to obtain a higher protein concentration and hereby, a thicker consistency or textture. LanguaL curation note: Used when a product is preservation by the use of ultra-filtration to remove undesirable micro organisms and molecules. Example: beer. food ultra-filtration http://www.langual.org/langual_thesaurus.asp?termid=J0158 pasteurization by heat after filling http://www.langual.org/langual_thesaurus.asp?termid=J0159 pasteurization by heat before filling The process of holding food at a high pressure, normally greater than 1000 bar, which leads to sterilization. Example: Fruit juice, jam. Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=J0160 ultra high pressure sterilization Treated by electron accelerator radiation, for example to kill insects in cereals. http://www.langual.org/langual_thesaurus.asp?termid=J0161 preservation by electron accelerator radiation http://www.langual.org/langual_thesaurus.asp?termid=J0162 LanguaL curation note: Used when sufficient radiation (e.g. 1-5 k gy) is applied to destroy pathogenic and food spoilage organisms. Example: spices. Radurised food should be stored in a cool and dry place. disinfection by irradiation http://www.langual.org/langual_thesaurus.asp?termid=J0163 LanguaL curation note: Used when the water activity is lowered enough by high frequency heating in order to achieve preservation. drying by radiation http://www.langual.org/langual_thesaurus.asp?termid=J0165 LanguaL curation note: Used when the water activity is lowered enough by microwave radiation in order to achieve preservation. Also index *WATER REMOVED* in facet H - Treatment applied. Example: tea. drying by microwave radiation http://www.langual.org/langual_thesaurus.asp?termid=J0166 LanguaL curation note: Used when susceptible materials are dried by electromagnetic radiation with wave-lengths between 0.76um and 1 mm. drying by infrared heat radiation http://www.langual.org/langual_thesaurus.asp?termid=J0168 LanguaL curation note: Used when a product is dehydrated under pressure. Example: vegetable or fruit juices, milk. drying under increased pressure http://www.langual.org/langual_thesaurus.asp?termid=J0169 LanguaL curation note: Used when the water content of a product is reduced by reverse osmosis. Typically used for concentrating fluids, e.g. milk, fruit juices. concentration by reverse osmosis Drying by exposure to the sun. Example: cereals, spices, vegetables. http://www.langual.org/langual_thesaurus.asp?termid=J0170 sun drying Frozen very rapidly by means of refrigerating agents such as liquid nitrogen or carbon dioxide. Example: lobster frozen in liquid nitrogen. http://www.langual.org/langual_thesaurus.asp?termid=J0171 frozen by refrigerating agent food cryogenic freezing The process of food storage involving an accompanying refrigerating agent. Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=J0172 food storage with refrigerating agent process Preservation by storage in inert gases (e.g. nitrogen) to suppress or inhibit undesirable micro-organism growth, oxidation activity, etc. http://www.langual.org/langual_thesaurus.asp?termid=J0173 inert atmosphere storage process Storing under reduced pressure (e.g. 1.3-2 kPa) in order to suppress or inhibit undesirable micro organism growth, oxidation activity, etc. http://www.langual.org/langual_thesaurus.asp?termid=J0174 vaccume storage process Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a pre-treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Damion Dooley http://www.langual.org/langual_thesaurus.asp?termid=J0175 blanching LanguaL definition: "Short time scalding; this can be used to stop emzymatic activity for vegetables being prepared for freezing. food blanching Storage of fruits and vegetables in an atmosphere in which the concentrations of oxygen, carbon dioxide (and often nitrogen) are different from those in air and at a low temperature. All three (four) factors are controlled at the desired levels in order to suppress the fruits' and vegetables' natural respiration. http://www.langual.org/langual_thesaurus.asp?termid=J0176 CA | CA storage controlled atmosphere storage process Microfiltration is used to remove undesirable micro-organisms and molecules. The membranes have pore diameters from 10 to 10000 nm. Micro-filtration is often used instead of pateurisation, e.g. in the brewing industry. http://www.langual.org/langual_thesaurus.asp?termid=J0177 food micro-filtration High Temperature Short Time (HTST) pasteurization is one of the most common methods of pasteurization , which uses metal plates and hot water to raise milk temperatures to at least 72° C (161° F) for not less than 15 seconds, followed by rapid cooling. http://www.langual.org/langual_thesaurus.asp?termid=J0178 HTST high temperature short time (HTST) pasteurization Higher Heat Shorter Time (HHST) is a process similar to HTST pasteurization, but it uses slightly different equipment and higher temperatures (83 - 127° C) for a shorter time. http://www.langual.org/langual_thesaurus.asp?termid=J0179 HHST higher heat shorter time (HHST) pasteurization Typically involves heating milk or cream to 135° to 150° C (275° to 302° F) for 1 or 2 seconds. The milk is then packaged in sterile, hermetically-sealed (airtight) containers (aspetic filling) and can be stored without refrigeration for up to 90 days. After opening, spoilage times for UHT products are similar to those of conventionally pasteurized products. http://www.langual.org/langual_thesaurus.asp?termid=J0180 UHT ultra high temperature (UHT) pasteurization http://www.langual.org/langual_thesaurus.asp?termid=J0181 LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. filling conditions for pasteurization A pasteurization by heating process which uses low heat for a longer time to kill pathogenic bacteria. http://www.langual.org/langual_thesaurus.asp?termid=J0182 batch pasteurization | holding pasteurization | LTLT An example of LTLT is when milk is pasteurized at 63° C (145° F) for 30 minutes. low-temperature-long-time (LTLT) pasteurization