Food Processing Systems
Expert-defined terms from the Graduate Certificate in Project Management for Food Processing (United Kingdom) course at London School of Planning and Management. Free to read, free to share, paired with a professional course.
Aeration is the process of introducing air or oxygen into a food p… #
Related terms include oxidation, fermentation, and degradation. Aeration is commonly used in the production of bread, cakes, and beverages. For example, in the production of bread, aeration is used to create a light and airy texture by introducing air into the dough during the mixing and proofing stages.
Acidification is the process of adding acidic ingredients to a food produ… #
Related terms include pH control, acid addition, and preservation. Acidification is commonly used in the production of foods such as yogurt, cheese, and pickles. For example, in the production of yogurt, acidification is used to create a tangy flavor by adding acidic ingredients such as citric acid or lactic acid.
Additives are substances added to food products to enhance their flavo… #
Related terms include preservatives, antioxidants, and flavor enhancers. Additives are commonly used in the production of foods such as processed meats, baked goods, and snack foods. For example, in the production of processed meats, additives such as preservatives and antioxidants are used to extend the shelf life and enhance the flavor of the product.
Agricultural engineering is the application of engineering principles to… #
Related terms include farm machinery, irrigation systems, and post-harvest handling. Agricultural engineering is commonly used in the production of foods such as fruits, vegetables, and grains. For example, in the production of fruits, agricultural engineering is used to design and develop irrigation systems and harvesting machinery to optimize crop yields and reduce losses.
Automation is the use of machines and computers to control and mon… #
Related terms include robotics, programmable logic controllers, and supervisory control and data acquisition. Automation is commonly used in the production of foods such as baked goods, confectionery, and beverages. For example, in the production of baked goods, automation is used to control and monitor the mixing, baking, and packaging stages to optimize product quality and reduce costs.
Bacteriocins are proteins produced by bacteria that have antimi… #
Related terms include preservatives, antibiotics, and food safety. Bacteriocins are commonly used in the production of foods such as meat products, dairy products, and fermented foods. For example, in the production of meat products, bacteriocins are used to control the growth of pathogenic bacteria and extend the shelf life of the product.
Blanching is the process of heating food products to inactivate enzymes a… #
Related terms include thermal processing, pasteurization, and sterilization. Blanching is commonly used in the production of foods such as fruits, vegetables, and seafood. For example, in the production of fruits, blanching is used to inactivate enzymes that cause browning and texture changes.
Canning is the process of packaging food products in hermetically sealed… #
Related terms include retorting, sterilization, and aseptic packaging. Canning is commonly used in the production of foods such as vegetables, fruits, and meat products. For example, in the production of vegetables, canning is used to package blanched and sterilized products in hermetically sealed containers to prevent spoilage and extend shelf life.
Centrifugation is the process of separating liquids and solids usi… #
Related terms include filtration, sedimentation, and clarification. Centrifugation is commonly used in the production of foods such as dairy products, juices, and oils. For example, in the production of dairy products, centrifugation is used to separate cream from skim milk and produce butter and other dairy products.
Cleaning is the process of removing dirt , residue , and microorg… #
Related terms include sanitizing, disinfecting, and sterilizing. Cleaning is commonly used in the production of foods such as meat products, dairy products, and prepared foods. For example, in the production of meat products, cleaning is used to remove residue and microorganisms from equipment and surfaces to prevent contamination and ensure food safety.
Coating is the process of applying a layer of material to food products t… #
Related terms include breading, battering, and seasoning. Coating is commonly used in the production of foods such as meat products, snack foods, and baked goods. For example, in the production of meat products, coating is used to apply a layer of breading or batter to enhance the appearance and texture of the product.
Cold storage is the process of storing food products at low temperatur… #
Related terms include refrigeration, freezing, and chilling. Cold storage is commonly used in the production of foods such as meat products, dairy products, and prepared foods. For example, in the production of meat products, cold storage is used to store raw materials and finished products at low temperatures to prevent spoilage and extend shelf life.
Concentration is the process of removing water from food products to enha… #
Related terms include evaporation, dehydration, and freeze-drying. Concentration is commonly used in the production of foods such as juices, soups, and purees. For example, in the production of juices, concentration is used to remove water and produce a more concentrated product with enhanced flavor and texture.
Confectionery is the process of producing sweets and other confectione… #
Related terms include chocolate making, candy making, and baking. Confectionery is commonly used in the production of foods such as chocolates, candies, and baked goods. For example, in the production of chocolates, confectionery is used to produce a wide range of chocolate products with different flavors and textures.
Cooking is the process of heating food products to enhance their texture ,… #
Cooking is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, cooking is used to heat raw materials to a safe temperature to prevent foodborne illness and enhance the texture and flavor of the product.
Cooling is the process of reducing the temperature of food products to sl… #
Related terms include refrigeration, chilling, and freezing. Cooling is commonly used in the production of foods such as meat products, dairy products, and prepared foods. For example, in the production of meat products, cooling is used to reduce the temperature of raw materials and finished products to prevent spoilage and extend shelf life.
Crystallization is the process of forming crystals from a solution … #
Related terms include nucleation, growth, and recrystallization. Crystallization is commonly used in the production of foods such as sugar, salt, and chocolate. For example, in the production of sugar, crystallization is used to form crystals from a solution of sugar and water to produce a solid food product with enhanced texture and appearance.
Dehydration is the process of removing water from food products to enhanc… #
Related terms include evaporation, concentration, and freeze-drying. Dehydration is commonly used in the production of foods such as fruits, vegetables, and meat products. For example, in the production of fruits, dehydration is used to remove water and produce a more concentrated product with enhanced flavor and texture.
Drying is the process of removing water from food products to enhance the… #
Related terms include dehydration, evaporation, and freeze-drying. Drying is commonly used in the production of foods such as fruits, vegetables, and meat products. For example, in the production of fruits, drying is used to remove water and produce a more concentrated product with enhanced flavor and texture.
Emulsification is the process of mixing two or more liquids that are i… #
Related terms include emulsifiers, stabilizers, and thickeners. Emulsification is commonly used in the production of foods such as mayonnaise, salad dressings, and ice cream. For example, in the production of mayonnaise, emulsification is used to mix oil and water to produce a stable emulsion with enhanced texture and appearance.
Enzyme inactivation is the process of inactivating enzymes in food… #
Related terms include heat treatment, pasteurization, and sterilization. Enzyme inactivation is commonly used in the production of foods such as fruits, vegetables, and meat products. For example, in the production of fruits, enzyme inactivation is used to inactivate enzymes that cause spoilage and texture changes.
Evaporation is the process of removing water from food products to enhanc… #
Related terms include concentration, dehydration, and freeze-drying. Evaporation is commonly used in the production of foods such as juices, soups, and purees. For example, in the production of juices, evaporation is used to remove water and produce a more concentrated product with enhanced flavor and texture.
Extrusion is the process of forcing a food product through a die to produ… #
Related terms include extruders, die design, and process optimization. Extrusion is commonly used in the production of foods such as snack foods, breakfast cereals, and pet foods. For example, in the production of snack foods, extrusion is used to produce a wide range of shapes and textures with enhanced appearance and flavor.
Fermentation is the process of using microorganisms to produce a desired… #
Related terms include yeast fermentation, bacterial fermentation, and enzyme fermentation. Fermentation is commonly used in the production of foods such as bread, beer, and cheese. For example, in the production of bread, fermentation is used to produce a light and airy texture with enhanced flavor and appearance.
Filleting is the process of removing bones and cartilage from food… #
Related terms include boning, skinning, and trimming. Filleting is commonly used in the production of foods such as fish products, meat products, and poultry products. For example, in the production of fish products, filleting is used to remove bones and cartilage to produce a desired shape and texture with enhanced appearance and flavor.
Freeze #
drying is the process of removing water from food products by freezing and then reducing the surrounding pressure to allow the frozen water to sublimate directly into water vapor. Related terms include lyophilization, dehydration, and concentration. Freeze-drying is commonly used in the production of foods such as fruits, vegetables, and meat products. For example, in the production of fruits, freeze-drying is used to remove water and produce a more concentrated product with enhanced flavor and texture.
Frozen storage is the process of storing food products at very low tem… #
Related terms include refrigeration, chilling, and cooling. Frozen storage is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, frozen storage is used to store raw materials and finished products at very low temperatures to prevent spoilage and extend shelf life.
Gelation is the process of forming a gel from a solution to produc… #
Related terms include gelatinization, coagulation, and precipitation. Gelation is commonly used in the production of foods such as jellies, jams, and desserts. For example, in the production of jellies, gelation is used to form a gel from a solution of sugar and fruit juice to produce a solid food product with enhanced texture and appearance.
Grinding is the process of reducing the size of food products to produce… #
Related terms include milling, crushing, and powdering. Grinding is commonly used in the production of foods such as flours, meals, and spices. For example, in the production of flours, grinding is used to reduce the size of grains to produce a desired texture and appearance with enhanced flavor and nutrition.
Heat treatment is the process of applying heat to food products to… #
Related terms include pasteurization, sterilization, and cooking. Heat treatment is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, heat treatment is used to apply heat to raw materials to prevent foodborne illness and enhance the texture and flavor of the product.
Homogenization is the process of mixing two or more liquids that are i… #
Homogenization is commonly used in the production of foods such as milk, cream, and ice cream. For example, in the production of milk, homogenization is used to mix fat and water to produce a stable emulsion with enhanced texture and appearance.
Hydration is the process of adding water to food products to enhance thei… #
Related terms include rehydration, soaking, and marinating. Hydration is commonly used in the production of foods such as fruits, vegetables, and meat products. For example, in the production of fruits, hydration is used to add water to dried fruits to produce a more hydrated product with enhanced texture and flavor.
Ice crystallization is the process of forming ice crystals in food… #
Related terms include freezing, chilling, and tempering. Ice crystallization is commonly used in the production of foods such as ice cream, sherbet, and sorbet. For example, in the production of ice cream, ice crystallization is used to form ice crystals to produce a desired texture and appearance with enhanced flavor and mouthfeel.
Infrared heating is the process of applying infrared radiation to… #
Related terms include infrared radiation, heat transfer, and temperature control. Infrared heating is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, infrared heating is used to apply infrared radiation to raw materials to prevent foodborne illness and enhance the texture and flavor of the product.
Instantization is the process of producing a food product that can be easily … #
Related terms include powdering, agglomeration, and encapsulation. Instantization is commonly used in the production of foods such as instant coffee, instant tea, and instant soups. For example, in the production of instant coffee, instantization is used to produce a powdered coffee product that can be easily reconstituted with hot water.
Irradiation is the process of applying ionizing radiation to food product… #
Related terms include ionizing radiation, radiation sterilization, and radiation pasteurization. Irradiation is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, irradiation is used to apply ionizing radiation to raw materials to prevent foodborne illness and enhance the texture and flavor of the product.
Juice extraction is the process of extracting juice from food prod… #
Related terms include pressing, crushing, and centrifugation. Juice extraction is commonly used in the production of foods such as fruit juices, vegetable juices, and wine. For example, in the production of fruit juices, juice extraction is used to extract juice from fruits to produce a desired flavor and texture with enhanced nutrition and appearance.
Kneading is the process of mixing and working a food product to develop i… #
Related terms include mixing, blending, and folding. Kneading is commonly used in the production of foods such as bread, pasta, and pastry. For example, in the production of bread, kneading is used to mix and work the dough to develop its texture and structure with enhanced flavor and appearance.
Lyophilization is the process of removing water from food products by fre… #
Related terms include freeze-drying, dehydration, and concentration. Lyophilization is commonly used in the production of foods such as fruits, vegetables, and meat products. For example, in the production of fruits, lyophilization is used to remove water and produce a more concentrated product with enhanced flavor and texture.
Marinating is the process of soaking food products in a liquid to enhance… #
Related terms include soaking, pickling, and curing. Marinating is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, marinating is used to soak raw materials in a liquid to enhance their flavor and texture with enhanced appearance and nutrition.
Microencapsulation is the process of enclosing a food product in a microscopi… #
Related terms include encapsulation, coating, and film formation. Microencapsulation is commonly used in the production of foods such as flavor enhancers, nutrient supplements, and pharmaceuticals. For example, in the production of flavor enhancers, microencapsulation is used to enclose a flavor compound in a microscopic capsule to produce a desired flavor and texture with enhanced appearance and stability.
Mixing is the process of combining two or more food products to produce a desire… #
Related terms include blending, kneading, and folding. Mixing is commonly used in the production of foods such as baked goods, confectionery, and snack foods. For example, in the production of baked goods, mixing is used to combine ingredients to produce a desired texture and appearance with enhanced flavor and nutrition.
Non #
thermal processing is the process of using non-thermal methods to preserve and enhance food products. Related terms include high pressure processing, pasteurization, and sterilization. Non-thermal processing is commonly used in the production of foods such as juices, soups, and purees. For example, in the production of juices, non-thermal processing is used to preserve and enhance the flavor and texture of the product without the use of heat.
Ohmic heating is the process of applying electrical resistance … #
Related terms include electrical resistance heating, heat transfer, and temperature control. Ohmic heating is commonly used in the production of foods such as meat products, poultry products, and seafood products. For example, in the production of meat products, ohmic heating is used to apply electrical resistance heating to raw materials to prevent foodborne illness and enhance the texture and flavor of the product.
Pasteurization is the process of applying heat to food products to kill <… #
Related terms include sterilization, cooking, and heat treatment. Pasteurization is commonly used in the production of foods such as dairy products, juices, and eggs. For example, in the production of dairy products, pasteurization is used to apply heat to raw materials to kill pathogenic microorganisms and extend shelf life.
Peeling is the process of removing the skin or peel from food prod… #
Related terms include skinning, boning, and trimming. Peeling is commonly used in the production of foods such as fruits, vegetables, and seafood products. For example, in the production of fruits, peeling is used to remove the skin or peel to produce a desired texture and appearance with enhanced flavor and nutrition.
Pickling is the process of soaking food products in a brine solution to e… #
Related terms include marinating, soaking, and curing. Pickling is commonly used in the production of foods such as vegetables, fruits, and meat products. For example, in the production of vegetables, pickling is used to soak raw materials in a brine solution to enhance their flavor and texture with enhanced appearance and nutrition.
Powdering is the process of reducing the size of food products to produce… #
Related terms include grinding, milling, and crushing. Powdering is commonly used in the production of foods such as flours, meals, and spices. For example, in the production of flours, powdering is used to reduce the size of grains to produce a powdered product with enhanced texture and appearance.