Food Processing And Preservation Techniques
Expert-defined terms from the Certificate in Quality Assurance in Food Industry course at London School of Planning and Management. Free to read, free to share, paired with a professional course.
Aseptic Packaging refers to the process of filling and sealing containers in a <… #
This technique is used for packaging food products such as fruit juices, dairy products, and ready-to-eat meals. Related terms include high-temperature short-time sterilization and ultra clean packaging. Aseptic packaging is essential in the food industry as it helps to prevent the growth of microorganisms and maintains the quality of the product.
Blanching is a food processing technique that involves briefly submerging food p… #
This technique is commonly used for vegetables, fruits, and nuts. Related terms include thermal processing and enzyme inactivation. Blanching helps to prevent the loss of nutrients and flavor in food products during processing and storage.
Canning is a method of food preservation that involves packaging food in herm… #
This technique is used for a wide range of food products, including meats, vegetables, and fruits. Related terms include retorting and sterilization. Canning is a popular method of food preservation as it allows for long-term storage and transportation of food products without refrigeration.
Dehydration is the process of removing moisture from food products to pre… #
This technique is commonly used for fruits, vegetables, and meats. Related terms include water activity and drying. Dehydration helps to preserve the nutritional value and flavor of food products, and it is an essential technique in the production of dried fruits, nuts, and instant soups.
Emulsification is the process of mixing two or more immiscible liquids, s… #
This technique is commonly used in the production of food products such as mayonnaise, salad dressings, and sauces. Related terms include stabilizers and emulsifiers. Emulsification helps to create a uniform texture and consistency in food products, and it is essential in the production of a wide range of food products.
Evaporation is the process of removing water from a solution to concentra… #
This technique is commonly used in the production of food products such as jams, jellies, and honey. Related terms include concentration and thickening. Evaporation helps to preserve the flavor and nutritional value of food products, and it is an essential technique in the production of a wide range of food products.
Fermentation is a biological process that involves the action of microorganis… #
This technique is commonly used in the production of food products such as yogurt, cheese, and bread. Related terms include microbial fermentation and biochemical reactions. Fermentation helps to create a unique flavor and texture in food products, and it is essential in the production of a wide range of food products.
Freeze #
drying is a process that involves freezing a food product and then removing the moisture by creating a vacuum. This technique is commonly used for preserving fruits, vegetables, and meats. Related terms include lyophilization and dehydrating. Freeze-drying helps to preserve the nutritional value and flavor of food products, and it is an essential technique in the production of dried fruits, nuts, and instant soups.
Heat Exchanger is a device used to transfer heat from one fluid to anothe… #
This technique is commonly used in food processing for pasteurization, sterilization, and cooking. Related terms include plate heat exchangers and tube heat exchangers. Heat exchangers are essential in food processing as they help to prevent the growth of microorganisms and maintain the quality of food products.
Homogenization is a process that involves forcing a mixture of liquid and… #
This technique is commonly used in the production of food products such as milk, cream, and sauces. Related terms include emulsification and stabilization. Homogenization helps to create a uniform texture and consistency in food products, and it is essential in the production of a wide range of food products.
Hydrocooling is a process that involves using water to cool food products… #
This technique is commonly used for cooling fruits and vegetables after harvest. Related terms include vacuum cooling and forced air cooling. Hydrocooling helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of fresh fruits and vegetables.
Infrared Heating is a technique that involves using infrared radiation to… #
This technique is commonly used for drying, baking, and cooking food products. Related terms include radiative heating and convective heating. Infrared heating helps to preserve the nutritional value and flavor of food products, and it is an essential technique in the production of a wide range of food products.
Ionizing Radiation is a technique that involves using ionizing radiation… #
This technique is commonly used for sterilizing food products such as spices, herbs, and dried fruits. Related terms include irradiation and pasteurization. Ionizing radiation helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
Juice Extraction is the process of extracting juice from fruits and veget… #
This technique is commonly used in the production of fruit juices, wine, and vinegar. Related terms include pressing and centrifugation. Juice extraction helps to preserve the flavor and nutritional value of food products, and it is an essential technique in the production of a wide range of food products.
Laminar Flow is a technique that involves creating a smooth, continuous f… #
This technique is commonly used in food processing for packaging, filling, and capping. Related terms include air flow and fluid dynamics. Laminar flow helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
Microfiltration is a process that involves using membranes with small por… #
This technique is commonly used in food processing for pasteurization, sterilization, and clarification. Related terms include ultrafiltration and nanofiltration. Microfiltration helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
Modified Atmosphere Packaging is a technique that involves changing the atmos… #
This technique is commonly used for packaging food products such as meat, dairy, and bakery products. Related terms include gas flushing and vacuum packaging. Modified atmosphere packaging helps to maintain the quality and freshness of food products, and it is an essential technique in the production of a wide range of food products.
Nitrogen Flushing is a technique that involves replacing the air in a pac… #
This technique is commonly used for packaging food products such as snacks, cereals, and coffee. Related terms include gas flushing and modified atmosphere packaging. Nitrogen flushing helps to maintain the quality and freshness of food products, and it is an essential technique in the production of a wide range of food products.
Ohmic Heating is a technique that involves using electrical resistance to… #
This technique is commonly used for pasteurization, sterilization, and cooking. Related terms include resistive heating and electrical heating. Ohmic heating helps to preserve the nutritional value and flavor of food products, and it is an essential technique in the production of a wide range of food products.
Pasteurization is a process that involves heating a food product to a high</b… #
This technique is commonly used for dairy products, juices, and beverages. Related terms include heat treatment and sterilization. Pasteurization helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
Refrigeration is a technique that involves using low temperatures to slow… #
This technique is commonly used for storing and transporting perishable food products such as meat, dairy, and fruits. Related terms include cooling and chilling. Refrigeration helps to maintain the quality and freshness of food products, and it is an essential technique in the production of a wide range of food products.
Retorting is a process that involves heating a food product in a sealed c… #
This technique is commonly used for canned goods, soups, and sauces. Related terms include sterilization and canning. Retorting helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
Smoke Curing is a technique that involves using smoke to preserve and fla… #
This technique is commonly used for meats, fish, and cheeses. Related terms include curing and smoking. Smoke curing helps to preserve the flavor and nutritional value of food products, and it is an essential technique in the production of a wide range of food products.
Solvent Extraction is a process that involves using a solvent to extract… #
This technique is commonly used for extracting oils, flavors, and pigments from food products. Related terms include extraction and distillation. Solvent extraction helps to preserve the flavor and nutritional value of food products, and it is an essential technique in the production of a wide range of food products.
Sterilization is a process that involves killing all microorganisms in a… #
This technique is commonly used for canned goods, medical equipment, and packaging materials. Related terms include pasteurization and disinfection. Sterilization helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
Thermal Processing is a technique that involves using heat to kill microo… #
Related terms include heat treatment and temperature control. Thermal processing helps to preserve the nutritional value and flavor of food products, and it is an essential technique in the production of a wide range of food products.
Ultra High Pressure Processing is a technique that involves using high pr… #
This technique is commonly used for juices, beverages, and ready-to-eat meals. Related terms include high pressure and non-thermal processing. Ultra high pressure processing helps to preserve the nutritional value and flavor of food products, and it is an essential technique in the production of a wide range of food products.
Vacuum Packaging is a technique that involves removing the air from a pac… #
This technique is commonly used for packaging food products such as meats, dairy, and bakery products. Related terms include modified atmosphere packaging and gas flushing. Vacuum packaging helps to maintain the quality and freshness of food products, and it is an essential technique in the production of a wide range of food products.
Water Activity is a measure of the availability of water in a food produc… #
This technique is commonly used to predict the shelf life and stability of food products. Related terms include moisture content and humidity. Water activity helps to prevent the growth of microorganisms and maintain the quality of food products, and it is an essential technique in the production of a wide range of food products.
X-ray Inspection is a technique that involves using x-rays to inspect foo… #
This technique is commonly used for inspecting packaged food products such as canned goods and bottled beverages. Related terms include imaging and inspection. X-ray inspection helps to maintain the quality and safety of food products, and it is an essential technique in the production of a wide range of food products.
Yield Stress is a measure of the stress required to initiate flow in a fo… #
This technique is commonly used to predict the texture and stability of food products. Related terms include rheology and viscosity. Yield stress helps to maintain the quality and texture of food products, and it is an essential technique in the production of a wide range of food products.
Zeolite is a type of mineral that is used as an adsorbent to remove impur… #
This technique is commonly used for purifying water, air, and food products. Related terms include adsorption and filtration. Zeolite helps to maintain the quality and safety of food products, and it is an essential technique in the production of a wide range of food products.