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Here you will find a wealth
of information on terms you may have heard of
related to the food industry, but never knew the true meaning.
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| Scroll down or click the appropriate
letter to find definitions.
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AAS. Atomic absorption spectrophotometry.
Method used to quantitatively analyze for mineral elements like sodium,
phosphorus, chromium, and cobalt.
ABRASION. Damage to semi-rigid or flexible
packages caused by mechanically rubbing, scuffing or scratching.
ABSOLUTE HUMIDITY. Actual weight of water
vapor contained in a unit volume or weight of air. See also RELATIVE
HUMIDITY.
ABSORBENT. A substance having the ability
to soak up or retain other substances, such as sugar or salt absorbing
water when exposed to high relative humidity atmospheres.
ACID. A substance which increases the concentration
of hydrogen ions (H+) in water, and reacts with a base to form a salt.
See HYDROGEN ION CONCENTRATION.
ACID FOODS. Any foods with a finished equilibrium
pH value of 4.6 or smaller. Tomatoes, pears, pineapples, and the juices
thereof, having a pH of less than 4.7 and figs having a pH of 4.9 or
below are also classified as acid foods.
ACID NUMBER. Number of KOH required to neutralize
the free fatty acids in 1g of fat, wax, or resin.
ACIDIFIED FOOD. A low-acid food to which
acid(s) or acid food(s) are added and which has a finished equilibrium
pH of 4.6 or below and a water activity (aw) greater than 0.85.
ACIDULENT. An acidifying agent, such as
acetic acid or vinegar.
ACIDURIC. Micro-organisms that can grow
in high acid foods, i.e., with a pH value below 3.0. Generally are of
low heat resistance.
ACTIVATED SLUDGE. Sludge floc produced in
raw or settled wastewater by the growth of bacteria and other organisms
in the presence of dissolved oxygen.
ACTIVATED SLUDGE PROCESS. A biological wastewater
treatment process in a mixture of wastewater and activated sludge is
agitated and aerated.
ADDITIVE. Any substance, the intended use
of which results or may reasonably be expected to result, directly or
indirectly, in its becoming a component or otherwise affecting the characteristics
of any food.
ADHESIVE FAILURE OF SEALS. Occurs when the
closure peels away from the container flange, usually leaving behind
a trace of the sealant. When the lid is peeled, the polypropylene sealing
layer of the lid breaks away from the foil component of the lid and remains
permanently fused to the container flange.
ABSORBENT. Material on whose surface absorption
takes place.
ADSORPTION. Adhesion of a substance to the
surface of a solid or liquid.
ADULTERANT (ADULTERATION). Foreign material
in food, especially substances which are esthetically objectionable,
hazardous to health, or which indicate that unsanitary handling or manufacturing
practices have been employed.
AERATION. The bringing about of intimate
contact between air and liquid by bubbling air through the liquid to
promote surface absorption of air.
AERATION TANK. A tank in which sludge, sewage,
or other liquid waste is aerated.
AEROBES. Micro-organisms that need oxygen
for growth. Obligate aerobes cannot survive in the absence of oxygen.
AEROBIC. Living or active only in the presence
of free oxygen.
AERATOR. A device used to promote aeration.
AEROSOL. Colloidal suspension in which gas
is the dispersant. Dispersion or suspension of extremely fine particles
of liquid or solid in a gaseous medium.
AFDOUS. Association of Food and Drug Officials
of the U.S.
AFLATOXINS. Highly toxic substances produced
by certain molds on moist peanuts, corn, pecans, and other foodstuffs
during the growing and post-harvest period. The F.D.A. has set limits
on the levels of aflatoxins produced in various food products. It is
virtually impossible to produce agricultural commodities without low
levels of aflatoxins.
AGAR. Dried, purified stems of seaweed.
Partly soluble and swells with water to form a gel. Used in soups, jellies,
ice cream, meat, and fish pastes, in bacteriological media, as a stabilizer
for emulsions. Also called agar-agar.
AGGLOMERATE. To gather, form or grow into
a rounded mass, or to cluster densely.
AGING. Treatment of flour with oxidizing
agents.
AGITATING COOKERS. Retorts or cookers that
provide product agitation during processing.
AID. Agency for International Development,
U.S. Department of State.
AIR FLOTATION. Synonymous with flotation.
ALBEDO. The white inner layer of citrus
fruit peel. Consists of sugars, cellulose and pectins; used as a source
of pectin for commercial manufacture.
ALBUMEN. The white of an egg composed principally
of the protein albumin.
ALBUMIN. Any of a group of plant and animal
proteins, which are soluble in water, dilute salt solutions, and 50%
saturated ammonium sulfate.
ALDEHYDES. A class of highly reactive organic
chemical compounds obtained by oxidation of a primary alcohol.
ALGAE. Major group of lower plants, single
and multi-celled, usually aquatic and capable of synthesizing their foodstuff
by photosynthesis.
ALGINATES. Salts as alginic acid found in
many seaweeds. Used as thickeners and stabilizers in ice cream and synthetic
cream in artificial cherries, and as alginate sausage casings.
ALLERGEN. Any substance capable of producing
allergy.
ALLERGY. A hypersensitivity to a specific
substance or condition, which in smaller amounts is harmless to most
people.
ALLSPICE. (Or Jamaica Pepper) Dried fruits
of the evergreen Pimenta officinalis, also known as pimento.
ALMOND, BITTER. Ripe seed of Prunus amygdalus,
var. amars (almond tree)
ALMOND, SWEET. Ripe seeds of Prunus amygdalus,
var.
ALPHA-TOCOPHEROL. See VITAMIN E
ALUM (ALUMINUM AND POTASSIUM SULFATE). Used
in foods as a buffer, a neutralizing agent, and as a firming agent, in
baking powders to help generate carbon dioxide, and in water purification
as a flocculating agent.
AMINO ACID. Proteins are composed of about
23 amino acids. Eight of them must be provided in the human diet, the
essential amino acids. The remaining 15 can be synthesized in the body.
Many amino acids are manufactured synthetically, and lysin and methionine
in particular, can be added to food and feeds to increase their nutritive
value.
AMYLOPECTIN. A branched polysaccharide
which together with amylose, makes up starch.
AMYLOSE. Straight chain polysaccharide which,
together with amylopectin, makes up starch.
ANAEROBES. Micro-organisms that grow in
the absence of oxygen. Obligate anaerobes cannot survive in the presence
of oxygen. Facultative anaerobes normally grow in oxygen, but can also
grow in its absence.
ANAEROBIC. Living or active in the absence
of free oxygen.
ANALOGS. Fabricated foods resembling well
accepted animal or plant foods.
ANHYDROGLUCOSE UNITS. The basic C6 H10O5
unit that occurs repeatedly in all starch molecules.
ANION. Negatively charged ion such as hydroxide
(OH-), carbonated (CO3=), phosphate (PO4=).
ANIONIC SURFACTANTS. Ionic surface active
agents in which the portion that associates with the internal phase is
the anion; they include carboxylic acids, sulfuric acid esters, and sulfonic
acids.
ANNEALING. A process of holding a material
at a temperature near, but below, its melting point to permit stress
relaxation without distorting the shape. A controlled cooling that prevents
additional stress is often part of the process. It is often used to relieve
stress created in the manufacturing processes of forming and cooling
of parts.
ANTHOCYANINS. Violet, red, and blue coloring
matter of many fruits, flowers and leaves. Depolarizers in electrochemical
reactions; as such they cause trouble in canned foods by accelerating
internal can corrosion.
ANTHOXANTHINS. Yellow to orange-red pigments
present in plant materials.
ANTIBIOTIC. A Substance that inhibits the
growth of micro-organisms usually produced by other organisms such as
penicillin.
ANTICAKING AGENT. Substance used in many
salts and powders to keep them free-flowing. Anticaking agents are used
in such products as table salt, garlic and onion salts and powders, powdered
sugar and malted milk powders.
ANTIFOAMER. Liquid of low intrinsic surface
tension that prevents formation of a foam.
ANTIMICROBIAL. A compound which inhibits
the growth of a microbe.
ANTIMYCOTIC AGENT. A substance which destroys
or inhibits the growth of molds and other fungi.
ANTIOXIDANTS. Substances that retard the
oxidative rancidity of fats, or the oxidation of other substances.
ANTISEPTIC. Substance that prevents or
inhibits the growth of micro-organisms on animate surfaces, such as skin.
ANNULAR. the space between two concentric
rings.
AOAC. Association of Official Analytical
Chemists.
AOM. Activated Oxygen Method.
APPARENT VISCOSITY. See VISCOSITY. Viscosity
of a complex (non-Newtonian) fluid under given conditions.
AQUEOUS. Containing Water.
ASCORBIC ACID. A water-soluble vitamin.
Important sources are citrus fruits and juices, broccoli, Brussels sprouts,
raw cabbage, collards, sweet and green peppers, potatoes and tomatoes.
ASEPSIS. Clean and free of micro-organisms.
ASEPTIC. See COMMERCIAL STERILITY.
ASEPTIC PACKAGING SYSTEM. A continuous system
where packages are sterilized, then enter a pre-sterilized environment
to be filled with sterile product and sealed.
ASEPTIC PROCESSINGS AND PACKAGING. The filling
of a commercially sterilized cooled product into presterilized containers,
followed by aseptic hermetical sealing, with a presterilized closure,
in an atmosphere free of micro-organisms.
ASH. The residue of a substance which has
been incinerated at about 525 ° C (975 °F).
ATP. (ADENOSINETRIPHOSPHATE). The prosthetic
group of the enzyme hexokinase, which is involved in the fermentation
of sugars such as Glucose.
AUTHORIZED COMPANY REPRESENTATIVE. The
person authorized by the company to sign FDA registration and process
filing forms on its behalf. That person should possess the knowledge
necessary to answer technical questions concerning filed thermal sterilization
processes for canned foods.
AUTOCLAVE. A vessel in which high temperatures
can be reached by using high steam pressure. Bacteria are destroyed more
readily at elevated temperatures, and autoclaves are used to sterilize
food, for example, in cans.
AVAILABLE CHLORINE. The amount of active
chlorine that a chlorine-bearing compound can release in a water solution.
Chlorine in the form of a gas is totally available as chlorine.
Aw. A symbol for "water activity". See
"WATER ACTIVITY.
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B-CAROTENE. Pro-Vitamin A. A compound
found naturally in many foods and also synthesized, which is converted
by the human body into Vitamin A. See Vitamin A.
B VITAMINS. See VITAMIN B COMPLEX.
BACILLUS. A rod-shaped bacterium, varying
in thickness from 1.100,000th to 1/10,000th of an inch, and in length
from 1/25,000th to 1/1,000th of an inch. Some bacillus produce spores.
BACILLUS CEREUS. Spore-forming, rod-shaped
bacterium, aerobic to facultative aerobic, proteolytic. It produces gastroenteritis
caused by the release of an exoenterotoxin during lysis of B. cereus
in the intestinal tract.
BACK PRESSURE DEVICE. A valve or orifice,
which creates pressure when product is pumped against it.
BACTERIA. Single-celled microscopic organisms
that usually reproduce by splitting in two (called fission).
BACTERICIDE. Any substance that destroys
bacteria, although not necessarily the spores of bacteria.
BACTERIOSTATIC. Preventing the growth of
bacteria without killing them.
BAFFLE. Partition or plate that changes
the direction or restricts the cross section of a fluid, thus increasing
velocity or turbulence.
BAKING POWDER. Leavening agent which acts
through the release of carbon dioxide (CO2) during the baking process.
Baking powder consists of sodium bicarbonate ( baking soda), an acid
or an acid salt which reacts with the bicarbonate prior to and during
baking to release the carbon dioxide, and starch to absorb moisture during
storage.
BARRIER, GREASE RESISTANT. A material that
prevents or retards the transmission of grease or oils.
BARRIER, WATER RESISTANT. A material that
retards the transmission of liquid water.
BARRIER, WATER-VAPOR-RESISTANT. A material
that retards the transmission of water vapor.
BASE. Alkaline substances (pH greater that
7.0) which yield hydroxyl ions (OH-) in solution. See HYDROGEN CONCENTRATION.
BASE BOX. A unit of area of tin plate equivalent
to 31.360 sq. in. The term "90# plate" means tin plate of such thickness
that the above area weighs 90 lbs. considering commercial tolerances.
BASE PLATE PRESSURE. The force of the base
plate holding the can body and end against the chuck during the seaming
operation. In general has the following effect on the seaming formation:
Low Pressure - short body hook
High Pressure - Long body hook
BAUME. The name of one of the many hydrometer
scales used for determining the relative density of liquids as compared
to a standard liquid. There are two Baume scales: one for liquids lighter
than water, the other for liquids heavier than water.
BEAD. A rounded depression around the surface
of a container or end; used to stiffen or improve its appearance.
BEADED CAN. See also BEAD. A can reinforced
by bead indentations in the body.
BEARING SURFACE. The portion of the container
on which it rests.
BENTONITE. A Colloidal clay used as an
absorbent. Also used in model systems for determining rate of heat penetration.
BERIBERI. A deficiency disease caused by
the absence or insufficient levels of B-complex vitamins in the diet.
BHA. Butylated Hydroxyanisole. An antioxidant.
BHT. Butylated Hyddroxytoluene. An antioxidant.
BIOASSAY. A test which uses animals or
micro-organisms for determining the biological activity of certain substances
or the presence or concentration of nutrients in food.
BIODEGRADABILITY. Susceptibility of a chemical
compound to depolymerization by the action of biological organisms.
BIOLOGICAL OXIDATION. The process whereby,
through the activity of living organisms in an aerobic environment, organic
matter is converted to more biologically stable matter.
BIOLOGICAL OXYGEN DEMAND (BOD). Micro-organisms
consume oxygen in their respiration. The BOD test determines uptake of
oxygen by a contaminated material e.g., sewage, water, etc., as a measure
of microbial activity.
BLACK PLATE. Low carbon steel plate base
for tin mill products, like tin plate.
BLANCHING. Heating by direct contact with
hot water or live steam. It softens the tissues, eliminates air from
the tissues, destroys enzymes, washes away raw flavors.
BLEACHING AGENTS. Used to whiten and "mature"
flour and cheese in order to provide them with the characteristics necessary
to produce an elastic, stable dough and neutralize colors which may be
present in oils and fats.
BLEEDERS. Openings used to remove air that
enters with steam, from retorts and steam chambers, and to promote circulation
of steam in such retorts and steam chambers. Bleeders may serve as a
means of removing condensate.
BLOOM GELOMETER. An instrument to measure
strength or firmness of gels.
BLOW MOLDING. The process of forming a semi
rigid container by forcing or air-blowing molten plastic into a mold
of the desired shape.
BMR. Basal Metabolic Rate. The amount
of energy utilized per unit time under conditions of basal as metabolism;
expressed as calories per square meter of body surface or per kg of body
weight per hour.
B.O.D. see BIOLOGICAL OXYGEN DEMAND
BODY. Principle part of a container, usually
the largest part in one piece containing the sides. May be round,
cylindrical, or other shape.
BODY HOOK. The flange portion of the can
body that is turned back for the formation of the double seam.
BODY MAKER. A machine for automatic forming
of a cylindrical metal can or drum body from a body blank. In the manufacturer
of tin cans, the body maker may also automatically solder the side seam.
BOILER SCALE. Deposit left inside boilers
caused by evaporation of water and precipitation of water-soluble and
insoluble substances.
BONDERIZED BLACK PLATE. Is also known as
Chemically treated Black Plate. This term is applied to can making quality
black plate that is given a chemical treatment for the purpose of improving
the adhesion of enamels and lacquers. The chemical treatment (chromate-phosphate
wash) may also retard under film corrosion or, for a short time, atmospheric
corrosion.
BOTTOM. The bottom of the container made
in the bottom-plate part of the glass container mold.
BOTTOM PLATE PARTING LINE. A horizontal
mark on the glass surface resulting from the matching of the body mold
parts and the bottom plate.
BOTTOM SEAM. Also known as factory end seam.
The double seam of the can end put on by the can manufacturer.
BOTULISM. A poisoning caused by substances
formed by the bacterium Clostridium Botulinum under under conditions
of improper processing and storage or food. The spores of this bacterium
are often found in soil and are likely to be present on soil-contaminated
food.
BOUND WATER. Water chemically tied to food
in the form of hydrates of inorganic salts of inorganic substances.
BOURDON TUBE. A closed, coiled, flexible,
metal tube that is the heart of a temperature-recording device. The coil
expands or contracts as the temperature rises or falls and controls the
position of the inking pen.
BRAN. Outer layers of the wheat kernel separated
during milling.
BREAK-POINT CHLORINATION. Addition of chlorine
to water beyond the point where chloramines are oxidized, and where further
increases in the dosage of chlorine will result in a proportional increase
of chlorine residual.
BRINE. Salt, sugar and water mixture in
which most vegetables are canned. Water is not chlorinated.
BRITISH THERMAL UNIT, BTU. The British
engineering unit of heat quantity. It is approximately the quantity of
heat which will raise the temperature of 1 lb. Of water 1° F. BTU = 0.252
cal. = 1054 joules.
BRIX. The measure of density of a solution,
more particularly a solution containing sucrose, as determined by a hydrometer.
Degrees Brix equal percent sucrose in water solution at 20°C (68° F).
BRIX/ACID RATIO. The ratio of the degrees
Brix of a juice or syrup to the grams of a specified organic acid contained
in the liquid, per hundred grams of the liquid.
BROASTING. A food service process involving
pressure frying. It is more rapid than regular deep fat frying and results
in less absorption of fat.
BROILING. To cook by subjecting to direct
radiant heat.
BROMELIN. Protein digesting enzyme found
in pineapple juice and stem tissues.
BROTH MEDIUM. A liquid medium for growth
of micro-organisms.
BROWNING REACTION. A reaction in foods,
usually deteriorative, involving amino (e.g., from amino acids or proteins)
and carbonyl (e.g., from glucose) groups; this reaction often leads to
a brown discoloration and sometimes to off-flavors and changes in texture.
BTU. See BRITISH THERMAL UNIT.
BUCKLING (OF CANS). Cans becoming permanently
distorted along the double seam caused by excessive internal pressure.
BUDDING. a method of reproduction in Yeasts.
BUFFER. Any substance in a fluid which
tends to resist the change in pH (hydrogen-ion concentration) when acid
or alkali is added.
BULK DENSITY. Weight per unit volume of
a quantity of solid particles; depends on packing density.
BURNT SEAL. A discolored area of the seal
due to overheating
BURSTING STRENGTH. The strength of material
in pounds per square inch measured by the Cady or Mullen tester.
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CAN MANUFACTURER'S END. See BOTTOM SEAM
CANNER'S END. See COVER
CAN, SANITARY. Full open-top with double
seamed bottom. The cover or top end is double seamed after filling.
"C" ENAMEL. Interior coating designed to
prevent discoloration with foods containing sulphur. This enamel contains
zinc compounds, which react with liberated sulphur compounds to form
white zinc sulphide thus eliminating discoloration.
CAFFEINE. An alkaloid present in coffee,
tea and cola. It is a stimulant to the heart and central nervous system.
CALCIFEROL. See VITAMIN D.
CALCIUM. The most plentiful body mineral,
important for structure and growth of bones and teeth. Assists in blood
clotting. Important for proper functioning of nerves, muscles and heart.
Good sources are milk, milk products, and leafy green vegetables.
CALCIUM PROPIONATE. A mold inhibitor.
CALCIUM STEARATE. An anticaking agent and
emulsifier.
CALENDERING. Subjecting a material to pressure
between two or more counter-rotating rollers.
CALIPER. Thickness as related to paperboard,
of a sheet measured under specified procedures expressed in thousandths
of an inch. Thousandths of an inch are sometimes termed "points". To
measure with a caliper.
CALORIE. A unit of heat: the amount of heat
necessary to raise the temperature of a gram of water 1°C. Nutritionists
use the large Calorie or kilo-Calorie (spelled with capital C). which
is 1,000 calories. One calorie (kilo-Calorie)=4184 joules or 3,968 BTU.
CAN, FLAT. A can whose height is equal to
or smaller than its diameter.
CAN, KEY-OPENING. A can opened by tearing
off a scored strip of metal around the body by means of a key, or any
can opened by means of a key.
CAN, SANITARY. Full open top can with double
seamed bottom. Cover double seamed on by packer. Ends are gasket or compound
lined. Used for products which are process packed. Also known as a "Packer's
Can".
CAP. See also CLOSURE. Any form or device
used to seal off the opening of the container, so as to prevent loss
of its contents.
CAP, LUG. A cap closure for glass containers
in which impressions in the side of the cap engage appropriately formed
members on the neck finish to provide a grip when the cap is given a
quarter turn, as compared to the full turn necessary with a screw cap.
CAP, TILT. A defect in the application of
the PT cap. The cap should be essentially level with the transfer bead
or shoulder, not cocked or tilted.
CAP, SCREW. A cylindrical closure having
a thread on the internal surface of the cylinder capable of engaging
a comparable external thread on the finish or neck of a container, such
as glass bottle, collapsible tube, etc.
CAP, SNAP-ON. A type of closure for rigid
containers. The sealing action of a snap-on cap is affected by a gasket
in the top of the cap that is held to the neck or spout of the container
by means of a friction fit on a circumferential bead. Material of construction
is either metal or semi-rigid plastic.
CAP, TWO-PIECE VACUUM. (TWO-PIECE VACUUM CAP).
Standard C-T (continuous thread) or D-S (deep screw) caps. Equipped with
a separate disk or lid, which is lined with sealing for vacuum-packing
processes.
CAPACITY. Measure, by volume, of the maximum
amount that can be contained in a vessel.
CAPPER VACUUM EFFICIENCY. Ability of capper
to produce vacuum in a sealed container.
CARBOHYDRATES. Nutrients that supply energy.
They help the body use fats efficiently and decrease the need for protein
by furnishing energy so that protein is used for more important functions.
Important sources are starches, cereal grains, rice, potatoes, and sugars
such as honey, molasses, table sugar, syrups, candies.
CARCINOGEN. A cancer-causing agent.
CARRIERS. The part of the container-convey
chain.
CARRAGEENAN. A colodial carbohydrate found
in seaweeds. See AGAR.
CASE. A non-specific term for a shipping
container. In domestic commerce "case" usually refers to a box made from
corrugated or solid fiber board. In maritime or export usage, "case"
refers to a wooden or metal box.
CATALASE. An enzyme which breaks down hydrogen
peroxide into water and oxygen.
CATALYST. Substance that alters the rate
of chemical change and remains unchanged at the end of a reaction.
CATEDRINES. Colorless flavonoids which change
readily to brownish pigments.
CATION. Positively charged ion such as K
+, NH4+.
CATIONIC SURFACTANTS. Ionic surface active
agents in which the portion that associates with the internal phase is
the cation. They include simple amine salts, quaternary ammonium salts,
amino imides and imidazolines. Cationic surfactants often have germicidal,
anticorrosive, and antistatic properties.
CAVITY. Is the female component of a mold
that forms the outside shape of an object when glass is introduced into
mold. Molds may contain single cavities or multi-cavities. These cavities
are produced by machining, hobbing or electrical discharge equipment.
CELLOPHANE. A colorless, transparent flexible
packaging material made of cellulose.
CELSIUS. (°c). Temperature on a scale of
100° between the freezing point (0°) and the boiling point (100°) of
water.
CENTIMETER. (cm) . One hundredth of a meter.
Equivalent to 0.3937 inches. One inch equals 2.54 cm.
CENTIPOISE. (cP). Unit of viscosity equal
to 1/100 dyne/sec2/cm2.
CEPHALIN. A phospholipid whose composition
is similar to that of lecithin; found in many living tissues, especially
nervous tissue of the brain.
CERTIFIED COAL TAR COLORS. Synthetic food
colors, each batch of which is certified as to its chemical nature and
purity by the U.S. Food and Drug Administration.
CHALAZA. Membranous layer holding egg yolk
to thick or thin albumen.
CHANNEL LEAKER. A patch of non-bonded area
across the width of the seal creating a leak.
CHELATING AGENT. A substance which forms
stable bonds with metal ions. See also EDTA and SEQUESTERING AGENTS.
CHEMICAL OXYGEN DEMAND (COD). An indirect
measure of the biochemical load exerted on the oxygen content of a body
of water when organic wastes are introduced into the water. When the
wastes contain only readily available organic bacterial food and no toxic
matter, the COD values can be correlated with BOD values obtained from
the same wastes.
CHILLING INJURY. Color or texture change
on food surface resulting from over-exposure to low temperature.
CHLORAMINE. Any of various compounds containing
nitrogen and chlorine.
CHLORINATION. Building up the chlorine content
(as hypochlorous acid) to process or sanitize water supplies. See also
IN-PLANT CHLORINATION and BREAK-POINT CHLORINATION.
CHLORINE DIOXIDE. A combination of chlorine
added to water.
CHOLESTEROL. Cholesterol is a lipid or fat-like
substance. A form of cholesterol is converted by sunlight on the skin
to form vitamin D. Cholesterol is found only in animal tissues and animal
fats.
CHROMATOGRAPHY. A physical analytical method
of separating components in a mixture.
CHUCK. Part of a closing machine which fits
inside countersink and in chuck ring of a can or lid or end during seaming
operation.
CIGUATOXIN. Ciguatera toxin found in shellfish.
CINNAMON. Barks of various species of the
genus Cinnamomum; split off shoot, cured and dried.
CIP. Clean in Place.
CLARIFYING AGENTS. Substances, which aid
in the removal of small particles of organic or inorganic matter from
liquids. Vinegar often turns "cloudy" without the use of clarifying agents.
CLIMACTERIC. A critical year or period one
of marked change.
CLINCH. A very loose first operation seam
designed to hold the can end in place yet allow gas to escape during
double seaming.
CLOSING MACHINE. Also known as a double
seamer. Machine which double seams can end onto can bodies.
CLOSTRIDIA. Genus of spore forming bacteria.
Clostridium botulinum is the most heat resistant of the food-poisoning
organisms; its growth is inhibited at pH 4.6. Below, thus it is only
a problem in low-acid foods. Produces an endotoxin, botulina, highly
toxic in minute doses but destroyed by heat. Destruction of this organism
is generally accepted as the minimum standard of processing for low-acid
and medium-acid canned food, although other Clostridia are more heat-resistant.
CLOSTRIDIUM PERFRINGENS-C. PERFRINGENS (welchii),
type A is a Gram-positive, anaerobe, spore-forming rod that causes a
food infection, gastroenteritis, produced by the release of an enterotoxin.
Perfringens grows optimally at 43° C to 47° C(110°F - 117°F).
CLOSURE. The joint or seal which is made
in attaching the cover to the glass container. Also, the type of closure,
such as friction, lug, screw top, etc.
CLOSURE LUG . Found only on lug twist caps,
fits under glass thread for security.
Cm. CENTIMETER. Equivalent to 0.394 in.
COAGULANT. A material, which, when added
to liquid wastes or water, creates a reaction which forms insoluble floc
particles that absorb and precipate colloidal and suspended solids.
COCCUS. Type of bacteria. Plural "Cocci,"
A round cell, varying in diameter from 1/100,000th to 1/10,000th of an
inch. There are various additions to this word, such as "staphylococci",
meaning cocci occurring in groups, like bunches of grapes, and "streptococci"
or cocci occurring in more or less long chains. Cocci do not produce
spores. Certain streptococci and staphylocci cause food poisoning in
fresh foods.
COCKED BASE PLATE. A base plate on a double
seamer which is not parallel to seaming chuck. This results in a top
double seam having a body hook uneven in length.
COCKED BODY. A can body which is not a
perfect cylinder, i.e open ends of cylinder not at right angles to body.
This defect results in body hooks of uneven length at both ends. Where
the body is long on one end, it will be short on the other end.
COCKED CAP. A cap which is not level due
to the cap, lug or thread failing to seal under glass thread.
COCK CAP DETECTOR. Special equipment designed
to detect and reject faulty containers.
COHESIVE FAILURE OF LID STOCK. Occurs when
the sealed layer of the heat sealed lid splits; when the lid is pealed,
the polypropylene sealing layer of the lid breaks within itself and splits.
Half of the sealing layer is removed with the lid, and about half remains
on the flange surface.
COD (CHEMICAL OXYGEN DEMAND). An indirect
measure of the biochemical load exerted on the oxygen assets of a body
of water when organic wastes are introduced into the water. It is determined
by the amount of potassium dichromate consumed in a boiling mixture of
chromic and sulfuric acids. The amount of oxidizable organic matter is
proportioned to the potassium dichromate consumed. Where the wastes contain
only readily available organic bacterial food and no toxic matter, the
COD values can be correlated with BOD values obtained from the same wastes.
CODE, CAN. Canner's identification stamped
in relief on canner's end. Also, can maker's identification stamped in
relief on manufacturer's end.
COEXTRUSION. A combination of two or more
thermoplastics extruded as an entity by special dyes or made by combining
extruded thermoplastics before they harden into films.
COKE TIN PLATE. See TIN PLATE, COKE.
COLD BREAK. Breaking food into pieces at
ambient temperatures to allow enzyme activity for a short time, and then
heating to halt enzyme acitivity.
COLD STERILIZATION. See IRRADIATION.
COLD WATER VACUUM TEST. Method of checking
capper vacuum efficiency.
COLIFORM BACTERIA. Group of aerobic bacteria
of which Escherichia coli is the most important member. Many coliforms
are not harmful, but as they arise from feces they are useful as test
of contamination, particularly as a test for water pollution.
COLLAGEN. Connective tissue which holds
muscle fibers together. See ELASTIN.
COLLOID. fine particles (the disperse phase)
suspended in a second medium (the dispersion medium: can be solid, liquid,
or gas suspended in solid, liquid, or gas).
COLLOID MILL. Machine used to homogenize
or emulsify foods.
COLLOIDAL SUSPENSION. Two-phase system having
small dispersed particles suspended in a dispersant.
COLORIMETRIC METHOD. Means of determining
pH values with dyes.
COLONY. A microscopically visible growth
of micro-organisms on a solid culture medium.
COMBINED RESIDUAL CHLORINE. Amount of chlorine
loosely combined with nitrogenous matter in the water. It is the total
residual minus the free residual chlorine.
COME-UP-TIME. The time which elapses between
the introduction of steam into the closed retort and the time when the
retort reaches the required processing temperature.
COMMERCIAL STERILITY (OF FOOD). The condition
achieved by application of heat which renders such food free of viable
forms of micro-organisms having public health significance, as well as
any microorganisms of non-health significance capable of reproducing
in the food under normal non-refrigerated conditions of storage and distribution.
Commercial sterility of equipment and containers used for aseptic processing
and packaging of food means the condition achieved by application of
heat, chemical sterilant(s), or other appropriate treatment which render
such equipment and containers free of viable forms of micro-organisms
having public health significance as well as any microorganisms of non-health
significance capable of reproducing in the food under normal non-refrigerated
conditions of storage and distribution.
COMPOUND (IN CANS). A sealing material
consisting of a water or solvent emulsion or solution of rubber, either
latex or synthetic rubber. Placed in the curl of the canned end. During
seaming operation, the compound fills the spaces in the double seams,
sealing them against leakage and thus effecting a hermetic seal.
COMPRESSED CHLORINE GAS. Liquid chlorine
gas under pressure in a portable cylindrical tank (100-150 pounds) with
a valve to control its release.
CONGEAL. To change from a liquid to a semi-solid,
non-fluid mass.
CONSISTENCY. Resistance of a fluid to deformation.
For sample (Newtonian) fluids the consistency is identical with viscosity,
for complex (non-Newtonian) fluids, identical with apparent viscosity.
CONSISTOMETER. One of the several types
of instruments used to measure the consistency of foods.
CONTAINER-CONVEYOR CHAIN. Conveyor that
moves the containers through the hydrostatic retort system.
CONTAINER INTEGRITY. A reference to the
visual condition of any container and its hermetic seal.
CONTAMINATION. Entry of undesirable organisms
into some material or container.
CONTINUOUS PHASE. External phase of an emulsion.
CONTINUOUS THREAD. An uninterrupted protruding
helix on the neck of a container to hold screw-type closure.
CONTROLLED ATMOSPHERE (CA) STORAGE. Storage
of foods in a hermetic warehouse where the concentrations of 02. . C0
2 and N2 are controlled at specific levels.
CONVECTION. Natural or forced motion in
a fluid induced by heat or the action of gravity.
CONVERT. To change to lower molecular weight
form, as by dextrinization, hydrolysis, etc.
COOKER. Another name for a retort.
COOLING. (a) In a freezing plant, the process
of pre-cooling produce prior to placing it in quick freezing chamber.
(b) The process of cooling heated cans immediately after processing.
Cans may be stationary or moving. In various methods, cans are immersed,
partially covered or spray cooled.
COP. Clean-out-of-Place.
CORNER LEAKER. A leak occurring in one of
the corners of a paperboard package.
COUNTERSINK DEPTH. The measurement from
the top edge of the double seam to the end panel adjacent to the chuck
wall.
COVER. Can end placed on can by packer.
Also known as top, lid, packer's end, canner's end.
COVER HOOK. That part of the double seam
formed from the curl of the can end.
CRAZING. Very fine cracks, which form a
network either on, or under the surface, or through a layer of glass
material.
CRITICAL DEFECT. A defect that provides
evidence that the container has lost its hermetic condition or evidence
that there is, or has been, microbial growth in the container's contents.
CRITICAL FACTOR. Any property, characteristic,
condition, aspect, or other parameter, variation of which may affect
the scheduled process delivered and thus the commercial sterility of
the product. This does not include factors which are controlled by the
processor solely for purposes of product appearance, quality, and other
reasons which are not of public health significance.
CROSS OVER. The portion of a double seam
at the lap.
CROSS SECTION. Referring to a double seam.
A section through the double seam.
CRUSHED LUG. Lug on the cap forced over
glass thread causing cap lug not to seal under glass thread.
CRUDE FIBER. The remaining substance measured
by weight, after food materials are rigorously extracted with the hot
acid and hot alkaline solvents. These remove food components from the
original sample, leaving a residue which probably reflects the cellulose
and lignin content of the food sample.
CRYOGENIC FREEZING. Very rapid freezing
of food done by immersing or spraying with cold liquid, generally nitrogen
at - 320ºF (196º C).
CRYOGENIC LIQUIDS. Liquid nitrogen and liquid
carbon dioxide.
CRYOVAC. A flexible, transparent, heat-shrinkable
food packaging material used primarily for frozen poultry.
CRYPTOXANTHIN. One of the carotenoid plant
pigments. Converted into Vitamin A in the animal body.
CRYSTAL SIZE. Grade designated for identifying
the relative crystal size of non-ferrous metals. For tin plate corrosion
purposes, the lower the numerical grade the better the corrosion resistance.
C-T. Abbreviation for Continuous Thread.
Used in referring to the helical threaded neck-finish of glass containers
or to closures designed for application to these finishes. C-T denotes
continuity form of thread to differentiate it from the LUG, I-T, or other
form of interrupted thread forms.
CULL. Product rejected because of inferior
quality.
CULLET. Recycled broken glass that is
used in the manufacture of new glass.
CULTURE. A population of micro-organisms
cultivated in a medium: pure culture - single kind of micro-organism,
mixed culture - two or more kinds of micro-organisms growing together.
CULTURE MEDIUM. (pl.: MEDIA). Any substance
or preparation suitable for and used for the growth and cultivation of
micro-organisms. Selective medium: a medium composed of nutrients designed
to allow only growth of a particular type of micro-organism; broth medium:
a liquid medium for growth microorganisms; agar medium: solid culture
medium.
CURING. A food process used primarily for
meat products such as ham consisting of the use of salts, sugar, and
water to preserve food and provide certain quality attributes (desired
texture, color, and flavor.)
CURING AGENTS. Salts and certain other compounds
used to preserve meats such as ham, bacon, frankfurters, and bologna.
Curing agents may modify the flavor and also stabilize the characteristic
color of some meats.
CURL. The extreme edge of cover which is
bent inward after end is formed. In double seaming, the curl forms the
cover hook of the double seam.
CUT CODE. A break in the metal of a can
end due to improper embossing marker equipment.
CUT-OVER. Sharp bend or break in the metal
at the tip of the countersink. The cut-over occurs during seaming due
to excess metal being forced over top of seaming chuck. Usually caused
by heavy laps., i.e. laps containing excessive solder, but may be due
to improper adjustment of the double seaming equipment.
CUT-THRU. Gasket damage caused by excessive
vertical pressure.
CYANOCOBALAMIN (VITAMIN B-12). Important
in the treatment of pernicious anemia.
CYCLE. Complete repeating sequence of the
operation in a specific process in molding. Cycle time is measured by
the elapsed time between a point in one cycle to the same point in the
next.
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"D" VALUE. Time in minutes at a specified
temperature required to destroy 90% of the micro-organisms in a population.
DEAERATION. Removal of oxygen from produce
juices to prevent adverse effects on juice properties.
DEADHEAD. An incomplete seam resulting from
the chuck spinning in the end countersink during the double seaming operation.
Also known as a spinner, skidder or slip.
DEBOSSING. A technique used to create patterns
or designs that are recessed below the surface of a part. This process
is often created in the cavity surface of moulds for easy reproduction
on moulded parts.
DEGRADATION. Deterioration, chemical break-down.
DEHYDRATION. A food processing unit operation
resulting in the removal of water from the food generally to the point
where spoilage is prevented.
DELANEY CLAUSE. A section of the U.S. Food,
Drug and Cosmetic Act. As amended, giving the U.S. Food and Drug Administration
what has been interpreted as a clear mandate to forbid approval for inclusion
in food products substances found to be cancer-inducing in man or animals.
DELAMINATION. A separation of the laminate
materials which affects appearance but not the hermetic integrity.
DENATURATION. To alter the original state
of a food substance by physical or chemical means.
DENITRIFICATION. The process involving the
facultative conversion by anaerobic bacteria of nitrates into nitrogen
and nitrogen oxides.
DENSIMETER. Instrument for measuring the
density or the specific gravity of liquids.
DENSITY. Is the weight of a gas liquid or
solid substance for a given unit of volume. For example: 1 gram of pure
water occupies 1 ml of volume and 1 cubic centimeter of space.
DES. Diethyl Stilbestrol. An estrogenic
hormone. Controversial hormone promoting growth in cattle.
DETERGENT. Surface-active material or combination
of surfactants designed for removal of unwanted contamination from the
surface of an article.
DETERIORATION. A nonbiological, physical,
or chemical change in food, which adversely affects quality.
DEVIATION. A condition which occurs when
one of more of the critical factors indicated in the scheduled process
are not met.
DEW POINT. Temperature at which air or other
gases become saturated with vapor, causing the vapor to deposit as a
liquid. The temperature at which 100% relative humidity is reached.
DEXTRINS. A polysaccharide, product of enzymatic
or acid hydrolysis of starch. Used in preparing emulsions and thickening
liquids and pastes.
DEXTROSE. A widely occurring crystallizable
simple sugar which contains 6 carbon atoms in contrast to 12 found in
sucrose.
DICER. Equipment which cuts fruits, vegetables
and other foods into small cubes.
DIETARY FIBER. Refers to the combined, undigested
carbohydrates in food and encompasses not only the cellulose and lignin
found in crude fiber, but also hemicellulose, pectic substances, gums
and other carbohydrates not normally digested by man. Crude fiber, as
determined, is more of a refined fiber, while dietary fiber is more closely
related to true crude fiber.
DIETETIC FOODS. Those foods which comprise
a diet intended to prevent or cure certain physiological conditions.
Examples are low-calorie or low-sodium diets.
DIFFUSION. Mixing of molecules or atoms
by random molecular or atomic motion.
DIGESTION. The biological decomposition
of organic matter in sludge, resulting in partial gasification, liquefaction,
and mineralization.
DIGLYCERIDES. See GLYCERIDES.
DILL. Dried ripe fruit of Anethum graveolens.
Used in pickles and soups.
DISCHARGE LEG. Part of a hydrostatic retort
through which the containers pass after leaving the pressure section.
DISINFECTANT. An agent that frees from infection
by killing the vegetative cells of microorganisms.
DISODIUM GUANYLATE. A flavor enhancer.
DISODIUM INSOSINATE. A flavor enhancer.
DISPERSION. Physical, usually temporary,
mixture of two insoluble phases.
DISPOSAL. The discharge of waste water for
its ultimate use.
DISSOLVING. Formation of a solution by dispersion
of one material (solute) at a molecular (or less) level in another material
(solvent).
DNA (DEOXYRIBONUCLEIC ACID). See NUCLEIC
ACIDS.
DOMED. A curved profile container end used
for strength or appearance.
DOUBLE SEAM. To attach an end to a can body
by a method in which five (5) thicknesses of plate are interlocked or
folded and pressed firmly together. A joint formed by interlocking the
edges of both the end and body of a can.
DOUBLE SEAMED END. Part of a can which is
attached to the body of a double seamed can to form the top or the bottom.
DRAINED WEIGHT, MAXIMUM. Weight of the solid
portion of the product after draining the covering liquid for a specified
time with the appropriate sieve.
DRIP. See THAW-EXUDATE.
DROOP. Smooth projection of a double seam
below bottom of normal seam. Usually occurs at the side seam lip.
DROP TEST.Test for measuring the properties
of a container by subjecting the packaged product to a free fall from
predetermined heights onto a surface with prescribed characteristics.
DRY ICE. Carbon dioxide in solid state.
DUD. Container with no or low vacuum.
DUD DETECTOR. Mechanism designed to identify
low-vacuum containers and reject them.
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EDTA. See ETHYLENEDIAMINE TETRA-ACETIC
ACID.
EFFLUENT. Wastewater or other liquid partially
or completely treated or untreated, flowing out of a process operation,
processing plant, or treatment.
ELASTIN. Connective tissues holding muscle
fibers together. The principal component of elastic protein fiber see
COLLAGEN.
ELECTRODES. The probes of a pH meter that
are inserted into the food to measure the electrical potential indicating
pH.
ELECTROMETRIC METHOD. The use of a pH meter
to determine pH value.
ELECTROLYTIC. Denoting a coating of tin,
electrodeposited upon the base metal. Electrolytic tin plate in use in
the industry usually has coatings of approximately. 25. .50. .75 and
1.25 lbs. per base box.
ELECTROPHORESIS. Migration of the electrically
charged particles toward the oppositely charged electrode.
ELEMENTS, ESSENTIAL. See ESSENTIAL ELEMENTS.
ELEMENDORF TEST. A test for measuring the
tearing resistance of paper, paperboard, tape, and other sheet materials.
EMBOSS(-ED),(-ING). Raised design or lettering
on the surface of an object.
EMULSIFIER (EMULSION). A compound or substance
which promotes and stabilizes a finely divided dispersion of oil and
water.
EMULSION. System consisting of two incompletely
miscible liquids, one being dispersed as finite globules in the other.
A small amount of a third substance may render the dispersion stable.
The liquid broken up into globules is the dispersed (discontinuous) phase;
the surrounding liquid is the external (continuous) phase.
ENAMEL. A vitreous or paint-like composition
used as a protective coating usually baked onto the packaging material
before fabrication into the finished container. On the inner surface
of metal containers its purpose is to protect either the contents or
the container. On the outer surface its purpose is to prevent corrosion
or to decorate.
ENDOSPERM. Structural component of cereal
grains made up mostly of starch and some protein.
ENDOTOXIN. A toxin produced with an organism
liberated only when the organism disintegrates.
ENGINEERED FOODS. See FABRICATED FOODS.
ENRICHED. A term which refers to the addition
of specific nutrients to a food as established in a standard of identity
and/or quality.
ENTEROTOXIN. A toxin specific for cells
of the intestine. Gives rise to symptoms of food poisoning.
ENZYMATIC BROWNING. The darkening of plant
tissues or products produced by enzymatic reactions.
ENZYME. A compound of biological origin
which accelerates a specific chemical reaction.
EPA. Environmental Protection Agency.
EQUILIBRIUM MOISTURE CONTENT. The moisture
content of a substance at which it will neither gain nor lose moisture
in an atmosphere having given relative humidity.
EQUILIBRIUM pH. The pH of the macerated
(thoroughly blended) Contents of the product container. (See Maximum
pH and normal pH).
EQUILIBRIUM RELATIVE HUMIDITY. The relative
humidity of the ambient atmosphere surrounding a substance when the substance
neither gains nor loses moisture.
ERGOSTEROL. Pro Vitamin D. Irradiated ergosterol
has served as a Vitamin D source for food enrichment.
ESCHERICHIA COLI. The strains of E. coli
that produce an enteropathogenic food poisoning syndrome.
ESSENTIAL ELEMENTS. Those elements necessary
to maintain normal metabolic functions. Some are required in trace quantities
(such as iron, copper and zinc), while others are required in larger
amounts (such as calcium and magnesium).
ESSENTIAL OILS. Flavor concentrates from
spices or herbs which are generally produced by steam distillation and
have no relatively high boiling constituents present.
ESTER. An organic compound formed by the
reaction of an acid and an alcohol. Many flavoring agents are esters.
ETHYLENE OXIDE. A gas used to accelerate
ripening of certain fruits. Also produced naturally by fruits during
the ripening process.
ETHYLENEDIAMINE TETRA-ACETIC ACID (EDTA).
Forms stable complexes with metals, hence called sequestering agent or
chelating agent. Its calcium and sodium salts are used in foods to sequester
traces of metallic impurities that cause food deterioration.
ETHYL VANILLIN. A flavoring agent.
EUTECTIC. A solution which has a melting
point below that of any of the components taken separately.
EUTECTIC POINT. Temporary point at which
a substance exists simultaneously in the solid, liquid, and gaseous states.
EUTHROPHICATION. Applies to lake or pond
becoming rich in dissolved nutrients, with seasonal oxygen deficiencies.
EXHAUST. Heating of food in cans prior to
closing the cans to produce a partial vacuum in containers.
EXHAUSTER. Equipment to heat food in cans
prior to closing the cans, so as to produce a partial vacuum in the containers.
EXOTOXIN. A toxin excreted by a microorganism
into the surrounding medium.
EXTENDED AERATION. A modification of the
activated sludge process that employs aeration periods of 24 hours or
more, completely mixing, and high levels of mixed liquor solids.
EXTRUSION. The process of forcing a material
in plastic condition through an orifice.
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"F" VALUE. The number of minutes required
to destroy a stated number of microorganisms at a defined temperature,
usually 250 F (121 C), and when the "z" value is 18 F. "F" value is a
common term employed in the canning industry to express the lethality
or sterilizing value of a sterilization process. See also "Z" VALUE.
FABRICATED FOODS. Blend of food ingredients
resulting in a product of special characteristics such as nutritive value
or other quality attributes. Some such as soybean burgers are prepared
to resemble well-accepted animal or plant foods. Also called engineered
foods or food analogs.
FACE. Outside of cap.
FACTORY END. Bottom or can manufacturer's
end.
FACULTATIVE BACTERIA. Bacteria which can
exist and reproduce under either aerobic or anaerobic conditions.
FALSE SEAM. A small seam breakdown where
the cover hook and body are not overlapped, i.e. no hooking of body and
cover hooks. See KNOCKDOWN FLANGE
FALSE SEAM. The cover hook and body hook
are not tucked in.
FAO of UN. Food and Agriculture Organization
of the United Nations.
FATS. A nutrient providing the most concentrated
source of energy, weight for weight supplying more than twice as much
energy as carbohydrates or proteins. Fats are the molecular combination
of glycerol and certain fatty acids.
FATTY ACIDS, ESSENTIAL. Name for two fatty
acids, linoleic and arachidonic. They are dietary essentials.
FDA. U.S. Food and Drug Administration.
FEATHER. Beginning of a cut-over. At the
top of the container's countersink, the metal is forced over the seaming
chuck forming a sharp edge that may be detected with the fingernail.
Commonly referred to as "Sharp Edge".
FEED LEG. Part of a hydrostatic retort through
which the containers pass before entering the pressure section.
FERMENTATION. The action of microorganisms
upon foods. Anaerobic respiration. Usually fermentation is undesirable,
but sometimes it is produced intentionally, such as in the manufacture
of vinegar from apple cider.
FIBER. See DIETARY FIBER and CRUDE FIBER.
FICIN. A protein digesting enzyme found
in figs.
FILL WEIGHT. The weight of the product particulates
before processing. It does not include the weight of the container or
covering liquid.
FILLING TEMPERATURE. Temperature of product
at the time a container is filled.
FINISH. The opening of a container shaped
to accommodate a specific closure. Also, The upper portion of a container
in which the threads for capping are located.
FINISHED EQUILIBRIUM PH. pH of the finished
food.
FINISH RING. The mold which forms the finish
or neck of the glass container.
FIRMING AGENTS. Substances used to aid the
coagulation of certain cheeses and to improve the texture of processed
fruits and vegetables which might otherwise become soft.
FIRST OPERATION. The first operation in
double seaming. In this operation the curl of the end is tucked under
the flange of the can body which is bent down to form cover hook and
body hook, respectively.
FISH FLOUR. See FISH MEAL.
FISH MEAL. Ground up and dehydrated parts
of fish not normally used for human food. Also made from whole fish of
low market value. Not considered fit for human food in the U.S. Used
as animal feed.
FIXED REEL PHASE. The can rotation phase
where the cans are held in a fixed position by the reel of the cooker.
FLAME PEELING. Peeling of vegetables by
charring the surface by exposing it to direct flame or hot gasses in
rotary tube flame peelers.
FLANGE. To flare out the top of a can body
to prepare it for double seaming to an end. Also the flaring projection
about the end of the can body. The outermost projection of an end, covers,
or cap.
FLANGE, DENTED. A flange damaged through
abuse in handling, not in manufacture. May result in false seams, lips
and breakdowns.
FLASH-PASTEURIZATION. Process in which the
material is held at a much higher temperature than in normal pasteurization,
but for a considerably shorter period.
FLATUS FACTORS. Substances contributing
to the production of flatulence.
FLAT. A can with both ends concave; it remains
in this condition even when the can is brought down sharply on its end
on a solid, flat surface.
FLAT-SOURS. Thermophilic and thermoduric
bacteria, facultative anaerobes, that attack carbohydrates with the production
of acids, but without gas formation. Flat-sour spoiled canned foods therefore
show no swelling of the ends.
FLAVEDO. The colored outer layer of citrus
fruit peel, it contains the oil sacs and fruit pigments.
FLAVONOIDS. Pigments and color precursors
commonly present in fruits and vegetables. They include the purple, blue,
and anthoxanthins, and the colorless catechins and leucoanthocyanins.
FLAVOR. Attributes of food quality which
the consumer evaluates with his senses of taste and smell.
FLAVORING AGENTS. Substances added to foods
to enhance or change the taste of the food. This largest group of food
additives includes spices, seeds, natural and synthetic flavor concentrates,
and many others.
FLEX CRACKS. Small breaks in one or more
layers of the package, due to flexing, but not a leakier, also referred
to as seal cracking.
FLEXIBLE CONTAINER. A container, the shape
or contour of which, when filled and sealed, is significantly affected
by the enclosed product.
FLIPPER. A can having both ends flat but
with insufficient vacuum to hold the ends in place, thus a sharp blow
will cause the end to become convex, but both ends may be pressed to
their normal position.
FLOCCULATION. The process of forming larger
masses from a large number of finer suspended particles.
FLOTATION. Removal of solids, oil, or fat
from wastewater by causing the material to float to the water surface
with the aid of heat or entrained air.
FLOTATION GRADER. Equipment for grading
peas and Lima beans in a brine solution or water.
FLOUR, ALL-PURPOSE. Flour which can be used
for making bread, cakes, or other baked bread type products.
FLOW DIVERSION VALVE. A valve cluster used
to divert potentially non-sterile product away from the filler.
FLUIDITY. Reciprocal of viscosity.
FLUMING. In-plant transportation of product
or waste material through water conveyance.
FLUORIDATION. Process of adding traces of
sodium fluoride to drinking water to arrest or prevent dental decay.
FLUX. Chemical used to aid in soldering
by removing the oxides.
FNB. Food and Nutrition Board. A branch
of the National Academy of Scientists-National Research Council.
FOAM SEPARATION. Synonymous with flotation.
FOAMING AGENT. Surface-active material that
is used specifically to form a dispersion of a gas in a liquid or solid
medium.
FOOD ADDITIVE. Any substance intentionally
or incidentally added to food to protect, modify or enhance some quality
attribute, or preserve the freshness of the product.
FOOD ANALOGS. Fabricated foods resembling
well-accepted animal or plant foods.
FOOD CHEMICALS CODEX. A set of standards
for purity of food chemicals in terms of maximum allowable trace contaminants,
and methods of analysis for the contaminants. Prepared by the Food Protection
Committee of the National Academy of Sciences National Research Council.
FOOD COLORS. Synthetic or natural substances
added to foods to enhance the natural color of the food, or to give the
food a color.
FOOD INFECTION. An illness caused by an
infection produced by invasion, growth and damage to the tissue of the
host due to the ingestion of viable pathogenic microorganisms associated
with the food.
FOOD INTOXICATION. An illness resulting
from the ingestion of bacterial toxin with or without viable cells. The
illness does not require actual growth of cells in the intestinal tract.
FOOD POISONING. A general term applied to
all stomach or intestinal disturbances due to food contaminated with
certain microorganisms or their toxins.
FOOD SCIENCE AND TECHNOLOGY. The field of
study concerned with the application of science and technology to the
processing, preservation, packaging, distribution, and utilization of
foods and food products.
FOODSERVICE SYSTEM. A facility where large
quantities of food intended for individual service and consumption are
routinely provided, completely prepared. The term includes any such place
regardless of whether consumption is on or off the premises and regardless
of whether or not there is a charge for the food.
FOLIC ACID. The vitamin of the "B" group,
essential in the synthesis of certain amino acids. Liver, yeast, and
cheese are good sources.
FORTIFIED. Food to which specific nutrients
have been added. Also "enriched".
FPC. Fish protein concentrate. A highly
refined form of fish protein, white, colorless, flavorless powder. Contains
approx. 85% protein.
FRACTURED EMBOSSED CODE. See CUT CODE.
FREE ROTATION. The can rotation phase where
the cans roll freely along the retort shell and product agitation occurs.
FREEZE DRYING. A process of dehydration
in which the moisture is removed by the sublimation of ice from the frozen
product.
FRUCTOSE. An alternative chemical name for
levulose.
FSIS. Food Safety and Inspection Service
of the U.S. Department of Agriculture.
FUMIGANTS. Substances used to control growth
of insects or microorganisms on foods.
FUNGICIDAL AGENT. Destroys existing fungal
cells.
FUNGICIDE. Any substance that destroys fungi
or inhibits the growth of spores or hyphae. Legally, sometimes the term
is interpreted as also including yeasts and bacteria.
FUNGISTATIC AGENT. Prevents growth of fungi
(molds) without necessarily killing the existing cells.
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G. Is a tool, or fixture, that is used
for holding a component that's to be worked on during the manufacturing,
assembly or decorating process.
GAGE (GAUGE). Term used to designate the
thickness of a plate.
GAS CHROMATOGRAPHY. A separation technique
used in food analysis, involving passage of a gas through a column containing
a fixed adsorbent phase. It is used principally as a quantitative analytical
technique for volatile compounds.
GAS PACKING. Packaging in a gas-tight container
in which any air has been replaced by a gas that contains practically
no free oxygen, such as commercial carbon dioxide or nitrogen.
GASKET. In cans, a filler, usually of synthetic
rubber, used in the seam for the purpose of making it hermetically tight.
GATE VALVE. A full flow type valve which
has little or no restrictions which may impede movement through the valve.
G-CAP. A No. 70 (70mm) cap with abnormally
deep screw. Used primarily for mayonnaise and salad dressing.
GEL. Semisolid system that consists of a
solid held in a liquid; a more solid form than a solution.
GELATINIZE. To cook starch in aqueous suspension
to the point at which swelling of the granules take place, forming a
viscous solution.
GELATION. Solidifying, resulting in the
formation of a gel.
GELOMETER. Instrument used to measure the
time required for a fluid to gel. Also, instrument used to determine
the firmness of a gel.
GEOTRICHUM. The name of a mold that can
grow on food machinery.
GERM. A microorganism: a microbe usually
thought of as a pathogenic organism.
GERMICIDE. Substance that will kill all
ordinary microorganisms that cause disease, but that is not necessarily
capable of destroying bacterial spores.
GLASS THREAD OR LUG. A horizontal, protruding
ridge of glass around the periphery of the finish designed to engage
the cap lug.
GLOBE VALVE. A better sealing valve than
the gate valve; however, it restricts media flow through the valve.
GLUCOSE. An alternate chemical name for
dextrose. A name given to corn syrups which are obtained by the action
of acids and/or enzymes on corn starch.
GLUTAMATE SODIUM. Sodium salt of glutamic
acid, an amino acid. Enhances the flavor of some foods. Frequently added
to soup mixes, meat products, and certain other foods.
GLYCERIDES. Organic compounds resulting
from the reaction of a fatty acid and glycerol. Mono and diglycerides
are used as emulsifying agents. Among the triglycerides are the fats
and oils.
GLYCOGEN. A sugar stored in the liver of
animals.
GOITER. A condition produced by a shortage
of iodine in the diet.
GOITROGENIC AGENTS. Any substance capable
of initiating or promoting goiter.
GOSSYPOL. A toxic yellow pigment found
in cottonseed.
GRADE. A level or rank of quality.
GRADING. The selection of produce for certain
purposes. Produce is sorted for size, color, quality, ripeness, etc.
May be done manually or mechanically on sizing belts. See FLOTATION GRADERS.)
GRAIN. Measure of weight equivalent to 0.0648
grams.
GRAM (g). Metric unit of weight equal to
0.035 ounces. One kilogram is equivalent to 1,000 grams, and one pound
equals 453.6 grams.
GRAS. Generally Recognized as Safe.
GUAR GUM. A stabilizer, thickener, and emulsifier.
GUM. Class of colloidal substances that
is exuded by plants.
GUM ARABIC . A stabilizer, thickener, and
emulsifier derived from Acacia family of trees or woody plants.
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HACCP SYSTEM. (Hazard Analysis Critical
Control Points). An inspectional approach that determines what points
in the process are critical for the safety of the product and how well
the firm controls these points.
HALOPHILIC. Can grow or survive in a medium
with a relatively high salt concentration.
HARD SWELL. Spoilage in which can ends are
swelled too hard to be readily depressed by applying thumb pressure.
HEADSPACE, GROSS. The vertical distance
between the level of the product (generally the liquid surface) and the
inside surface of the lid in an upright rigid container (the top of the
double seam of a can or the top edge of a glass jar).
HEADSPACE, NET. The vertical distance between
the level of the product (generally the liquid surface) and the inside
surface of the lid in an upright, rigid container having a double seam,
such as a can.
HEAT EXCHANGER. Equipment for heating or
cooling liquids rapidly by providing a large surface area and turbulence
for the rapid and efficient transfer of heat.
HEATING MEDIUM. The means of transferring
heat to the containers in the retort. Heating medium is typically steam,
water or steam/air mixture.
HEAT, LATENT. Heat absorbed or liberated
in a change of physical state such as evaporation. Condensation, freezing
or sublimation. Expressed as BTU per lb., kCal per kg or joules per kg.
HEAT, SENSIBLE. Heat that has gone into
raising the temperature of steam, without change of pressure or absolute
humidity.
HEAVY LAP. A lap containing excess solder,
also called a thick lap.
HEEL. The part of a container between the
bottom bearing surface and the side wall.
HEPATITIS, INFECTIOUS. An infectious disease
produced by a virus found in polluted waters and in shellfish growing
in such waters. Also transmitted by unsanitary handling and preparation
of other foods.
HERMETIC SEAL. The condition which excludes
the ingress of microorganisms, filth or other environmental contaminants
that could render the product unfit for consumption or which could reduce
the quality of the product to a level less than intended.
HERMETICALLY SEALED CONTAINER. A container
which is designed and intended to be secure against the entry of microorganisms
and to maintain the commercial sterility of its contents after processing.
HERRINGBONE SCORE. Weakening lines made
in the body of a key, opening can between and at an angle to the parallel
scored lines. Designed to lead a tear back into the regular score line.
HISTIDINE. One of the essential amino acids.
HOLD TUBE. Section OF an aseptic processing
line in which commercial sterility of product is achieved based on time
in the tube, temperature and flow rate of product.
HOMOGENIZATION. The process of making incompatible
or immiscible components into a stabilized uniform suspension in a liquid
medium.
HOMOGENIZER. Mixing machine used for the
preparation of emulsions of fine particle size. The emulsion is forced
at high pressure through the annular space between an adjustable valve
and its seat.
HOOK BODY. That portion of the edge of a
can body which is turned back or the formation of a double seam.
HOOK COVER. That portion of an end which
is turned back between the body and the body hook for the formation of
an end seam.
HOOK EDGED (SIDE SEAM). That portion of
the edge of the body which is turned back for the formation of a locked
side seam.
HOOK UNEVEN. A body cover hook which is
not uniform in length.
HORMONES. An internal secretion produced
by the endocrine glands, secreted directly into the bloodstream to exercise
a specific physiological action on other parts of the body. Many are
made synthetically.
HOT BAR. A sealing method that uses sealing
bars which are maintained at a constant high temperature.
HOT DIP. Plate tinned by dipping into molten
tin. Plate in use in the industry has coatings of 1.25, 2.50, etc., lbs.
Per base box.
HPLC. High Pressure Liquid Chromatography.
An instrument for food chemical analysis.
HTST PROCESS. Pasteurization or sterilization
process characterized by high temperature applied for a short time.
HUMECTANT. A subsance that is used to help
maintain moisture in foods. Humectants are added to such foods as shredded
coconuts and marshmallows.
HUSKER. Equipment for stripping husks off
corn.
HYDROGEN-ION CONCENTRATION. Acidity or alkalinity
of a solution measured by the concentration of hydrogen ions present.
Also called pH.
HYDROGEN SWELL. Swell resulting from hydrogen
generated in the can as a result of a reaction of the product with the
metal of the can.
HYDROLYSIS. Process of splitting a molecule
into smaller parts by chemical reaction with water.
HYDROMETER DENSIMETER. Device used for the
measurement of sspecific gravity or density.
HYDROPHILIC. Attracted to water: Water soluble.
HYDROSTATIC RETORT. A still retort in which
pressure is maintained by water legs; it operates at constant steam temperature
while containers are continuously conveyed through it for the required
process time.
HYGROMETER. An instrument for measuring
relative humidity or available water.
HYGROSCOPIC. Absorbs water from water vapor
in atmosphere.
HYPOCHLORITE. Combination of chlorine with
either sodium or calcium hydroxide to give a desired level of available
chlorine.
HYPHAE. See MOLDS.
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I.D. Inside diameter or inside dimension.
IFT. Institute of Food Technologists. The
professional society of food scientists and technologists in the U.S.A.
IMPACT STRENGTH. The ability of a material
to withstand mechanical shock.
IMPULSE. A sealing method utilizing rounded
sealing bars that are not hot enough to form a seal until after the two
sealing surfaces have been pressed together.
INCUBATION. Holding cultures of microorganisms
under conditions favorable to their growth. Also, the holding of a sample
at a specified period of time before examination.
INCUBATION TIME. The time period during
which microorganisms inoculated into a medium are allowed to grow.
INDICATOR. Usually refers to a pH indicator.
Various dyes change color at specific degree of acidity or alkalinity
and this color change is used as an indicator of pH.
INDUCTION. A sealing method that employs
the generation of a current in an electromagnetic field. The electrical
resistance creates heat that fuses the lid to the container flange.
INHIBITION. Prevention of growth or multiplication
of microorganisms, or prevention of enzyme activity.
INITIAL TEMPERATURE (IT). The average temperature
of the contents of the coldest container to be processed at the time
the sterilizing cycle begins, as determined after thorough stirring or
shaking of the filled and sealed container.
INOCULATED TEST PACK. Scientific procedure,
a product to which bacterial spores are added to confirm a theoretical
process under actual plant conditions.
INOCULATE. The artificial introduction of
microorganisms into a growth medium. This can refer to the introduction
of test organisms into a growth medium. This can refer to the introduction
of test organisms to food, to the accidental introduction of organisms
to food, or to the start of yeasts or other desirable cultures such as
yogurt. See INOCULUM.
INOCULUM. The material containing microorganisms
used for inoculation.
INOSITOL. A growth factor with properties
similar to vitamins, generally listed with vitamins of the B complex.
IODOPHOR. A combination of iodine with a
wetting agent that slowly releases free iodine in water.
ION. Charged particle.
IN-PLANT CHLORINATION. Chlorination beyond
the break-point of water used in a food plant, usually to a residual
of 5 to 7 ppm.
INSECTICIDE. Substance used to kill or control
insects. Many are of a long-lasting nature. Care is required in the use
of insecticides.
INSPECTION BELT. Conveyor belt where materials
are visually inspected.
INTERNATIONAL UNITS (I.U.) A quantity of
a vitamin, hormone, antibiotic, or other substance that produces a specific
internationally accepted biological effect.
INTOXICATION. The adverse physiological
effects on an organism of consuming a toxic material.
INVERT. OR INERT SUGAR. The mixture of equal
parts of dextrose and levulose produced by the action of acid or enzymes
on solutions of sucrose.
INVERTASE. An enzyme that catalyses the
breakdown of sucrose into glucose (dextrose) and fructose (levulose).
ION. Electrically charged portion of matter
of atomic or molecular dimensions.
ION EXCHANGE. A reversible chemical reaction
between a solid and a liquid by means of which ions may be interchanged
between the two. It is in common use in water softening and water de-ionizing.
IRON. A mineral needed in small amounts.
Iron is a vital part of hemoglobin; the red substance of blood which
carries oxygen from the lungs to all body tissues, and assists the body
cells in releasing energy from food. Important natural sources are liver,
kidney, muscle meats, dry beans, whole grains, enriched breads and cereals,
and dark green leafy vegetables.
IRON CHINK. Mechanical device used in salmon
canning to automatically remove heads, tails, fins, and entrails.
ISO-ELECTRIC POINT. The pH value at which
precipitation of a certain protein occurs.
ISOLEUCINE. One of the amino acids that
are essential for humans.
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JAM. Product made by cooking to a suitable
consistency. Properly prepared fruit with sugar, or sugar and dextrose,
with or without water. No less than 45 lbs. fruit are used to each 55
lbs. of sugar or sugar and dextrose. Sometimes pectin and/or an acid
are also added.
JELLY. Fruit jelly is the semisolid, gelatinous
product made by concentrating to a suitable consistency the strained
juice or strained water extract from fruit, with sugar, or sugar and
dextrose added. Sometimes pectin and/or an acid is also added. No less
that 45 lbs. fruit are used to each 55 lbs. sugar or sugar and dextrose.
JOULE. Unit of energy. One joule is equivalent
to 0.239 gram calories or 0.000,948 Btu.
JUMPED SEAM. Double seam which is not rolled
tight enough adjacent to the lap, caused by jumping of the seaming rolls
at the lap.
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Kg. KILOGRAM. or 1,000 grams, equivalent
to 2,2046 lbs.
KILOCALORIE. See CALORIE.
KILOGRAM (kg). A unit of weight in the metric
system equivalent to 1,000 grams or 2,2046 lbs.
KILOPASCAL. Unit of pressure. One kilopascal
equals 1,000 pascals. See PASCAL.
KNOCKDOWN FLANGE. Body hook and cover hook
in contact, but not tucked in.
KRAFT. A term derived from a German word
meaning strength, applied to pulp, paper, or paperboard produced from
virgin wood fibers by the sulphate process.
KWASHIORKOR. Term used to describe a syndrome
which includes retarded growth and maturation, alterations in the skin
and hair, and other changes caused by an extreme deficiency of protein
intake. Occurs mostly in infants and young children.
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L PLATE. A type of steel similar to
MR but especially low in copper and phosphorus, normally used as base
for 1.50# or heavier Hot Dip plate where exceptional corrosion resistance
is needed.
L. ACIDOPHILUS. Bacteria used to produce
buttermilk. One of the lactic acid producing bacteria.
LABEL. Any display of written, printed,
or graphic matter on the container of any consumer commodity, affixed
to any consumer commodity, or affixed to any package containing a consumer
commodity.
LABEL PANEL. is the portion of a container
designed to accept a decoration or label.
LACQUER. See ENAMEL
LACTOSE. A white, crystalline sugar found
in milk. It is less sweet than sucrose.
LAGOON. A large pond used to hold wastewater
for stabilization by natural processes.
LAP. Two thicknesses of material bonded
together. Section at the end of side seam consisting of two layers of
metal to allow for double seaming. As the term implies, the two portions
of the side are seam lapped together rather than hooked as in the center
of the side seam.
LATENT HEAT. The quantity of heat, measured
in B.T.U.'s or calories, necessary to change the physical state of a
substance without changing its temperature, such as in distillation.
A definite quantity of heat, the latent heat, must be removed from water
at 0°C (32°F) to change it to ice at 0°C.
LEACH. To subject to the action of percolating
water on other liquid in order to separate soluble components.
LEAKAGE. Loss of the hermetic seal.
LEAKERS. Containers which have leaked.
LEAVENING. Yeasts or a blend of approved
food additives used to raise dough in baking. See BAKING POWDER.
LECITHIN. A fatty substance (lipid) found
in nerve tissue, blood, milk, egg yolk and some vegetables. Used as an
emulsifier.
LEHR. Is a continuous-belt oven for annealing,
fusing ceramic color and control cooling of glass.
LETHAL. Capable of causing death.
LEUCINE. One of the amino acids that are
essential for humans.
LEVULOSE. A highly soluble, simple sugar
containing 6 carbon atoms. It is sweeter than sucrose.
LID. Can end applied to open end of can
in a cannery. Also known as top, cap or packer's end.
LIGNIN. A tough, fibrous material found
in older plant cell walls.
LIME. Calcium oxide, a caustic white solid,
which forms slaked lime (calcium hydroxide) when combined with water.
LINER. Generally, any linear material that
separates a product within a container from the basic walls of the container.
LINOLEIC ACID. An unsaturated fatty acid
occurring as a glyceride in vegetable oils. Essential in human nutrition.
LIP. Irregularity or defect in double seam
occurring at the lap. Due to insufficient tucking or cover hook resulting
in a short cover hook and characterized by a blowing or sharp "V" projection
at the bottom of the double seam. Also known as a "Droop". A projection
where the cover hooks metal protrudes below the double seam in one or
more "V" shapes. also known as a Vee.
LIPID. Fats, phospholipids, waxes and other
organic compounds often containing elements other than carbon, hydrogen,
and oxygen, particularly phosphorus and nitrogen.
LIQUID SUGAR. A concentrated solution of
refined sucrose or of a mixture of sucrose and invert sugar.
LOCK SEAM. A seam formed by the two edges
of a can body which have previously been edged or bent into hooks. The
final seam is composed of four thicknesses of plate.
LOT. Amount of product produced during a
period of time indicated by a specific code.
LOW-ACID FOODS. Any foods, other than alcoholic
beverages, with a finished equilibrium pH value greater than 4.6 and
a water activity greater than 0.85 and also includes any normally low-acid
fruits, vegetables, or vegetable products in which for the purpose of
thermal processing the pH value is reduced by acidification. (Tomatoes,
pears, and pineapples or the juices thereof, having a pH less than 4.7
and figs having a pH of 4.9 or below shall not be classed as low-acid
foods.)
LUG. A type of thread configuration i.e.,
usually thread segments disposed equidistantly around a bottle neck (finish).
The matching closure has matching portions that engage each of the thread
segments.
LUG BOX. Large box used to haul fruit from
fields to cannery.
LUG THREAD. An intermittent, external protrusion
extending around the neck of the container onto which a lug style closure
attaches. Unlike the continuous thread, lug style thread does not have
a continuous bead.
LYCOPENE. A pigment contribution to the
red of tomatoes, watermelons, and other foods.
LYE. A strong alkaline solution. Caustic
soda (sodium hydroxide) is the most common lye.
LYE PEELING. Peeling a fruit or vegetable
by soaking briefly in hot diluted sodium hydroxide, then scrubbing off
the softened peel.
LYPASE. An enzyme, which promotes the breakdown
of fats.
LYSINE. One of the amino acids that are
essential for humans.
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MACRONUTRIENTS. Nutrients which are
required in relatively large amounts by humans to maintain normal growth
and other body functions.
MAJOR DEFECT. A defect that results in a
container that does not show visible signs of having a lost its hermetic
condition, but the defect is of such magnitude that it may have lost
its hermetic condition.
MAILLARD REACTION. A group of organic reactions,
especially between amino acids and reducing sugars, is producing brown
color and flavor changes in many foods materials. Also known as non-enzymatic
browning.
MALIC ACID. A fruit acid found mostly in
apples.
MALT. Sprouted, dried barley used in the
brewing industry to help digest starches into sugars.
MAMMOTH GRADER. Larger drum, perforated
with graded holes, in which pears are graded progressively by size.
MARGARINE. A table spread made basically
of an emulsion of water in oil with milk, common salt, coloring and flavoring
substances, and betacarotene (pro-Vitamin A).
MATURATION. The process of developing quality
in a product by aging under certain conditions.
MATURE. Fully grown and developed.
MATURING AGENTS. See BLEACHING AGENTS
MAYONNAISE. A food product made basically
of an oil-in-water emulsion with egg yolk, vinegar, common salt, and
flavoring and coloring ingredients.
MC STEEL. The type of steel similar to
MR, but which has been rephosphorized to give it greater stiffness at
the expense of some of its anti-corrosive properties.
MDR. See MINIMUN DAILY REQUIREMENTS.
MEAN. The average value of a number of observed
data.
MECHANICAL VACUUM CAPPER. Glass container
closing machine that uses a vacuum pump to product container vacuum.
MEDIUM. SELECTIVE. A medium composed of
nutrients designed to allow only growth of a particular type of microorganism.
MELTING. The change from the solid to the
liquid state. Also the softening of harder compounds.
MERCURY-IN-GLASS THERMOMETER (MIG.) Reference
instrument which indicates retort temperature.
MESOPHILIC BACTERIA. Grow best at temperatures
between 75° and 105°F: usually will not grow at temperatures below 50°
or above 110°F.
METER (M.) Metric unit of length, equivalent
to 39.37 in., or 3.28 ft.
METER PUMP. A pump that delivers a precise
flow rate of product through an aseptic processing system.
METHIONINE. One of the amino acids that
are essential for humans.
MEV. One million electron volts.
MG/L. Milligrams per liter; approximately
equals parts per million (ppm).
MICROAEROPHILES. Organisms, which grow
best in the presence of small amounts of atmospheric oxygen.
MICRO-COOL VALVE. A valve through which
containers exit from the pressure shell in a continuous agitating retort.
Water sprays are installed in this valve to cool the cans as they pass
by.
MICROENCAPSULATION. Organisms, which grow
best in the presence of small amounts of atmospheric oxygen.
MICROGRAM. One-thousandth part of a milligram:
symbol ug.
MICROLITER. One-thousandth of a millimeter.
MICROMETER. A small precision instrument
designed to measure double seams.
MICRO-ORGANISMS. Living cells seen only
with the aid of a powerful microscope. A general term usually referring
to bacteria, yeast or molds.
MICRON. One-thousandthof a millimeter.
MICRONUTRIENT. Nutrients, which are required
by humans in relatively small, or trace, amounts to maintain normal growth
and other body functions.
MICROWAVE COOKING. Use of radio-frequency
energy for cooking.
MIL. A unit of linear measurement, equivalent
to 0.001 inch.
MILLIGRAM (mg). One-thousandth of one gram.
MINERAL. In nutritional science, a term
applied to chemical elements that act as body regulators through incorporation
into hormones and enzymes. Some minerals (like calcium, phosphorus, and
magnesium) are part of the body's structure.
MINOR DEFECT. A defect that has no adverse
effect on the hermetic condition.
MINIMUM DAILY REQUIREMENTS (MDR.) The minimum
quantities of specified vitamins and minerals deemed necessary to avoid
diet deficiencies, as established by Food and Drug Administration labeling
regulations in 1941 and later amendments. See UNITED STATES RECOMMENDED
DAILY ALLOWANCES. (U.S. RDA).
MIXTURE. Material composed of two or more
substances, each of which retains its own characteristic properties.
MILLIMETER (mm.) Equivalent to 0.001 meter
and to 0.0394 inch.
MOISTURE WATER VAPOR TRANSMISSION. The rate
at which water vapor permeates through a plastic film or wall at a specified
temperature relative humidity.
MOLASSES. Syrup produced by Washing raw
sugar. It is boiled and as much sugar as possible crystallized out. The
syrupy residue is molasses.
MOLDS. Microorganisms that belong to the
fungi. The fungus body is usually composed of threads (hyphae, singular:
hypha). These hyphae frequently branch in a more or less complex manner
forming networks or webs, collectively called "mycelium". Hyphae may
be one-celled or composed of many cells placed end to end. Fruiting bodies
that grow from hyphae produce spores. Molds are much less heat resistant
than bacteria.
MOLD SEAM. A vertical mark on the body area
of a glass container resulting from the matching of the two body mold
parts.
MOLECULAR WEIGHT. Sum of the atomic weights
of all the atoms in a molecule.
MOLECULE. The smallest theoretical quantity
of a material that retains the properties exhibited by the material.
MONOGLYCERIDES. See GLYCERIDES.
MONOSODIUM GLUTAMATE (MSG). See GLUTAMATE.
SODIUM.
MOULD. Is the tool used to form the shape
of the desired product in a repetitive manner.
MOULD SEAM. Is a line formed on a moulded
part where mating halves of a mould meet.
MR. STEEL. The type of steel most often
used in can making due to its good corrosion resistance and high ductility.
MRAD. Megarad or one million rads. See RADS.
MUFFLER. A device used on bleeders or vents
to reduce noise.
MULLEN TESTER. An instrument for testing
the bursting strength of paper, paperboard, corrugated or solid fiberboard.
MULTI-CAVITY MOULD. A mould with two, or
more, cavity positions. These moulds are capable of making more than
one part per machine cycle.
MULTIPLICATION. An increase in the number
of cells; usually refers to growth.
MYCELLIA. See MOLDS.
MYCELIUM. A microscopic thread-like mold
part similar to a root of a plant.
MYCOSTAT. See FUNGISTATIC AGENT.
MYCOTOXINS. Toxins produced by molds or
fungi.
MYLAR. A synthetic polyester fiber or film.
MYOSIN. The protein of the muscle fiber.
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"NATURAL FOODS". Term describing foods,
which are grown without chemical fertilizers or pesticides. Also foods
in the preparation of which no synthetic preservatives are used.
NAS/NRC. National Academy of Sciences/National
Research Council.
NECK. The part of a container where the
bottle cross-section decreases to form the finish.
NECK RING. See FINISH RING
NECK RING PARTING LINE. A horizontal mark
on the glass container surface at the bottom of the neck resulting from
the matching of neck ring parts and body mold parts.
NET WEIGHT, MINIMUM. The weight of all the
product in the container, including the weight of the container.
NEUTRALIZE. To adjust the pH of a solution
to 7.0 (neutral) by the addition of an acid or a base.
NEWTONIAN FLUIDS. Liquids, which do not
change in viscosity with a change in rate of shear.
NDGA. See NORDIHYDROGUAIARETIC ACID.
NIACIN. A water-soluble "B" group vitamin.
Important natural sources are liver, meat, whole grain, and enriched
bread and cereals.
NIH. National Institutes of Health.
NITRATE. A salt of nitric acid, usually
sodium (NaNO3), used to cure or preserve meats, especially hams. Saltpeter
(potassium nitrate, KNO3) has been used for many years as a curing ingredient.
Nitrates occur naturally in leafy vegetables.
NITRIFICATION. The process of oxidizing
ammonia by bacteria into nitrites and nitrates.
NITRITE. A salt of nitrous acid, usually
sodium nitrite (NaNo2), used in addition to sodium nitrate to cure ham
or other meats. The use of nitrites allows much smaller quantities of
nitrates to be used in the curing process with the same degree of protection
from spoilage.
NITROSAMINES. Compounds, which are formed
from nitrates and other naturally present substances. They have been
linked to cancer in laboratory test animals. Nitrosamines are also naturally
occurring, normally in very small quantities. Concentration in food may
increase during cooking.
NON-ENZYMATIC BROWNING. See MAILLARD REACTION.
NON-NEWTONIAN. Materials whose resistance
to flow changes with a change in rate of shear.
NORDIHYDROGUAIARETIC ACID OR NDGA. Substance
of plant origin used as an antioxidant for fats.
NOTCH. To cut away small portions of a blank
usually at the corners to provide for features such as beading, double
seaming, tongue profile, etc.
NUCLEIC ACIDS. Long-stranded molecules,
which play a primary role in the transmission of genetic traits, in the
regulation of cellular functions, and in the formation of proteins.
NUTRIENTS. Compounds that promote biological
growth.
NUTRITION INFORMATION PANEL. Appears on
food labels to the right of the principal display panel. It provides
information on the nutritional composition of the food.
NUTRITIONAL INHIBITOR. A natural component
of food, which adversely affects the utilization of a nutrient.
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OD. An acronym for outside diameter
or outside dimension.
OLEORESINS. Flavor concentrates from spices
or herbs prepared by extraction with volatile organic solvents.
OPEN LAP. A lap, which failed due to various
strains, set up during manufacturing operations. Also caused by improper
soldering.
OPEN TOP CAN. Another term for sanitary
can.
OPERATING PROCESS. The process selected
by the processor that equals or exceeds the minimum requirements set
forth in the scheduled process.
ORIFICE The opening in a container through
which product is dispensed. Its size and design are commonly specified
on dispenser caps and fitments to control the delivery of contents.
ORIFICE REDUCER. A plug, or fitment, that
is formed with a controlled-diameter opening through which the product
is dispensed. These fitments are inserted into the I.D. of a bottle finish.
"ORGANIC FOODS". See "NATURAL FOODS".
ORGANOLEPIC. See SENSORY.
OSHA. Occupational Safety and Health Administration.
OSMOPHILIC. Can grow or survive in a medium
very low in humidity or of low water activity.
OSMOSIS. Diffusion between two miscible
fluids separated by a permeable wall.
OVERCAPS. Are a secondary closure of metal
or plastic that fits over the primary closure or seal mechanism. The
overcap protects the primary closure from accidental dispensing, also,
the overcaps can unify the total package design.
OVERFLOW CAPACITY. Is the volume measurement
of a container to the point of overflow.
OVERLAP. The distance the cover hook laps
over the body hooking a can double seam.
OVER PRESSURE. Pressure supplied to a retort
in excess of that exerted by steam or water at a given process temperature.
O/W EMULSION. Oil-in-water emulsion; oil
is the discontinuous or internal phase, water the continuous or internal
phase, water the continuous or external phase. An O/W emulsion is dispersible
(dilutable) in water, but not in oil.
OXIDATION. The act of oxidizing, which is
brought about by increasing the number of positive charges on an atom
or the loss of negative charges.
OXIDATION LAGOON. Synonymous with aerobic
or aerated lagoon.
OXIDATION POND. Synonymous with aerobic
lagoon.
OXIDATIVE RANCIDITY. The deterioration
of fats and oils due to oxidation.
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PACKAGE. Any container or wrapping in
which a consumer commodity is enclosed for delivery or display to retail
purchasers.
PACKER'S END. The can end put on by the
packer or canner. Also known as lid, cover, top, or canner's end.
PACKING MEDIUM. The liquid or other medium
in which the low-acid or acidified product is packed. For example, for
"peas in brine", the packing medium is brine.
PALATABILITY. Sensory attributes of foods,
(e.g., aroma, flavor, texture, etc.) Which affect their acceptability.
PALLET. A low, portable platform of wood,
metal, fiberboard or combinations thereof, to facilitate handling, storage
and transportation of materials as a unit.
PALLETIZED UNITED LOAD. A unitized load
fixed to a pallet.
PALLETIZING. The forming of a pallet load.
PANEL. The flat center area in the top of
the cap. May also apply to the area on the body of the container where
the label is applied.
PANELING. Distortion (side wall collapses)
of a container caused by development of a reduced pressure ( too high
vacuum) inside the container.
PANTOTHENIC ACID. A "B" group vitamin, essential
for the metabolism of fats and carbohydrates. Liver, yeast, kidney, and
fresh vegetables are good natural sources.
PAPAIN. A protein digesting enzyme obtained
from the juice of unripe papayas.
PAPER, WATER RESISTANT. Paper that is treated
by the addition of materials to provide a degree of resistance to damage
or deterioration by water in liquid form.
PAPER, WET-STRENGTH. Paper that has been
treated with chemical additives to aid in the retention of bursting,
tearing or rupturing resistance when wet.
PARISON A hollow glass tube used in the
blow-moulding process. Air pressure is introduced into the tube to form
a container.
PASTEURIZATION. A heat treatment of food
usually below 212°F, intended to destroy all organisms dangerous to health,
or a heat treatment which destroys part but not all microorganisms that
cause food spoilage or that interfere with a desirable fermentation.
PARENCHYMACELL. The structural unit of the
edible portion of most fruits and vegetables.
PASCAL. See KILOPASCAL.
PATHOGEN. Disease producing microorganism.
PATHOGENIC. Capable of producing disease.
PATULIN. A mycotoxin.
PBB OR pbb. Parts per billion.
PCB'S. Polychlorinated bi-phenyls. A class
of compounds known to cause cancer.
PECTIN. Plant tissues contain protopectins
cementing the cell walls together. As fruit ripens, protopectin breaks
down to pectin, and finally to pectin acid under the influence of enzymes.
Thus over-ripe fruit loses its firmness and becomes soft as the adhesive
between the cells breaks down. Pectin is the setting agent in jams and
jellies. The albedo of oranges and lemons, and apple pomace are commercial
sources of pectin. Used as a gelling agent and as an emulsifier and stabilizer.
PECTIN METHOXYLASE. Enzyme in tomato juice
that splits methyl alcohol from pectin leaving pectin acid, which does
not have the colloidal and thickening properties of pectin. Inactivated
by pasteurization.
PELLAGRA. A nutritional deficiency disease
produced by insufficient intake of niacin and/or nicotinic acid in the
diet. The disease is characterized by skin lesions, inflammation of the
mouth, diarrhea, and central nervous system disorders.
PEMMICAN. Mixture of dried, powdered meat,
and fat.
PENETROMETER. An instrument used to determine
the firmness of a food.
PEPSIN. An enzyme found in gastric juice
that promotes the digestion of proteins.
PER. See PROTEIN EFFICIENCY RATIO.
PERCOLATION. The movement of water through
the soil profile.
PERICARP. The plant material surroundING
the seed of fruits.
PERMEABILITY. The passage or diffusion of
a gas, vapor, liquid, or solid, through a barrier without physically
or chemically affecting it.
PESTICIDE. A chemical, which kills plant
or animal pests.
PESTICIDE RESIDUES. Small amounts of pesticides
remaining in foodstuffs as a result of pest control operations.
PETRI DISH. A double glass or plastic dish
used in cultivating microorganisms.
PH. A measure of acidity or alkalinity.
Chemically, pH is defined as the negative log of the hydrogen ion concentration.
pH. The effective acidity or alkalinity
of a solution: not to be confused with the total acidity or alkalinity.
The pH scale is: pH 7 is the neutral point (pure water). Decreasing values
below 7 indicate increasing acidity, while increasing values above 7
indicate alkalinity. One pH unit corresponds to a tenfold difference
in acidity or alkalinity, hence pH 4 is 10 times as acid as pH 5 and
pH3 is 10 times as acid as pH4 and so forth. The same relationship holds
on the alkaline side of neutrality, where pH 9 is 10 times as alkaline
as pH8, and so on. Most meat and fish products have pH values between
6 and 7, vegetables have pH values between 5 and 7, and fruits have pH
values between 3 and 5.
pH, MAXIMUM. For acidified foods, the highest
finished product equilibrium pH after processing. for acidified low-acid
foods not controlled at pH 4.6 or below, this does not apply if the food
receives a heat treatment which alone achieves commercial sterility.
pH, METER. A device which measures electric
potential developed between electrodes immersed in a solution and converts
this to a reading known as pH.
pH, NORMAL. For low-acid canned foods, the
pH of the product or primary ingredient (e.g., green beans) in its natural
state before processing. For acidified foods, it is the pH of the primary
ingredient (e.g., pimientos) in its natural state before acidification.
PHENYLALANINE. One of the amino acids that
are essential for humans.
PHEOHYTIN. A brown or olive-green plant
pigment formed by the breakdown of chlorophyl.
PHOSPHOLIPIDS. Lipid compounds containing
phosphoric acid and nitrogen. These compounds are important components
of many cellular membranes.
PHYTATES. Salts of phytic acid, especially
sodium phytate.
PHYTIC ACID. Chelating agent used for the
removal of traces of metal ions. It is of nutritional interest because
it interferes with the absorption of minerals from the intestinal tract,
especially calcium and iron.
PINHOLING. Tiny holes in the metal food
container usually caused by external rusting or internal attack of the
product on the container.
PICKING TABLE. The point where produce is
manually inspected.
PICKLE LAG. The time required for hydrochloric
is expressed in seconds.
PIN-HOLE. Synonym for perforation. Development
of a small hole in the plate.
PLASTISOLS. Suspensions of finely divided
resin in a plasticizer which are found in metal closures for glass containers
and are an important component of vacuum sealing glass containers.
PLASTISOL-LINED CONTINUOUS THREAD (PLCT) CAP. A
closure style with flowed-in-plastisol gasket and a continuous metal
spiral which engages with a corresponding glass spiral ridge around finish
of a glass containers.
PLATE. Short name for tinplate, black plate,
terne plate, aluminum plate, or any other basic rolled metal sheet.
PLATE, COLD REDUCED. Plate produced by cold
rolling of steel.
PLATE, ELECTROLYTIC. See TIN PLATE, ELECTROLYTIC.
PLUG.A closure that is pressed into a bottle
neck opening to close off the passage.
POINT. Term used to describe the thickness
of paperboard, a point being one thousandth of an inch.
POLYMER. A very large, complex molecule
formed by chemically binding together a large number of identical smaller
units (or monomers).
POLYUNSATURATED. An unsaturated bond is
a chemical structure into which additional hydrogen can be incorporated.
Polyunsaturated fats contain fatty acids having more than one unsaturated
bond. In general, polyunsaturated fats tend to be of plant origin and
liquid.
POMACE. The crushed pulp of fruits pressed
for juice.
POMES. Fruits, such as apples, quince, and
pears.
POST-PROCESS HANDLING. Conditions to which
containers are subjected after being sterilized.
POTABLE. Drinkable.
POTASSIUM NITRATE (SALTPETER). A preservative
and a color fixative in meats and meat products.
POTASSIUM SORBATE. See SORBIC ACID.
POUCH. A small or moderate-sized bag, sack,
or receptacle.
POURING AGENTS. See ANTICAKING AGENTS.
PRESSURE RIDGE. The impression around the
inside of the can body directly opposite the double seam.
PROPIONATES. Food additives having the
property of inhibiting mold growth.
PPM. Parts per million. 1 ppm.= 0.000. 1
percent on weight basis. Also 1 mg/kg = 1 ppm, and 0.032 ox/ton= a ppm.
PRESERVATION. Any physical or chemical process
which prevents or delays decomposition of foods.
PRESERVATIVES. Any substance capable of
retarding or arresting food spoilage or deterioration.
PRESSURE RIDGE. The pressure ridge is formed
on the inside of the can body directly opposite the double seam, and
is the result of the pressure applied by the seaming rolls during seam
formation.
PRIMARY SPOILAGE. See also SECONDARY SPOILAGE.
PRIMARY WASTE TREATMENT. In-plant by-product
recovery and wastewater treatment involving physical separation and recovery
devices such as catch basin screens, and dissolved air flotation.
PRINCIPAL DISPLAY PANEL. That part of a
label on a food package that is most likely to be shown or examined under
customary conditions of display for retail sale.
PROCESS. Application of heat to foods either
before or after sealing in containers for a period of time and at a temperature
scientifically determined to be adequate to achieve commercial sterility.
PROCESS AUTHORITY. The person or organization
that scientifically establishes thermal processes for low acid canned
foods or processing requirements for acidified foods. The processes are
based on scientifically obtained data relating to heat or acid resistance
or public health, and spoilage bacteria and/or upon data pertaining to
heat penetration in canned foods. The process authority must have expert
scientific knowledge of thermal and/or acidification processing requirements
and have adequate experience and facilities for making such determinations.
PROCESS CALCULATION. Scientific procedure
to determine the adequate process time and temperatures for canned products.
PROCESS DEVIATION. A change in any critical
factor of the scheduled process that reduced the sterilizing value of
the process, or which raises a question regarding the public health safety
and/or commercial sterility of the product lot.
PROCESS EFFLUENT. The volume of liquid discharged
from a plant. It is composed of water with dissolved and suspended solids.
PROCESSING MEDIUM. See HEATING MEDIUM.
PROCESS, SCHEDULED. The process selected
by the processor as adequate under the conditions of manufacture for
a given product to achieve commercial sterility. This process is in excess
of that necessary to ensure destruction of microorganisms of public health
significance.
PRODUCT REGENERATOR. A type of heat exchanger
that utilizes the heat of uncooled sterile product to heat non-sterile
product.
PRODUCT SEALING TEMPERATURE. Recommended
temperature for the product at time of sealing.
PROPIONATES. Food additives having the
property of inhibiting mold growth.
PROPYL GALLATE. An antioxidant.
PROPYLENE GLYCOL. A solvent, wetting agent,
and humectants.
PROTEIN. Large and extremely complex molecules
consisting of from 50 to over 50,000 amino acids. Protein is the main
nutrient responsible for building and maintaining body tissues. Sources
of high quality protein are meat, poultry, fish and other sea foods,
milk and milk products, and eggs. Sources of fairly good protein are
legumes (dried beans, peas, soybeans), peanuts, and other nuts.
PROTEIN CONCENTRATES. Food substances high
in protein content obtained from natural protein-containing foods by
partial elimination of non-protein food components.
PROTEIN EFFICIENCY RATIO (PER). A biological
method of measuring the biological value of proteins.
PROTEIN ISOLATES. Protein concentrates containing
over 90% protein.
PROXIMATE ANALYSIS. Determination of moisture
(water), protein, fat, carbohydrates, ash, and crude fiber content of
foods.
PSEUDOPLASTIC. Materials the viscosity of
which decreases as the rate of shear to which the material is subjected
increases. An example is tomato ketchup which decreases in consistency
when agitated and can be poured more easily from a bottle. See VISCOSITY
and CONSISTENCY.
PSIG. Pounds per square inch gauge pressure.
For absolute pressure add 14.7 lbs. to psig pressure.
PSYCHROMETER. An instrument for measuring
the humidity (water-vapor) content of air by means of two thermometers,
one dry and one wet.
PSYCHROPHILIC BACTERIA. Have an optimum
temperature for growth between 60° and 70°F. May grow at temperatures
down to 32°F. and up to 86°F.
PTOMAINE. Term that has been used to describe
certain types of food poisoning known today to be caused by toxins produced
by bacteria.
PT (PRESS-ON TWIST-OFF) CAP. Deep skirt
cap with molded plastisol gasket. Removal requires no special tool.
PUFA. Polyunsaturated fatty acid.
PULL UP. Term applied to distance measured
from the leading edge of closure lug to vertical neck ring seam.
PULPING. Forcing soft food material through
a screen resulting in a pureed food.
PUNCTURE TEST. A test to determine resistance
of flexible packaging materials too puncturing.
PUREE. In food technology, a smooth, pulpy,
thick fluid produced by very finely disintegrating juicy food commodity
such as a fruit or vegetable.
PURE STEAM. Saturated steam that is free
of air.
PUSH-UP.Describes the bottom contour of
a glass or plastic container designed to allow an even bearing surface
on the outside edge to prevent the bottle from rocking.
PUTREFACTION. Decomposition of proteins
by microorganisms, producing disagreeable odors.
PUTREFACTIVE. Bacteria capable of breaking
down protein, which causes putrid odors.
PYRIDOXINNE. A "B" Group vitamin (B6).
Meat, milk, fish, and yeast are the best sources.
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QA. Quality Assurance.
QUATERNARY AMMONIUM COMPOUNDS (QAC or QUATS).
A wetting agent with germicidal powers.
QUALITY CONTROL. A system for assuring that
commercial products meet certain standards of identity, fill of container,
and quality sanitation, and adequate plant procedures.
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"R" ENAMEL. A protective lacquer (interior)
used for acid products, fruits or colored vegetables. Used to prevent
loss of color or discoloration of colored frits and contact of product
with tin.
RAD. A measure of energy absorbed. Equivalent
to 100 ergs of energy absorbed per gram of material receiving ionizing
radiation.
RADAPERTIZATION. Foods packed in hermetic
containers and sterilized by irradiation (gamma rays).
RADICIDATION. Exposure of food to ionizing
radiation at doses necessary to kill all non-spire forming pathogenic
bacteria. Analogous to pasteurization.
RANCIDITY (RANCIDIFICATION). An oxidative
deterioration in food fat whereby a typical off-odor and/or flavor is
produced.
RANGE. Difference between the highest and
lowest measurement.
RAW WASTE. The wastewater effluent from
the in-plant primary waste treatment system.
RECALL. A procedure for removing product
from distribution and/or the marketplace.
RECOMMENDED DIETARY ALLOWANCES (RDA). The
RDA's are amounts of 15 vitamins and minerals plus protein and calories
estimated to be needed for both sexes throughout the life cycle. The
allowances will provide adequate amounts of nutrients to essentially
all healthy persons in the United States under current living conditions.
They are designed to afford a margin of safety above average physiological
requirements to cover variations among individuals in the population.
They were established by the Nutrition Board of the National Academy
of Sciences National Research Council first in 1943 and revised several
times since as new research data has become available. See UNITED STATES
RDA's.
RECORDING TACHOMETER. Instrument that measures
and records the revolutions per minute in an agitating cooker.
RECYCLE. The return of a quantity of effluent
from a specific unit or process to the feed stream of that same unit.
This would also apply to return of treated plant wastewater for several
plant uses.
REFRACTOMETER (ABBE REFRACTOMETER). Optical
instrument that measures the percent of soluble solids in solution by
the extent to which a beam of light is bent (refracted). Soluble solids
scale is based on sugar concentration in a pure sucrose solution.
RELATIVE HUMIDITY. The ratio of actual humidity
to the maximum humidity which air can retain without precipitation at
a given temperature and pressure. Expressed as percent of saturation
at a specified temperature. See also ABSOLUTE HUMIDITY.
REMOVAL TORQUE. Force required to remove
glass closure.
RENDERING. Heating meat scraps to melt the
fat, which then rises to the surface, while water and remaining tissue
settle below. The melted fat is then separated.
REP. Roentgen Equivalent Physical. A unit
of measurement of ionizing radiation absorbed by materials. It has largely
been replaced by the Rad (See RAD).
RETORT. Any closed vessel or other equipment
used for the thermal sterilization of foods.
RETORT (RETORTABLE) POUCH. A flexible container
in which food is placed to be heated to commercial sterility in a retort
or other sterilization system. It is made of plastic films laminated
to aluminum foil.
RETORTABLE/MICROWAVEABLE BOWL. A semi rigid
container made of specific plastic blends and adhesive material.
RETROGRADATION. Refers to reverting of starches
from a soluble form to an insoluble form upon freezing or again.
REVOLVING DRUM TEST. A test for measuring
the protection to contents, or the retention properties of a container,
or both by subjecting the packaged products to rough handling in a standard
revolving drum.
REVERSE. Inside of glass closure.
RHEOLOGY. Study of the deformation and flow
of matter.
RHEOPECTIC. (RHEOPEXY). Materials, which
increase in consistency with an increase in rate of shear.
RIBOFLAVIN (B2.) A water-soluble vitamin.
Important sources are milk, liver, kidney, heart, meat, eggs, and dark
leafy greens.
RIGID CONTAINER. A container that is neither
affected by the enclosed contents nor deformed by external pressure up
to 10 psig.
RICKETS. Bone defects caused by a shortage
of Vitamin D in the diet.
RIPE. Fully developed, having mature seeds,
and ready for use as a fresh food or for processing.
RIPENING. The sequence of changes in color,
flavor, and texture, which lead to the state at which the fruit or vegetable
is acceptable to eat or to be processed.
ROD. See BACILLUS.
RODENICIDE. Poisons designed to kill rodent
pests such as mice and rats.
ROLLSTOCK. A long roll of packaging material
from which some flexible and semi rigid packages are machine-formed and
sealed to contain food products.
ROPE. A type of microbiological food spoilage
characterized by bacterial colonies growing in long strands.
ROTARY CAPPER. A closing machine in which
containers travel in a circular pattern through the capping functions.
ROTARY WASHER. A common type of washer in
which produce is tumbled and washed by sprays of water.
ROUGHAGE. See DIETARY FIBER.
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SACCHARIN. A non-nutritive sweetener,
approximately 300 times as sweet as sucrose (common sugar).
SAFETY BUTTON (FLIP PANEL). Circular portion
of cap panel that changes from convex to concave when container has vacuum.
SALMONELLA. A genus of bacteria that can
cause infections in man that are characteristically gastrointestinal.
A common source of these organisms is feces-soiled hands. Another is
infected food that is allowed to stand in the proper growth conditions
without sterilization. Destroyed by adequate heating, as in the canning
process.
SALMONELLOSIS. Infectious disease caused
by bacteria of the genus salmonella.
SALT. A chemical compound derived from an
acid by replacing the hydrogen atom with a metal or a positive ion. Salts
may act as buffers in solution with acids or bases. Common or table salt
(NaC1) is an example.
SANITARY CAN. See CAN. SANITARY
SANITATION. Practice of protective measures
for cleanliness and health.
SANITIZE. To reduce the microbial flora
in or on articles such as food plant equipment or eating utensils to
levels judged safe by public health authorities.
SANITIZER. A chemical agent that reduces
the number of microbial contaminants on food contact surfaces to safe
levels from the standpoint of public health requirements. Sanitizing
can also be done by heating.
SAPONIFICATION. The process of hydrolysis
of fats or oils of a fluid by an alkali to form soap.
SATURATED STEAM. Pure steam, i.e., free
of air.
SATURATED-UNSATURATED. Saturated fat contains
fatty acids with only saturated molecular bonds. A saturated bond is
a chemical structure, which cannot accept additional hydrogen. Saturated
fats tend to be of animal origins. Most vegetable oils contain a high
proportion of unsaturated fats. Most unsaturated fats (such as peanut
oil) are liquid at room temperature and most saturated fats (such as
butter) are solid at room temperature. See POLYUNSATURATED.
SCHEDULED PROCESS. The ordinarily used filed
scheduled process for a given product under normal conditions.
SCREENING. The removal of relatively course
floating and suspended solids from wastewater by straining through screens.
SCREEN PROCESSING DECORATING. The printing
method of passing ink or paint through a patterned, woven fabric screen
onto the desired areas of the object to be decorated. A screen can be
made photographically by coating the mesh with a light activated insoluble
material. When the coating is washed out, the desired image remains on
the open mesh.
SCURVY. A disease caused by a shortage of
Vitamin C (ascorbic acid) in the diet.
SEALING SURFACE. The surface of the finish
of the container on which the closure forms the seal.
SEAM COMPOUND. Rubber or other material
applied inside can end curl to aid in forming a hermetic seal when end
is double seamed.
SEAM THICKNESS. The maximum dimension measured
across or perpendicular to the layers of the seam.
SEAM WIDTH. The maximum dimensions of a
seam measured parallel to folds of the seam. Also referred to as the
seam length or height.
SEAMER. Machine for double seaming can ends
to the body of the can.
SECOND OPERATION. The finishing operation
in double seaming. The hooks formed in the first operation are rolled
tight against each other during the second operation.
SECONDARY SPOILAGE. Consists of those cans
rusted or corroded as a result of bursting or leaking cans. May occur
during warehousing.
SECONDARY TREATMENT. The waste treatment
following primary in-plant treatment, typically involving biological
waste reduction systems.
SECURITY. Residual clamping force or tension
on lugs remaining in closure application when gasket is properly seated
after processing and cooling.
SEDIMENT. The falling of solid particles
in a liquid, as sediment.
SEMIGRID CONTAINER. A container, the shape
or contour of which, when filled and sealed, is not significantly affected
by the enclosed product under normal atmospheric temperature and pressure.
SENSIBLE HEAT. See HEAT, SENSIBLE.
SENSORY (SENSORY PROPERTIES). Pertaining
to an impact of a food on the senses (e.g., vision, odor, taste, tactile
senses).
SEQUESTERING AGENT. See ETHYLENE- DIAMINE
TETRA-ACETIC ACID.
SETTLING TANK. Synonymous with Sedimentation
Tank.
SEWAGE. Water after it has been fouled by
various uses.
SHALL. Means that the requirement is mandatory.
SHARP SEAMS. A sharp edge at the top of
the inside portion of the double seam due to the end metal being forced
over the seaming chuck.
SHEAR STRENGTH. Is the measurement of a
material that will withstand a sear force or pressure.
SHELF LIFE. The length of time that a container,
or material in a container, will maintain market acceptability under
specified conditions of storage. Also known as merchantable life.
SHORTENING. Mixture of partially hydrogenated
fats, generally of plant origin, used for frying and for bakery products.
SHOULD. Is used to state recommended or
advisory procedures or to identify recommended equipment.
SHOULDER. Portion of glass container where
maximum cross-section area decreases to join neck. Also, portion of cap
between panel and skirt.
SIDE SEAL. Sealing surface on vertical portion
of finish.
SIDE SEAM. The seam joining the two edges
of a blank to form a can body.
SIGHT GLASS. A clear glass tube with both
top and bottom connected to openings in the retort shell; used to visually
determine water level in the retort.
SILICA GEL. A desiccant. A substance used
for drying.
SILKER. Usually a reel-type washer for desilking
ears of corn.
SIZE GRADER. Belts or rotary drums with
graduated holes through which produce can be sized mechanically.
SKIDDER. A can having an incomplete double
seam due to the can's slipping on the base plate. In this defect, part
of the seam will be incompletely rolled out. Term has same meaning as
"deadhead" when referring to seamers that revolve the can. Also known
as spinner.
SKIM MILK. Milk from which virtually all
cream (fat) has been removed.
SKIRT. Vertical portion of closure.
SLIDING ROTATION. The can rotation phase
when the cans slide in a continuous agitating retort, and there is slight
product agitation.
SLIPPER. A can having an incompletely finished
double seam due to the can slipping on the base plate. In this defect,
part of the seam will be incompletely rolled out. Term has same meaning
as "deadhead" when referring to seamers, which revolve the can.
SLUDGE. The accumulated settled solids deposited
from sewage or other wastes, raw or treated, in tanks or basins, and
containing more or less water to form a semi-liquid mass.
SODIUM. Sodium is an essential element.
It is naturally present in foods. Most of the sodium added to food is
in the form of common salt.
SODIUM BICARBONATE. Also known as Baking
Soda.
SODIUM BISULFITE. A preservative.
SOFT CRAB. Colloquial term used to describe
a damaged can flange. Resulting in a hole between the end and the body.
SOFT SUGARS. Highly refined, dark colored,
molasses-flavored sugars, which are frequently called brown sugars. They
have a relatively high content of mineral and other non-sucrose materials.
SOFT SWELL. Both ends of can swelled, but
may be depressed fairly easily by thumb pressure.
SOLID FAT INDEX. A measure of the solidity
of fats at various temperatures.
SOLUBLE SOLIDS (S.S.) Solids in solution
largely made up of sucrose and other sugars, fruit acids, and mineral
salts.
SOLVENTS. A substance, which dissolves or
holds another substance in solution such as common salt in water. Solvents
are used in some foods as carriers for flavors, colors, stabilizers,
emulsifiers, antioxidants, and other ingredients.
SORBIC ACID. Used to selectively inhibit
growth of yeasts and molds.
SORBITOL. A humectant used to hold moisture
in foods.
SOYBEAN MEAL. The residue remaining after
solvent extraction of cracked soybeans.
SOYBEAN MILK. A product made from soybean
protein, vegetable oils, and water.
SPC. Standard Plate Count. Method used to
determine the number of specific microorganisms present in food, other
substances, or surfaces.
SPICE. The bark, root, bud, flower, or fruit
of plants used primarily to season foods; for example, pepper and cinnamon.
SPICE OILS. Extracts containing in concentrated
from the substances responsible for the flavor and aroma of spices.
SPINNER. A container with a faulty double
seam, caused by the container having been revolved by the seaming rolls,
due to improper adjustments.
SPOILAGE. A process whereby food is rendered
unacceptable through microbial or chemical action. See also PRIMARY SPOILAGE
and SECONDARY SPOILAGE.
SPORES. Certain of the rod forms of bacteria
produce spores. These are not reproductive bodies, as in the case of
molds and yeasts, but are the resting stage of the organism. In the spore
state, bacteria can survive extremes of cold, heat, drying, and another
unfavorable conditions for long periods of time; and when the environment
is again favorable, the spores germinate, and the organisms start another
cycle of growth. Growing cells are called "vegetative" cells. Sporeforming
bacteria, which can grow in the presence or absence of air, are classified
in the genus Clostridium.
SPRAY DRIER. Equipment in which material
to be dried is sprayed as a fine mist into a hot-air chamber and falls
to the bottom as dry powder. Period of heating is very brief. Dried powder
consists of hollow particles of low density.
SPRAY FROSTING. Is the technique of spray
coating glass containers to create a frosted, matte translucent appearance.
SPRINGER. Swelled can with only one end
remaining out; on pressing this end it will return to normal, but the
other end will bulge out.
STABILIZERS. Substances that stabilize emulsions.
STACK BURN. Condition resulting from placing
cased cans in piles insufficiently cooled. Food may vary from overcooked
to definitely burned flavor and color. Also, excessive corrosion of interior
of container may result.
STACKING FEATURE. Special design in container
bottom to aid in display stacking.
STALING. A physical-chemical process in
cereal products, especially bread, whereby a characteristic "dry' texture
develops.
STANDARD DEVIATION. Statistical measure
of the scattering of a data from the average; equal to the root mean
square of the individual deviations from average.
STANDARD FOR GRADE. The formulated rules
by which a product will be judged to fit one of the grade categories
established for the class to which the product belongs.
STANDARD OF FILL OF CONTAINER, FDA. A statement
which establishes the minimum weight or volume of a specific food which
its container must hold, a determined by procedures specified in the
standard, below which the food product is of substandard fill and must
be clearly labeled "Below Standard of Fill".
STANDARD OF QUALITY, FDA. A statement which
establishes a minimum quality for a specific food product below which
it is of substandard quality and must be clearly labeled "Below Standard
in Quality Good Food - Not High Grade".
STANDARDS OF IDENTITY, FDA. Regulations
issued by the US Food and Drug Administration to define the allowable
ingredients, composition and other characteristics of food products.
STAPHYLOCOCCI. Spherical bacteria (cocci)
occurring in irregular, grape-like clusters.
STAPHYLOCOCCUS AUREAUS. Species of bacteria
that are important as a cause of human infections and of food poisoning.
STARCH. White, odorless, and tasteless carbohydrates
produced by plants as an energy store. Starches are primary foods for
most animals and are broken down during digestion into sugars and thereby
used for energy.
STARCH (HIGH AMYLOSE). A starch containing
over 50% amylose (Usually 55-70%).
STARTER CULTURE. A culture of microorganism
used to start a fermentation process.
STATISTICAL QUALITY CONTROL (SQC). Systematic
methods of arranging and describing data to assure quality.
STEAM DOME. That section of a hydrostatic
retort in which sterilization takes place.
STEAM FLOW CAPPER. A straight or rotary
style capper that produces vacuum in containers by sweeping air from
headspace with steam.
STEAM-FLOW CLOSING MACHINE. Equipment to
close containers while at the same time producing a vacuum in them by
means of steam jets directed into and around the container.
STEAM HEADER. The pipe that delivers steam
to a number of retorts.
STEAM INLET. The opening through which steam
is admitted to the retort.
STEAM SPREADER. Continuation of the steam
line inside the retort with perforations through which steam is discharged
into the load of containers.
STEAM TABLE. Stanless-steel trays used in
foodservice for keeping prepared food warm, over live steam.
STEAM WATER INTERFACE. That point in the
steam dome where the steam used for processing and he water used for
hydrostatic pressure contact one another.
STEARIC ACID. A common saturated fatty acid
with one of the longer lengths of carbon chain and highest number of
hydrogen atoms.
STEARINE. The higher melting point glycerides
that are separated from oils by winterization. Stearines are used in
the manufacture of vegetable shortenings. See WINTERIZATION.
STERILE. Free of living organisms. See
also COMMERCIAL STERILITY
STERILITY (OF FOOD), COMMERCIAL. See COMMERCIAL
STERILITY
STERILIZATION. Any process, chemical or
physical, which will destroy all living organisms.
STERILIZATION PROCESS. The time-temperature
treatment necessary to render canned foods commercially sterile.
STERILIZATION TIME. The time that lapses
between the moment a retort reaches sterilization temperature, until
stem is cut off.
STEROL. A complex and usually unsaturated
solid alcohol compound commonly found in plant and animal lipids. Cholesterol
is a sterol.
STICK. In hydrostatic retorts, the row of
containers on their sides which is equal to the length of a carrier on
the chain conveyor.
STILL RETORT. A discontinuous (batch-type),
non-agitating, vertical or horizontal, enclosed vessel used in the processing
or sterilization of canned foods.
STIPPLING. The engraving of a mould to produce
a system of closely-spaced dots that are raised on surface of plastic
or glass container.
STORAGE LIFE. Is the time that a product
can be stored safely and remain suitable for use. See SHELF LIFE.
STRAIGHT LINE CAPPER. A closing machine
in which containers travel in a straight line through the capping functions.
STREPTOCOCCI. Cocci that divide in such
a way that chains are formed.
STRIP CHART. Continuous recording equipment
that automatically monitors temperatures in thermal processing systems.
STRIPPED CAP. Lug closure applied with too
much torque which causes cap lugs to pass over glass threads. May have
vacuum but has no security value.
SUBLIMATION. The physical process by which
a substance passes directly from the solid state to the vapor or gas
state, such as the evaporation of ice curing freeze-drying.
SUCCULOMETER. An instrument used to measure
the degree of maturity of corn.
SUCROSE. A sweet crystallizable, colorless
sugar, which constitutes the principal sugar of commerce. Refined cane
and beet sugars are essentially 100% sucrose. Under certain conditions
sucrose breaks down to dextrose and levulose.
SUGARS (SACCHARIDES). Sweet carbohydrates
obtained directly from the juices of plants or indirectly from the hydrolysis
of starches. Sugars constitute the primary energy source of both plants
and animals.
SULPHIDE DISCOLORATION. The blackening of
the interior of a can due to the liberation of sulphur compounds during
sterilization of the food, which react with the metal, forming tin
sulphide.
SUPERCOOLING. Commonly referred to water
freezing at a temperature several degrees below 32°F (0°C) before some
stimulus such as crystal nucleation or agitation initiates the freezing
process.
SUPERHEATED STEAM. Saturated steam that
has been heated at constant pressure above its saturation temperature.
SUPPLEMENTATION. See ENRICHED.
SURFACE-ACTIVE AGENT. Substance that affects
the surface tension of a liquid. They include emulsifying agents, detergents,
suspending agents, wetting agents,etc.
SURFACE TREATMENT. Lubrication applied to
outside surface of glass containers to facilitate handling.
SURFACTANT. Surface-active agent.
SURGE TANK. A sterilizable storage device,
linked to the processing line that holds sterile product.
SUSPENDED SOLIDS. The quantity of solids,
both volatile and stable, in suspension of which can be filtered out
by a standard filter under a specified test procedure.
SUSPENSION. A homogenous mixture of an insoluble
granular or powdered material with a fluid.
SWEATING. If very cold cans are placed in
a warm, humid place, moisture will condense on their surface. This sweating
may very easily contribute to rusting of the cans.
SWELL. (1) (Noun) a container with either
one or both ends bulged by moderate or severe internal pressure. (2)
(Verb) To bulge out by internal pressure, as by gases caused by biological
or chemical action.
SWELL, HARD. A can of food which has spoiled
to the point where both ends are bulged out and show no appreciable yield
to thumb pressure. See SOFT SWELL, FLIPPER, SPRINGER, FLAT SOUR.
SWELL, HYDROGEN. See HYDROGEN SWELL.
SYNERESIS. Exuding of small amounts of liquids
from gels.
SYNTHESIZE. To build up a compound by the
union of simpler compounds or of its elements.
SYRUP. Water solution of sugar, usually
sucrose.
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TACHOMETER. See RECORDING TACHOMETER.
TALLOW. Fat obtained from beef by the process
of rendering.
TAMPER-EVIDENT.Any device that will show
visible signs that the container has been opened.
TANNINS. Substances that posses astringency
which influences flavor and contributes body to such beverages as coffee,
tea, wine, and several fruit juices. Colorless tanning compounds, upon
reaction with metal ions, form a range of dark colored complexes which
may be red, brown, green, gray, or black.
TARTARIC ACID. An organic acid found in
several fruits, particularly grapes.
TBHQ. Tertiary Butyl Hydroquinone. An antioxidant.
TDT (THERMAL DEATH TIME) Time required destroying
a specific microorganism at a given temperature.
TDT CAN. Specifically designed metal container
used in determining thermal death times.
TDT TUBE. Specifically designed tubes used
for determining thermal death times.
TEMPER. A measure of the ductility and
hardness of steel plate.
TEMPERATURE INDICATING DEVICE. A thermometer
or other temperature-sensing device that serves as an indicator of the
official process temperature.
TEMPERATURE/TIME RCORDING DEVICE. An automatic
instrument that records time and temperature during the thermal process.
TENDEROMETER. Instrument to measure the
stage of maturity of peas to determine if they are ready for canning.
Measures the force required to effect a shearing action.
TERNE PLATE. Black plate coated on both
sides by hot dipping in an alloy containing approximately 15% tin and
85% lead. Due to the lead content, terne plate is unsuitable for food
products.
TERTIARY WASTE TREATMENT. Waste treatment
systems used to treat secondary treatment effluent, and typically physical-chemical
technologies to effect waste reduction.
TEXTURE. The food characteristics that deal
with the sense of feel.
THAW-EXUDATE (DRIP). Liquid which separates
from frozen foods upon thawing consisting of water with small quantities
of water-soluble food components.
THERMAL DEATH TIME. See TDT.
THERMAL RESISTANCE. The amount of heat required
to kill a bacteria.
THERMAL PROCESS. The application of heat
to food, either before or after sealing in a hermetically sealed container,
for a period of time and at a temperature scientifically determined to
achieve a condition of commercial sterility (i.e., the destruction of
microorganisms of public health significance as well as those capable
of reproducing in food under normal non-refrigerated conditions).
THERMOCOUPLE. A bi-metallic device to measure
temperatures electrically.
THERMODURIC. Microorganisms that have the
ability to withstand high temperatures, i.e. are highly heat resistant.
THERMOFORMED. Semi rigid containers manufactured
by pressing the rollstock into a die mold to form the container.
THERMOLABILE. Fairly easily destroyed by
heat.
THERMOPHILES. Bacteria, which grow optimally
above 113°F.
THERMOPHILIC BACTERIA. Describes bacteria,
which require temperatures between 100°F and 180°F for growth and grow
optimally a 122° to 131°F.
THIAMINE. A water-soluble vitamin (B-1).
Important sources are pork, heart, liver, kidney, dry beans and peas,
whole grain and enriched bread and cereals.
THICKENING AGENT. A texturizer, such as
starch and gelatin, which increases the consistency of a product. Gravies
and soups are products that contain thickening agents.
THIXOTROPIC. Those food gels that break
up (become more fluid) on being shaken, and reset on standing (become
thick again).
THREE-NECK FLASK. A flask used in determining
thermal death times.
THREONINE. One of the amino acids that are
essential for humans.
THYXOTROPIC. Systems that show reversible
alteration in their flow characteristics when work is performed on them,
such as shaking.
TIGHTNESS. The degree to which the double
seam is compressed by the second operation rolls.
TIN PLATE. Sheet steel, usually of special
formula and temper, coated on both sides with a controlled thickness
of pure tin.
TIN PLATE, CHARCOAL. A type of hot-dipped,
tin-coated steel plate ranging from an average of 2.2 to 7 lbs. of tin
per base box. For can manufacturing purposes in the U.S. this type of
plate has been completely replaced by electrolytic plate.
TIN PLATE, COKE. A class of hot-dipped,
tin coated steel plate, which carry tin in the range of 1.25 to 1.75
lbs. Per base box. Now little used in the U.S.
TIN PLATE, DIFFERENTIAL. Electrolytic tin
plate having different weights of tin coatings on opposite sides of the
sheet.
TIN PLATE, ELECTROLYTIC. Black steel plate,
which has been coated on both sides by electro-deposition of commercially
pure tin. Coating weights available are generally lower than on hot dipped.
Most frequently used weights are 0.25, 0.50, 0.75 and 1.00 lb. Of tin
per base box (No.25, No.50, No.75, and No. 100), the exact weight depending
on the intended application.
TIN PLATE, HOT DIPPED. Black plate, which
has been coated on both sides with commercially pure tin by a process
wherein, after picking, the sheets are passed successively through flux,
molten tin and palm oil. The amount of coating can be varied to meet
the requirements from a minimum of about 1.25 lb. Per base box. Now little
used in the U.S.
TIN PLATE, TYPE "L". Tin plate in which
the base plate is low in copper and metalloids (S, As, P, etc.). Such
plate has maximum corrosion resistance to highly corrosive foods.
TLC. Thin Layer Chromatography. An instrument
for chemical analysis.
TOLERANCE. A specified allowance for deviations
in weighing, measuring, etc. from the standard dimensions or weight.
TOMATO KETCHUP, CATSUP OR SAUCE. Product
made of tomato puree, vinegar, sugar, salt, and spices.
TOP DOUBLE SEAM. The double seam formed
by end attached by canner. Also known as packer's end seam.
TOP SEAL. Horizontal sealing surface that
is the top of the glass finish.
TORR. A unit of pressure equivalent to 1.0
mm of mercury at standard temperature and gravity.
TORQUE. Is the measurement of force needed
to apply, or remove, a threaded closure from a threaded bottle finish.
The common measurements is in inch pounds.
TOTAL DISSOLVED SOLIDS (TDS). The solids
content that is soluble and is measured as total solids content minus
the suspended solids.
TOTAL RESIDUAL CHLORINE. Represents the
free residual plus the combined residual chlorine.
TOTAL SUSPENDED SOLIDS (TSS). Solids suspended
in solution, which, in most cases, can be removed by filtration.
TOXIN. An organic poison, a product of the
growth of an organism. Some toxins are given off as waste products of
a microorganism, and are called "exotoxins". Others are contained within
the cells, and are liberated only when the cell dies and disintegrates.
These are called "endotoxins".Toxins produced by Clostridium botulinum
are thermolabile, that is, they are fairly easily destroyed by heat.
TOXICOLOGY. The science of poisons and their
antidotes.
TRACE. A minute amount of a substance.
TRANSFER BEAD. A continuous horizontal ridge
of glass near the bottom of the finish that is used to transfer the container
from one part of the manufacturing operation to another.
TRANSFER VALVE. A valve through which containers
pass when moving from one pressure shell to another in a continuous agitating
retort.
TRANSLUCENT. Descriptive of a material or
substance capable of transmitting some light, but not clear enough to
be seen through.
TRANSPARENT. Descriptive of a material or
substance capable of a high degree of light transmission (e.g., glass).
TRICHINOSIS. A muscle infection caused by
a nematode. Humans develop trichinosis by consuming improperly cooked,
infected pork meat, or by indirect contamination of other meats with
the nematode.
TRIGLYCERIDES. See Glycerides.
TRIM TABLES. Area where produce are hand
cut and trimmed.
TRIMETHYLAMINE. A substance produced during
the early stages of spoilage of fish. It gives fish its characteristic
"fishy" odor. This odor does not necessarily indicate that the fish is
inedible.
TRYPTOPHAN. One of the amino acids that
are essential for humans.
TS. Total Solids.
TWIST CAP. See LUG CAP.
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UHT. Ultra High Temperature. Term used
in reference to pasteurization of commercial sterilization of milk at
a temperature of some 280°F for some 4 seconds.
ULTRASONIC SEALING. A sealing method that
employs the generation of ultrasonic wave vibrations.
ULTRA-VIOLET IRRADIATION. Lethal to many
species of bacteria, but of poor penetrating power, thus only of value
for surface sterilization or sterilizing the air.
UNEVEN HOOK. A body or cover hook that is
not uniform in length.
UNSEATED. Breaking of the hermetic seal
in a glass container.
UNITED STATES RECOMMENDED DAILY ALLOWANCE (U.S.RDA).
Amounts of protein, 12 vitamins and 7 minerals set by the Food and Drug
Administration in 1973 as a revision of the MDR and utilizing the NAS/NRC
Recommended Dietary Allowances as a base.
UPERIZATION. A method of sterilizing fluid
foods by injecting steam under pressure to raise the temperature to 150°C
(302°F). The added water is evaporated off.
USDA. United States Department of Agriculture.
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VACUUM. A state of pressure reduction
below atmospheric.
VACUUM CLOSURE. Closures designed to maintain
vacuum suitable for processing.
VACUUM PACKED FOODS. Foods that are sealed
in a container under the vacuum specified in the scheduled process; the
maintenance of this vacuum is critical to the adequacy of the scheduled
process.
VACUUM PACK. The term "vacuum pack" refers
to products packed with little or no brine or water, which are sealed
under a high mechanical vacuum, and which require maintenance of high
vacuum to assure process adequacy.
VALINE. One of the amino acids that are
essential for humans.
VEE (Vee Down). Is a "V" shaped deformation
in cover hook associated with drastically reduced cover hook dimension.
In extreme cases can be detected by external examination of the seam.
VEGETATIVE CELLS. State of active growth
of the microorganism, as opposed to the bacterial spore.
VENTING. Eliminating air from a retort prior
to sterilizing canned foods.
VENTS. Opening controlled by gate, plug,
cock, or other adequate valves used for the elimination of air during
the venting period.
VERTICAL NECK RING SEAM. Vertical mark on
glass neck surface caused by the joining of the two parts of the neck
ring during formation of the jar.
VIAL. Is a cylindrical container often made
from glass tubing.
VIABLE. Living
VINER. Equipment for removing peas, lima
beans, and green beans from the vines on which they are harvested. With
peas and lima beans, viners also remove vegetable from the pod.
VINYL CHLORIDE. A synthetic plastic used
in the manufacture of packaging materials.
VISCOMETER. An instrument to measure viscosity.
VISCOSITY. Internal friction or resistance
to flow of a liquid. The constant ratio of shearing stress to rate of
shear. In liquids for which this ratio is a function of stress, the term
"apparent viscosity" is defined as this ratio.
VITAMIN. Vitamins are complex organic compounds
needed in small amounts that are essential for certain metabolic functions
in humans or other animals. Vitamins act as catalysts by helping other
nutrients perform their functions. See CATALYST.
VITAMIN A. A fat-soluble vitamin, essential
for vision in dim light. Most vitamin A is obtained from the body's conversion
of carotene found in vegetables and fruits. Important sources are liver,
dark green vegetables, yellow fruits and vegetables, butter, and margarine.
VITAMIN B COMPLEX. Folic acid, niacin, pantothenic
acid, pyridoxine, riboflavin, thiamine and biotin. The B vitamins are
essential in human diets. And occur naturally in meats, wheat, etc.
VITAMIN B-6. See PYRIDOXIN.
VITAMIN B-12. See CYANOCABALLAMIN.
VITAMIN C (ASCORBIC ACID). A water-soluble
vitamin. Important sources are citrus fruits and juices, broccoli, Brussels
sprouts, raw cabbage, collards, sweet and green peppers, potatoes and
tomatoes.
VITAMIN D (CALCIFEROL). A fat-soluble vitamin
important in the prevention of rickets. Important sources are fish liver
oil, fortified milk, and egg yolks.
VITAMIN E (A-TOCOPHEROL). A fat-soluble
vitamin important as a natural anti-oxidant. Vegetable oils, especially
wheat-germ oils, are important sources.
VITAMIN K. Vitamin necessary for proper
blood coagulation to prevent hemorrhages. Good sources are green leafy
vegetables, pork, liver, milk, and eggs.
VITELLINE MEMBRANE. The membrane enclosing
the egg yolk.
VORTEX WASHER. Circular tank in which produce
is washed by sprays, which impart a swirling motion.
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WAFFLING. Embossing caused by racks
during thermal processing that appears on the surface of the pouch.
WASHERS. Equipment made in a variety of
designs for washing produce prior to sizing, grading, trimming and blanching.
WATER ACTIVITY. A measure of water availability
in food for microbial growth. The ratio of water vapor pressure of a
food to the vapor pressure of pure water under identical conditions of
temperature and pressure.
WATER BINDING. See BOUND WATER.
WATER LEVEL CONTROL. An automatic device
that controls water level in retorts.
WAXY BINDING. See BOUND WATER.
WAXY MAIZE. A variety of corn, the starch
content of which consists solely of branched molecules.
WEAK LAP. The lap is soldered and both parts
are together. However, strain on this lap, as twisting with the fingers,
will cause the solder bond to break.
WHEY. The liquid and its dissolved lactose,
minerals, and other minor constituents remaining after milk has been
coagulated to separate the curd. Curd is made up of casein, most of the
fat, and some lactose, water, and minerals from milk.
WHO of UN. World Health Organization of
the United Nations.
WIDE MOUTH. Containers with a large finish
opening or those that have a large finish size in proportion to their
capacity.
WINTERIZATION. The process in vegetable
oil refining by which the higher melting point glycerides (Stearines)
are removed from oils by chilling.
W/O EMULSION. Water-in-oils emulsion in
which the water is the internal phase and the oil is the external or
continuous phase. When diluted by the addition of an oil, W/O emulsions
retain homogeneity.
WRINKLE. A fold of material in the seal
area.
WRINKLE, COVER HOOK. A degree of waviness
occurring in the cover hook, acting as an indication of the tightness
of the seam. Several numerical rating systems are used.
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XANTHOPHYLLS. The yellow-orange pigments
found in plant foods such as corn, peaches, and squash.
XEROPHILIC. Can grow or survive in a medium
very low in humidity.
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YEASTS. Spherical or more or less elongated
cells, varying in normal width from 1/10,000th to ½,000th of an inch.
Most yeasts break down sugars to carbon dioxide and alcohol. That process
is called fermentation.
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"Z" VALUE. The number of degrees Fahrenheit
required for a specific bacterial thermal death time curve to pass through
one log cycle.
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COPYRIGHT©2001 VICTORIA PACKING CORP. ALL RIGHTS RESERVED (PL-102205-TG) |
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