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.   Scroll down or click the appropriate letter to find definitions. 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. 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. 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. "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. 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. "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. 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. 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. 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. 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. 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. 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. 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. "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. 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. 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. 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. "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. 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. 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. 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. 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. 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. 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. 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. "Z" VALUE. The number of degrees Fahrenheit required for a specific bacterial thermal death time curve to pass through one log cycle.   COPYRIGHT©2001 VICTORIA PACKING CORP. ALL RIGHTS RESERVED (PL-102205-TG)