Victoria Packing Terminology

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 - 320�F (196� 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