Annex D: Glossary, acronyms, symbols · Annex D: Glossary, acronyms, symbols D.1 Glossary Absorption uptake of moisture by dry foods Acid food a food with a pH of less than 4.6 and

Annex D: Glossary, acronyms, symbols

D.1 Glossary

Absorption uptake of moisture by dry foods

Acid food a food with a pH of less than 4.6 and a water activity (aw) equal to or greater

than 0.85

Active packaging packaging that senses changes in the internal or external environment of a

food package and responds by altering its properties

Actuator mechanical device for moving or controlling a mechanism or system

Additives chemicals added to food to improve their eating quality or shelf-life

Adiabatic changes to the humidity and temperature of air without loss or gain of heat (in drying)

Adiabatic process processing in which no heat is added or removed from a system

Adulterants chemicals that are intentionally added to food which are forbidden by law

Aflatoxins toxins produced by toxigenic strains of Aspergillus spp.

Agglomeration the production of granules from powder particles

Algorithms software building blocks used to construct control sequences in computerised

process control

Alkaline phosphatase an enzyme in raw milk having a similar D value to heat-resistant

pathogens, used to test for effectiveness of pasteurisation

Annealing heating to control the ductility of a material

Archaea prokaryotic micro-organisms. Eukaryotes, archaea and bacteria form the three-

domain classification system

Aseptic processing heat sterilisation of foods before filling into presterilised (aseptic)

containers

Atomiser a device to form a fine droplets of food (e.g. in a spray drier)

Bacteriocins naturally produced peptides that inhibit other microorganisms, similar in effect

to antibiotics

Baroresistance resistance to high pressure

Barosensitivity sensitivity to high pressures

Bingham or Casson plastic fluids fluids that flow after a critical shear stress is exceeded

(e.g. tomato ketchup)

Biological oxidation demand (BOD) a measure of the oxygen requirement by microorgan-

isms when breaking down organic matter, used as a measure of the polluting potential of

materials in water

Bioplastics nonpetroleum-based natural biopolymers

Black body a theoretical concept for a material that can either absorb all the heat that lands

on it or radiate all of the heat that it contains

Blancher equipment used to blanch foods

Blanching heating foods, especially vegetables, to below 100�C for a short time, to both

inactivate enzymes which would cause a loss of quality during storage and to remove air

and soften the food

Blinding blocking of a sieve by food particles

Bloom a thin layer of unstable forms of cocoa fat that crystallise at the surface of a coating

to produce dullness or white specks

Botulin an exotoxin produced by Cl. botulinum, able to cause fatal food poisoning

Bound moisture liquid physically or chemically bound to a solid food matrix that exerts a

lower vapour pressure than pure liquid at the same temperature

Boundary film (or surface film) film of fluid next to the surface over which a fluid flows

that causes a resistance to heat transfer

Breading the application of preprepared bread crumbs to the surface of a food

C-value ‘cook-value’ � processing needed to achieve the required change in sensory charac-

teristics (in heat processing)

Calandria heat exchanger section in an evaporator

Callandering passing film through heated rollers

Carborundum an abrasive material made from silicon and carbon

Case hardening formation of a hard impermeable skin on some foods during drying, which

reduces the rate of drying and produces a food with a dry surface and a moist interior

Cavitation production of bubbles in foods by ultrasound and their rapid expansion/contraction

Centrifugation the separation of immiscible liquids, or solids from liquids by the applica-

tion of centrifugal force

Chelating agents chemicals that sequester trace metals

Chemical oxidation demand (COD) a chemical method used to measure the polluting

potential of materials in water

Chilling reduction in the temperature of a food to between �1�C and 8�CChilling injury physiological changes to some types of fruits and vegetables caused by low

temperatures that result in loss of eating quality

Chiral describes atoms that can exist in two different spatial configurations that are the

mirror image of each other

Choke restriction of the outlet to a mill to retain particles until sufficiently small (or restric-

tion of the outlet in an extruder)

Climacteric abrupt increase in respiration rate in some fruits during ripening

Clinching partial sealing of can lids

Coating a generic term to describe the application of a viscous covering (such as batter,

chocolate starch/sugar mixtures) to the surface of a food

Coextrusion (1) the simultaneous extrusion of two or more packaging films to make a coex-

truded film or (2) the extrusion of two foods in which a filling is continuously injected

into an outer casing in an extruder

Cold shortening undesirable changes to meat caused by cooling before rigour mortis has

occurred

Collapse temperature the maximum temperature of a frozen food before solute movement

causes a collapse of the food structure and prevents movement of water vapour during

freeze drying

Commercial sterility a term used in heat sterilisation to indicate that processing inactivates

substantially all microorganisms and spores which, if present, would be capable of grow-

ing in the food under defined storage conditions

Common Object Resource Based Architecture (CORBA) computer software that acts as

an information broker to link process control systems with other computerised company

information

Compound coating a coating material in which cocoa solids and hardened vegetable oils

are used to replace cocoa butter

e56 Annex D: Glossary, acronyms, symbols

Conduction the movement of heat by direct transfer of molecular energy within solids

Conductivity (1) (electrical) physical property of a food material that determines its ability

to conduct electricity (expressed in siemens per metre (S m21)). It enables heating to

occur in ohmic heating. (2) (thermal) physical property of a food material that determines

its ability to conduct heat (in watts per metre �C)Constant-rate drying the drying period in which the rate of moisture loss is constant when

surface moisture is removed

Continuous phase the medium that contains the dispersed phase in an emulsion

Convection the transfer of heat in fluids by groups of molecules that move as a result of dif-

ferences in density or as a result of agitation

Critical control point (CCP) a processing factor of which a loss of control would result in

an unacceptable food safety or quality risk

Critical moisture content the amount of moisture in a food at the end of the constant-rate

period of drying

Crossfield an ohmic heating system where the electric field is aligned across the product

flow path

Crumb preprepared breadcrumbs used to cover food pieces, or the porous inner part of

baked foods

Crust hard surface layer on baked foods

Cryogen a refrigerant that absorbs latent heat and changes phase from solid or liquid to a

gas (e.g. subliming or evaporating carbon dioxide or liquid nitrogen)

Cryogenic freezers equipment that uses subliming or evaporating carbon dioxide or liquid

nitrogen directly in contact with food to freeze it

Cryogenic grinding mixing liquid nitrogen or solid carbon dioxide with food to cool it

during grinding

Cryoprotectant compounds that depress the freezing temperature of foods, modify or

suppress ice crystal growth during freezing and inhibit ice recrystallisation during frozen

storage (e.g. ‘antifreeze proteins’)

Cryostabiliser compounds that produce an increase in the viscosity of solutions and restrict

the mobility of water. They may also restrict ice crystal growth by absorption to nuclei

but do not depress the freezing point or increase osmolality as do cryoprotectants

Dead-folding a crease or fold made in a material that will stay in place

Decimal reduction time (D-value) the time needed to destroy 90% of microorganisms

(to reduce their numbers by a factor of 10)

Dehydrofreezing partially drying food before freezing

Depositor machine for placing an accurate amount of food onto a conveyor or into a mould

Desorption removal of moisture from a food

Detergents chemicals that reduce the surface tension of water and hence assist in the release

of soils from equipment or foods

Dew point temperature at which an air water vapour mixture becomes saturated with mois-

ture, marking the onset of condensation

Diafiltration a process to improve the recovery of solutes by diluting the concentrate during

reverse osmosis or ultrafiltration

Die a restricted opening at the discharge end of an extruder barrel

Dielectric constant the ratio of the capacitance of a food to the capacitance of air or vacuum

under the same conditions

Dielectric heating a generic term that includes heating by both microwave and radio

frequency energy

e57Annex D: Glossary, acronyms, symbols

Dilatant material food in which the viscosity increases with shear rate (e.g. liquid chocolate

and cornflour suspension)

Direct heating ovens those in which products of combustion are in contact with the food

Dispersed phase droplets in an emulsion

Dosimeter a device that qualitatively or quantitatively measures the dose of irradiation

Dry bulb temperature temperature measured by a dry thermometer in an air�water vapour

mixture

Effect an evaporator

Effective freezing time the time required to lower the temperature of a food from an initial

value to a predetermined final temperature at the thermal centre

Electrical conductivity the capacity of a material to conduct electricity

Electrodialysis the separation of electrolytes into anions and cations by the application of a

direct electrical current and the use of ion-selective membranes

Electroheating see ohmic heating

Electroporation the formation of pores in cell membranes by applied electric fields

Emulsification creation of an emulsion by the dispersion of one immiscible liquid

(dispersed phase) in the form of small droplets in a second immiscible liquid (continuous

phase)

Emulsifying agent chemical that forms micelles around each droplet in the dispersed phase

of an emulsion to reduce interfacial tension and prevents droplets from coalescing

Encapsulation the coating of microscopic particles with another material

Enrobing the unit operation in which food pieces are coated with chocolate or other

materials

Enthalpy heat content, a description of thermodynamic potential of a system

Entrainment (1) oil droplets that are carried over in steam produced by vigorously frying

foods, leading to loss of oil or (2) loss of concentrated droplets of product with vapour

during evaporation by boiling

Entropy in a closed thermodynamic system, a quantitative measure of the amount of thermal

energy not available to do work

Equilibrium moisture content the moisture content of a food at which it neither gains nor

loses moisture to its surroundings (at a given temperature and pressure, the food is in

equilibrium with the air vapour mixture surrounding it)

Equilibrium relative humidity relative humidity of the storage atmosphere in equilibrium

with the moisture content of food

Eutectic temperature the temperature at which a crystal of an individual solute exists in

equilibrium with a solution and (in freezing) with the unfrozen liquor and ice

Exhausting removal of air from a container before heat processing

Expeller a horizontal barrel, containing a helical screw, used to extract oil from seeds

or nuts

Expression the separation of liquids from solids by applied pressure

Extractors equipment used to extract food components using solvents

Extruder one or more screws rotating in a barrel with restricted apertures at the discharge

end, used for producing extruded foods

Extrusion a process that involves the combination of several unit operations including mix-

ing, cooking, kneading, shearing, shaping and forming to produce extruded foods

F-value the time needed to reduce microbial numbers by a multiple of the D-value

Falling rate drying the drying period in which the rate of moisture loss declines

Feedback control automatic control of a process using information from sensors to adjust

processing conditions


Feed-forward control comparison of processing conditions with a model system, used in

automatic process control

Field heat heat within crops when they are harvested

Filter cake solids removed by filtration

Filter medium porous material through which foods are filtered

Filtrate the liquor remaining after solids are removed by filtration

Filtration the separation of solids from liquids by passing the mixture through a bed of

porous material

Final eutectic temperature (in freezing) the lowest eutectic temperature of solutes in

equilibrium with unfrozen liquor and ice

Finish the part of a jar or bottle that holds the closure

Flash pasteurisation also known as higher-heat shorter-time processing, involving heat

treatment greater than 72�C for 15 s for milk

Flash-over arcing of electricity between electrodes without heating taking place

Fluidisation suspension of powders and small-particulate foods in air so that they can be

more easily handled as fluids

Fluence energy imparted by light to the surface of a material

Flux flow of liquid through reverse osmosis or ultrafiltration membranes

Foam a colloidal system with a liquid or solid continuous phase and a gaseous dispersed phase

Focusing concentration of electromagnetic waves inside a food due to its curved surface

(as a lens focusing light waves), which leads to enhanced heating of the interior

Forming moulding of doughs and other materials into different shapes

Fouling deposits of food or limescale on surfaces of heat exchangers

Free moisture moisture in excess of the equilibrium moisture content at a particular temper-

ature and humidity, and so free to be removed

Freeze concentration concentration of liquid foods by freezing water to ice and removal of

ice crystals

Freeze drying dehydration of food by freezing water to form ice followed by removal of ice

by sublimation

Freezing plateau the period during freezing when the temperature of a food remains almost

constant as latent heat of crystallisation is removed and ice is formed

Friability the hardness of a food and its tendency to crack

Fuzzy logic a control system that mimics human decision making, which is empirically

based without a mathematical model

Glass transition temperature the temperature at which a supersaturated solution or amor-

phous liquid converts to a glass

Glassy state a substance existing as an amorphous, noncrystalline solid

Grading the assessment of a number of attributes to obtain an indication of overall quality

of a food

Grey body a concept used to take account of the fact that materials are not perfect absorbers

or radiators of heat

Half-life the time taken for an isotope to lose half of its radioactivity

Hazard analysis the identification of potentially hazardous ingredients, storage conditions,

packaging, critical process points and relevant human factors that may affect product

safety or quality

Headspace the space in a container between the surface of a food and the underside of the lid

Heat sterilisation destruction of the majority of microorganisms in a food by heating

Hermetically sealed container a package that is designed to be secure against entry of

microorganisms and maintain the commercial sterility of its contents after processing


Heterofermentative microorganisms microorganisms that produce more than one main

metabolic product

Homofermentative microorganisms microorganisms that produce a single main metabolic

product

Homogenisation the reduction in size and increase in number of solid or liquid particles in

the dispersed phase

Humectants chemicals (e.g. salt, sugar, glycerol) that are able to lower the water activity in

a food by depressing the vapour pressure

Humidity partial pressure of water vapour in air

Hydrocooling immersion of fruits and vegetables in chilled water

Hydrophile�lipophile balance(HLB value) the ratio of hydrophilic to hydrophobic groups

on the molecules of an emulsifier

Hydrogenisation increasing the number of saturated bonds in oils by treatment with

hydrogen

Hydrostatic head the pressure resulting from the weight of a column of liquid

Hygroscopic foods foods in which the partial pressure of water vapour varies with the mois-

ture content

Hyperfiltration reverse osmosis

Impact strength the force required to penetrate a material

Impingement (in heating or cooling) high-velocity air jets that impinge perpendicularly to

the surface of products

Indirect heating ovens ovens in which heat from combustion is passed through a heat

exchanger to heat air which is then in contact with the food

Intelligent packaging a package that has a function that switches on and off in response to

changing external/internal conditions and communicates information on the status of the

product

Inventory the stored accumulation of materials in an operation

Ion exchange the selective removal of charged molecules from a liquid by electrostatic

adsorption, followed by their transfer to a second liquid using an ion-exchange

material

Ionisation breakage of chemical bonds (e.g. during irradiation)

Irradiation the use of γ-rays to preserve foods by destruction of microorganisms or inhibi-

tion of biochemical changes

Isostatic uniform pressure throughout a food

Isotope a source of γ-rays, from a radioactive material such as cobalt60 or caesium137

Just-in-time a management system in which goods are ordered as they are required and

stocks are not held in warehouses

Kinetic energy energy due to motion

Lacquer internal protective coating in cans

Lamination bonding together of two or more packaging films, papers or foods

Latent heat heat taken up or released when a material undergoes a change of state

Leaching washing out of soluble components from the food

Lethality integrated effect of heating temperature and time on microorganisms

Logistics systems involved in food distribution

Loss factor (also termed the ‘dielectric loss’ or ‘loss tangent’) a measure of the amount

of energy that a material will dissipate when subjected to an alternating electric field

(in microwave and dielectric heating)

Low-acid food a food with a pH greater than 4.6 and a water activity (aw) equal to or

greater than 0.85


Lyophilisation freeze drying

Magnetic flux density force that an electromagnetic source exerts on charged particles

(measured in tesla)

Magnetron the component of a microwave system that generates microwaves

Maillard reactions a series of biochemical reactions between reducing sugars and amino

acids that cause nonenzymic browning, flavour development and nutrient losses

Manosonication ultrasound treatment combined with slightly raised pressure

Manothermosonication a combined heat and ultrasound treatment under increased pressure

Manufacturing resource planning computer-based systems used to control distribution net-

works by using forecasted demand for and actual orders to assist management decisions

Material requirement planning a software-based production planning, scheduling and

inventory control system used to manage manufacturing processes

Mechanical refrigerators equipment which evaporates and compresses a refrigerant in a

continuous cycle, using cooled air, cooled liquid or cooled surfaces to freeze foods

Metallisation a thin coating of aluminium on plastic packaging

Microencapsulation see encapsulation

Microfiltration a pressure-driven membrane process using membranes with a pore size of

0.2�2 μm at lower pressures than ultrafiltration

Microwaves electromagnetic waves produced commercially at specified frequencies for

industrial heating

Mimetics low-calorie fat substitutes

Mimic panel a graphical electronic display of a process

Moulders machines that form dough or confectionery into different shapes

Multiple effect (in evaporation) the re-use of vapour from boiling liquor in one evaporator

as the heating medium in another evaporator operating at a lower pressure

Nanocomposite a polymer containing ultra-small inorganic molecules, used for food

packaging

Nanofiltration a membrane process to separate particles with molecular weights from 300

to 1000 Da, using lower pressures that reverse osmosis

Neural networks computer systems that can analyse complex relationships in a process and

‘learn’ from experience

Neutraceutical (or ‘functional foods’) foods that provide benefits other than the nutrients

required for normal health

Newtonian fluid food in which the viscosity does not change with rate of shear

Nip the gap between rollers in a mill or a moulding/forming machine

Nominal freezing time the time between the surface of the food reaching 0�C and the ther-

mal centre reaching 10�C below the temperature of the first ice formation

Nonhygroscopic foods foods that have a constant water vapour pressure at different mois-

ture contents

Non-Newtonian liquid food in which the viscosity changes with rate of shear

Nonthermal effects effects of a process that are not of thermal origin, and cannot be

explained by measured temperature changes

Nucleation the formation of a nucleus of water molecules that is required for ice crystal

formation

Ohmic heating direct electrical heating of foods

Ostwald ripening a reduction in the numbers of small ice or fat crystals and an increase in

the size of larger crystals

Overall heat transfer coefficient (OHTC) the sum of the resistances to heat flow due to

conduction and convection


Panning the process of building up thin layers of sugar, sweetener or other coatings in a

controlled way onto solid cores of nuts, fruit, etc.

Parison a mould used to form glass or plastic bottles

Pasteurisation a relatively mild heat treatment, in which food is heated to below 100�Cto preserve it without substantial changes to sensory characteristics or nutritional value.

In low-acid foods, the main reason for pasteurisation is destruction of pathogens

Pinholes small holes in can seams or flexible packaging

Plasticiser chemicals added to plastic films to make them more flexible

Polymorphic fat a fat that can crystallise into more than one form

Potential energy energy due to position of an object

Power cycling turning a microwave source on and off

Prebiotic foods that contain ingredients that are not digested but stimulate the growth of

probiotic bacteria in the colon

Preconditioning adjustment of the moisture content of a food (e.g. before extrusion)

Preforms (also known as ‘half-products’) dense pellets made by extrusion from pregelati-

nised cereal dough, suitable for extended storage until they are converted to snackfoods

by frying, toasting or puffing

Press cake solid residue remaining after extraction of liquid component from foods

Probiotic foods that contain probiotic bacteria

Process interlocking linking different parts of a process so that one cannot operate until a

second is correctly set up

Programmable logic controller a microprocessor that is used to control a machine, an

operation or a process and to collect and store process data

Pseudoplastic material food in which the viscosity decreases with increasing shear rate

(e.g. emulsions, fruit purees)

Psychrometrics the study of interrelated properties of air�water vapour systems

Radiation the transfer of heat by electromagnetic waves

Radio frequency energy electromagnetic waves produced commercially at frequencies of

13.56, 27.12 or 40.68 MHz for industrial heating

Radiolysis changes to a food material caused by ionising radiation to produce chemicals that

destroy microorganisms, etc.

Recrystallisation physical changes to ice crystals (changes in shape, size or orientation),

which are an important cause of quality loss in some frozen foods

Redox potential oxidation/reduction potential of a food or microbial substrate

Refrigerant a liquid that has a low boiling point and high latent heat of vaporisation that

changes phase and absorbs or loses heat in a mechanical refrigerator

Refrigerators equipment that evaporates and compresses a refrigerant in a continuous cycle,

using cooled air, cooled liquid or cooled surfaces to freeze foods

Relative humidity the ratio of the partial pressure of water vapour in air to the pressure of

saturated water vapour at the same temperature, multiplied by 100

Respiration metabolic activity of living animal or plant tissues

Retort a pressurised vessel, used to heat foods above 100�C during canning

Reverse osmosis unit operation in which low-molecular-weight solutes are selectively

removed by a semipermeable membrane under high pressure

Rheopectic material a food in which the viscosity increases with shear stress (e.g. whipping

cream)

Runaway heating a cycle of increasing temperature in food causing an increasing rate of

microwave/ohmic energy absorption that further increases the rate of temperature rise

Sanitiser a disinfectant


Screen a sieve

Sensible heat heat used to raise the temperature of a food or heat removed during cooling,

without a change in phase

Sequence control a type of process control in which the completion of one operation signals

the start of the next

Servo a device used to control a desired operation through the use of feedback (e.g. servo motor)

Soils a generic term used for all types of contaminating materials on foods or equipment

Sorption isotherm a curve produced from different values of relative humidity plotted

against equilibrium moisture content

Sorting the separation of foods into categories on the basis of a measurable physical property

Specific electrical resistance (or ‘resistivity’) the property of a food by which it resists the

flow of electricity, usually measured in ohms and equal to the ratio of the voltage to the

current: it is the reciprocal of conductance

Specific growth rate the slope of the curve when the natural logarithm of microbial cell

concentration is plotted against time

Specific heat the ability of a material to store heat. The amount of heat that causes a unit

change in temperature by a unit mass of material

Stabilisers hydrocolloids that dissolve in water to form viscous solutions or gels

Steady-state heat transfer heating or cooling when there is no change in temperature at any

specific location

Sterilants chemicals that inactivate microorganisms

Streamline flow (or laminar) flow of liquids in layers without significant mixing between

layers

Sublimation a change in state (e.g. of water, directly from ice to water vapour without melting)

Substrate a growth medium for microorganisms

Supercooling a phenomenon in which water remains liquid although the temperature is

below its freezing point

Supercritical carbon dioxide liquid CO2 used to extract food components

Supervisory Control and Data Acquisition (SCADA) computer software that collects data

from programmable logic controllers and displays it as graphics in real-time

Surface heat transfer coefficient a characteristic of convective heat transfer between a fluid

and the surface (e.g. vessel wall); a measure of heat flow

Susceptor a metallised packaging material that is used to create a localised high temperature

in microwave ovens

Synaeresis separation of a liquid from a gel

Tempering (1) cooling food to close to its freezing point or (2) a process of reheating,

stirring and cooling chocolate to remove unstable forms of polymorphic fats

Tensile elongation a measure of the ability to stretch

Tensile strength the force needed to stretch a material

Telsa unit of magnetic flux density (1 tesla5 104 gauss).

Tempura thick batter

Thermal centre the point in a food that heats or cools most slowly

Thermal conductivity the ability of a solid material to conduct heat

Thermal death time (TDT) the time required to achieve a specified reduction in microbial

numbers at a given temperature

Thermal diffusivity the ratio of thermal conductivity of a product to the specific heat of the

product, multiplied by the density

Thermal shock (1) (heating) fracture to a glass container caused by rapid changes in

temperature, (2) (freezing) a rapid reduction in temperature that causes foods to fracture


Thermophysical properties properties that influence the heating rate of a material

(e.g. thermal conductivity, specific heat, density).

Thixotropic material food in which the viscosity decreases with shear stress (e.g. most creams)

Ultrahigh-temperature (UHT) processing heat sterilisation at above 135�C for a few seconds

Ullage headspace in a container

Ultrafiltration unit operation in which solutes having molecular weights in the range of

1�200 kDa are selectively removed using a semipermeable membrane operating at lower

pressure than reverse osmosis

Ultrasonication treatment of foods using ultrasound

Unitised loads grouping of packages

Usage value the rate of usage of individual materials in an inventory multiplied by their

individual value

Unsteady-state heat transfer heating or cooling where the temperature of the food and/or

the heating or cooling medium are constantly changing

Venting removal of air from a retort before heat processing

Viscoelastic material food materials that exhibit viscous and elastic properties, including

stress relaxation, creep and recoil

Voidage the fraction of the total volume occupied by air (the degree of openness) of a bed

of material (e.g. in fluidised bed drying)

Water activity the ratio of vapour pressure of water in a solid to that of pure water at the

same temperature

Waveguide the component of a microwave system that guides microwaves from the magne-

tron to the cavity where the food is heated

Web a packaging film

Wet bulb temperature temperature measured by a wet thermometer in an air�water vapour

mixture

Yield weight of food after processing compared to weight before processing

Young’s modulus (also modulus of elasticity) a measure of the hardness of a material5stress/strain

z-value the number of degrees Celsius required to bring about a 10-fold change in decimal

reduction time of microorganisms

D.2 List of acronyms

ABS acrylonitrile butadiene styrene

AC alternating current

AFP antifreeze protein

AGV automatically guided vehicle

AI adequate intake

AMDR acceptable macronutrient distribution range

ANN artificial neural network

APET amorphous polyethylene terephthalate

AQL acceptable quality limit

ASLT accelerated shelf-life testing

ATEX European Explosive Atmospheres Directive

ATP adenosine triphosphate

BET Brunauer�Emmett�Teller


BHA butylated hydroxy anisole

BHT butylated hydroxyl toluene

BMI body mass index

BOD biological oxidation demand

BOPP bioriented polypropylene

BOPS bioriented polystyrene

BSE bovine spongiform encephalopathy

CAP controlled atmosphere packaging

CAS controlled atmosphere storage

CBE cocoa butter equivalent

CCP critical control point

CFC chlorofluorocarbon

CFD computational fluid dynamics

CHD coronary heart disease

CHP combined heat and power

CIE commission on illumination

CIP cleaning in place

CJD Creutzfeld�Jakob disease

CMC carboxymethyl cellulose

COD chemical oxidation demand

COP cleaning out of place

COP coefficient of performance

CORBA common object resource based architecture

CPET crystalline polyethylene terephthalate

CTA cellulose triacetate

CTI critical temperature indicator

CVD cardiovascular disease

DAA dehydroascorbic acid

DAEC diffusely adherent E. coli

DC direct current

DCS distributed control system

DDE dynamic data exchange

DE dextrose equivalent

DFD dark, firm, dry (of meat)

DNA deoxyribonucleic acid

DO dissolved oxygen

DPCD dense-phase carbon dioxide

DRD drawn and redrawn (cans)

DRI dietary reference intake

DTD decimal temperature difference

DWI drawn and wall ironed (cans)

EAEC enteroaggregative E. coli

EAS electronic article surveillance

ECB ethanol chlorobenzene

ECCS electrolytic chrome-coated steel (tin-free steel)

EDI electronic data interchange

EDTA ethylene diamine tetraacetic acid

EFA essential fatty acid

Eh oxidation�reduction (redox) potential


EHEC enterohaemorrhagic E. coli

EIEC enteroinvasive E. coli

ELISA enzyme-linked immunosorbant assay

EMA equilibrium-modified atmosphere

EMS environmental management system

EPEC enteropathogenic E. coli

EPSC edible protective superficial coating

EPSL edible protective superficial layer

ERH equilibrium relative humidity

ERP enterprise resource planning

ESR electron spin resonance

ETEC enterotoxigenic E. coli

EU European Union

EVA ethylene vinyl acetate

EVOH ethylene vinyl alcohol

FAD flavin adenine dinucleotide

FAO Food and Agriculture Organisation

FDA Food and Drug Administration

FFS form�fill�seal

FHC fat-holding capacity

FIFO first-in-first-out

FLA four-letter acronym

FUSHU foods for specific health use

GAS gas antisolvent process

GATT General Agreement on Tariffs and Trade

GBS Guillan�Barre syndrome

GC gas chromatograph/chromatography

GDA guideline daily amount

GDP good distribution practice

GEP gas exchange preservation

GHP good hygienic practice

GM genetic modification/genetically modified

GMM genetically modified microorganism

GMO genetically modified organism

GMP good manufacturing practice

GPP good production practice

GRAS generally recognised as safe

GRP glass-reinforced plastic

GVC global value chain

GWP global warming potential

HACCP Hazard Analysis Critical Control Point

HCFC chlorofluorohydrocarbon

HDL high-density lipoprotein

HDPE high-density polyethylene

HFC fluorohydrocarbon

HFCS high-fructose corn syrup

HFFS horizontal form�fill�seal

HHAIB high-humidity hot-air impingement blanching

HHBM horizontal helical blade mixer


HIPS high-impact polystyrene

HLB hydrophile�lipophile balance

HMI human�machine interface

HPAF high-pressure-assisted freezing

HPLC high-pressure liquid chromatography

HPMC hydroxypropylmethyl cellulose

HPP high-pressure processing

HPSF high-pressure shift freezing

HTST high-temperature short-time

HWRB hot water rinse and brushing

IBC intermediate bulk container

ICF immersion chilling and freezing

IMF intermediate moisture food

IQB individual quick blanching

IQF individual quick frozen/freezing

IR infrared

JIT just-in-time

ISO International Organisation for Standardisation

LAN local area network

LCA lifecycle analysis

LCFA long-chain fatty acid

LDL low-density lipoprotein

LDPE low-density polyethylene

LED light-emitting diode

LLPDE linear low-density polyethylene

LN liquid nitrogen

MAP modified-atmosphere packaging

MAS modified-atmosphere storage

MAS marker-assisted selection

MCC microcrystalline cellulose

MCFA medium-chain fatty acid

MD machine direction

MDPE medium-density polyethylene

MES manufacturing execution system

MF machine finished (paper)

MG machine glazed (paper)

MGT minimum growth temperature

MRI magnetic resonance imaging

MRP material requirement (or resource) planning

MUFA monounsaturated fatty acid

MVR mechanical vapour recompression

NIR near infrared

NLV Norwalk-like virus

NMR nuclear magnetic resonance

NNPB narrow-neck press and blow

NOX nitrogen oxides

NVDP nonvolatile decomposition product

ODBC open data base connectivity

ODP ozone depletion potential


OECD Organisation of Economic Co-operation and Development

OHTC overall heat transfer coefficient

OLE object linking and embedding

ONQI overall nutritional quality index

OPC object linking and embedding for process control

OPP oriented polypropylene

ORP oxidation reduction potential

OTR oxygen transmission rate

PAH polycyclic aromatic hydrocarbon

PAM passive atmosphere modification

PAT process analytical technology

PCB polychlorinated biphenol

PCL polycaprolactone

PCS process control system

PECVD plasma enhanced chemical vapour deposition

PEEK polyether ether ketone

PEF pulsed electric field

PET polyethylene terephthalate

PG propyl gallate

PGPR polyglycerol polyricinoleate

PGSS gas-saturated solution process

PHA polyhydroxyalkanoate

PHB polyhydroxybutyrate

PLA polylactic acid

PLC programmable logic controller

PMMA polymethylmethacrylate

PP polypropylene

PPP product processing packaging

PRP prerequisite programme

PS polystyrene

PSE pale, soft, exudative (of meat)

PSL photostimulated luminescence

PSL practical storage life

PTFE polytetrafluoroethylene

PUFA polyunsaturated fatty acid

PVC polyvinyl chloride

PVdC poly vinylidene chloride

QA quality assurance

QbD quality by design

QDA quantitative descriptive analysis

QTL quantitative trait loci

RDA recommended dietary (or daily) allowance

RDC regional distribution centre

REPFED ready-to-eat-products-for-extended-durability having a shelf (or refrigerated-pas-

teurised-foods-for-extended-durability)

RESS rapid expansion supercritical solutions process

RF radio frequency

RFID radio frequency identification

RNA ribonucleic acid


ROPP roll-on-pilfer-proof

RR reduction ratio

RTE ready-to-eat

RVP relative vapour pressure

SAS supercritical antisolvent process

SCADA supervisory control and data acquisition

SCFA short-chain fatty acid

SFA saturated fatty acid

SG specific gravity

SIP sterilise in place

SLV Sapporo-like virus

SME specific mechanical energy (or small- and medium-scale enterprise)

SPR surface plasmon resonance

SRSV small-round-structured virus

SSF solid substrate fermentation

TBHQ tertiary butyl hydroquinone

TD transverse direction

TDT thermal death time

TL thermoluminescence

TLA three-letter acronym

TLC thin-layer chromatography

TNC transnational corporation

TQM total quality management

TTI time�temperature indicator

TTT time�temperature tolerance

TVP texturised vegetable protein

TVR thermal vapour recompression

UHPH ultrahigh-pressure homogenisation

UHT ultrahigh temperature

UK United Kingdom

UPC Universal print code (barcode)

US/USA United States of America

UV ultraviolet

VBNC viable but not culturable

VDP volatile decomposition products

VFFS vertical form�fill�seal

VOC volatile organic compound

VP vacuum packaging

VSP vacuum skin packaging

VTEC vero cytotoxigenic

WAI water absorption index

WHC water-holding capacity

WHO World Health Organisation

WIP work in progress

WOF warmed over flavour

WSI water solubility index

WTO World Trade Organisation

WVP water vapour pressure

WVPC water vapour permeability coefficient

WVTR water vapour transmission rate


D.3 Symbols

A area

a thermal diffusivity

a throttling factor (extrusion)

aw water activity

B time of heating (canning)

Bi Biot number

B permeability

B slope of sorption isotherm

Cd drag coefficient (fluid dynamics)

C concentration

C internal seam length (canning)

C specific heat capacity

cp specific heat at constant pressure

D diameter (pipe, vessel)

D dilution rate (fermentation)

D decimal reduction time

D diffusion coefficient

D diameter (sphere, size of sieve aperture)

D differential operator

dB decibel

E electrical field strength

E energy

E Young’s modulus

F feed flowrate (sorting, fermentation)

F F-value

F force

F shape factors (extrusion)

Fp shape factor (freezing)

Fr Froude number

F slope of heat penetration curve (canning)

F frequency

G geometric constants (extrusion)

G air mass flowrate (dehydration)

G acceleration due to gravity (9.81 m s22)

G retort temperature minus product temperature (canning)

H humidity

H enthalpy

H heat transfer coefficient

hc convective heat transfer coefficient

hs surface heat transfer coefficient

I light intensity

I electrical current

Ih retort temperature minus product temperature (canning)

J flux (membrane concentration)

J heating/cooling factor (canning)

K mass transfer coefficient (dehydration, membrane concentration)

K constant


K reaction rate

Kk Kick’s constant (size reduction)

KR Rittinger’s constant (size reduction)

Ks substrate utilisation constant (fermentation)

K thermal conductivity

L length

L equivalent thickness of filter cake

L come-up time (canning)

M moisture content

M molar concentration

M mass

M mass flowrate

N speed

N rate of diffusion

Nu Nusselt number

N number

P pressure

P product flowrate (sorting)

P power

P productivity (fermentation)

Po power number (mixing)

Po vapour pressure of pure water

Q rate of heat transfer

Q volumetric flowrate

Q cooling load/rate of work done (refrigeration)

qp specific rate of product formation (fermentation)

R Universal gas constant

R reject flowrate (sorting)

R rejection value (membrane separation)

R resistance to flow through a filter

R fraction of reflected light (packaging)

R electrical resistance

Re Reynolds number

R radius

R specific resistance to flow through a filter

S substrate concentration (fermentation)

S compressibility of filter cake

T absolute temperature

T fractional transmission of light (packaging)

T time

T metal thickness (canning)

U overall heat transfer coefficient

U Thermal death time at retort temperature

V volume

V voltage

Vc fractional volume of filter cake

V velocity

ve air velocity needed to convey particles

vf air velocity needed for fluidisation


W absolute humidity

W work index (size reduction)

X thickness, depth

X mass fraction

X average

X direction of heat flow

X slope of moisture sorption isotherm (packaging)

Y cover hook length (canning)

Y yield or yield factor (fermentation)

Z height

Z z-value

Z conversion percentage (membrane concentration)

α absorbance, absorptivity

α thermal diffusivity

β coefficient of thermal expansion

Δ difference, change

δ half dimension

tan δ loss tangent (dielectric)

ε porosity

ε voidage of fluidised bed

ε emissivity (infrared radiation)

ε0 dielectric constant

εv loss factor (dielectric)

θ temperature

λ latent heat

λ wavelength

μ viscosity

μ specific growth rate (fermentation)

Π osmotic pressure

π constant5 3.142

ρ density

Σ sum

σ standard deviation

σ electrical conductivity

σ Stephan�Boltzmann constant (infrared radiation)

ω angular velocity


Documents

Annex D: Glossary, acronyms, symbols · Annex D: Glossary, acronyms, symbols D.1 Glossary Absorption uptake of moisture by dry foods Acid food a food with a pH of less than 4.6 and