CONVECTION

CONVECTION

10/11/2016

Natura or forced motion in a fluid induced heat or the action of gravity.

COMMERCIAL STERILITY (OF FOOD):

10/11/2016

The condition achieved by application of heat which renders such food free of viable forms of microorganisms 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 […]

COME-UP-TIME

10/11/2016

The time which elapses between the introduction of steam into the closed retort and the time when the retort reaches the required processing temperature.

CLOSTRIDIA

10/11/2016

Genus of spore forming bacteria. Clostridium Botulinum is the most heat resistant of food-poisoning organisms; its growth is inhibited at pH 4.6 and 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 […]

CLOSING MACHINE

10/11/2016

Also known as double seamer. Machine which double seams can end onto can bodies.

CIP

10/11/2016

Clean in Place

CHLORINATION

10/11/2016

Building up the chlorine content (as hypochlorous acid) to process or sanitize water supplies.