Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
COMMERCIAL STERILITY (OF FOOD)::

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 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 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.


CONVECTION:

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


EXHAUSTER:

Equipment to heat food in cans prior to closing the cans, so as to produce partial vacuum in the containers.


FDA:

U.S Food and Drug Administration.


FLASH-PASTEURIZATION::

Process in which the material is geld at a much higher temperature than in normal pasteurization, but for a considerably shorter period.


HACCP SYSTEM (Hazard Analysis of 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 form controls these points.


HEADSPACE, GROSS:

The vertical distance between the level of the product (generally the liquid surface) and the inside surface of the lid in a 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 of heating or cooling liquids rapidly by providing a large surface area and turbulence for the rapid and efficient transfer of heat.


HERMETICALLY SEALED CONTAINER:

A container which is designed and intended to be secure against the entry of the microorganisms and to maintain the commercial sterility of the contents after processing.