RBSE Sec Voc Food Processing key terms

A nutrient needed by the body in large amounts to supply energy or build tissue, namely carbohydrates, proteins and fats. Water is sometimes grouped with them because daily needs are large.

A vitamin or mineral required by the body in very small quantities for normal functioning, but essential for health. Deficiencies cause specific disorders even though the amount needed is tiny.

A diet supplying energy and all nutrients in the proportions the body needs for health and activity. It combines cereals, pulses, vegetables, fruits, milk or meat products and fats in suitable amounts.

The parts of plant foods that human digestive enzymes cannot break down, such as cellulose and pectin. Fibre adds bulk, aids bowel movement and helps control blood sugar and cholesterol.

The ratio of the vapour pressure of water in a food to that of pure water at the same temperature, ranging from 0 to 1. It predicts microbial growth better than moisture content alone.

Combining several mild preservation factors, such as low pH, low water activity, chilling and preservatives, so that no single factor must be severe. Together they inhibit spoilage and pathogenic microorganisms and keep quality high.

The heating time at a stated temperature needed to kill all cells of a given microorganism in a specified medium. It is used to design and verify heat processes such as pasteurisation and canning.

The decimal reduction time: the heating time at a fixed temperature that reduces a microbial population by 90 percent, or one log cycle. Larger D values mean the organism is more heat resistant.

The temperature change in degrees Celsius that changes the D value of a microorganism tenfold. It describes how strongly heat resistance depends on temperature and is used with the D value to calculate process lethality.

The condition of a canned or bottled food that has been processed so no viable microorganisms of public health concern and no spoilage organisms able to grow under normal storage can survive. The food need not be absolutely sterile.

A microorganism, such as Salmonella, Listeria or Clostridium botulinum, that can cause illness in people who eat contaminated food. Pathogens may not change the taste, smell or appearance of food.

A microorganism that makes food unfit to eat by changing its colour, odour, texture or flavour, even though it may not itself cause illness. Moulds, yeasts and many bacteria act as spoilage organisms.

The transfer of harmful microorganisms or chemicals from one food, surface, hand or utensil to another, often through raw meat juices, unwashed hands or shared chopping boards. It is a leading cause of foodborne illness.

The complete process of cleaning a food-contact surface and then treating it to reduce microorganisms to safe levels. Cleaning removes soil, while sanitising acts on what remains.

A method of cleaning and sanitising closed equipment such as pipes, tanks and fillers by circulating cleaning solutions and rinse water through them without dismantling. It saves labour and gives repeatable hygiene.

Designing food equipment and premises so they can be cleaned easily and do not trap food, dirt or moisture. Features include smooth food-contact surfaces, rounded corners, no crevices and self-draining slopes.

A systematic, preventive system that identifies biological, chemical and physical hazards in a food process, sets control points, and monitors and verifies them. It is built on prerequisite hygiene programmes.

A step in a food process where a control measure can be applied to prevent, eliminate or reduce a significant hazard to an acceptable level. Each CCP has measurable limits and a monitoring procedure.

The basic operating and hygiene requirements a food business must follow on premises, personnel, equipment, processes and records so that products are consistently safe and of the intended quality.

The ability to follow a food, its ingredients or packaging one step back to the supplier and one step forward to the customer. Records allow a batch to be recalled quickly if a problem is found.

The removal of a food batch from the market because it may be unsafe or mislabelled. Recalls are classified by health risk and require notifying authorities, customers and consumers.

The international collection of food standards, codes of practice and guidelines prepared by a joint FAO and WHO commission. It is a reference for national food laws and international trade.

India's statutory body that sets food safety and quality standards, licenses food businesses and enforces the Food Safety and Standards Act, 2006. Its regulations cover additives, labelling, contaminants and hygiene.

The mandatory label section listing energy, protein, carbohydrate, fat, sugar, sodium and other declared nutrients per serving or per 100 grams. It helps consumers compare products and supports public health claims.

Adding one or more essential micronutrients to a food to correct or prevent a demonstrated deficiency in the population, such as iodine in salt or iron in wheat flour. It differs from enrichment, which restores nutrients lost in processing.

A single basic step in food processing, such as mixing, sieving, evaporation, drying, freezing or filtration, that can be analysed and scaled up on its own. Processes are built by combining several unit operations.

An accounting of material entering and leaving a process, based on the principle that matter is neither created nor destroyed. It is used to calculate yields, losses and the composition of blended streams.

The amount of water in a food, usually expressed as a percentage of total mass (wet basis) or of dry solids (dry basis). It affects storage stability, texture and the price of traded commodities.

Briefly heating vegetables or fruits in hot water or steam, then cooling them quickly. It inactivates enzymes, sets colour, removes air and tissue gases, and helps retain quality before freezing or drying.

Removing water from a food by evaporation using heat, so that microbial growth and chemical reactions slow down. Common methods include sun drying, tray drying, spray drying and freeze drying.

Preserving food by lowering its temperature below the freezing point so that most water turns to ice and microbial growth nearly stops. Quick freezing forms small ice crystals and better retains texture.

The unbroken series of refrigerated storage, transport and display steps that keeps perishable food within a safe temperature range from production to consumption. Any break shortens shelf life and risks spoilage.

A pressure vessel used to heat sealed cans, pouches or jars with steam or hot water above 100 degrees Celsius. Pressure prevents containers from bursting while the food reaches commercial sterility.

The period during which a stored food keeps acceptable safety, taste, texture and nutritional value under stated conditions. It is established by storage trials and by the packaging and process used.

The dissolved solids in a liquid food such as juice or syrup, measured in degrees Brix with a refractometer. It is used to check sugar levels, maturity and the strength of syrups in canning.

Assessing food quality using the human senses of sight, smell, taste, touch and hearing, often with trained panellists and scoring scales. It tests acceptability and detects differences that instruments may miss.

Processing a raw agricultural commodity into a product with higher market value, longer shelf life or greater convenience, such as turning milk into paneer or wheat into biscuits. It raises farmer income and reduces waste.

A business that is small or medium by the investment and turnover limits set by government policy, and so can access special credit, subsidy and training schemes. Food processing SMEs are important rural employers.

The set of controllable decisions a food business makes about product, price, place and promotion, often extended to people, process and physical evidence. Together they shape how a product reaches and satisfies its target buyers.

Creating a name, symbol, design or combination that identifies a producer's food product and distinguishes it from competitors. A strong brand builds trust, supports a price premium and encourages repeat purchase.