WBCHSE HS Vocational Food Processing key terms

Any deliberate action that changes a raw agricultural material into a safer, longer-lasting or more convenient food. It ranges from simple washing and grading to canning, freezing and extrusion.

The study of the physical, chemical, biological and engineering aspects of food from harvest to consumption. It explains why foods spoil and how processing methods change their quality.

A food that spoils quickly without special storage because it holds much water and nutrients. Milk, fish, meat and leafy vegetables are typical examples needing cold storage or prompt processing.

The period during which a stored food keeps acceptable safety, taste, texture and nutritional value under stated storage conditions. It is fixed by testing and printed as a best-before or expiry date.

The branch of food science dealing with the composition of foods and the reactions of their components during storage and processing. It covers water, carbohydrates, proteins, lipids, vitamins, minerals and pigments.

A nutrient needed by the body in large amounts to supply energy or building material. Carbohydrates, proteins and fats are the three macronutrients, each yielding a different amount of energy per gram.

A vitamin or mineral required by the body in very small amounts for normal functioning. Although needed in tiny quantities, a lack of any one can cause a specific deficiency disease.

A browning reaction between reducing sugars and amino groups of proteins that occurs on heating. It gives the brown colour and roasted flavour of bread crust, fried foods and roasted coffee.

A measure of the free water in a food that micro-organisms and chemical reactions can use, expressed on a scale from 0 to 1. Lowering it by drying or adding sugar and salt preserves food.

A daily food pattern supplying all essential nutrients in the right amounts and proportions for health. It combines cereals, pulses, vegetables, fruits, milk or meat products and limited fat and sugar.

The study of micro-organisms in food, including those that spoil it, those that cause illness and those used in fermentation. It underpins hygiene practice and the design of preservation methods.

A micro-organism that can cause illness when consumed in food. Salmonella, Staphylococcus aureus and Clostridium botulinum are examples controlled by cooking, chilling and hygienic handling.

A micro-organism that makes food unfit to eat by changing its smell, colour, texture or taste, even if it does not cause disease. Moulds on bread and slime on meat are common signs.

Illness caused by eating food contaminated with pathogens, their toxins or harmful chemicals. Symptoms include vomiting, diarrhoea and fever, and prevention depends on safe handling and proper heating.

The controlled action of micro-organisms on food components, usually converting sugars into acids, gases or alcohol. It preserves foods such as curd, pickle, idli and sauerkraut and improves flavour.

The set of methods used to slow or stop spoilage so that food stays safe and acceptable for longer. Common methods include heating, chilling, drying, salting, acidification, fermentation and packaging.

Brief heating of vegetables or fruits in hot water or steam, followed by quick cooling. It inactivates enzymes, fixes colour, removes air and prepares produce for freezing or drying.

Preserving food in sealed containers that are then heated to destroy micro-organisms and inactivate enzymes. The sealed container prevents recontamination, giving a long shelf life at room temperature.

A mild heat treatment that kills disease-causing organisms and reduces spoilage organisms without fully sterilising the food. Milk and fruit juice are commonly pasteurised and then stored cold.

Heat treatment intense enough to destroy all viable micro-organisms, including heat-resistant spores, in a sealed food. It allows products such as canned vegetables to be stored without refrigeration.

Removal of water from a food by evaporation to a level that limits microbial growth and enzyme action. Sun drying, tray drying and spray drying are common forms used for grains, fruits and milk.

Preservation by lowering food temperature below its freezing point so that water turns to ice and microbial growth nearly stops. Quick freezing gives smaller ice crystals and better texture on thawing.

Preservation by adding sugar or salt so that water moves out of microbial cells and they cannot grow. Jams, murabba, pickles and salted fish rely on this principle.

A single basic step in a processing line that can be studied and designed on its own, such as mixing, sieving, evaporation or filtration. Whole processes are built by linking several unit operations.

A pressure vessel used to heat sealed packs or cans with steam under pressure so that the food inside reaches sterilising temperature. Pressure prevents the container from bursting at high temperature.

Equipment that removes water from a liquid food by boiling it under reduced pressure, so heat damage is limited. It is used to concentrate milk, juice and sugar solutions before drying or packing.

The amount of water present in a food, usually expressed as a percentage of its total mass. It is measured by oven drying and is a key quality and storage parameter for grains and powders.

An unbroken series of refrigerated storage and transport steps from production to the consumer. Any break in the chain shortens shelf life and can allow pathogens to multiply.

Packing food in a gas mixture chosen to slow respiration, oxidation and microbial growth, often low in oxygen and high in carbon dioxide or nitrogen. It extends the shelf life of fresh produce and meat.

Removing air from a pack before sealing so that oxygen is largely absent. It slows oxidation and the growth of aerobic spoilage organisms, and is widely used for meat, cheese and coffee.

Any material used to contain and protect food, such as glass, metal, paper, plastic or laminates. The choice depends on barrier needs, strength, cost, food contact safety and disposal.

The planned checks and tests carried out during and after production to confirm that food meets set standards. It includes raw material inspection, in-process checks and finished product testing.

Hazard Analysis and Critical Control Points, a preventive system that identifies biological, chemical and physical hazards and sets control points with limits and monitoring. It is a widely adopted food safety management approach.

A documented requirement for the composition, safety, labelling or testing of a food, set by a recognised authority. It allows buyers, inspectors and producers to judge products against a common benchmark.

The Food Safety and Standards Authority of India, the statutory body that sets food safety and standards and regulates food businesses in India. It issues licences, sets limits for additives and contaminants, and governs labelling.

The information printed on a food pack, including name, ingredients, net quantity, nutritional facts, date marking, storage instructions and the manufacturer's details. Correct labelling is a legal requirement and guides consumer choice.

Deliberate addition of one or more essential nutrients to a food to correct or prevent a deficiency in the population. Iodised salt and vitamin A fortified oil are common Indian examples.

Working out the total cost of producing or selling a food item, including raw material, labour, utilities, packaging and overheads. It is the basis for setting a selling price and judging profit.

A written outline of a proposed food enterprise covering product, market, production method, costs, expected sales and finance. It helps an entrepreneur test feasibility and raise funds.

Systematic judging of a food's appearance, aroma, taste, texture and overall acceptability by trained or consumer panels. It is used in product development and quality control alongside laboratory tests.