Concept
Aseptic processing
Related concepts (16)
Ultra-high-temperature processing
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above – the temperature required to kill bacterial endospores – for 2 to 5 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.
Food rheology
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is.
Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening.
Food technology
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Food engineering
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.
Orange juice
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process.
Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process.
Food safety
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers.
Food storage
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately. It is both a traditional domestic skill (mainly as root cellaring) and, in the form of food logistics, an important industrial and commercial activity. Food preservation, storage, and transport, including timely delivery to consumers, are important to food security, especially for the majority of people throughout the world who rely on others to produce their food.
Food science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.