Category: F

A process of food preservation wherein the original product is frozen and the water removed while the product is in the frozen condition. The finally dried product is then shelf-stable. To freeze something rapidly then dry it in a vacuum.  

The amount of uncombined chlorine in the water as measured by the 5-second orthotolidine test.  

The released fatty acids from a monoglyceride, diglyceride or triglyceride. The amount of free fatty acids in an oil is a measure of its quality. A fatty acid released from adipose tissue by hydrolysis of a triglyceride. Free fatty acids (FFA) are lipid molecules characterized by a hydrocarbon chain bound to a carboxylic acid group.…

A semi-frozen ice or fruit juice, or a soft sherbet or iced drink. A dessert, typically ice or sherbet, which is frozen until it reaches a slushy consistency, is referred to as a granita.  

A pleasing olfactory quality.  

A food that specific nutrients have been added to like iron added to wheat flour.  

Packaging equipment which forms containers from roll stock or body blanks, fills the product into the container, followed by sealing the container.  

The field of study concerned with the application of science and technology to the processing, preservation, packaging, distribution, and utilization of foods and food products.  

An illness resulting from the ingestion of bacterial toxin with or without viable cells. The illness does not require actual growth of cells in the intestinal tract. Food poisoning: intoxication.  

An illness caused by an infection produced by invasion, growth and damage to the tissues of the host due to the ingestion of viable pathogenic microorganisms associated with the food.