Processing Glossary

The process of filling and sealing food and beverage products into sterilized containers under aseptic conditions to maintain their freshness and extend their shelf life.

Shelf stable milk, tofu, liquid eggs

The cooking method that uses dry heat in an oven to transform raw ingredients into finished food products, such as bread, cakes, and pastries.

A rapid freezing technique that involves exposing food and beverage products to extremely low temperatures using cold air or liquid nitrogen to preserve their quality and freshness.

The process of combining dry ingredients, such as powders or granules, to create uniform mixtures for use in food and beverage production.

The mixing of liquid ingredients, such as juices, syrups, or sauces, to achieve a homogeneous mixture for use in food and beverage manufacturing.

The production process of beer, involving the fermentation of malted grains, usually barley, to produce an alcoholic beverage.

The method of filling food and beverage products into containers at low temperatures to minimize microbial growth and maintain product quality.

The process of shaping or forming foods such as bars, at ambient or lower temperatures.

The removal of water from food and beverage products through various methods, such as air drying, sun drying, or using specialized equipment, to preserve them and extend their shelf life.

The act of pouring or dripping a thin stream of liquid, such as chocolate, over food products such as protein bars for flavor enhancement or decorative purposes.

The coating of food products, typically confections or snacks, with a layer of chocolate, icing, or other coatings to enhance their taste, texture, and appearance.

The process of filling and packaging food and beverage products under specific conditions to extend their shelf life beyond standard refrigerated storage while maintaining their quality.

The process of forcing food ingredients, such as dough or paste, through a die or nozzle to create specific shapes or forms, commonly used in snack manufacturing.

The rapid heating of food and beverage products to a high temperature for a short period to effectively kill pathogens and extend their shelf life.

The removal of water from frozen food and beverage products through sublimation, a process where ice directly converts into vapor without passing through the liquid phase, resulting in lightweight, shelf-stable products.

The cooking method that involves immersing food products in hot oil or fat, resulting in a crispy texture and enhanced flavor.

The process of reducing food ingredients into smaller particles or powders using mechanical or electrical equipment, commonly used in the production of spices, flours, or ground meats.

A preservation technique that uses high-pressure water to inactivate spoilage microorganisms while maintaining the sensory and nutritional qualities of food and beverage products.

A pasteurization method that involves quickly heating food and beverage products to a high temperature for a short period to eliminate harmful microorganisms while preserving the product's quality.

The mechanical process of breaking down and evenly distributing fat globules in food and beverage products, such as milk or cream, to prevent separation and achieve a uniform texture.

The process of filling hot food and beverage products into containers to kill microorganisms and create a vacuum seal for preservation.

The method of cooking food products, typically in a large kettle or pot, using direct heat and continuous stirring to achieve a specific taste, texture, or consistency.

The application of a thin layer of oil, fat, or non-stick coating to a cooking surface, such as a pan or baking sheet, to prevent food from sticking during cooking or baking.

The sterilization of packaged food and beverage products using high-pressure steam in a retort, a sealed container, to kill microorganisms and extend shelf life.

The cooking method that uses dry heat, typically in an oven, to brown and cook food products, resulting in enhanced flavors and textures.

The process of shaping or forming food and beverage packaging materials, such as plastics, by rotating them in a mold until they solidify into the desired shape.

The process of rolling out or flattening dough or other food products into thin, uniform sheets for further processing or baking.

The preservation and flavoring technique that involves exposing food products to smoke, usually from burning wood chips or sawdust, to enhance their taste and extend their shelf life.

The method of drying liquid food and beverage products, such as milk or coffee, by spraying them into a hot drying chamber, resulting in the formation of dry particles or powder.

The cooking method that uses steam to cook food products, preserving their nutrients, color, and texture while minimizing the loss of moisture and flavors.

The process of heating packaged food and beverage products as they pass through a temperature-controlled tunnel to eliminate pathogens and extend their shelf life.