Food Technology Glossary

Preserving food by placing it in a highly acidic or salty liquid, such as vinegar, salt brine, or oil, where most spoilage microbes cannot survive.

Heating a grain quickly under pressure or high heat so trapped moisture turns to steam and makes the grain expand and become light and crisp.

The rate at which harvested produce consumes oxygen and releases carbon dioxide, heat and water.

Sealing food in a flexible, heat-resistant pouch and then sterilising it with heat, similar to canning but using a pouch instead of a rigid can.

Cooking food using dry heat, usually in an oven, on a hot pan, or in hot sand, without adding oil or water.

Exposing food, usually meat or fish, to smoke from burning wood. The smoke adds flavour and chemicals that slow down spoilage.

Cooking vacuum-sealed food slowly in water held at a precise, relatively low temperature for a long time, giving very even and consistent results.

A heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.

Treating fruit with sulphur dioxide gas or a sulphite solution before drying, to keep its colour bright and protect it from microbes and browning.

Carefully heating and cooling a fat, most often chocolate, through specific temperature stages so it sets with a smooth, glossy finish.

Heating to roughly 135–150 °C for 2–5 seconds followed by aseptic packaging, giving a shelf-stable product without refrigeration.

Packing food after removing almost all the air from around it, which slows down spoilage caused by oxygen and microbes.