Food Technology Glossary

The dimensionless ratio of inertial to viscous forces, Re = ρvD/μ.

The study of deformation and flow. Newtonian fluids have constant viscosity; non-Newtonian fluids do not.

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

Milligrams of KOH needed to saponify one gram of fat.

A type of fat that is usually solid at room temperature and, when eaten in excess, is linked to raised cholesterol and heart disease risk.

A disease caused by a long-term lack of Vitamin C, leading to symptoms like bleeding gums and slow wound healing.

The measurement of food attributes through the human senses under controlled conditions. Discriminative tests detect difference, descriptive tests characterise it, affective tests measure liking.

The period during which a food remains safe and retains its intended sensory, chemical, physical and microbiological characteristics under stated storage conditions.

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.

The mechanical energy delivered to unit mass of material in an extruder, in J/kg.

A government body that promotes and regulates the export quality of Indian spices, working under the Ministry of Commerce.