Food Technology Glossary

Grams of iodine absorbed by 100 g of fat, measuring total unsaturation.

Exposure to ionising radiation — gamma, electron beam or X-ray — measured in grays, to reduce microbial load, control insects or inhibit sprouting.

A quality certification mark from the Bureau of Indian Standards (BIS), showing that a product meets an official Indian standard.

An international standard for food safety management systems, combining HACCP principles with general quality-management practice.

The pH at which a protein carries no net electrical charge, so electrostatic repulsion between molecules is minimal.

A dairy product made by slowly heating and stirring milk until most of the water evaporates, leaving a thick, solid mass.

A severe childhood malnutrition disease caused mainly by too little protein in the diet, even if total calorie intake is close to normal.

Gram-positive, non-sporing bacteria producing lactic acid as the main fermentation product — Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus.

Smooth, ordered flow in parallel layers, occurring at low Reynolds number, with a parabolic velocity profile in a pipe.

An Indian law that controls how weights, measures, and quantity declarations are shown on packaged goods, separate from food safety rules.

The essential amino acid present in a protein in the smallest amount relative to requirement, capping the use of all the others.

The logarithmic average of the temperature differences at each end of a heat exchanger, used because the difference varies along its length.