1841 Preservation Technique

Code identifying the technique used to preserve the product from deterioration

Type
Identifier (ID)
Length
Min 3 / Max 3
Codes
CodeDescription
ACDAcidification
A process where acids are used to decrease the pH of food.
ALCAlcohol Curing
Treatment of food by adding alcohol in order to preserve the product
BOIBoiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point.
BRIBrining
Soaking the food in salty water/brine.
CANCanning
A physical technique of preserving food that is hermetically packaged in a container and subjected to high temperatures for a time to completely destroy its microorganisms, pathogens, and spores.
CONConserve
Fruit that is preserved by being cooked with sugar.
CSCCold Smoke Curing
Smoking food at a temperature ranging from 70 to 90 degrees Fahrenheit.
DEHDehydration
Extracting the moisture from food, which inhibits the growth of microorganisms.
FERFermentation
Fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms under anaerobic conditions.
FFMFine-filtered/Microfiltered
A pasteurized product is treated to a very fine filtration process which removes virtually all the spoilage bacteria present in the product.
FRDFreeze Drying
Preserving food by freezing and then drying in a vacuum.
FREFreezing
Freeze foods at 0 degrees Fahrenheit or lower.
FRSFresh
Recently made or obtained food in its natural conditions and not altered by any preservation methods.
HEAHeated
Exposure of food to heat such as cooking, grilling, etc.
HPPHigh Pressure Pasteurization
High Pressure Pasteurization is a pasteurization process where the product is treated with pressure and heat between 0°C and 120°C.
HPRHigh Pressure Processing
High Pressure Processing (HPP) is a pasteurization process where the product is treated with pressure without the use of heat.
HSCHot Smoke Curing
Smoking the food at temperatures ranging from 100 to 190 degrees Fahrenheit.
HTSHigh temperature short time (HTST)
High temperature short time (HTST) pasteurization requires fluid milk to be heated to 72°C for 15 seconds (continuous flow pasteurization).
HTTHigh Temperature Treated
High Temperature Treatment (HTT) pasteurization requires fluid milk to be heated to 127°C for 2 seconds.
IRRIrradiation
Exposing food to ionizing radiation in order to disinfest, sterilize, or preserve food.
PASPasteurization
Food is treated with heat ranging from 60°C to 85°C.
PWAPreserved without Artificial Nitrates
A food is treated with natural curing agents and without artificial nitrates, e.g. celery powder.
QFRQuick Freezing
Freezing food rapidly to preserve its qualities.
REFRefrigerated
Chilling and keeping food cold to preserve it.
SGCSugar Curing
Treatment of food by adding sugar in order to preserve the product.
STCSalt Curing
Treatment of food by adding salt in order to preserve the product.
STRSterilization
A method of food preservation that effectively kills or eliminates transmissible agents such as fungi, bacteria, viruses, and spore forms.
UAVUnder a Vacuum
Low temperature, long time cooking under vacuum. Also known as sous vide.
ULFUltra-filtered
A pasteurized product that is passed through filters that permit the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane while the larger protein and fat molecules are retained and concentrated.
ULTUltra High Temperature
Ultra High Temperature (UHT) is a pasteurization process where the product is treated with high heat between 135°C and 155°C.
UMAUnder Modified Atmosphere
Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package in order to improve the shelf life of food products.
VAPVacuum Packed
Vacuum packing is a preserving process of creating a vacuum that removes the air before sealing, which prevents the growth of microorganisms.

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