1

Air fractionation

Separation of particles by means of an air stream

Air fractionated

2

Aspiration

Process to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow

Aspirated

3

Blanching

Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process

Blanched

4

Bleaching

Removing naturally occurring colour

Bleached

5

Chilling

Lowering the temperature below ambient but above freezing point to aid preservation

Chilled

6

Chopping

Reduction of particle size using one or more knives

Chopped

7

Cleaning

Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds

Cleaned/sorted

8

Concentration10

Increase in certain contents by removal of water and/or other constituents

Concentrate

9

Condensation

Transition of a substance from a gaseous to a liquid phase

Condensed

10

Cooking

The application of heat to change the physical and chemical characteristics of feed materials

Cooked

11

Crushing

Reduction of particle size using a crusher

Crushed, crushing

12

Crystallisation

Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal.

Crystallised

13

Decortication11

Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others

Decorticated, partially decorticated

14

Dehulling/dehusking

Removal of the outer skins of beans, grains and seeds usually by physical means

Dehulled or dehusked12

15

Depectinising

Extraction of pectins from a feed material

Depectinised

16

Desiccation

Process of extracting moisture

Desiccated

17

Desliming

Process used to remove the slime layer on the surface

Deslimed

18

Desugaring

Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means

Desugared, partially desugared

19

Detoxification

Process by which toxic contaminants are destroyed or reduced in concentration

Detoxified

20

Distillation

Fractionation liquids by boiling and collecting the condensed vapour into a separate container

Distilled

21

Drying

Dehydration by artificial or natural processes

Dried (sun or artificially)

22

Ensiling

Storage of feed materials in a silo possibly with the addition of preservatives or by using anaerobic conditions possibly with silage additives

Ensiled

23

Evaporation

Reducing the water content

Evaporated

24

Expansion

Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product

Expanded or puffed

25

Expelling

Removal of oil/fat by pressing

Expeller/cake and oil/fat

26

Extraction

Removal either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components

Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components

27

Extrusion

Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice

Extruded

28

Fermentation

Process in which micro-organisms such as bacteria, fungi or yeasts are produced or used to act on materials to promote a change in their chemical composition/properties

Fermented

29

Filtration

Separation of a mixture of liquid and solid materials by passing the liquid through a porous medium or membrane

Filtered

30

Flaking

Rolling of moist heat-treated material

Flakes

31

Flour milling

Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)

Flour, bran, middlings13, feed

32

Fractionation

Separation of feed material fragments by sieving and/or treated with a stream of air that carries the light shell pieces away

Fractionated

33

Fragmentation

Process of breaking a feed material into fragments

Fragmented

34

Frying

Process of cooking feed materials in a oil or fat

Fried

35

Gelling

Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents

Gelled

36

Granulation

Treatment of feed materials to obtain a specific particle size and consistency

Granulated

37

Grinding/milling

Reducing the particle size of solid feed materials in a dry or wet process

Ground or milled

38

Heating

Heat treatments carried out under specific conditions

Heat treated

39

Hydrogenation

Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or aimed at obtaining polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups

Hydrogenated, partially hydrogenated

40

Hydrolysis

Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali

Hydrolysed

41

Liquefying

Transition from a solid or a gas phase into a liquid

Liquefied

42

Maceration

Reducing the size of feed materials using mechanical means often in the presence of water or other liquids

Macerated

43

Malting

Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides

Malted

44

Melting

Transition from a solid to a liquid phase by the application of heat

Melted

45

Micronisation

Process of reducing the average diameter of a solid material’s particles to the micrometer scale

Micronised

46

Parboiling

Process of soaking in water and subjecting to a heat treatment so that the starch is fully gelatinised, followed by a drying process

Par-boiled

47

Pasteurisation

Heating to a critical temperature for a specified ‘amount’ of time to eliminate harmful micro-organisms followed by rapid cooling

Pasteurised

48

Peeling

Removal of the skin/peel from fruit and vegetables

Peeled

49

Pelleting

Shaping by compression through a die

Pellet, pelleted

50

Rice milling

Removing almost all or part of the bran and embryo from husked rice

Milled

51

Pregelatinisation

Modification of starch to improve significantly its swelling properties in cold water

Pregelatinised14

52

Pressing15

Physical removal of liquids like fat, oil, water or juice from solids

Expeller/cake (in case of oil-containing materials)

Pulp, pomace (in case of fruits, etc.)

Pressed pulp (in case of sugar beet)

53

Refining

Complete or partial removal of impurities or unwanted components by chemical/physical treatment

Refined, partially refined

54

Roasting

Heating of feed materials in a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors

Roasted

55

Rolling

Reduction of particle size by passing the feed material, e.g. grains, between pairs of rollers

Rolled

56

Rumen protection

Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. aldehydes, lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen

Feed materials rumen protected by aldehydes may contain up to 0,12 % of free aldehydes.

Rumen protected through the action of [insert as applicable]

57

Sieving/Screening

Separation of particles of different sizes by passing feed materials through screen(s) while being shaken or poured

Sieved, sifted, screened

58

Skimming

Separating the top floating layer of a liquid by mechanical means, e.g. milk fat

Skimmed

59

Slicing

Cutting feed materials into flat pieces

Sliced

60

Soaking/Steeping

Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors

Steeped

61

Spray drying

Reducing the moisture content of a liquid by creating a spray or mist of the feed material to increase the surface area to weight ratio through which warm air is blown

Spray dried

62

Steaming

Process using pressurised steam for heating and cooking to increase digestibility

Steamed

63

Toasting

Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors

Toasted

64

Ultra-filtration

Filtration of liquids through a membrane permeable only for small molecules

Ultra-filtrated

65

Degermination

Process of complete or partial removal of germ from crushed cereal grain

Degermed, degerminated

66

Infra-red micronisation

Thermal process using infra red heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking

Infra red micronised

67

Oil/fats and hydrogenated oils/fats splitting

Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase.

Split