[F1PART B U.K. Glossary of processes
a In German ‘ Konzentrieren ’ may be replaced by ‘ Eindicken ’ where appropriate, in which case the common qualifier should be ‘ eingedickt ’ . | |||
b ‘ Decortication ’ may be replaced by ‘ dehulling ’ or ‘ dehusking ’ where appropriate, in which case the common qualifier should be ‘ dehulled ’ or ‘ dehusked ’ . | |||
c In the case of rice, this process is referred to as ‘ husking ’ and the common qualifier as ‘ husked ’ . | |||
d In French the name ‘ issues ’ may be used. | |||
e In German the qualifier ‘ aufgeschlossen ’ and the name ‘ Quellwasser ’ (referring to starch) may be used. In Danish the qualifier ‘ Kvældning ’ and the name ‘ Kvældet ’ (referring to starch) may be used. | |||
f In French ‘ Pressage ’ may be replaced by ‘ Extraction mécanique ’ where appropriate.] | |||
Process | Definition | Common name/qualifier | |
---|---|---|---|
1 | Air fractionation | Separation of particles by means of an air stream | Air fractionated |
2 | Aspiration | Process to remove dust, fine particles and other particulates with suspended cereal fines from bulk 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, followed by immersion in cold water to halt the cooking process | Blanched |
4 | Bleaching | Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth | 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 | Concentration a | 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 |
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 | Decortication b | 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 dehusked c |
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 a 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 of liquids by boiling and collecting condensed vapour into a separate container | Distilled |
21 | Drying | Dehydration by artificial or natural processes | Naturally dried or artificially dried, as appropriate |
22 | Ensiling | Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives | Ensiled |
23 | Evaporation | Reducing 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 is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice | Extruded |
28 | Fermentation | Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties | Fermented |
29 | Filtration | The process of passing a liquid through a porous media or membrane filter in order to remove solid particles | Filtered |
30 | Flaking | Rolling of moist heat-treated material to generate thin pieces of 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, middlings d or feed, as appropriate |
32 | Winterisation | Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil. | Winterised |
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 such as pressure and moisture | Heated/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 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 micrometre scale | Micronised |
46 | Parboiling | Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process | Par-boiled |
47 | Pasteurisation | Heating to a critical temperature for a specified 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 | Removal of almost all or part of the bran and embryo from husked rice | Milled |
51 | Pregelatinisation | Modification of starch to significantly improve its swelling properties in cold water | Pregelatinised e |
52 | Pressing f | 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 into 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 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 which are 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) whilst 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 seed coat removal and facilitate water uptake to activate the germination process or reduce 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 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 fine membrane permeable to small molecules only | Ultra-filtered |
65 | Degermination | Process of complete or partial removal of germ from crushed cereal grain | Degermed, degerminated |
66 | Infra-red micronisation | Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking | Infrared 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 |
68 | Ultrasound sonication | Release of soluble compounds by mechanical processing with power ultrasound and heat in water. | Sonicated |
69 | Mechanical food packaging removal | Mechanical removal of packaging material | Mechanically unpacked |