Preface   Food Science is application of basic science and engineering to study the fundamental of (physical, chemical and biochemical nature) foods and principles of the food processing. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry besides various food processing technologies. Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept because the proverb by genius is always true that “the theory (knowledge) without practice is sterile and the practice without theory (knowledge) is blind”. But to understand the various concepts of food science and technology, some sort of documentation is needed. A manuscript having such information would be the strongest link between the industry, academia and the consumers. The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students. So, the authors made an attempt to meet out this need. The book on “Food Science and Technology: Glossary of Preeminence” contains important acronyms; glossary of related terms for all alphabets from A to Z along with annexures. This book is covering almost every important terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food, bakery and confectionary, cereal crop, beverages, fruits and vegetables, dairy, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. The terminology in each alphabet has been well illustrated with examples for better understanding. The glossary of the book has been designed as per the ICAR syllabus for UG and PG students. At present, there is no book available which gives a complete glossary of the terminology related to Food Science and Technology. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing industry. We acknowledge from the core of our heart for the valuable guidance and support received from numerous publications of many committed and dedicated members of scientific community who have contributed tirelessly in the field of food quality and management system. Their assistance for the information obtained from literature and websites that were consulted during the preparation of the manuscript is thankfully acknowledged. With deep sense of pride and dignity, author express heartfelt sense of gratitude and regards to Hon’ble Vice Chancellor, Dr. K.R. Dhiman; Dean, Dr. R.C. Sharma and Dr. V.K. Joshi, Professor & Head with whose guidance, scientific knowledge, constructive criticism and constant encouragement, we have been able to publish this manuscript. Words are inadequate to express our gratitude towards our most venerable parents and family members whose constant inspiration and innumerable sacrifices have encouraged us to complete this goal. It is hoped that the book will be welcomed and its benefits will be availed by an increased number of food professionals like students, researchers, teachers and all those who have interest in the subject. Although, every care has been taken by the authors while writing this text book even then spelling mistakes, overlapping; repetition of brief portion here and there could not be helped. Needless to say, errors and omissions are solely our. Constructive criticisms and suggestion by the readers are welcome for improving the quality of manuscript. Reader’s indulgence in this regard is highly solicited.

Abattoir : An establishment where animals are butchered is known as abattoir. It is also known as slaughterhouse.  Abiotic : Abiotic means any factor which is not biological / abiological and especially there is no involvement of the organisms in synthesis of certain compounds.

B cell : It is one of the lymphocytes that have antigen-binding antibody molecules on the surface, that comprise the antibody-secreting plasma cells when mature, and that in mammals differentiate in the bone marrow. It is also called B lymphocyte. B.T.U. : It stands for British thermal unit. The heat required to raise the temperature of one pond of the water through 1oF is called BTU. Baby back ribs : Meaty pork ribs cut from the lower back rib section.

C - enamel can : The sulphur resistant lacquer is golden coloured and the can coated with it are called C-enamel can or sulphure resistant can, used for packing non acid products. CA storage : Storage of commodities under gaseous atmosphere like gas storage, where the composition of atmosphere is controlled accurately. MA and CA differ only in degree of control and CA is more exact. These storage methods in combination with refrigeration markedly enhance storage life of fruit and vegetables.

Dahi : It is the product obtained from pasteurized or boiled milk by souring, natural or by harmless lactic acid or other bacterial culture. It is also called Curd. Daidzein : These are the substance from which daidzein is derived and are isoflavone C15H10O4 found chiefly in legumes and esp. soybeans. Dairy : It is a farm building often a single room in which milk is cooled and temporarily stored prior to collection for transportation to the commercial diary. Here the milk is treated and made into cream, butter and cheese. Or

E numbers : Each food additive used in the food industry has been given a specific number code for their identification. These numbers are called as E numbers. These E numbers are used within the European Union. The word prefix “E” stands for Europe. They are commonly used on the food label through out the European Union. These are not used in Australia and New Zealand. The different food additives are given different E numbers depending upon the type of food additive like E100-E199 (food colours), E200-E299 (preservative), E300-E399 (antioxidants), E400-E499 (thickners, stabilizers, emulsifier), E500-E599 (pH regulator, anticaking agent), E600- E699 (flavour enhancers), E700-E799 (antibiotics), E900-E999 (miscellaneous like waxes, synthetic glazes, packaging gases, sweetners, foaming agents), and E1000-E1099 (additional chemicals).

F- distribution : A probability density function that is used in analysis of variance and is a function of the ratio of two independent random variables each of which has a chi-square distribution and is divided by its number of degrees of freedom. F0 value : It is used to express F-value when z =10ºC/18ºF and the temperature is 121.1ºC. It is the number of minutes at a specific temperature (250ºC) required to destroy or kill a stated number of microorganisms and has specific z-value. It is also called reference value. 

Galactan : It is a polysaccharide in which major monosaccharide subunit is galactose and often found among the pectic substances of cell walls. Galactoblast : It is also called colostrums. It is female’s first milk after parturition. Galactometer : It is an instrument used for recording the specific gravity of the milk. Galactorrhea : A spontaneous flow of milk from the nipple is called galactorrhea.

HACCP : The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market. or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety.

ICAP : It stands for International Centre for Alcohol Policies. Ice Bank Cooler : Air forced cooler leads to desiccation of the produce. So use forced air high humidity cooler are known as Ice Bank Cooler. Ice bank Coolers are useful for strawberry. Ice bank cooling : Storing of fruit and vegetable in storage chamber with positive ventilation and a system countries where ice formation is allowed during night time (as electricity cost of night is less as compared to the day time). Melting of ice occurs during day time and with proper air circulation by means of ventilation process, approximately 0.5-1ºC temperature with 90% RH in the chamber is maintained.

Jaboticaba : It is a Brazilian tree (Myrciaria cauliflora) of the myrtle family cultivated in warm regions for its edible purplish fruit. Jack salmon / walleye : A large vigorous American freshwater food and sport fish (Stizostedion vitreum) that has large opaque eyes and is related to the perches but resembles the true pike sometime also called walleyed pike Jaggery : Raw brown / unrefined brown sugar in lump made from palm sap.

K ration : It is a lightweight packaged ration of emergency foods developed for the U.S. armed forces in World War II. Kairomone : A chemical substance emitted by one species and especially an insect / plant that possess an adaptive benefit (stimulus for oviposition) to another species. Kaiser rolls : A round crusty roll often used for sandwiches. Kalamata /calamata : It is brine cured black olive grown in Greece.

L - Ascorbic acid : It is a white crystalline compound with a slightly acidic taste. It is readily soluble in water, alcohol, glycerin, propylene glycol and is insoluble in oils, fats, ether, benzene, chloroform. Lab coat : A loose white coat with deep pockets that is worn in a laboratory or medical office.

MAC : It stands for modified atmospheric coating. Macaroni : Pasta made from semolina and shaped in the form of slender tubes. Macaroni wheat : It is tetraploid wheat and is preferred for making macaroni, vermicelli etc. Macaroon : A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut. Mace : An aromatic spice consisting of the dried external fibrous covering of a nutmeg.

Naïve panel : It refers to the sensory evaluation panel that has not been trained specifically regarding the product evaluation being undertaken in the study. Nano technology : It is the art of manipulating materials on an atomic or molecular scale to build microscopic devices. The word “nano’ meaning ‘dwarf” in Greek language refers to dimension / magnitude of the material / particle in the order of 10-9. Nanotechnology is nothing but manipulating of particles into very small particles called nano-particles. These particles have dimensions in the scale of nano-meter and used to design / build materials and devices. Nanotechnology has been provisionally defined as relating to materials, systems and processes which operate at a scale of 100 nanometers (nm) or less. Nanotechnology is an anticipated manufacturing technology that allows through and inexpensive control of the structure of matter by working with atom. It will allow many things to be manufactured at low cost and with no pollution. The concept of nanotechnology was first given by Nobel Laureate physicist Richard P. Feynman in Southern California in 1959. Nanotechnology is sometimes termed as Molecular Manufacturing based nanotechnology “MNT”.

Obesity : A condition characterized by the excessive accumulation and storage of fat in the body. It is a physiological disorder having high body mass index (BMI), which can be expressed as a mathematical formula in which a person’s body weight in kilogram is divided by the square of his or her height in meters.

Pack inspection : It is similar to continuous inspection except that here inspector(s) may make in-process checks during different processing operations under contract but not required to be present all the times in the plant during operation. Package : The package means a pre packed box, tin, barrel, pouch or can etc in which food article is packed. Package store : A store that sells bottled or canned alcoholic beverages for consumption off the premises.

Q fever : Q fever is caused by a rickettsia like organism (RLO), a parasitic organism falling between bacteria and viruses. It is a disease that is characterized by high fever, chills, muscular pains, headache, and sometimes pneumonia, that is caused by a rickettsia (Coxiella burnetii) of which domestic animals serve as reservoirs, and that is transmitted to humans especially by inhalation of infective airborne bacteria as in contaminated dust.

R - enamel can : The acid resistant, gold coloured enamel treated can are called R enamel cans. It is used for canning of acidic food which have soluble colouring pigments. R factor : It is a group of genes present in some bacteria that provide a basis for resistance to antibiotics and can be transferred from cell to cell by conjugation. R value : R value is a measure of resistance to the flow of heat through a given thickness of a material (insulation) with higher numbers indicating better insulating properties.

Saccharides : A monosaccharide sugar or combination of sugars is called saccharides. Saccharification : The process of breaking a complex carbohydrate (starch or cellulose) into its monosaccharide components is called saccharification. Saccharimeter : A device (polarimeter) used for measuring the amount of sugar in a solution is called saccharimeter. It is also known as saccharometer. It is a hydrometer with a special scale.

T A Spoilage : The spoilage of low and medium acid canned foods by Clostridium thermosacharolyticum which breaks sugars and form acid and gas (moisture of H2 and CO2) resulted in swelling and in severe cases even bursting of can may occur and the spoiled food usually has a sour odour.

U value : U value is a measure of the heat transmission through a building part (wall or window) or through a given thickness of a material (insulation). U values with lower numbers indicate better insulating properties.   Ubiquinone : It is one of the groups of lipid soluble quinones that are found especially in mitochondria and have a long isoprenoid side chain, and function in oxidative phosphorylation as electron carrying coenzymes in electron transport.

Vacreation : The pasteurization of the milk or cream under reduced pressure by direct steam is called vacreation. Vacuum : The state of negative pressure. It is equal to atmospheric pressure minus absolute pressure. Vacuum cooling : A technique of cooling vegetable (leafy vegetables, asparagus Brussels sprouts) having a high surface to volume ratio rapidly and uniformly by boiling off some of their water at 10C and at low pressure (5 mm of Hg) into a sealed container. The produce is cooled by evaporation of water from the tissue surface and is more rapid than hydro cooling.

Wafer : A thin crisp cake, candy, cracker or chips is known as wafer.   Waffle : A crisp cake of batter baked in a waffle iron is called waffle Warner-Bartzler Shear : It is one of the oldest but commonly used devices used to measure the tenderness of meat. It is used to test the quality in the cooked meat.

Xanthan / Xanthan gum : It is a polysaccharide that is produced by fermentation of carbohydrates by a gram-negative bacterium (Xanthomonas campestris) and is a thickening and suspending agent used in pharmaceuticals and prepared foods. It is also called xanthan. Xanthan is a stabilizer produced by Xanthomonas compestris. Xanthan is not hydrolysed or degraded by humans.

Yabby : It is one of the burrowing Australian crayfishes (Cherax destructor) that are used for food. Yakitori : A bite-size marinated pieces of beef, seafood, or chicken on skewers is called yakitori. Yam : It is edible starchy tuberous root of plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas.

Z -distribution : It is a probability density function and a normal distribution that has a mean equal to zero and a standard deviation equal to one and that is used in testing hypotheses about means or proportions of samples drawn from populations whose population standard deviations are known. Zeatin : Zeatin is a cytokinin C10H13N5O first isolated from the endosperm of Indian corn.

Annexure I MINIMUM PERMISSIBLE LIMITS OF PRESERVATIVES IN FRUIT AND VEGETABLE PRODUCTS (FPO SPECIFICATIONS)