7. Glossary

pumpable product

Product that can be pumped while retaining its consistency and homogeneity. If the product contains particles, these must remain in suspension.

thermo-bacteriology

Discipline comprising two branches:

• the study of heat transfer within the food in its packaging during heat treatment;

• the study and understanding of undesirable heat-resistant microbial flora in canned foods, and the destruction or inhibition of their growth by heat treatment.

HACCP (Hazard Analysis Critical Control Point )

A systematic, practical and rational approach to controlling microbiological, physical and chemical hazards in food.

rheology

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