Glossary
Continuous thermal treatment of pumpable products

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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