AFFI |
American Frozen Food Institute. |
ASHRAE |
American Society of Heating, Refrigerating, and Air-conditioning Engineers. Assets expenses. Expense for any item of economic value owned by an individual or corporation, especially that which could be converted to cash. |
Average product temperature |
Temperature of the product as an average of temperatures at local freezing sites. |
Blanching |
Heat treatment by hot water, steam or microwave for a brief period to inactivate enzymes. |
Carnot cycle |
An idealized reversible thermodynamic cycle, first proposed in 1824 by French engineer Sadi Carnot, is composed of four reversible processes-two isothermal and two adiabatic, and can be executed either in a closed or a steady-flow system. |
CFU |
Colony Forming Units. The number of viable microbial cells per gram or per milliliter. |
Clarence Birdseye |
Food technologist who developed quick freezing process and equipment known as a revolution in the freezing industry. |
Compressor |
Pump of a refrigerating mechanism that draws low pressure on the cooling side of the refrigerant cycle and compresses the gas into the high-pressure side of the cycle. |
Condenser |
A heat exchanger in which the refrigerant, compressed to a hot gas, and is condensed to liquid by rejecting heat. |
Contact freezing |
Freezing of a product either direct or indirect contact with the freezing medium. |
Controlled atmosphere storage |
A common method of storage for some fruits prior to freezing. |
Cryogenic |
Conditions where temperatures are low enough for gases to condense to become liquids or solids. |
Developing countries |
Countries in which the average annual income is low, most of the population is usually engaged in agriculture. |
Equilibrium Production Rate |
The production rate at which minimum unit quantity of product to be sold in order to cover production cost. |
Evaporator |
The component in a refrigeration system that absorbs heat into the system and evaporates the liquid refrigerant. |
Expansion valve |
Temperature-sensitive valve located between the condenser and the evaporator to control the refrigerant flow to the evaporator by maintaining the pressure difference. |
FAO |
Food Agriculture Organization of the United Nations. |
Fixed cost |
Costs that do not change in the short term as a function of changes in production volumes, distribution volumes, labor or machine hours. |
Freezer burn |
The loss of moisture from food during freezing, resulting in surface texture changes on the food; dry, grainy-textured white or brown colored spots are visible and the foods flavor decreases in quality. |
Freezing capacity (tonnes/h) |
Ratio of the quantity of the product that can be loaded into the freezer to the holding time of the product in that particular freezer. |
Freezing period |
Second stage after pre-freezing while phase change occurs with the transformation of water to ice. |
Freezing point depression |
The decrease in the freezing point of a solvent caused by the presence of a solute. |
Freezing point |
The temperature at which first ice crystal appears in the solution. |
Freezing rate (°C/h) |
The ration of the difference between initial and final temperature of product to freezing time. |
Freezing time |
Time required to lower product temperature from its initial temperature to a given temperature. |
HCFC |
Hydrochlorofluorocarbon |
IIR |
International Institute of Refrigeration |
Investment cost |
The cost of a purchase or ownership of a security to make money by gaining income, increasing capital, or both. |
IQF |
Individually quick frozen foods. |
LIN |
Liquid nitrogen |
Local freezing rate (°C/h) |
Freezing rate defined at a particular location within the product. |
Minimally Processed Foods |
Food preservation technology with processing as little as possible, but as much as necessary to achieve safe products with the highest quality. |
Moisture-vapor-proof |
The property of packaging material for frozen foods to prevent evaporation. |
Nucleation |
The initial stage in a phase transformation that is evidenced by the formation of small particles (nuclei) of the new phase, which are capable of growing. |
Osmosis |
The diffusion of water through a semi-permeable membrane from an area of higher concentration of water to an area of lower concentration of water. |
Oxidation |
A chemical reaction that occurs when a substance is combined with oxygen; oxidation may lead to degradation or deterioration of the substance. |
Pre-freezing stage |
Time interval between the starting of freezing process and the appearance of first ice crystal. |
Pre-operation expenses |
A cost item including licenses, training of workers, which depends on the application. |
Primary packaging |
A form of packaging which is in direct contact with the food. |
Quick-freezing |
Freezing sufficiently rapid to retain flavor and nutritional value. |
Secondary packaging |
A form of packaging used to handle packages together for sale. |
Semi-batch freezers |
Mode of freezing process in which the product is carried through on trucks that are stationary except when a new truck enters one end of the tunnel moving the others along to release a finished one at the exit. |
Surface heat transfer coefficient |
The ratio of heat transfer rate to surface area and temperature difference. |
Tertiary packaging |
The outer package of frozen foods used for bulk transportation. |
Thermal center |
Geometrical center of the product accepted as reference point for temperature distribution studies. |
Thermal conductivity |
An intrinsic physical property of a substance, describing its ability to conduct heat as a consequence of molecular motion. |
Unfrozen water |
A fraction of water remains unfrozen during the freezing process. |
USDA |
United States Department of Agriculture. |
Variable cost |
Cost for material, labor or overhead that changes in a traceable and measurable way due to changes in the volume of production units or operating hours in a given period. |
WTO |
World Trade Organization. The (WTO) World Trade Organization was established in 1995 to enforce the international trade rules established by GATT. |