Acid Foods. Any foods with a finished equilibrium pH value of 4.6 or smaller. Tomatoes, pears, pineapples, and the juices thereof, having a pH of less than 4.7, and figs, having a pH of 4.9 or below, are also classed as acid foods.

Acid. A substance which increases the concentration of hydrogen ions (H+) in water, and reacts with a base to form a salt. See also Hydrogen Ion Concentration.

Acidified Food. A low-acid food to which acid(s) or acid food(s) are added and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater that 0.85.

Additive. Any substance, the intended use of which results or may reasonable be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food.

Adsorption. Adhesion of a substance to the surface of a solid or liquid.

Adulterant (Adulteration). Foreign material in food, especially substances which are esthetically objectionable, hazardous to health, or which indicate that unsanitary handling or manufacturing practices have been employed.

Alkali. A substance having the ability to neutralize an acid. See also Base.

Amylopectin. A highly branched chain fraction of starch.

Amylose. A straight chain fraction of starch.

Anthocyanins. Violet, red, and blue coloring matter of many fruits, flowers, and leaves. Depolarizers in electrochemical reactions; as such they cause trouble in canned foods by accelerating internal can corrosion.

Anthoxanthins. Yellow to orange-red pigments present in plant materials.

Asepsis. Clean and free of micro-organisms.

Astringent. Shrinking or contracting of tissues in the mouth to produce a puckering effect.

Autoclave. A vessel in which high temperatures can be reached by using high steam pressure. Bacteria are destroyed more readily at elevated temperatures, and autoclaves are used to sterilize food, for example in cans.

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Blanching. Heating by direct contact with hot water or live steam. It softens the tissues, eliminates air from the tissues, destroys enzymes, and washes away raw flavors.

Body. Principal part of a container, usually the largest part in one piece containing the sides. May be round, or cylindrical, or any other shape.

Body Hook. That flange portion of the can body that is turned back for the formation of the double seam.

Boiler Scale. Deposit left inside boilers caused by evaporation of water and precipitation of water-soluble and insoluble substances.

Bottom seam. Also known as factory end seam. The double seam of the can end put on by the can manufacturer.

Botulism. A poisoning caused by substances formed by the bacterium Clostridium botulinum under conditions of improper processing and storage of food. The spores of this bacterium are often found in soil and are likely to be present of soil-contaminated food.

Bound Water. Water chemically tied to food in the form of hydrates of inorganic salts or inorganic substances.

Brine. Salt, sugar and water mixture in which most vegetables are canned. The water is not chlorinated.

Brittle. Easily broken, cracked, or snapped under slight bending or deformation.

Brix Hydrometer. Hydrometer graduated in percentage sugar 20EC (68EF).

Brix. The measure of density of a solution, more particularly a solution containing sucrose, as determined by a hydrometer. Degrees Brix equal percent sucrose in water solution at 20EC (68EF).

Buckling (of cans). Cans becoming permanently distorted along the double seam; caused by excessive internal pressure.

Buffer. Any substance in a fluid which tends to resist a change in pH (hydrogen-ion concentration) when acid or alkali is added.

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Can, Cylinder. A can whose height is relatively large compared to its diameter. Generally called a tall can.

Can, Flat. A can whose height is equal to or smaller than its diameter.

Carotenoids. Red and orange pigments found in carrots and other vegetables. They are precursors of vitamin A.

Carpel. One of the structures in a seed plant comprising the innermost whorl (coiled arrangement) of a flower.

Celsius (C). Temperature on a scale of 100 between the freezing point (0EC) and the boiling point (100EC) of water.

Centimeter (cm). One hundredth of a meter. Equivalent to 0.3937 inches. One inch equals 2.54 cm.

Chuck. Part of a closing machine which fits inside countersink and in chuck ring of can lid or end during seaming operation.

CIE. International Commission on Illumination.

Closing Machine. Also known as a double seamer. Machine which double seams can end onto can bodies.

Closure. The joint or seal which is made in attaching the cover to the glass container. Also, the type of closure, such as friction, lug, screw top, etc.

Coagulation. Usually refers to a change or denaturation of protein that results in hardening or precipitation. Often accomplished by heat or mechanical agitation.

Cocked Base Plate. A base plate on a double seamer which is not parallel to the seaming chuck. This results in a top double seam having a body hook uneven in length.

Cocked Body. A can body which is not a perfect cylinder, i.e. open ends of the cylinder are not at right angles to the body. This defect results in body hooks of uneven length at both ends. Where the body is long on one end, it will be short on the other end.

Code, Can. Canner=s identification stamped in relief on canner=s end. Also, can maker=s identification stamped in relief on manufacturer=s end.

Collagen. Connective tissue which holds muscle fibers together. See also Elastin.

Colloid. Usually refers to the state of subdivision of dispersed particles; intermediate between very small particles in true solution and large particles in suspension. Proteins and pectins are usually colloidal.

Color-Difference Meter. An objective machine, such as the Hunter color-difference meter or Gardner color-difference meter; capable of measuring color difference between samples utilizing the CIE or Munsell color systems.

Colorimeter. See Color Difference Meter.

Component. A constituent part, as an ingredient of a soup or stew.

Consistency. Resistance of a fluid to deformation. For simple (Newtonian) fluids the consistency is identical with viscosity. For complex (non-Newtonian) fluids, the consistency is identical with apparent viscosity.

Consistometer. One of the several types of instruments used to measure the consistency of foods.

Contamination. Entry of undesirable organisms into some material or container.

Convection. Natural or forced motion in a fluid induced by heat or the action of gravity.

Countersink Depth. The measurement from the top edge of the double sem to the end panel adjacent to the chuck wall.

Cover. Can end placed on can by the packer. Also known as top, lid, packer=s end, or canner=s end.

Critical Factor. Any property, characteristic, condition, aspect, or other parameter, variation of which may affect the scheduled process delivered and thus the commercial sterility of the product. This does not include factors which are controlled by the processor solely for purposes of product appearance, quality, and other reasons which are not of public health significance.

Cross Section. Referring to a double seam, a section through the double seam.

Cross Over. The portion of a double seam at the lap.

Crystallization. The process of forming crystals that result from chemical elements solidifying with an orderly internal structure.

Cull. Product rejected because of inferior quality.

Cut Code. A break in the metal of a can end due to improper embossing marker equipment.

Cut-Over. Sharp bend or break in the metal at the tip of the countersink. The cut-over occurs during seaming due to excess metal being forced over top of the seaming chuck. Cut-overs are usually caused by heavy laps, i.e., laps containing excessive solder, but may be due to improper adjustment of the double seaming equipment.

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Denaturation. 1-The changing of a protein molecule, usually by the unfolding of the chains, to a less soluble state. 2-To alter the original state of a food substance by physical or chemical means.

Dextrins. Polysaccharides resulting from the partial hydrolysis of starch.

Double Seamed End. Part of a can which is attached to the body of a double seamed can to form the top or the bottom.

Double Seam. To attach an end to a can body by a method in which five (5) thicknesses of plate are interlocked or folded and pressed firmly together. A joint formed by interlocking the edges of both the end and body of a can.

Drained Weight, Maximum. Weight of the solid portion of the product after draining the covering liquid for a specified time with the appropriate sieve.

Droop. Smooth projection of a double seam below bottom of normal seam. Usually occurs at the side seam lip.

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Elastin. Connective tissues holding muscle fibers together. The principal component of elastic protein fiber. See also Collagen.

Emboss(-ed), (-ing). Raised design or lettering on the surface of an object.

Emulsifier (Emulsion). A compound or substance which promotes and stabilizes a finely divided dispersion of oil and water.

Emulsion. System consisting of two incompletely miscible liquids, one being dispersed as finite globules in the other. A small amount of a third substance may render the dispersion stable. The liquid broken up into globules is the dispersed (discontinuous) phase; the surrounding liquid is the external (continuous) phase.

Enamel. A vitreous or paint-like composition used as a protective coating on containers. It is usually baked onto the packaging material before fabrication into the finished container. On the inner surface of metal containers, its purpose is to protect either the contents or the container. On the outer surface, its purpose it to prevent corrosion or to decorate.

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Factory End. Bottom of can, or can manufacturer=s end.

False Seam. A small seam breakdown where the cover hook and body are not overlapped i.e., there is no hooking of the body and cover hooks, they are not tucked in. See also Knockdown Flange.

Fill Weight. The weight of the product particulates before processing. It does not include the weight of the container or the covering liquid.

Finish. The opening of a container shaped to accommodate a specific closure.

First Operation. The first operation in double seaming. In this operation the curl of the end is tucked under the flange of the can body which is bent down to form cover hook and body hook, respectively.

Flange, Dented. A flange damaged through abuse in handling, not in manufacture. May result in false seams, lips and breakdowns.

Flange. 1-To flare out the top of a can body to prepare it for double seaming to an end. 2-The flaring projection around the end of a can body. 3-The outermost projection of an end, cover, or cap.

Flavor. Attributes of food quality which the consumer evaluates with his/her senses of taste and smell.

Food Additive. Any substance intentionally or incidentally added to food to protect, modify or enhance some quality attribute, or preserve the freshness of the product.

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Gelatinization. The swelling and consequent thickening of starch granules when heated in water.

Gelation. Solidifying, resulting in the formation of a gel.

Gluten. The elastic, tenacious substance formed from the insoluble proteins (gliadin and glutenin) of wheat flour during dough development.

Gram (g). Metric unit of weight equal to 0.035 ounces. One kilogram is equivalent to 1,000 grams, and one pound equals 453.6 grams.

Gristle. Tough cartilaginous, tendinous, or fibrous matter in table meats.

Gross. Consisting of an overall total, exclusive of deductions (as with gross weight).

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Hard Swell. Spoilage in which can ends are swelled too hard to be readily depressed by applying thumb pressure.

Headspace, Net. The vertical distance between the level of the product (generally the liquid surface) and the inside surface of the lid in an upright, rigid container having a double seam (such as a can).

Headspace, Gross. The vertical distance between the level of the product (generally the liquid surface) and the top of the double seam of a can, or the top edge of a glass jar.

Hedonic Scale. A scale based on ratings which measure the degree of pleasure provided by specific characteristics of various food samples.

Hermetically Sealed Container. A container which is designed and intended to be secure against the entry of microorganisms and to maintain the commercial sterility of its contents after processing.

Homogenization. The process of making incompatible or immiscible components into a stabilized uniform suspension in a liquid medium.

Homogenize. To break up particles into small, uniform-sized pieces. Fat in whole milk may be homogenized.

Hook, Uneven. A body or cover hook which is not uniform in length.

Hook, Edge (Side Seam). That portion of the edge of the body of a can which is turned back for the formation of a locked side seam.

Hook, Body. That portion of the edge of a can body which is turned back for the formation of a double seam.

Hook, Cover. That portion of an end of a can which is turned back between the body and the body hook for the formation of an end seam.

Hydration. The process of absorbing water.

Hydrogen Swell. Swell resulting from hydrogen generated in the can as a result of a reaction of the product with the metal of the can.

Hydrogen-Ion Concentration. Acidity or alkalinity of a solution measured by the concentration of hydrogen ions present. Also called pH.

Hydrogenated. Substances that have been reacted with hydrogen. Hydrogenation of fats results in a reduction of double bonds and consequently in a higher degree of saturation and in a higher melting point.

Hydrolysis. Process of splitting a molecule into small parts by chemical reaction with water.

Hydrophilic. Attracted to water: water soluble.

Hygroscopic. Absorbs water from water vapor in atmosphere.

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Immiscible. Not capable of being mixed.

Initial Temperature (IT). The average temperature of the contents of the coldest container to be processed at the time the sterilizing cycle begins, as determined after thorough stirring or shaking of the filled and sealed container.

Intoxication. The adverse physiological effects of an organism consuming a toxic material.

Inversion. Breaking down of sucrose to its component monosaccharides, glucose and fructose.

Invert, or Invert Sugar. The mixture of equal parts of glucose (dextrose) and fructose (levulose) produced by the action of acid or enzymes on solutions of sucrose.

Invertase. An enzyme that catalyzes the breakdown of sucrose into glucose (dextrose) and fructose (levulose).

Iso-Electric Point. 1-The pH value at which precipitation of a certain protein occurs. 2-The pH at which a certain protein exists as a zwitterion; i.e. there is no net charge on the protein molecule.

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Jelly. Fruit jelly is the semisolid, gelatinous product made by concentrating, to a suitable consistency, the strained juice (or the strained water extract) from fruit, with sugar (or sugar and dextrose), added. Sometimes pectin and/or an acid is also added. No less than 45 lbs. of fruit are used to each 55 lbs. sugar (or sugar and dextrose).

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Knockdown Flange. Body hook and cover hook in contact, but not tucked in.

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Lacquer. See Enamel.

Lap. 1-Two thicknesses of material bonded together. 2-Section at the end of side seam consisting of two layers of metal to allow for double seaming. As the term implies, the two portions of the side are seam lapped together rather than hooked as in the center of the side seam.

Lid. Can end applied to open end of can in a cannery. Also known as top, cap or packer=s end.

Lignin. A tough, fibrous material found in older plant cell walls.

Lip. Irregularity or defect in double seam occurring at the lap. Due to insufficient tucking of cover hook, resulting in a short cover hook and characterized by a blowing or sharp AV@ projection at the bottom of the double seam. Also known as a ADroop@.

Lipid. Fats, phospholipids, waxes and other organic compounds often containing elements other than carbon, hydrogen, and oxygen (particularly phosphorous and nitrogen).

Liquid Sugar. A concentrated solution of refined sucrose or of a mixture of sucrose and invert sugar.

Low-Acid Foods. Any foods, other than alcoholic beverages, with a finished equilibrium pH value greater that 4.6 and a water activity greater than 0.85. Also includes any normally low-acid fruits, vegetables, or vegetable products in which, for the purpose of thermal processing, the pH value is reduce by acidification. Tomatoes, pears, and pineapples, or the juices thereof, having a pH less than 4.7 and figs having a pH of 4.9 or below shall not be classed as low-acid foods.

Lug. A type of thread configuration; i.e., usually thread segments disposed equidistantly around a bottle neck (finish). The matching closure has matching portions that engage each of the thread segments.

Lye. A strong alkaline solution. Caustic soda (sodium hydroxide) is the most common lye.

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Maturity. The process of coming to full development.

Mean. The average value of a number of observed data.

Melting. The change from the solid to the liquid state. Also the softening of harder compounds.

Meter (m). Metric unit of length, equivalent to 39.37 in., or 3.28 ft.

mg/l. Milligrams per liter; approximately equals parts per million (ppm). A term used to indicate concentration of materials.

Microgram (mg). One-thousandth part of a milligram.

Micron. One thousandth of a millimeter.

Milligram (mg). One-thousandth of one gram.

Millimeter (mm). Equivalent to 0.001 meter, and to 0.0394 inch.

Mixture. Material composed of two or more substances, each of which retains its own characteristics properties.

Molecule. The smallest theoretical quantity of a material that retains the properties exhibited by the material.

Mycotoxins. Toxins produced by molds or fungi.

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Net. The fundamental total of consideration, after appropriate deductions have been made. See Net Weight, Minimum.

Net Weight, Minimum. The weight of all the product in the container, including brine or sauce, but not including the weight of the container.

Neutralize. To adjust the pH of a solution to 7.0 (neutral) by the addition of an acid or a base.

Nutrients. Compounds that promote biological growth.

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Opaque. Not reflecting or giving out light; not clear.

Open Lap. A lap which failed due to various strains set up during manufacturing operations. Also caused by improper soldering.

OSHA. Occupational Safety and Health Administration.

Osmosis. The movement of water through a semipermeable membrane from an area of low concentration of solute to an area of higher concentration in order to equalize the osmotic pressure created by differences in concentration.

Overlap. The distance the cover hook laps over the body hook in a can double seam.

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Packer=s End. The can end put on by the packer or canner. Also known as lid, cover, top, or canner=s end.

Packing Medium. The liquid or other medium in which the low-acid or acidified product is packed. For example, for APeas in brine@, the packing medium is a brine.

Palatability. Sensory attributes of foods, (e.g., aroma, flavor, texture, etc.) which affect their acceptability.

Paneling. Distortion (side wall collapses) of a container caused by development of a reduce pressure (too high vacuum) inside the container.

Pasteurization. Mild heat treatment to destroy vegetative microorganisms. Pasteurization is not the complete destruction of microbes.

Pathogen. Disease producing microorganism.

Pathogenic. Capable of producing disease.

Pectin. A polysaccharide composed of galacturonic acid subunits, partially esterified with methyl alcohol, and capable of forming a gel. Pectin is used as a gelling agent, an emulsifier, and stabilizer. Plant tissues contain protopectins cementing the cell walls together. As fruit ripens, protopectin breaks down to pectin, and finally to pectic acid under the influence of enzymes. Thus over-ripe fruit loses its firmness and becomes soft as the adhesive between the cells breaks down. Pectin is the setting agent in jams and jellies. The albedo of oranges and lemons, and apple pomace are commercial sources of pectin.

Percentage. A part of a whole expressed in hundredths.

Permeability. The passage or diffusion of a gas, vapor, liquid, or solid, through a barrier without physically or chemically affecting it.

Pesticide Residues. Small amounts of pesticides remaining in foodstuffs as a result of pest control operations.

Pesticide. A chemical which kills plant or animal pests.

Petri Dish. A double glass or plastic dish used in cultivating microorganisms.

pH, Normal. For low-acid canned foods, the pH of the product or primary ingredient (e.g. green beans) in its natural state before processing. For acidified foods, it is the pH of the primary ingredient (e.g. pimentos) in its natural state before acidification.

pH, Maximum. For acidified foods, the highest finished product equilibrium pH after processing. For acidified low-acid foods not controlled at pH 4.6 or below, this does not apply if the food receives a heat treatment which alone achieves commercial sterility.

pH 7. The neutral point on the pH scale (pure water). Decreasing values below 7 indicate increasing acidity, while increasing values above 7 indicate alkalinity. One pH unit corresponds to a tenfold difference in acidity or alkalinity, hence pH 4 is 10 times as acid as pH 5 and pH 3 is 10 times as acid as pH 4 and so forth. The same relationship holds on the alkaline side of neutrality, where pH 9 is 10 times as alkaline as pH 8, and so on. Most meat and fish products have pH values between 6 and 7, vegetables have pH values between 5 and 7, and fruits have pH values between 3 and 5.

pH. The effective (active) acidity or alkalinity of a solution; not to be confused with the total acidity or alkalinity. The pH scale is:

ACID SOLUTIONS NEUTRAL ALKALINE SOLUTIONS

0,1,2,3,4,5,6 7 8,9,10,11,12,13,14

Pitting. The action or process of forming small indentations (pits) in the enamel or metal of a can.

Plasticity. Ability to be molded or shaped.

Preservation. Any physical or chemical process which prevents or delays decomposition of foods.

Preservatives. Any substance capable of retarding or arresting food spoilage or deterioration.

Pressure Ridge. The pressure ridge is formed on the inside of the can body directly opposite the double seam, and is the result of the pressure applied by the seaming rolls during seam formation.

Process Schedule. The process selected by the processor as adequate under the conditions of manufacture for a given product to achieve commercial sterility. This process is in excess of that necessary to ensure destruction of microorganisms of public health significance.

Process Authority. The person or organization that scientifically establishes thermal processes for low-acid canned foods or processing requirements for acidified foods. The processes are based on scientifically obtained data relating to heat or acid resistance of public health and spoilage bacteria and/or upon data pertaining to heat penetration in canned foods. The process authority must have expert scientific knowledge of thermal and/or acidification processing requirements and have adequate experience and facilities for making such determinations.

Puree. In food technology, a smooth, pulpy, thick fluid produced by very finely disintegrating a juicy food commodity such as a fruit or vegetable.

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Quality Control (QC). A system for assuring that commercial products meet certain standards of identity, fill of container, and quality sanitation, and adequate plant procedures.

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Rancidity. The reaction between oxygen and unsaturated fats causing undesirable flavors and odors as well as other deleterious reactions during storage of foods.

Rank Order. Preference test in which all samples are ranked in order of intensity of a specific characteristic.

Recall. Procedure used by FDA to remove products from the marketplace which are in violation of the law.

Refractometer. Optical instrument that measures the percent of soluble solids in solution by the extent which a beam of light is bent (refracted). Soluble solids scale is based on sugar concentration in a pure sucrose solution.

Retort. Any closed vessel or other equipment used for the thermal sterilization of foods.

Retrogradation. Refers to reverting of starches from a soluble form to an insoluble form upon freezing or aging.

Rheology. Study of the deformation and flow of matter.

Ripe. Fully developed, having mature seeds, and ready for use as a fresh food or for processing.

Ripening. The sequence of changes in color, flavor, and texture which lead to the state at which the fruit or vegetable is acceptable to eat or to be processed.

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Salt. A chemical compound derived from an acid by replacing the hydrogen atom with a metal or positive ion. Salts may act as buffers in solution with acids or bases. Common or table salt (NaCl) is an example.

Sanitize. To reduce the microbial flora in or on articles such as food plant equipment or eating utensils to levels judged safe by public health authorities.

Saturated Solution. A solution containing all of the solute that it can dissolve at that temperature.

Scalpel. A small straight knife with a thin keen blade used especially for dissecting.

Sealing Surface. The surface of the finish of the container on which the closure forms the seal.

Seam, Thickness. The maximum dimension measured across or perpendicular to the layers of the seam.

Seam, Width. The maximum dimensions of a seam measured parallel to folds of the seam. Also referred to as the seam length or height.

Seam Compound. Rubber or other material applied inside can end curl to aid in forming a hermetic seal when end is double seamed.

Seamer. Machine for double seaming can ends to the body of the can.

Second Operation. The finishing operation in double seaming. The hooks formed in the first operation are rolled tight against each other during the second operation.

Secondary Spoilage. Consists of those cans rusted or corroded as a result of bursting or leaking cans. May occur during warehousing.

Sedimentation. The falling or settling of solid particles in a liquid, as a sediment.

Sensory (Sensory Properties). Pertaining to an impact of a food on the senses (e.g., vision, odor, taste, tactile senses).

Shelf Life. The length of time that a container or material in a container, will maintain market acceptability under specified conditions of storage. Also known as merchantable life.

Shortening. A mixture of partially hydrogenated fats, generally of plant origin, used for frying and for bakery products.

Side Seam. The seam joining the two edges of a blank to form a can body.

Sieve. A meshed or perforated device/utensil through which material may be separated by size.

Soft Swell. Both ends of can swelled, but may be depressed fairly easily by thumb pressure.

Solubility. The amount of a substance that will dissolve in a specified quantity of another substance, at a specified temperature.

Soluble Solids (S.S.). Solids in solution. In foods, soluble solids are largely made up of sucrose and other sugars, fruit acids, and mineral salts.

Solute. The substance to be dissolved in another substance that is called the solvent.

Solution. The resulting mixture when a solute is dissolved in a solvent.

Solvents. A substance which dissolves or holds another substance in solution such as common salt in water. Solvents are used in some foods as carriers for flavors, colors, stabilizers, emulsifiers, antioxidants, and other ingredients.

Spice. The bark, root, bud, flower, or fruit of plants used primarily to season foods. For example, pepper and cinnamon.

Spinner. A container with a faulty double seam, caused by the container having been revolved by the seaming rolls, due to improper adjustments.

Spore. An encapsulated, resistant form of a microorganism.

Stamen. The organ of the flower that gives rise to the male gamete.

Standard Deviation. Statistical measure of the scattering of data from the average; equal to the root mean square of the individual deviations from average.

Standard for Grade. The formulated rules by which a product will be judged to fit one of the grade categories established for the class to which the product belongs.

Standard of Fill of Container, FDA. A statement which establishes the minimum weight or volume of a specific food which its container must hold, as determined by procedures specified in the standard, below which the food product is of substandard fill and must be clearly labeled ABelow Standard of Fill@.

Standard of Quality, FDA. A statement which establishes a minimum quality for a specific food product below which it is of substandard quality and must be clearly labeled ABelow Standard in Quality Good Food-Not High Grade@.

Standards of Identity, FDA. Regulations issued by the U.S. Food and Drug Administration to define the allowable ingredients, composition and other characteristics of food products.

Steam Table. Stainless-steel trays used in food service for keeping prepared food warm, over live steam.

Steam-Flow Closing Machine. Equipment to close containers while at the same time producing a vacuum in them by means of steam jets directed into and around the container.

Sterilization Time. The time that lapses between the moment a retort reaches sterilization temperature, until steam is cut off.

Sterilization. Any process, chemical or physical, which will destroy all living organisms.

Sterilize. To destroy microorganisms by heating with steam, dry heat, or by boiling in a liquid for 20 to 30 minutes.

Still Retort. A retort for the sterilization of canned foods in batch amounts.

Subjective Evaluation. Evaluation by a panel of individuals using a scoring system based on various characteristics that can be judged with the senses.

Supersaturated Solution. A solution that has dissolved more solute or dispersed substance that it can ordinarily hold at a particular temperature. The solution is formed by being heated and slowly cooled without disturbance.

Suspension. A homogenous mixture of an insoluble granular or powdered material with a fluid.

Sweating. If very cold cans are placed in a warm, humid place, moisture will condense on their surface. This sweating may very easily contribute to rusting of the cans.

Swell. 1-(noun) A container with either one or both ends bulged by moderate or severe internal pressure. 2-(verb) To bulge out by internal pressure, as by gases caused by biological or chemical action.

Syneresis. Exuding of small amounts of liquids from gels.

Syneresis. The separation or weeping of liquid from a gel.

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Texture. The food characteristics that deal with the sense of feel.

Texturometer. Simulation device used to measure such physical textural properties as hardness, cohesiveness, and crush-ability of foods.

Thermal Process. The application of heat to food, either before or after sealing in a hermetically sealed container, for a period of time and at a temperature scientifically determined to achieve a condition of commercial sterility (i.e., the destruction of microorganisms of public health significance, as well as those capable of reproducing in the food under normal non-refrigerated conditions).

Thermolabile. Fairly easily destroyed by heat.

Tolerance. A specified allowance for deviations in weighing, measuring, etc., from the standard dimensions or weight.

Top Double Seam. The double seam formed by end attached by canner. Also known as packer=s end seam.

Total Dissolved Solids (TDS). The solids content that is soluble and is measured as total solids content minus the suspended solids.

Toxin. A poison, usually a protein, formed by microorganisms. Some toxins are given off as waste products of a microorganism, and are called Aexotoxins@. Others are contained within the cells, and are liberated only when the cell dies and disintegrates. These are called Aendotoxins@. Toxins produced by Clostridium botulinum are thermolabile, that is, they are fairly easily destroyed by heat.

Translucent. 1-Descriptive of a material or substance capable of transmitting some light, but not clear enough to be seen through. 2-Shining or glowing through; partly transparent.

Transparent. Descriptive of a material or substance capable of a high degree of light transmission, (e.g., glass).

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Vee (Vee Down). Is a Avee@ shaped deformation in cover hook associated with drastically reduced cover hook dimension. In extreme cases, vees can be detected by external examination of the seam.

Venting. Eliminating air from a retort prior to sterilizing canned foods.

Viscometer. An instrument to measure viscosity.

Viscosity. Internal friction or resistance to flow of a liquid. The constant ratio of shearing stress to rate of shear. In liquids for which this ratio is a function of stress, the term Aapparent viscosity@ is defined as this ratio.

Volatile. Readily forming a vapor or gaseous phase.

Volatilization. The process of becoming volatile.

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Weak Lap. The lap is soldered and both parts are together. However, strain on this lap, as twisting with the fingers, will cause the solder bond to break.

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