Category: D

Chemical breakdown of foods. The conversion of a chemical compound to one that is less complex. Physical, metabolic, or chemical change to a less complex form. Foods are physically degraded during chewing and then chemically degraded from complete compounds, such as proteins and starches, to amino acids and sugars, respectively.  

A unit of a product that has one or more defects. Working badly or wrongly formed.  

To break down a product, usually by decay or rot.  

Steps to follow in determining when a process is in or out of control; that is, whether or not to make an adjustment in a given segment of the process. A graphic decision-making tool typically used to evaluate decisions containing a series of steps. A graphic analysis of the decisions or choices available to a…

The removal of oxygen from food products.  

An approximate measure, that is, ¹⁄16 tsp. of dry material or five drops of liquid. A diminutive measure; an amount that is smaller than one-eighth of a teaspoon.  

Reference values on nutrition labels representing the Daily Reference Values (DRV’s) and Reference Daily Intakes (RDI’s). The percent DV shows how the amount of a nutrient in a serving of food fits into a 2,000-calorie reference diet. Daily Values (DVs) are established by the Food and Drug Administration for food labeling and include the Daily…

Time necessary to destroy 90% of the spores or vegetative cells of a microorganism at a given temperature. Number of minutes for the survivor curve to traverse one log cycle.  

An inflatable bag for collecting exhaled air to measure the consumption of oxygen and production of carbon dioxide, for the measurement of energy expenditure by indirect calorimetry. A container, usually a bag made of flexible material, for collecting expired air. It is used in investigating respiratory function and physiology.