Mindblown: a blog about philosophy.

A sequence of changes in color, flavor and/or texture which lead to the state at which a fruit or vegetable or other product is acceptable to eat or to be processed. Softening, effacement, and dilation before labor.  

Containers able to withstand internal and external pressures without damage, that is, glass or most metal containers.  

The science treating of the deformation and flow of matter. Study of the flow characteristics, usu. of a liquid in a tube-like structure, such as the flow of blood in the vessels. The study of the deformation and flow of materials.  

The reverse of gelatinization and hence dehydration and reversion of cooked starch from a paste to a condition of insolubility.  

Flexible, heat-sealable, relatively flat container capable of withstanding the high temperatures required for pressure-processing low-acid foods.  

Any closed vessel or other equipment used for thermal processing. A flasklike, long-necked vessel used in distillation.  

A public establishment where food is served. The word restaurant first appeared in French in the sixteenth century as a name for highly flavoured soups that supposedly gave strength to someone exhausted by physical exertion; the name for these soups was modelled after the French restaurer, meaning to restore, which in turn derives from the…

A part of an experiment containing all the levels of all the factors once only. Sometimes called a “block.” Reproduction of a DNA molecule (inside a cell). This process can be viewed as occurring in stages, in which the first stage consists of an enzyme “unwinding” the double helix of the DNA molecule at a…

To free fat from animal tissue by heating at low temperatures. The process of melting down or rendering meat, particularly pork, with the intention of separating lean portions from connective tissues and clear fat, is commonly known as “trying out.” This process typically involves heating the meat until the fat is released and can be…