Mindblown: a blog about philosophy.
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Fo
Time in minutes to destroy a given number of micro-organisms of a reference strain at a temperature of 250 F when the Z value is equal to 18°F.
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Fluoridation
Addition of fluorides to water. The addition of the chemical fluoride to water or other oral preparations for the purpose of preventing tooth decay. Usually, 1 part of fluoride to 1 million parts of water is used. The addition of controlled, small amounts of fluoride to public water supplies for the purpose of reducing the…
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Fluming
Water conveyance of food or other materials.
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Fluidity
Reciprocol of viscosity.
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Flower crops as foods
Artichoke, Broccoli and Cauliflower.
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Flow chart or diagram
One of the seven Tools of Quality to break down the processing operation, showing the various unit operations or steps of the process for further discussion and evaluation.
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Flow chart
Step by step depiction of the unit operations in the processing of a food product.
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Florentine (la)
A method of preparation of food used mainly for fish and eggs that are set in a bed of spinach and stewed in butter and covered with mornay sauce and sprinkled with cheese prior to serving. An adjective that characterizes diverse dishes incorporating or ornamented with spinach, typically minced finely or blended into a puree.…
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Flocculation
The process of forming larger masses from a large number of finer suspended particles. The coagulation of finely divided particles or colloidal particles into larger particles that precipitate. Precipitation presenting as a suspended mass of downy particles. Reaction in which material that is normally invisible in a solution forms a suspension or precipitate as a…
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Flexible packages
Containers, usually made from laminated plastic materials, which bend and change shapes depending on internal and external pressures.
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