Mindblown: a blog about philosophy.

To change from a liquid to a semi-solid, non- fluid mass.  

Transfer of energy from one particle to another without displacing the particles.  

The degree of soundness of a product. The particular state of someone or something. A particular illness, injury or disorder. A state of health; physical, especially athletic, fitness.  

Flavoring agent used to make food savory or spicy. Something used to give a special flavour to food, as mustard, ketchup, salt, or spices. An appetizing ingredient added to food. A condiment is a diverse range of ingredients or substances that serve to accentuate or intensify the taste of food. These condiments may possess different…

A term used to define the process of kneading chocolate in special heated mixing tanks provided with pressure rollers that grind and aerate the now melted mass to develop increased smoothness, viscosity, and flavor.  

That color, which combined with the color considered in the proper portion, yields an achromatic, or gray mixture.  

Condition when equipment and containers are free of viable microorganism with public health significance, as well as those of non-health significance, capable of reproducing under normal conditions of storage and distribution.  

The time lapse between the introduction of steam into the closed retort and the time when the retort reaches the required processing temperature.