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Food Standards Agency Codes

Entry: Infra-red micronisation - showing version 1

Notation:
A0CRA

High temperature-short time type of thermal treatment like microwaves but quicker, more penetrating and powerful, used to extend the shelf life of foods like flours and change their physico chemical properties._x000D_ Not to be confused with 'micronisation', term used to define reduction of particle dimensions down to micrometer scale.

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Hierarchies

Hierarchy Master Broader Cooking and similar thermal preparation processes Narrower
Hierarchy Process Broader Cooking and similar thermal preparation processes Narrower

Full Details

broader Cooking and similar thermal preparation processes
broader_process Cooking and similar thermal preparation processes
commonName IR micronisation
definition High temperature-short time type of thermal treatment like microwaves but quicker, more penetrating and powerful, used to extend the shelf life of foods like flours and change their physico chemical properties._x000D_ Not to be confused with 'micronisation', term used to define reduction of particle dimensions down to micrometer scale.
hierarchyCode_master Z0001.0006.0002.0005.0011
hierarchyCode_process Z0005.0011
in scheme Food type Identifiers | Process
lastVersion 01.01.021
notation A0CRA
pref label Infra-red micronisation
scope note High temperature-short time type of thermal treatment like microwaves but quicker, more penetrating and powerful, used to extend the shelf life of foods like flours and change their physico chemical properties._x000D_ Not to be confused with 'micronisation', term used to define reduction of particle dimensions down to micrometer scale.
state Facets
termType Core term
type Concept | Food-type
validFrom 30 Sep 2013 09:44:17.000