Preservation Technique Code
https://gs1.org/voc/PreservationTechniqueCode
Nearest schema.org equivalent:
The GS1 Web Vocabulary collects terms defined in various GS1 standards and data systems and made available for general use following Linked Data principles. It is designed as an extension to schema.org and, where relevant, mappings and relationships arising from that vocabulary are made explicit.
The initial focus of the GS1 Web Vocabulary is consumer-facing properties for clothing, shoes, food beverage/tobacco and properties common to all products.
This includes properties related to EU 1169 as defined in the GDSN and GS1 Source Standards. In addition, the vocabulary includes the definition of parties and of a product offer (a product offered by a party for a price). Properties and their definitions come from existing GS1 standards including GDSN, GS1 Source and GPC. Exceptions to this rule include the definition of Offer which does not exist in any of the above standards.
New terms are developed and ratified according to the Global Standards Management Process. Terms may be suggested and commented on in the vocabulary’s GitHub repository .
The GS1 Web Vocabulary was originally developed as the primary output of the GS1 SmartSearch standard but it now fulfils a broader remit. The GS1 SmartSearch standard enables businesses to benefit from:
- More accurate search results for consumers to find the products and information they need.
- A lower bounce rate, i.e. people landing on a page and immediately navigating away as it's not relevant to them.
- Improved conversion rate from visits to sales.
- Improved, accurate online product information.
- Shared product information via consumer-facing mobile devices and websites, which ultimately drive sales.
Further information and support tools for the GS1 SmartSearch are available.
The GS1 Digital Link standard makes it possible to express any set of GS1 identifiers as a Web URI and therefore the identified item can be the subject of machine-readable facts and assertions made about it. The GS1 Web Vocabulary includes the link types used in GS1 Digital Link to annotate links to related resources, such as product information pages, instruction manuals, related videos, certification information, brand owner APIs, traceability information and more.
Terms from Scan4Transport cover extended address information suitable for deliveries, especially 'last mile' deliveries.
Classes:
Class | Description |
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Properties:
Property | Expected Type | Description |
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Link Types:
Link Type Property | Expected Type | Description |
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Type Codes:
TypeCode | Description |
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Type Code Values:
Code Value | Name | Description and URI |
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All Classes
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All Properties
Property | Description |
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All Type Codes
TypeCode | Description |
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All Link Types
Link Type | Description |
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Property | Expected Type | Description |
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Property | Expected Type | Description |
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Property | Expected Type | Description |
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Defined values for this Type Code
Code Value | Name | Description and URI |
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ACIDIFICATION | Acidification | Dropping pH of food |
ALCOHOL_CURING | Alcohol Curing | Treatment of food by adding alcohol in order to preserve the product |
ATTESTED_MILK | Attested Milk | Raw Milk (without heat treatment) |
BOILING | Cooking | Cooking |
BRINING | Brining | Water saturating or strongly impregnating with salt |
CANNING | Canning | Preserved in a sealed airtight container, usually made of tin-coated iron |
COLD_SMOKE_CURING | Cold Smoke Curing | To smoke the food at between 70 degrees to 90 degrees F. |
CONSERVE | Conserve | Keep from harm or damage |
DEHYDRATION | Dehydration | To remove water from food |
DRYING | Drying | Making with moisture having evaporated, drained away |
FERMENTATION | Fermentation | Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance |
FREEZE_DRYING | Freeze Drying | Preserving food by freezing and then drying in a vacuum |
FREEZING | Freezing | Turning into ice or another solid by cold |
HIGH_TEMPERATURE_TREATED_MILK | High Temperature Treated Milk | Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk |
HOT_SMOKE_CURING | Hot Smoke Curing | Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. |
IONISATION | Ionisation | To convert into an ion or ions |
IRRADIATION | Irradiation | Food irradiation is the process of exposing food to ionising radiation in order to disinfest, sterilise, or preserve food. |
PASTEURISATION | Pasteurisation | Partially sterilisation by heating |
QUICK_FREEZING | Quick Freezing | Freezing (food) rapidly so as to preserve its qualities |
SALT_CURING | Salt Curing | Preserving by using a salt brine |
SOUS_VIDE | Sous Vide | Low temperature long time cooking under vacuum |
STERILISATION | Sterilisation | A process that effectively kills or eliminates transmissibleagents (such as fungi, bacteria, viruses, spore forms, etc.). |
SUGAR_CURING | Sugar Curing | Treatment of food by adding sugar in order to preserve the product |
ULTRA_HIGH_TEMPERATURE | Ultra High Temperature | Ultra heat treated (especially for milk) |
UNDER_MODIFIED_ATMOSPHERE | Under Modified Atmosphere | Packed with a gas with protective proprieties |
VACUUM_PACKED | Vacuum Packed | Sealed after the partial removal of air |
Subclasses ⇩
Subclass | URI | Description |
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Superclasses ⇧
Superclass | URI | Description |
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Expects value of type:
Value is expected to be of type: |
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Classes having this property:
Used with these classes: |
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Properties expecting this type of value:
Property expecting this type | Expected Type | Description |
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Preservation Technique | gs1:PreservationTechniqueCode | Code indicating the preservation technique used to preserve the product from deterioration, for example, BRINING. |
Related properties (with the same domain and range):
Property | Expected Type | Description |
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