Preservation Technique Code
Nearest schema.org equivalent:
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Terms from Scan4Transport cover extended address information suitable for deliveries, especially 'last mile' deliveries.
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Type Code Values:
|Code Value||Name||Description and URI|
All Type Codes
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Defined values for this Type Code
|Code Value||Name||Description and URI|
|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)|
|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|
Expects value of type:
|Value is expected to be of type:|
Classes having this property:
|Used with these classes:|
Properties expecting this type of value:
|Property expecting this type||Expected Type||Description|
|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):