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:

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Properties:

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Link Types:

Link Type PropertyExpected TypeDescription

Type Codes:

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Type Code Values:

Code ValueNameDescription and URI

All Classes

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All Properties

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All Type Codes

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PropertyExpected TypeDescription

Defined values for this Type Code

Code ValueNameDescription and URI
ACIDIFICATIONAcidificationDropping pH of food
ALCOHOL_CURINGAlcohol CuringTreatment of food by adding alcohol in order to preserve the product
ATTESTED_MILKAttested MilkRaw Milk (without heat treatment)
BOILINGCookingCooking
BRININGBriningWater saturating or strongly impregnating with salt
CANNINGCanningPreserved in a sealed airtight container, usually made of tin-coated iron
COLD_SMOKE_CURINGCold Smoke CuringTo smoke the food at between 70 degrees to 90 degrees F.
CONSERVEConserveKeep from harm or damage
DEHYDRATIONDehydrationTo remove water from food
DRYINGDryingMaking with moisture having evaporated, drained away
FERMENTATIONFermentationAny of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance
FREEZE_DRYINGFreeze DryingPreserving food by freezing and then drying in a vacuum
FREEZINGFreezingTurning into ice or another solid by cold
HIGH_TEMPERATURE_TREATED_MILKHigh Temperature Treated MilkLegally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk
HOT_SMOKE_CURINGHot Smoke CuringHot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F.
IONISATIONIonisationTo convert into an ion or ions
IRRADIATIONIrradiationFood irradiation is the process of exposing food to ionising radiation in order to disinfest, sterilise, or preserve food.
PASTEURISATIONPasteurisationPartially sterilisation by heating
QUICK_FREEZINGQuick FreezingFreezing (food) rapidly so as to preserve its qualities
SALT_CURINGSalt CuringPreserving by using a salt brine
SOUS_VIDESous VideLow temperature long time cooking under vacuum
STERILISATIONSterilisationA process that effectively kills or eliminates transmissibleagents (such as fungi, bacteria, viruses, spore forms, etc.).
SUGAR_CURINGSugar CuringTreatment of food by adding sugar in order to preserve the product
ULTRA_HIGH_TEMPERATUREUltra High TemperatureUltra heat treated (especially for milk)
UNDER_MODIFIED_ATMOSPHEREUnder Modified AtmospherePacked with a gas with protective proprieties
VACUUM_PACKEDVacuum PackedSealed after the partial removal of air

Subclasses ⇩

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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 typeExpected TypeDescription
Preservation Techniquegs1:PreservationTechniqueCodeCode indicating the preservation technique used to preserve the product from deterioration, for example, BRINING.

Related properties (with the same domain and range):

PropertyExpected TypeDescription