Glossary of terms

 

	BLOC A combination of different machines used at different stages of the bottling process, which share the same frame or are functionally connected (rinsingfilling- capping bloc, filling-cappinglabelling bloc).
	C.F.U (Colony Forming Units) A measure of viable bacterial or fungal numbers, usually given in colony-forming units per milliliter.
	CLOSURE TORQUE Force applied to rotat a cap and seal it to the bottle.
	CONTAMINATION Pollution of a surface, liquid or food stuff caused by the presence of unwanted substances, usually having the capability to damage.
	CULTURE MEDIUM A liqui or gel designed to support the growth of mcroorganisms or cells.
	DISINFECTION Inactivation of all pathogenic and product-damaging microbes to a level that complies with hygene requirements.
	DRY STERILIZATION Sterilization by chemicals in vapor state or by radiations.
	EXTENDED SHELF LIFE A combination of ultra clean filling and cold supply chain results in a shelf life from 15 up to 60 days for dairy products.
	HEPA filters (High Efficiency Particulate Air) A type of high-efficiency air filter that can remove at least 99.97% of airborne particles 0.3 micrometers (μm) in diameter.
	HOMOGENIZATION Homogenization technology is based on the use of pressure on liquids to subdivide particles or droplets present in fluids into the very smallest sizes (submicron) and create a stable dispersion ideal for further processing.
	FUNGI Recently separated from the vegetable kingdom is a wide group of heterotrophic organisms possessing a chitinous cell wall. The fungi kingdom contains both microscopic food-damaging organisms and all the mushrooms.
	LIFE CYCLE Referred to a product or a system defines the different steps of its start-up, operation/availability and dismission.
	LINE AVAILABILITY Actual time available to produce bottles with product (thus time required for line start-up, CIP, SIP, and maintenance are excluded).
	LINE EFFICIENCY Capability of a production line of keep standards and performances according to contract requirements. It can be calculated by applying the following formula: Net production / General running time x Set output (DIN 8782 § 5.6).
	LINE START-UP Operations carried out at the beginning of the production cycle to put all line components in the full working state.
	LOOK-AND-FEEL Attitude of a given product to inspire, communicate and/or define a particular life-style or mood.
	MAGNETIC FLOW METER A magnetic field is applied to the metering tube, which results in a potential difference proportional to the flow velocity perpendicular to the flux lines.
	MARKETING LEVER Any of the 5 main variables involved in the merchandising of a product, also known as the five P's: product, price, place (distribution), promotion, people.
	ORGANOLEPTIC FEATURES The entire range of features of foods, drinks and all chemical substances as perceived by human senses.
	OXYGEN SCAVENGING Technology to integrate oxygen absorbing material in plastic containers such as bottles or caps.
	PASTEURIZATION Moderate heat treatment of liquid food to reduce microbes and obtain a microbiological stable product within the required shelf-life.
	PLC A programmable logic controller (PLC) is a digital computer used for automation of industrial processes, such as control of machinery on factory assembly lines.
	PRESERVATIVE A natural or synthetic chemical that is added to products to prevent decomposition by microbial growth or by undesirable chemical changes.
	PRODUCT MANIFOLD A distribution system that acts as interface between the rotating filling carrousel and the fixed product feeding pipe.
	SHELF LIFE Length of time that food, drink, medicine and other perishable items are given before they are considered unsuitable for sale or consumption.
	SPORE Reproductive structure that is adapted for dispersal and surviving for extended periods of time in unfavorable conditions. Spores form part of the lifeclycle of many plants, algae and fungi.
	TAMPER EVIDENT A device or process that makes unauthorised access to the protected object easily detected.
	TAXONOMY The practice and science of classification used to define hierarchical relationships among all living organisms.
	WET STERILIZATION Sterilization by liquid chemicals.