Glossary
The words used on food processing and packaging lines, defined in one short paragraph each, with a source for every definition.
- Checkweigher
- A checkweigher is an inline scale that weighs every pack while it moves along the line and automatically rejects any pack outside set weight limits.
- CIP (clean-in-place)
- CIP, or clean-in-place, is an automated way of cleaning the inside of pipes, tanks, heat exchangers and other closed equipment without taking them apart.
- HFFS (horizontal form-fill-seal)
- HFFS means horizontal form-fill-seal, a packaging machine that forms pouches from film travelling horizontally, fills them through an open top and seals them.
- IQF (individual quick freezing)
- IQF, or individual quick freezing, freezes small pieces of food separately and quickly, so they stay free-flowing instead of freezing together into a block.
- Metal detector (food)
- A food metal detector is an inspection machine that senses metal in product or packs as they pass through its aperture and triggers their removal from the line.
- Multihead weigher
- A multihead weigher portions product by weight. It weighs many small hoppers at once and releases the combination that comes closest to the target pack weight.
- Nitrogen flushing
- Nitrogen flushing replaces the air in a food pack with nitrogen just before sealing. This removes oxygen to slow rancidity and cushions fragile products.
- Pasteurisation
- Pasteurisation is mild heat treatment, usually below 100 °C, that kills pathogens and many spoilage microbes in foods like milk and juice, extending shelf life.
- Retort
- A retort is a pressure vessel that heats sealed cans, jars or retort pouches above 100 °C to sterilise the food inside so it keeps without refrigeration.
- VFFS (vertical form-fill-seal)
- VFFS means vertical form-fill-seal, a packaging machine that forms bags from a flat roll of film around a vertical tube, fills them from above and seals them.