100 Terminologies related to Design and Management of AB System

1.controlled atmosphere storage

storage in an artificial atmosphere in which the proportion of carbon dioxide and/or oxygen is
precisely controlled

2.bulk storage
produce is piled in room-sized bins, which exerts forces that must be resisted by the building
walls

3.pallet bin storage

produce is placed in boxes or pallet bins which in turn are stacked in storage room

4.pallet
low portable platform made of wood or metal or plastic or in combination to facilitate
handling, storage, or transport of materials as a unit load using a forklift

5.drip cooler
storage structure with continuously wetted walls

6.burlap
coarse cloth made of jute, flax or hemp

7.air cooled
storage provided with good ventilation

8.vapor barrier
materials used to prevent migration of moisture into a storage area

9.cell pack
individual divisions in a carton formed by fiberboard dividers, each cell to contain one fruit

10.telescopic cartons
cartons in which the cover is separate and fits snugly over the bottom part

11.primary processing
product handling which include steps to make a harvested commodity more suitable for
manufacturers or consumers

12.grading
process of classifying into groups according to a set of recognized criteria of quality and size,
each group bearing an accepted name and size grouping

13.sizing
process of classifying into sizes according to criteria that may or may not be recognized or
accepted by the industry

14.sorting
Process of classifying into groups designated by the person classifying the produce either
according to a set of criteria or whatever criteria he may set

15.air change ratio

ratio of the volume of air that enters a room to the volume of air of the empty room
16.inspection
process of determining whether the grade standards have been interpreted or enforced
properly by inspecting random samples usually of predetermined amount large enough to
give an indication of the correctness of the grading procedure

17.packaging
process to ensure adequate protection and safe delivery of a product from the producer to the
ultimate consumer

18.Centrifugation

19.Crystallizer

20. Material handling - refers to the storage, control, protection and movement of products and material
throughout warehousing, consumption, manufacturing, disposal and distribution.

21. Material handling equipment (MHE) – refers to devices that help a warehouse function by moving and storing
goods.

22. Primary Processing

- it is the conversion of raw materials into foods that can immediately consumed or used as ingredients
to make other food products.

23. Secondary processing

- conversion of ingredients into edible products
- this involves turning primary processed food into other food products either on their own or
mixed with other ingredients.

24. Plant Design

- It refers to the overall design of a manufacturing enterprise / facility.
- It involves the design of the whole processing plant, including the processing/control equipment,
the utilities, the plant buildings, and the waste treatment units.
- It refers either to the construction of new processing /manufacturing plants or to the improvement
or expansion of existing/operating plants.

25. Process Design

- It refers to the design of food processes and manufacturing methods, including process flowsheets,
design of processing and control equipment, and economic evaluation of the process.
- Food process design involves the assembly of unit operations to transform materials, usually
agricultural products, into safe, nutritious foods and beverages.
- It is the engineering activity of specifying a coherent assembly of equipment with the objective of
conducting a sequence of operations on materials in order to convert them into human or animal
foods (or ingredients of such)

26. Food processing unit operations

27. Prevention of contamination

28. Sanitation

29. Deterioration

30. Seasonal production

Certainly! Here are some terminologies related to the primary processing plant for fresh fruits and vegetables:

1. **Primary Processing Plant:** A facility where fresh fruits and vegetables undergo initial processing steps to
prepare them for distribution and further processing.

2. **Sorting:** The process of separating fresh produce based on size, color, and quality to ensure uniformity.

3. **Grading:** The classification of fresh fruits and vegetables based on quality standards, typically involving size,
shape, and appearance.

4. **Washing:** The cleaning of fresh produce using water or other solutions to remove dirt, debris, and
contaminants.

5. **Sanitization:** The process of disinfecting equipment, surfaces, and water used in the primary processing plant
to prevent contamination.

6. **Trimming:** The removal of unwanted parts, such as stems or leaves, from fresh fruits and vegetables.

7. **Culling:** The separation and removal of defective or damaged produce during sorting and grading.

8. **Blanching:** A brief exposure of fresh produce to boiling water or steam to inactivate enzymes and preserve
color and texture.

9. **Peeling:** Removing the outer skin or rind from certain fruits and vegetables.

10. **Pitting:** Removing pits or stones from fruits such as cherries or olives.

11. **Slicing:** Cutting fresh produce into thin, uniform pieces.

12. **Dicing:** Cutting fresh produce into small, uniform cubes.

13. **Pureeing:** Processing fresh fruits and vegetables into a smooth, consistent texture.

14. **Juicing:** Extracting liquid from fresh fruits and vegetables.

15. **Dehydration:** Removing water content from fresh produce to extend shelf life.

16. **Freezing:** Preserving fresh produce by reducing its temperature to inhibit microbial growth.

17. **Cooling:** Lowering the temperature of fresh produce to slow down the ripening process and maintain
freshness.

18. **Packaging:** The process of enclosing fresh produce in suitable containers for transportation and storage.

19. **Modified Atmosphere Packaging (MAP):** A packaging technique that adjusts the composition of gases
around fresh produce to extend its shelf life.

20. **Vacuum Packing:** Removing air from the packaging to slow down the oxidation process and preserve
freshness.

21. **Cold Storage:** Refrigerated storage facilities to maintain the freshness of fruits and vegetables.

22. **Ripening Room:** A controlled environment where fruits are subjected to specific conditions to induce
uniform ripening.

23. **Quality Control:** Measures and procedures to ensure that fresh produce meets predetermined quality
standards.

24. **Traceability:** The ability to track and trace the origin and processing history of fresh produce.

25. **Batch Record:** Detailed documentation of each batch of fresh produce processed, including information on
sorting, grading, and packaging.

26. **Hazard Analysis and Critical Control Points (HACCP):** A systematic approach to identify, assess, and
control hazards in food processing.

27. **Cross-Contamination:** The unintentional transfer of contaminants from one source to another during
processing.

28. **GMP (Good Manufacturing Practices):** Practices and guidelines to ensure the production of safe and high-
quality food products.

29. **Cold Chain Management:** Maintaining a consistent temperature throughout the transportation and storage of
fresh produce to prevent spoilage.

30. **Aseptic Processing:** A method of packaging fresh produce in a way that maintains sterility, extending shelf
life without refrigeration.

31. **Quality Assurance:** A set of planned and systematic actions to ensure that fresh produce consistently meets
quality standards.

32. **Waste Management:** Strategies for handling and minimizing the disposal of by-products and waste
generated during processing.

33. **Water Recycling:** Reusing water within the processing plant after appropriate treatment to reduce
environmental impact.

34. **Palletizing:** Arranging packaged fresh produce on pallets for efficient storage and transportation.

35. **Product Inspection:** Thorough examination of fresh produce for defects, contaminants, or deviations from
quality standards.

36. **Batch Processing:** Processing fresh produce in distinct batches rather than continuously.

37. **Nutritional Labeling:** Providing information about the nutritional content of packaged fresh produce on the
product label.

38. **Conveyor System:** Automated systems for transporting fresh produce within the processing plant.

39. **Packing House:** Another term for a primary processing plant where fruits and vegetables are prepared for
market.

40. **Rack Cooling:** A method of cooling fresh produce by placing it on racks in a controlled environment.

41. **Processing Line:** A series of connected processing units or machines for sequential fresh produce
processing.

42. **Brix Value:** A measure of the sugar content in fruits, often used to assess ripeness.

43. **Refractometer:** Instrument used to measure the Brix value of fruits.

44. **Fruit Ripeness Indicator:** Visual or chemical cues used to determine the optimal ripeness of fruits.
45. **Residue Analysis:** Testing for pesticide residues or contaminants on fresh produce.

46. **Hydrocooling:** Rapid cooling of fresh produce using cold water to slow down deterioration.

47. **Sulfur Dioxide (SO2) Treatment:** Preserving the color and quality of certain fruits through the application
of sulfur dioxide.

48. **Shelf Life Testing:** Evaluating how long a fresh produce item can be stored before quality deteriorates.

49. **Microbial Testing:** Assessing the microbial content of fresh produce to ensure safety.

50. **Water Jet Cutting:** Using high-pressure water jets to cut or clean fresh produce.

These terminologies cover various stages and processes involved in the primary processing of fresh fruits and
vegetables in a processing plant. Specific definitions may vary, and it is advisable to refer to industry standards or
specific regulatory documents for precise meanings.

Certainly! Here are 100 terminologies related to the primary processing plant for fresh fruits and vegetables:

1. **Primary Processing Plant:** Facility where fresh fruits and vegetables undergo initial processing steps.
2. **Sorting:** Separation of fresh produce based on size, color, and quality.
3. **Grading:** Classification of fresh fruits and vegetables based on quality standards.
4. **Washing:** Cleaning fresh produce to remove dirt, debris, and contaminants.
5. **Sanitization:** Process of disinfecting equipment, surfaces, and water to prevent contamination.
6. **Trimming:** Removal of unwanted parts, such as stems or leaves, from fresh produce.
7. **Culling:** Separation and removal of defective or damaged produce during sorting.
8. **Blanching:** Brief exposure of fresh produce to boiling water or steam to inactivate enzymes.
9. **Peeling:** Removal of the outer skin or rind from certain fruits and vegetables.
10. **Pitting:** Removal of pits or stones from fruits such as cherries or olives.
11. **Slicing:** Cutting fresh produce into thin, uniform pieces.
12. **Dicing:** Cutting fresh produce into small, uniform cubes.
13. **Pureeing:** Processing fresh fruits and vegetables into a smooth, consistent texture.
14. **Juicing:** Extracting liquid from fresh fruits and vegetables.
15. **Dehydration:** Removing water content from fresh produce to extend shelf life.
16. **Freezing:** Preserving fresh produce by reducing its temperature to inhibit microbial growth.
17. **Cooling:** Lowering the temperature of fresh produce to slow down the ripening process.
18. **Packaging:** Enclosing fresh produce in suitable containers for transportation and storage.
19. **Modified Atmosphere Packaging (MAP):** Adjusting the composition of gases around produce to extend
shelf life.
20. **Vacuum Packing:** Removing air from the packaging to preserve freshness.
21. **Cold Storage:** Refrigerated storage facilities to maintain freshness.
22. **Ripening Room:** Controlled environment to induce uniform ripening in fruits.
23. **Quality Control:** Measures to ensure fresh produce meets predetermined quality standards.
24. **Traceability:** Ability to track and trace the origin and processing history of fresh produce.
25. **Batch Record:** Detailed documentation of each batch of fresh produce processed.
26. **Hazard Analysis and Critical Control Points (HACCP):** Systematic approach to identify and control hazards
in food processing.
27. **Cross-Contamination:** Unintentional transfer of contaminants during processing.
28. **GMP (Good Manufacturing Practices):** Guidelines to ensure the production of safe and high-quality food.
29. **Cold Chain Management:** Maintaining consistent temperature throughout transportation and storage.
30. **Aseptic Processing:** Packaging fresh produce in a way that maintains sterility.
31. **Quality Assurance:** Planned actions to ensure consistent quality of fresh produce.
32. **Waste Management:** Strategies for handling and minimizing waste generated during processing.
33. **Water Recycling:** Reusing treated water within the processing plant.
34. **Palletizing:** Arranging packaged produce on pallets for storage and transportation.
35. **Product Inspection:** Thorough examination of produce for defects, contaminants, or deviations.
36. **Batch Processing:** Processing in distinct batches rather than continuously.
37. **Nutritional Labeling:** Providing information about the nutritional content on product labels.
38. **Conveyor System:** Automated systems for transporting produce within the processing plant.
39. **Packing House:** Another term for a primary processing plant.
40. **Rack Cooling:** Cooling produce by placing it on racks in a controlled environment.
41. **Processing Line:** Connected processing units or machines for sequential processing.
42. **Cost-Benefit Analysis:** Evaluating economic feasibility by comparing costs and benefits.
43. **Material Flow Analysis:** Assessment of movement and utilization of materials.
44. **Brix Value:** Measure of sugar content in fruits.
45. **Refractometer:** Instrument used to measure Brix value.
46. **Fruit Ripeness Indicator:** Visual or chemical cues indicating fruit ripeness.
47. **Residue Analysis:** Testing for pesticide residues or contaminants.
48. **Hydrocooling:** Rapid cooling of produce using cold water.
49. **Sulfur Dioxide (SO2) Treatment:** Preserving color and quality using sulfur dioxide.
50. **Shelf Life Testing:** Evaluating how long produce can be stored before quality deteriorates.
51. **Microbial Testing:** Assessing microbial content to ensure safety.
52. **Water Jet Cutting:** Using high-pressure water jets to cut or clean produce.
53. **Seasonal Processing:** Adapting production to the seasonal availability of specific fruits and vegetables.
54. **Food Irradiation:** The use of ionizing radiation to reduce pathogens and extend shelf life.
55. **Cold Pressing:** Extracting juice from fruits and vegetables without the use of heat.
56. **Pre-cooling:** Rapid cooling of produce immediately after harvest to preserve freshness.
57. **Shrink Wrapping:** Enclosing produce in a plastic film for protection and preservation.
58. **Effluent Treatment:** Treating and managing wastewater generated during processing.
59. **Ethylene Control:** Regulating ethylene levels to control ripening in certain fruits.
60. **Pectinase:** Enzyme used in processing to break down pectin and enhance juice extraction.
61. **Drying Tunnel:** A controlled environment for drying produce to reduce moisture content.
62. **Concentration:** Reducing the water content of juices through evaporation.
63. **Pulse Electric Field Processing:** Using short pulses of electricity to improve juice extraction.
64. **Carbon Dioxide (CO2) Treatment:** Modifying the atmosphere to control ripening and decay.
65. **Conveyor Belt Scale:** Weighing system integrated into processing conveyor belts.
66. **Automated Grading System:** Computerized system for automated fruit and vegetable grading.
67. **Heat Exchanger:** Equipment for exchanging heat between different processing streams.
68. **Sustainability Certification:** Recognition of environmentally and socially responsible processing practices.
69. **Transportation Logistics:** Planning and managing the movement of produce from the processing plant to
distribution points.
70. **Continuous Processing:** Ongoing production without interruptions, suitable for certain types of fruits and
vegetables.
71. **Fruit Pulp:** The fibrous content of fruits separated during processing.
72. **Postharvest Technology:** Techniques and methods applied after harvest to preserve and enhance the quality
of produce.
73. **Color Sorting Machine:** Equipment that uses optical sensors to sort produce based on color.
74. **Tray Drying:** Drying fruits and vegetables on trays in a controlled environment.
75. **Steam Blancher:** Blanching produce using steam for heat treatment.
76. **Drum Dryer:** Equipment for drying produce by passing it through rotating drums.
77. **Rotary Grader:** A machine with rotating drums or belts for grading produce based on size.
78. **Electrostatic Sprayer:** Device for applying pesticides or coatings to produce using electrostatic charges.
79. **Vacuum Cooling:** Rapid cooling of produce by reducing air pressure.
80. **Seed Extractor:** Equipment for removing seeds from fruits or vegetables.
81. **Acid Wash:** Treatment using acidic solutions to remove contaminants from produce surfaces.
82. **Foam Mat Drying:** Drying produce on foam mats to reduce damage and bruising