T4246 Preservation technique code

Code valueNameDescriptionUsed in Sweden
ACIDIFICATIONAcidificationDropping pH of food
ALCOHOL_CURINGAlcohol CuringTreatment of food by adding alcohol in order to preserve the product
ALIVEAliveLiving animal or plant, not deadX
ATTESTED_MILKAttested MilkRaw Milk (without heat treatment)
BRININGBriningWater saturating or strongly impregnating with salt
CANNINGCanningPreserved in a sealed airtight container, usually made of tin-coated iron
COLD_SMOKE_CURINGCold SmokedTo smoke the food at between 70 degrees to 90 degrees F.X
CONSERVEConserveKeep from harm or damage
DEHYDRATIONDehydrationTo remove water from food
DRYINGDryingMaking with moisture having evaporated, drained awayX
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 coldX
FRESHFreshRecently made or obtained food in its natural conditions and not altered by any preservation methodsX
HIGH_TEMPERATURE_TREATED_MILKHigh Temperature Treated MilkLegally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk
HOT_SMOKE_CURINGHot SmokedHot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F.X
IONISATIONIonisationTo convert into an ion or ions
IRRADIATIONIrradiationFood irradiation is the process of exposing food to ionising radiation in order to disinfect, sterilise, or preserve food.
PASTEURISATIONPasteurisationPartially sterilisation by heating
PRESERVED_WITHOUT_ARTIFICIAL_NITRATESPreserved Without Artificial NitratesA food is treated with natural curing agents and without artificial nitrates, e.g. celery powder.
QUICK_FREEZINGQuick FreezingFreezing (food) rapidly so as to preserve its qualities
SALT_CURINGSalt CuringPreserving by using a salt brineX
SOUS_VIDESous VideLow temperature long time cooking under vacuum
STERILISATIONSterilisationA process that effectively kills or eliminates transmissible agents (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 properties
VACUUM_PACKEDVacuum PackedSealed after the partial removal of air