Infra-red micronisation A0CRA Core term * Facets **

High temperature-short time type of thermal treatment like microwaves but quicker, more penetrating and powerful, used to extend the shelf life of foods like flours and change their physico chemical properties. Not to be confused with 'micronisation', term used to define reduction of particle dimensions down to micrometer scale.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

Facets (Type of Term)

Not a food, but a category of characteristics you can add to a food term — for example how it was processed, how it was packaged, or what it was made from. ↩

Implicit facet descriptors *

No implicit facet descriptors.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Infra-red micronisation".

Infra-red micronisation has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Cooking and similar thermal preparation processes" parent term.

Record metadata

Status
APPROVED
Version
8.10
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
03 Aug 2017, 10:14