TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

PUFFED POWDER [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1984-05-08

English

Subject field(s)
  • Food Preservation and Canning
OBS

Concentrate is puffed to 20 times original volume by vacuum drying (29-in. vacuum and temper. up to 300 °F.) - cheaper than freeze-drying. The sponge-like structure can be obtained only by drying from a liquid film and cannot be produced by lyophilization or freeze-drying, a more costly drying procedure. The extremely low pressures necessary for freeze-drying are not required for this type of liquid-film or "puff" drying. In producing such heat-sensitive products as orange powder, using a liquid film of approximately 1/8 in. thickness, the drying cycle is 1 hr.

French

Domaine(s)
  • Conservation des aliments et conserverie

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: