TERMIUM Plus®

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Consult the Government of Canada’s terminology data bank.

DLUO [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2025-10-09

English

Subject field(s)
  • Labelling (Packaging)
  • Food Preservation and Canning
  • Regulations and Standards (Food)
DEF

The date which signifies the end of the period, under any stated storage conditions, during which the unopened product will remain fully marketable and will retain any specific qualities for which implied or express claims have been made.

OBS

... beyond the date the food may still be perfectly satisfactory.

Key term(s)
  • best-before date
  • minimum durability date

French

Domaine(s)
  • Étiquetage (Emballages)
  • Conservation des aliments et conserverie
  • Réglementation et normalisation (Alimentation)
DEF

Date d’expiration du délai, dans les conditions d’entreposage indiquées (s’il y a lieu), durant lequel le produit reste pleinement commercialisable et conserve toutes les qualités particulières qui lui sont implicitement ou explicitement attribuées.

OBS

Le produit peut toutefois rester pleinement satisfaisant après cette date.

Spanish

Campo(s) temático(s)
  • Etiquetado (Embalajes)
  • Conservación de los alimentos y elaboración de conservas
  • Reglamentación y normalización (Alimentación)
Save record 1

Record 2 2008-09-25

English

Subject field(s)
  • Food Preservation and Canning
CONT

What is cold-filling? Depending on the product application, the definition of cold-filling can vary greatly. Based on our conversations with several industry experts, we will ... define cold-fill temperatures as anything below the hot-fill range of 170-195°F and the pasteurization range of approximately 165-250°F. Cold-fill can range from just above freezing on through ambient temperatures all the way up to the boundary of hot-fill. So, we're talking about 34° F-160°F -- a tremendous expanse.

OBS

Some processors opt to "cold"-fill (or ambient-fill) at slightly higher than room temperatures to prevent condensation on the packaging. Some choose to cold-fill at temperatures below 45°F to optimize flavor freshness. For still other operations and products, a "cold"-fill of 150-160°F may be the most appropriate option. Ketchup for example, might be "cold"-filled at up to 160°F. Some juices, on the other hand, might benefit from a "cold"-fill at 120-140°F.

French

Domaine(s)
  • Conservation des aliments et conserverie
OBS

Technique de conditionnement.

OBS

Les jus subissent un traitement thermique très court et à haute température puis sont refroidis et conditionnés en ambiance aseptique dans des emballages stériles. On obtient des jus «ambiants» avec une DLUO [date limite d’utilisation optimale] de douze mois environ. C'est le principe du conditionnement en brique aseptique.

Spanish

Save record 2

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