Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Glossary
respectively
PhoStrip process In the proprietary PhoStrip process for side-stream phosphorus
removal, a portion of the return activated sludge process is diverted to
an anaerobic phosphorus stripping tank
Pomace The residue, e.g. skins, pits and seeds, remaining after the juice has
been pressed from, e.g. apples, pears and olives
Pome A fleshy fruit with a central seed-bearing core, e.g. apple
Primary packaging Packaging conceived so as to constitute a sales unit to the final user or
Re values (Reynolds
number)
consumer at the point of purchase
The Reynolds number is the ratio of inertial forces, as described by
Newton’s second law of motion, to viscous forces. If the Reynolds
number is high, inertial forces dominate, resulting on a turbulent flow.
If it is low, viscous forces prevail, resulting on a laminar flow
Rootlet A small root, e.g. on grain during malting
Sankey diagram Diagrams used for displaying flows through a system, e.g. to show
Secondary
packaging
mass and energy flows
packaging conceived so as to constitute at the point of purchase a
grouping of a certain number of sales units whether the latter is sold as
such to the final user or consumer or whether it serves only as a means
to replenish the shelves at the point of sale; it can be removed from the
product without affecting its characteristics
Sparge To sprinkle, e.g. water, aerate a liquid with air or inject steam. In
brewing, a spray of hot water sprinkled over the malt
Stabulation Storing wine at low temperature
Standardised milk Milk which has been treated to adjust the fat content to a specified
percentage which depends on the milk's intended use
Soil tare The weight of soil, gravel and stones carried with crops when they are
harvested
Sump A pit, well or hole used for collecting water or other fluid
Surimi Minced, processed fish used in the preparation of an imitation of
seafood, especially shellfish
Tempering A process used in chocolate processing that ensures product quality
and appearance; enable handling of liquid chocolate for various
applications; ensure viscosity control; and enable net weight
requirements to be met. Tempering is also the controlled thawing of
meats
Tertiary packaging Packaging conceived so as to facilitate handling and transport of a
number of sales units or grouped packagings in order to prevent
damage due to physical handling and transport
Thaw To unfreeze food
Thermal resistance
(K/W or °C/W)
The thermal resistance of an insulating material, in thermal ohms, is
the R-value (a commercial unit used to measure the effectiveness of
thermal insulation) divided by the thickness of the material, in meters
Trub A coarse coagulum of proteinaceous precipitated material which is
separated from the wort as part of the brewing process
Vanillin A sweet smelling crystalline aldehyde which is the chief essential
constituent of vanilla
Van der waals forces Forces that exist between molecules of the same substance. These
forces are much weaker than chemical bonds, and random thermal
motion around room temperature can usually overcome or disrupt
them. The forces operate only when molecules pass very close to each
other, during collisions or near misses
636 January 2006 RHC/EIPPCB/FDM_BREF_FINAL