Part IPrincipal processes used for the preparation of the feed materials listed in Part II of this Schedule
Process | Definition | Common name or term | |
---|---|---|---|
(1) | (2) | (3) | (4) |
(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’. (2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’ (3) In French the name ‘issues’ may be used. (4) In French ‘Pressage’ may be replaced by ‘Exraction mécanique’ where appropriate. (5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’. (6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. | |||
1 | Concentration(1) | Increase in certain contents by removing water or other constituents | Concentrate |
2 | Decortication(2) | Complete or partial removal of outer layers from grains, seeds, fruits nuts and others | Decorticated, partially decorticated |
3 | Drying | Dehydration by artificial or natural processes | Dried (sun or artificially) |
4 | Extraction | Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water-soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent | Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components) |
5 | Extrusion | Pressing of material through an orifice under pressure. (See also pregelatinisation) | Extruded |
6 | Flaking | Rolling of moist heat-treated material | Flakes |
7 | Flour milling | Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings(3), feed |
8 | Heating | General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material | Toasted, cooked, heat treated |
9 | Hydrogenation | Transformation of unsaturated glycerides into saturated glycerides (of oils and fats) | Hardened, partially hardened |
10 | Hydrolysis | Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali | Hydrolysed |
11 | Pressing(4) | Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable products | Expeller(5) (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar-beet) |
12 | Pelleting | Special shaping by compression through a die | Pellet, pelleted |
13 | Pregelatinisation | Modification of starch to improve markedly its swelling properties in cold water | Pregelatinised(6), puffed |
14 | Refining | Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/ physical treatment | Refined, partially refined |
15 | Wet-milling | Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch | Germ, gluten, starch |
16 | Crushing | Mechanical processing of grain or other feed materials to reduce their size | Crushed, crushing |
17 | Desugaring | Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means | Desugared, partially desugared |