Preservation Technique Code
https://gs1.org/voc/PreservationTechniqueCode
Nearest schema.org equivalent:
The GS1 SmartSearch standard allows businesses to benefit from:
- Better search results for consumers to find the products and information they need.
- Greater visibility of their products in online searches.
- Improved, accurate online product information.
- Shared product information via consumer-facing mobile devices and websites, which ultimately drive sales.
Further information and support tools for the GS1 SmartSearch are available.
This site documents one technical aspect of GS1 SmartSearch - the GS1 Web Vocabulary. The initial focus of the GS1 Web Vocabulary is consumer facing properties for clothing, shoes, food beverage/tobacco and properties common to all products. Food/Beverage/Tobacco properties will include properties related to EU 1169 as defined in the GDSN and GS1 Source Standards. In addition, the vocabulary includes the definition of parties and of a product offer (a product offered by a party for a price). Properties and their definitions come from existing GS1 standards including GDSN, GS1 Source and GPC. Exceptions to this rule include the definition of Offer which does not exist in any of the above standards.
Stable terms within the GS1 Web Vocabulary are shown in this tool with a white or pale grey background
Experimental terms are shown in this tool as a table row with a pale orange background.
These are available for testing through pilots but are subject to change, based on feedback from pilot activities.
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- Browse all properties
- Browse all type codes
- Browse all link types for GS1 Digital Link
Classes:
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Properties:
| Property | Expected Type | Description |
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Link Types:
| Link Type Property | Expected Type | Description |
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Type Codes:
| TypeCode | Description |
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Type Code Values:
| Code Value | Name | Description and URI |
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All Classes
| Class | Description |
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All Properties
| Property | Description |
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All Type Codes
| TypeCode | Description |
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All Link Types for GS1 Digital Link
| Link Type | Description |
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| Property | Expected Type | Description |
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| Property | Expected Type | Description |
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| Property | Expected Type | Description |
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Defined values for this Type Code
| Code Value | Name | Description and URI |
|---|---|---|
| ACIDIFICATION | Acidification | Dropping pH of food |
| ALCOHOL_CURING | Alcohol Curing | Treatment of food by adding alcohol in order to preserve the product |
| ATTESTED_MILK | Attested Milk | Raw Milk (without heat treatment) |
| BOILING | Cooking | Cooking |
| BRINING | Brining | Water saturating or strongly impregnating with salt |
| CANNING | Canning | Preserved in a sealed airtight container, usually made of tin-coated iron |
| CONSERVE | Conserve | Keep from harm or damage |
| DEHYDRATION | Dehydration | To remove water from food |
| DRYING | Drying | Making with moisture having evaporated, drained away |
| FERMENTATION | Fermentation | Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance |
| FREEZE_DRYING | Freeze Drying | Preserving food by freezing and then drying in a vacuum |
| FREEZING | Freezing | Turning into ice or another solid by cold |
| HIGH_TEMPERATURE_TREATED_MILK | High Temperature Treated Milk | Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk |
| HOT_SMOKE_CURING | Hot Smoke Curing | Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. |
| IONISATION | Ionisation | To convert into an ion or ions |
| IRRADIATION | Irradiation | Food irradiation is the process of exposing food to ionising radiation in order to disinfest, sterilise, or preserve food. |
| PASTEURISATION | Pasteurisation | Partially sterilisation by heating |
| QUICK_FREEZING | Quick Freezing | Freezing (food) rapidly so as to preserve its qualities |
| SALT_CURING | Salt Curing | Preserving by using a salt brine |
| SOUS_VIDE | Sous Vide | Low temperature long time cooking under vacuum |
| STERILISATION | Sterilisation | A process that effectively kills or eliminates transmissibleagents (such as fungi, bacteria, viruses, spore forms, etc.). |
| SUGAR_CURING | Sugar Curing | Treatment of food by adding sugar in order to preserve the product |
| ULTRA_HIGH_TEMPERATURE | Ultra High Temperature | Ultra heat treated (especially for milk) |
| UNDER_MODIFIED_ATMOSPHERE | Under Modified Atmosphere | Packed with a gas with protective proprieties |
| VACUUM_PACKED | Vacuum Packed | Sealed after the partial removal of air |
Subclasses ⇩
| Subclass | URI | Description |
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Superclasses ⇧
| Superclass | URI | Description |
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Expects value of type:
| Value is expected to be of type: |
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Classes having this property:
| Used with these classes: |
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Properties expecting this type of value:
| Property expecting this type | Expected Type | Description |
|---|---|---|
| Preservation Technique | gs1:PreservationTechniqueCode | Code indicating the preservation technique used to preserve the product from deterioration, for example, BRINING. |
Related properties (with the same domain and range):
| Property | Expected Type | Description |
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