CLANAE 10.900—Industrial services for the production of food and beverages

Where 10.900 sits

1. C Manufacturing industry
2. 10 Food product manufacturing
3. 10.9 Industrial services for the production of food and beverages
4. 10.90 Industrial services for the production of food and beverages
5. 10.900 Industrial services for the production of food and beverages

What 10.900 includes

• The concept of preservation in the industrial sense, as defined by ClaNAE, refers to the range of processes by which perishable products are treated to acquire the necessary characteristics and maintain hygienic and sanitary conditions for their subsequent intermediate or final consumption. Without being exhaustive, the following processes can be cited: - Preservation by heat: sterilization, pasteurization, etc. - Preservation by cold: freezing, refrigeration - Drying, dehydration, and freeze-drying - Salting - Smoking - Pickling - Escabeche - Ionizing radiation - Humidity control in products. The activities classified in this subclass are carried out by companies that provide these services to food and beverage processing plants, helping them complete the production process initiated by the contracting units. In many cases, it is impossible to separate the industrial activity involved in these processes from the activity that produces the product that will undergo the preservation process. Therefore, in the ClaNAE (National Classification of Food Products), preservation processes are implicit in the production activities of the products. For example, milk processing (subclass 10.501) includes milk cooling and pasteurization facilities; in the case of red meat processing plants, the transformation of fresh meat into chilled or frozen meat is carried out in industrial refrigeration plants that are included in these branches. Only when these activities are carried out independently will they be incorporated into this subclass. Ultra-freezing or super-freezing: Rapid freezing processes that subject food to sudden cooling to quickly exceed the maximum crystallization temperature in less than 4 hours. The process is complete once thermal stabilization is achieved, when the entire product has a temperature of -18ºC or lower. Cryogenics: Cryogenic freezing stands out among ultra-freezing systems. These methods use freezing fluids that come into direct contact with food, so they must be sufficiently inert to avoid transferring components to the food in quantities that could pose a health risk to the consumer, cause an unacceptable change in the food's composition, or alter its organoleptic characteristics. Deoxygenation: This process removes dissolved oxygen from liquids by injecting an inert gas (usually oxygen) that provides oxidation reactions in oils, wines, juices, and other products. Inertization: Used in products such as coffee, powdered milk, and snacks, this process maintains the original characteristics of the products by packaging them in an inert environment. Nitrogen Addition: After filling and before sealing the containers, pressurization prevents rigidity and spoilage reactions, increasing the product's shelf life. Cryogenic Applications: These processes use liquid nitrogen or carbon dioxide to produce very rapid freezing, allowing for better preservation of the food's characteristics after thawing, resulting in higher-quality products. Crusting: A surface freezing process that prevents moisture loss and deterioration during the handling of frozen products. Ionizing Radiation: This method primarily involves the use of gamma radiation, which destroys microorganisms and fungi both on the surface and deep within the food. It is applied at low temperatures in a vacuum environment. Radiation can inhibit processes that lead to food spoilage, while also destroying or reducing the reproductive systems of contaminating organisms such as bacteria. A disadvantage is that it can destroy some vitamins or develop off-flavors. Dehydration: Food preservation by removing water through artificial means. Blanching: An important thermal process for preparing legumes and some fruits intended for canning, freezing, or dehydration. Blanching involves rapidly heating the food to a predetermined temperature, at which it is held for a period of time; it is then quickly cooled or moved to the next stage of processing.

10.900 in other systems