Benders'dictionary of nutrition and food technology

379plasticiser Chemical added to plastic films to make them moreflexible.plate count To estimate the number of bacteria in a sample, it ispoured on to an agar plate, when each bacterial cell multipliesto produce a colony of bacteria which is visible to the naked eye.A count of the number of colonies gives the number of bacteriain the portion of the sample that was taken. Pasteurised milk containsabout 100 000 bacteria/mL; good quality raw milk containsless than 500 000/mL.PLC Programmable logic controllers; computer-based systemsfor controlling manufacturing processes.plethysmography Technique for determination of body volumeby immersion in water, for estimation of body fat (see bodydensity).Pliofilm TM Rubber hydrochloride, the first transparent wrappingpaper (1934) that could be heat sealed.pluck Butchers’ term for heart, liver and lungs of an animal.plum Fruit of various Prunus spp. Common European plums areP. domestica; blackthorn or sloe is P. spinosa; bullace is P. insititia;damson is P. damascena; greengages are P. italica.The UKNational Fruit Collection contains 336 varieties.Composition/100 g: (edible portion 94%) water 87 g, 193 kJ(46 kcal), protein 0.7 g, fat 0.3 g, carbohydrate 11.4 g (9.9 g sugars),fibre 1.4g, ash 0.4g, Ca 6mg, Fe 0.2mg, Mg 7mg, P 16mg, K157 mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A 17 µg RE(298µg carotenoids), E 0.3 mg, K 6.4 mg, B 1 0.03 mg, B 2 0.03 mg,niacin 0.4 mg, B 6 0.03 mg, folate 5 µg, pantothenate 0.1 mg, C10 mg. A 110 g serving (2 fruits) is a source of vitamin C.plumcote American; cross between plum and apricot.pneumatic conveying Transfer of material in powder form bymeans of air currents. Applied to flour, sugar, etc.pneumatic dryers The material is dried almost instantaneously ina turbulent stream of hot air, which also acts as a conveyorsystem. Applicable to powdered, granular and flaky materials;used for starch, mashed potato, cereals, flour, powdered soups,etc.poi Polynesian, Hawaiian; paste made from pounded taro,oftenallowed to ferment, eaten with meat, fish and vegetables.Composition/100 g: water 71.6 g, 469 kJ (112 kcal), protein0.4 g, fat 0.1 g, carbohydrate 27.2 g (0.4 g sugars), fibre 0.4 g, ash0.6 g, Ca 16 mg, Fe 0.9 mg, Mg 24 mg, P 39 mg, K 183 mg, Na 12 mg,Zn 0.2mg, Cu 0.2mg, Mn 0.4mg, Se 0.7µg, vitamin A 3µg RE(48µg carotenoids),E 2.3 mg,K 1 mg,B 1 0.13 mg,B 2 0.04 mg,niacin1.1 mg, B 6 0.27 mg, folate 21 µg, pantothenate 0.3 mg, C 4 mg.