Food related qualities

[ddooley]

FoodOn has a general NTR set of characteristics that PATO may have an interested in curating?

• raw
• fresh
• chilled
• fresh chilled
• fresh frozen
• food-safe chilled

Some of these contain a bit of extra information, and are a bit relative. Chilling food X at some temperature may be food-safe, but chilling food Y at that same temperature might not be.

We also have ripeness terms:

Let us know whether we should put the new terms in foodon or have them in PATO. And same for any existing FoodOn terms above!

Thx!

[ddooley]

Also currently PATO dry applies only to surface of material by definition. Can we have a similar term that applies to material as containing little or no moisture? Examples are dried out bread, dried fish, etc.

[ddooley]

A followup on dry material - it looks like PATO has decreased water composition is pertinent to this, as a characteristic it seems not to guarantee an endpoint of dry material though.

[ddooley]

Any further thoughts here? Otherwise FoodOn will mint these terms in the next month.

[ddooley]

Here is an updated diagram:

And a separate list of characteristics related to burns or pain sensation. Would PATO be interested in this too?:

These terms were inspired by NASA work: A New Approach to Defining Human
Touch Temperature Standards: https://ntrs.nasa.gov/citations/20100020960