incorporation of air or gas into a liquid or solid raw material or food product either by mixing or agitation or by chemical means, eg fermentation of yeast or direct injection of CO2 in carbonation. Often undesirable after mixing and agitation because entrapped air can oxidize the product which then needs vacuum de-aeration.
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FI: ilmastus [U51011]
DE: die Belüftung [U51011]
FR: aération [U51011]
