Read more about the condition. About this product. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods.
Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.
The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
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For additional information, see the Global Shipping Program terms and conditions - opens in a new window or tab No additional import charges on delivery Delivery: Varies Payments: Special financing available. An error occurred, please try again. Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods.
Preface to the Second Edition. Preface to the First Edition. Bacteriology Examination of Spoiled Canned Foods. Organisms of Greatest Importance in Food Pasteurization.
Thermobacteriology in food processing. - Ghent University Library
Contamination and Its Control. Death of Bacteria Subjected to Moist Heat. Thermal Resistance of Bacteria. Calculation of process for canned food. Ball, C. Sterilization in Food Technology. McGraw-Hill Book Co.
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Carson, V. Aseptic Processing , 3rd ed. Charm, S. Fundamentals of Food Engineering , 2nd ed. AVI Publishing Co. Cleland, A. Determination of thermal process to ensure commercial sterility of food in cans.
Thermobacteriology in Food Processing
In: Developments in Food Preservation , S. Thorn ed. Edgerton, E. Effect of process variables on the holding time in an ultra high temperature steam injection system. Dairy Sci. CrossRef Google Scholar. Hayakawa, K. Experimental formulas for accurate estimation of transient temperature of food and their application to thermal process evaluation.
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Leniger, H. Food Process Engineering. Riedel Publishing Co. NFPA Laboratory Manual for Food Canner s and Processors. Published by: AVI Pub.