Thermobacteriology in Food Processing

C. R. Stumbo (Author)

9780126753523

Hardback, published 21 September 1973

336 pages
22.9 x 15.1 x 2.4 cm, 0.64 kg

Approx.336 pages

Foreword.Preface to the Second Edition.Preface to the First Edition.IntroductionThermobacteriology:Organisms of Greatest Importance in the Spoilage of Canned Foods.Bacteriology Examination of Spoiled Canned Foods.Organisms of Greatest Importance in Food Pasteurization.Contamination and Its Control.Producing, Harvesting, and Cleaning Spores for Thermal Resistance Determinations.Death of Bacteria Subjected to Moist Heat.Thermal Resistance of Bacteria.Thermal Process Evaluation:Important Terms and Equations.Basic Considerations.The General Method.Mathematical Methods.Conversion of Heat Penetration Data.Typical Process Determination Problems - Canned Foods.Evaluation and Equivalency of Pasteurization Processes.Quality Factor Degradation.Appendix.Index.

Subject Areas: Food & beverage technology [TDCT]