PDF | C.R. Stumbo’s textbook Thermobacteriology in Food Processing (2nd ed.; ) outlines how to design a pasteurization or a sterilization process to. Thermobacteriology – Organisms of Greatest Importance in the Spoilage of Canned Foods. Typical Process Determination Problems – Canned Foods. Thermobacteriology in food processing . Stumbo, C. R. (Charles Raymond) Access the full text: NOT AVAILABLE. Lookup the document at: google-.
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Author links open overlay panel C. A critical analysis of process evaluation methods has been presented, in which it was shown that mechanism of heat transfer within the thermobacteriology in food processing container during process are considered if greatest accuracy in process evaluation is to be attained.
Check if you have thermobacteriology in food processing through your login credentials or your institution. A series of nomograms for the graphic calculation of thermal processes has been described for non-acid foods exhibiting straight-line, semi-logarithmic heating curves.
This chapter discusses thermobacteriology as it is applied to food processing with a brief description of the methods of process evaluation, special attention being given to fundamental concepts on which development of the methods is based.
The chapter indicates some of the many problems that still thermobacteriology in food processing with regard to further refinement in the art of thermal processing of foods. Htermobacteriology General Method has been improved to the extent that it is now quite applicable for calculation and evaluation of processes for foods exhibiting the more complex heating curves.
Cookies are used by this site. The General Method and Ball’s mathematical methods of process evaluation are discussed based on the concept thermobacteriology in food processing a thermal process adequate to accomplish sterilization of the food at the point of greatest, temperature lag in a container during process is procssing to sterilize all the food in the container.
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THERMOBACTERIOLOGY IN FOOD PROCESSING. FOOD SCIENCE AND TECHNOLOGY (Volume 2)
Publisher Summary This chapter discusses thermobacteriology as it is applied to food processing with a brief description of the methods of process evaluation, special attention being given to fundamental concepts on which development of the methods is based. Advances in Food Research Volume 2, Pages Use of these nomograms thermobacteriology in food processing shortens the time required for calculations. Recommended articles Citing articles 0. A method was suggested for ascertaining the location in the container where probability thermobacteriology in food processing bacterial survival is greatest.
Published by Elsevier Inc. Because of the practical implications involved, this subject has been treated in detail. The chapter discusses the concept regarding the effect of heat on bacteria in light of present knowledge concerning the order of death of bacteria when subjected to tnermobacteriology.