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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Because of the practical implications therobacteriology, this subject has been treated in detail. Publisher Summary This chapter discusses thermobacteriology as it is applied to thermobacteriology in food processing 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. For more information, visit the cookies page.
Recommended articles Citing articles 0. A series of nomograms for the graphic calculation of thermal processes has been described for non-acid foods i straight-line, semi-logarithmic heating curves.
The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods. This chapter discusses thermobacteriology as it is applied to thermobacteriology in food processing processing with a thermobacteriology in food processing description of the methods of process evaluation, special attention being given to fundamental concepts on which development of the methods is based. Published by Elsevier Inc. 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 heat.
Thermobacteriology in food processing / C.R. Stumbo – Details – Trove
Use of these nomograms greatly shortens the time required for calculations. Cookies are used by this site. The General Method has been improved to the extent that it is now quite applicable thermobacteriology in food processing calculation and evaluation of processes for foods exhibiting the more complex heating curves.
The General Method and Ball’s mathematical methods of process procesaing are discussed based on the concept that a thermal process adequate thermobacteriology in food processing accomplish sterilization of the food at the point of greatest, temperature lag in a container during process is adequate to sterilize all the food in the container.
A method was suggested for ascertaining the location thermobacteriology in food processing the container where probability of bacterial survival is greatest. Author links open overlay panel C. Advances in Food Research Volume 2, Pages A critical analysis of process evaluation methods has been presented, in which it was shown that mechanism of heat transfer within the food container during process are considered if greatest accuracy in process evaluation is to be attained.