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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Advances in Food Research Volume 2, Pages 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 thermobacteriology in food processing based.
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 General Method and Ball’s mathematical methods of process evaluation are discussed based on the concept that a thermal process adequate to accomplish sterilization of the food at the point of greatest, thermobacteriology in food processing lag in a container during process is adequate to sterilize all the food in the container.
The chapter discusses the concept regarding the effect of heat on bacteria thermobacteriology in food processing light of present knowledge concerning the order of death of bacteria when subjected to heat.
THERMOBACTERIOLOGY IN FOOD PROCESSING. FOOD SCIENCE AND TECHNOLOGY (Volume 2)
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A series jn nomograms for the graphic calculation of thermal processes has been described for non-acid foods exhibiting straight-line, semi-logarithmic heating curves. The chapter indicates some of the many problems that still exist thermobacteriology in food processing regard to further refinement in the art of thermal processing of foods.
Thermobacteriology in food processing / C.R. Stumbo – Details – Trove
Published by Elsevier Inc. The 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. Use of these nomograms greatly shortens the time required for calculations.
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 thermobacteriology in food processing evaluation is to be attained.
Check if you have access through your login credentials or your institution. A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest.
Because of the practical implications involved, this subject has been treated in detail. Recommended articles Citing articles 0.