Thermobacteriology in Food Processing

By: C. R. Stumbo

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Hardcover | 28 June 1973 | Edition Number 2

At a Glance

Hardcover
336 Pages

Edition Type
Revised

Dimensions(cm)
24.13 x 16.51 x 2.54

Hardcover

$232.75

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Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods.

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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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Medicine Other Branches of Medicine Pathology Medical Microbiology & Virology

Nature & The Natural World Trees, Mushrooms, Wildflowers & Plants Agriculture & Farming Forestry & Silviculture Practice & Techniques

Foreword
Preface to the Second Edition
Preface to the First Edition
Introduction
Thermobacteriology
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
Table of Contents provided by Publisher. All Rights Reserved.

Thermobacteriology in Food Processing

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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