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Thermobacteriology in Food Processing.

Author: C R Stumbo
Publisher: Burlington : Elsevier Science, 1973.
Series: Food science and technology (Academic Press)
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
Thermobacteriology in Food Processing.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Stumbo, C.R.
Thermobacteriology in Food Processing.
Burlington : Elsevier Science, ©1973
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: C R Stumbo
ISBN: 9780080886473 0080886477
OCLC Number: 893738813
Description: 1 online resource (350 pages).
Contents: Front Cover; Thermobacteriology in Food Processing; Copyright Page; Table of Contents; Foreword; Preface to the Second Edition; Preface to the First Edition; Acknowledgment; Chapter 1. Introduction; The Accelerated Growth Phase; The Logarithmic Phase; Part 1: THERMOBACTERIOLOGY; Chapter 2. Organisms of Greatest Importance in the Spoilage of Canned Foods; Classification of Food with Respect to Acidity; Classification of Spore-Bearing Bacteria with Reference to Oxygen Requirements; Non-Spore-Bearing Bacteria, Yeasts, and Molds; Organisms Entering via Container Leakage; SELECTED REFERENCES. Chapter 3. Bacteriological Examination of Spoiled Canned FoodsPertinent Information; Opening the Container; Bacteriological Examination; Interpretation of Observations; Stains; Media; SELECTED REFERENCES; Chapter 4. Organisms of Greatest Importance in Food Pasteurization; Pathogenic Microorganisms; Toxin-Producing Microorganisms; Spoilage Microorganisms; SELECTED REFERENCES; Chapter 5. Contamination and Its Control; Raw Materials; Food-Handling Equipment; Containers; Food Handling; The Bacterial Growth Curve; Practical Considerations; SELECTED REFERENCES. Chapter 6. Producing, Harvesting, and Cleaning Spores for Thermal Resistance DeterminationsGeneral Considerations; Factors Affecting Sporulation; Producing and Harvesting Spores; Cleaning of Spores; SELECTED REFERENCES; Chapter 7. Death of Bacteria Subjected to Moist Heat; Order of Death; Thermal Destruction Curves; Relationship between Q10 and z; SELECTED REFERENCES; Chapter 8. Thermal Resistance of Bacteria; Methods of Measuring; Treatment of Thermal Resistance Data; Comparative Heat Resistance of Most Important Bacteriain Spoilage of Heat-Processed Foods. Factors Influencing Thermal Resistance of BacteriaSELECTED REFERENCES; Part 2: THERMAL PROCESS EVALUATION; Chapter 9. Important Terms and Equations; Symbols and Definitions; Equations; Chapter 10. Basic Considerations; Probability of Survival; The Unit of Lethality; Determination of Process Lethality Requirement; The Effective Mean F Value; Heating Characteristics of Canned Foods; Method of Choice in Process Evaluation; Heat Penetration Measurement; Plotting Heat Penetration Data; Heat Penetration and Processing Parameters; SELECTED REFERENCES; Chapter 11. The General Method. The Original General MethodThe Improved General Method; Temperature Conversion for Different Retort and Initial Temperatures; SELECTED REFERENCES; Chapter 12. Mathematical Methods; Lethality of Heat at a Single Point; Integrated Lethality of Heat at All Points in the Container; Estimation of Mass Average Temperature; Low-Temperature Processes; Selected References; Chapter 13. Conversion of Heat Penetration Data; Change of Retort Temperature when Initial Food Temperature Remains the Same; Change of Initial Food Temperature when the Retort Temperature Remains the Same. Change of Container Size --
Conduction-Heating Products.
Series Title: Food science and technology (Academic Press)

Abstract:

Thermobacteriology in Food Processing.

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