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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A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest.
Advances in Food Research Volume 2, Pages Cookies are used by this site. Use of these nomograms greatly shortens the time required for calculations.
Thermobacteriology in Food Processing – Charles Raymond Stumbo – Google Books
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The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods. Because of the practical implications involved, this subject has been treated in detail.
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.
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. The General Method and Ball’s mathematical methods of process evaluation are discussed based on the concept that thermobacteriology in food processing thermal process adequate to accomplish sterilization of the food at the point of greatest, temperature lag in a container during process is adequate to sterilize all thermobacteriology in food processing food in the container.
Publisher Summary This chapter discusses thermobacteriology thermobacteriolpgy 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 has been improved to the extent that it thermobacteriology in food processing now quite applicable for calculation and evaluation of processes for foods exhibiting the more complex heating curves.
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. Author links open overlay panel C.
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 thermobacteriology in food processing concepts on which development of the methods is based. Recommended articles Citing articles 0.