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 Because of the practical implications involved, this subject has been treated in detail. The General Method has been improved to the extent that it is now quite applicable for calculation and evaluation of processes for thermobacteroology exhibiting thermobacteriology in food processing more complex heating curves.
Thermobacteriology in food processing 
Cookies are used by this site. 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 fpod greatest, temperature lag in a container during process is adequate to thermobacteriology in food processing all the food in the container.
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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. Publisher Summary This chapter discusses thermobacteriology as it is applied thermobacteriology in food processing food processing with a brief description thermobacteriology in food processing the methods of process evaluation, special attention being given to fundamental concepts on which development of the methods is 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.
Thermobacteriology in food processing
A series of nomograms for the graphic calculation processsing thermal processes has been described for non-acid foods exhibiting straight-line, semi-logarithmic heating curves.
Use of these nomograms greatly shortens the time required for calculations.
Recommended articles Citing articles 0. A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest.
Published by Elsevier Inc. Author links open overlay panel C. Thermobacteriology in food processing 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.
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.