Full text. Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (K), or click on a page. Thermobacteriology in food processing []. Stumbo, C. R. (Charles Raymond) Access the full text: NOT AVAILABLE. Lookup the document at: google-. Thermobacteriology – Organisms of Greatest Importance in the Spoilage of Canned Foods. Typical Process Determination Problems – Canned Foods.

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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 is based. 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 thermobacteriiology.

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By continuing you agree to the use of cookies. The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods. New York, Academic Press, Some features of WorldCat will not be available. 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.


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Please create a new list with a new name; move some items to a new or existing list; or delete some items. Please verify that you are not a robot. 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, temperature lag in a container during process is adequate to sterilize all the food in the container.

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Thermobacteriology in food processing Author: Citations are based on thermobwcteriology standards. Privacy Policy Terms and Conditions.

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