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.


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Citations are based on reference standards. 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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Thermobacteriology as Applied to Food Processing – ScienceDirect

Please verify that you are not a robot. A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest. By continuing you agree to the use of cookies. Your Web browser is not enabled for JavaScript.

Thermobacteriology in food processing [1973]

You may send this item to up to five recipients. Thermobacteriology thermobacterioligy food processing Author: The General Method has been improved to the extent that it is now quite applicable for calculation and evaluation of processes for foods exhibiting the more complex heating curves.

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Find a copy in the library Finding libraries that hold this item The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods. The E-mail Address es you entered is are not in a valid format.

Your list has reached the maximum number of items. HathiTrust Digital Library, Limited view search only. Details Additional Physical Format: Advanced Search Find a Library. Would you also like to submit a review for this item? 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.

Thermobacteriology in food processing (eBook, ) []

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. Published by Elsevier Inc. Finding libraries that hold this item