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| THERMOBACTERIOLOGY IN FOOD PROCESSING
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To order this title, and for more information, click here
Second Edition
By
C. Stumbo, University of Massachusetts, Amherst, U.S.A.
Included in series
Food Science and Technology,
Contents
Foreword.
Preface to the Second Edition.
Preface to the First Edition.
Introduction
Thermobacteriology:
Organisms of
Greatest Importance in the Spoilage of Canned Foods.
Bacteriology Examination of Spoiled Canned Foods.
Organisms of Greatest Importance
in Food Pasteurization.
Contamination and Its Control.
Producing, Harvesting, and Cleaning Spores for Thermal Resistance Determinations.
Death of Bacteria Subjected to Moist Heat.
Thermal Resistance of Bacteria.
Thermal Process Evaluation:
Important Terms
and Equations.
Basic Considerations.
The General Method.
Mathematical Methods.
Conversion of Heat Penetration Data.
Typical Process Determination
Problems - Canned Foods.
Evaluation and Equivalency of Pasteurization Processes.
Quality Factor Degradation.
Appendix.
Index.
| Bibliographic details |
Hardbound, 336 pages, publication date: JUN-1973
ISBN-13: 978-0-12-675352-3
ISBN-10: 0-12-675352-0
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
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USD 335
EUR 243.95
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Last update: 15 Oct 2009
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