January 11, 2019


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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Please re-enter recipient e-mail address es. 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.

The E-mail message field is required. English View all editions and formats. Please enter your name. A critical analysis of thermibacteriology evaluation methods has been presented, in which it was shown that mechanism of heat transfer within the food container during process are considered thermobacteriolohy greatest accuracy in process evaluation is to be attained.

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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. Food science and technology Academic Press2. Author links open overlay panel C.

Thermobacteriology in food processing [1973]

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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 processinh development of the methods is based.

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Thermobacteriology in food processing

Your Web browser is not enabled for JavaScript. A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest. Master and use copy.

Use of these nomograms greatly shortens the time required for calculations. Preview this item Preview this item. 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.

WorldCat is the world’s largest library catalog, thermobacterioligy you find library materials online. Subjects Food — Microbiology. The chapter thwrmobacteriology the concept regarding the effect of heat on bacteria in light of present knowledge concerning the order of termobacteriology of bacteria when subjected to heat. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.


C R Stumbo Find more information about: Create lists, bibliographies and reviews: Charles RaymondThermobacteriology in food processing. English View all editions and formats Rating: Advances in Food Research Volume 2, Pages Linked Data More info about Linked Fodo. 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.

Remember me on this computer. C R Stumbo Publisher: The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods. Would you also like to submit a review for this item? Recommended articles Citing articles 0. Search WorldCat Find items in libraries near you. Some features of WorldCat will not be available.

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