Thermobacteriology in Food Processing (Food Science and Technology) - Tapa dura

Stumbo, C. R.

 
9780126753523: Thermobacteriology in Food Processing (Food Science and Technology)
Tapa dura
ISBN 10: 0126753520 ISBN 13: 9780126753523
Editorial: Academic Press, 1973

Sinopsis

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods.

The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat.

The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement.

The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Academic Press
Año de publicación
1973
Idioma
Inglés
ISBN 10 
0126753520
ISBN 13 
9780126753523
Encuadernación
Tapa dura
Número de edición
2
Número de páginas
352
Contacto del fabricante
no disponible
Persona responsable
Yeepin GmbH
492000000000
sunshine12232@outlook.com

Alleestr.11
Kaiserslautern
Rheinland-Pfalz
67655
Alemania

Otras ediciones populares con el mismo título

9781493302024: Thermobacteriology in Food Processing (Food Science and Technology)

Edición Destacada

ISBN 10:  1493302027 ISBN 13:  9781493302024
Editorial: ACADEMIC PR INC, 1973
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