THERMOBACTERIOLOGY IN FOOD PROCESSING EPUB DOWNLOAD

PDF | C.R. Stumbo’s textbook Thermobacteriology in Food Processing (2nd ed.; ) outlines how to design a pasteurization or a sterilization process to. Thermobacteriology – Organisms of Greatest Importance in the Spoilage of Canned Foods. Typical Process Determination Problems – Canned Foods. Thermobacteriology in food processing []. Stumbo, C. R. (Charles Raymond) Access the full text: NOT AVAILABLE. Lookup the document at: google-.

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Thermobacteriology in Food Processing – Charles Raymond Stumbo – Google Books

Because of the practical implications involved, this subject has been treated in detail. Recommended articles Citing articles 0.

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. Cookies are used by this site.

Use of these nomograms thermobacteriology in food processing shortens the time required for calculations. 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.

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.

A method was suggested for ascertaining the thermobacteriology in food processing in the container where probability of bacterial survival is greatest. Publisher Summary Thermobacteriology in food processing 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.

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.

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Thermobacteriology in food processing [1965]

Check if you have access through your login credentials or your institution. The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods.

This chapter discusses thermobacteriology as it thermobactriology 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. Author links open overlay panel C.

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. Advances in Food Research Thermobacteriology in food processing theermobacteriology, Pages