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Thermobacteriology in Food Processing
 
 

Thermobacteriology in Food Processing, 2nd Edition

 
Thermobacteriology in Food Processing, 2nd Edition,C. Stumbo,ISBN9780126753523
 
 
 

  

Academic Press

9780126753523

336

229 X 152

Print Book

Hardcover

In Stock

Estimated Delivery Time
USD 72.95
 
 

C. Stumbo

Affiliations and Expertise

University of Massachusetts, Amherst, U.S.A.

Thermobacteriology in Food Processing, 2nd Edition

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.
 
 
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NOTE: We are upgrading our eBook operations; please allow up to 1-2 days for delivery of your eBook order.