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. 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 pfocessing accuracy in process evaluation is to be attained. Add a review and share your thoughts with other readers.
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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.
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Thermobacteriology in food processing 
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Please select Ok if you would like to proceed with this request anyway. Please enter the message. Charles RaymondThermobacteriology in food processing. However, formatting rules can vary widely between applications and fields of interest or study. 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.
Cancel Forgot your password? You may have already requested this item. 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.
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Thermobacteriology in food processing Author: Home About Help Search. Get Access Get Access. A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest.