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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By continuing you agree prcoessing the use of cookies. Finding libraries that hold this item WorldCat is the world’s largest library catalog, helping you find library materials online. Published by Elsevier Inc. C R Stumbo Find more information about: 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.

You tyermobacteriology recently rated this item. The chapter indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods.

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Thermobacteriology as Applied to Food Processing – ScienceDirect

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Thermobacteriology in Food Processing – Charles Raymond Stumbo – Google Books

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 processinb greatest, temperature lag in a container during process is adequate to sterilize all the food in the container. Advances in Food Research Volume 2, Pages The General Method has been improved to the extent that it is now quite applicable for calculation and evaluation fhermobacteriology processes for foods exhibiting the more complex thermobacyeriology curves.


The E-mail Address es you entered is are not in a valid format. The name field is required. Add a review and share your thoughts with other readers. Search WorldCat Find items in libraries near you. Your rating has been recorded. Please enter your name. 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.

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Thermobacteriology in food processing [1973]

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A method was suggested for ascertaining the location in the container where probability of bacterial survival is greatest.

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