Stumbo Thermobacteriology in Food Processing

2. Auflage 2013
ISBN: 978-0-08-088647-3
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 336 Seiten, Web PDF

Reihe: Food Science and Technology

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.

Autoren/Hrsg.

Stumbo, C. R.

Inhaltsverzeichnis

1;Front Cover;1
2;Thermobacteriology in Food Processing;4
3;Copyright Page;5
4;Table of Contents;8
5;Foreword;14
6;Preface to the Second Edition;16
7;Preface to the First Edition;18
8;Acknowledgment;20
9;Chapter 1. Introduction;22
9.1;The Accelerated Growth Phase;23
9.2;The Logarithmic Phase;25
10;Part 1: THERMOBACTERIOLOGY;28
10.1;Chapter 2. Organisms of Greatest Importance in the Spoilage of Canned Foods;30
10.1.1;Classification of Food with Respect to Acidity;30
10.1.2;Classification of Spore-Bearing Bacteria with Reference to Oxygen Requirements;31
10.1.3;Non-Spore-Bearing Bacteria, Yeasts, and Molds;35
10.1.4;Organisms Entering via Container Leakage;36
10.1.5;SELECTED REFERENCES;37
10.2;Chapter 3. Bacteriological Examination of Spoiled Canned Foods;39
10.2.1;Pertinent Information;39
10.2.2;Opening the Container;40
10.2.3;Bacteriological Examination;41
10.2.4;Interpretation of Observations;44
10.2.5;Stains;47
10.2.6;Media;48
10.2.7;SELECTED REFERENCES;51
10.3;Chapter 4. Organisms of Greatest Importance in Food Pasteurization;52
10.3.1;Pathogenic Microorganisms;53
10.3.2;Toxin-Producing Microorganisms;60
10.3.3;Spoilage Microorganisms;64
10.3.4;SELECTED REFERENCES;65
10.4;Chapter 5. Contamination and Its Control;67
10.4.1;Raw Materials;67
10.4.2;Food-Handling Equipment;69
10.4.3;Containers;71
10.4.4;Food Handling;71
10.4.5;The Bacterial Growth Curve;72
10.4.6;Practical Considerations;79
10.4.7;SELECTED REFERENCES;80
10.5;Chapter 6. Producing, Harvesting, and Cleaning Spores for Thermal Resistance Determinations;82
10.5.1;General Considerations;82
10.5.2;Factors Affecting Sporulation;84
10.5.3;Producing and Harvesting Spores;86
10.5.4;Cleaning of Spores;89
10.5.5;SELECTED REFERENCES;90
10.6;Chapter 7. Death of Bacteria Subjected to Moist Heat;91
10.6.1;Order of Death;91
10.6.2;Thermal Destruction Curves;109
10.6.3;Relationship between Q10 and z;111
10.6.4;SELECTED REFERENCES;112
10.7;Chapter 8. Thermal Resistance of Bacteria;114
10.7.1;Methods of Measuring;114
10.7.2;Treatment of Thermal Resistance Data;127
10.7.3;Comparative Heat Resistance of Most Important Bacteriain Spoilage of Heat-Processed Foods;133
10.7.4;Factors Influencing Thermal Resistance of Bacteria;133
10.7.5;SELECTED REFERENCES;139
11;Part 2: THERMAL PROCESS EVALUATION;142
11.1;Chapter 9. Important Terms and Equations;144
11.1.1;Symbols and Definitions;144
11.1.2;Equations;147
11.2;Chapter 10. Basic Considerations;150
11.2.1;Probability of Survival;150
11.2.2;The Unit of Lethality;151
11.2.3;Determination of Process Lethality Requirement;152
11.2.4;The Effective Mean F Value;154
11.2.5;Heating Characteristics of Canned Foods;155
11.2.6;Method of Choice in Process Evaluation;157
11.2.7;Heat Penetration Measurement;157
11.2.8;Plotting Heat Penetration Data;158
11.2.9;Heat Penetration and Processing Parameters;159
11.2.10;SELECTED REFERENCES;162
11.3;Chapter 11. The General Method;164
11.3.1;The Original General Method;164
11.3.2;The Improved General Method;167
11.3.3;Temperature Conversion for Different Retort and Initial Temperatures;171
11.3.4;SELECTED REFERENCES;172
11.4;Chapter 12. Mathematical Methods;173
11.4.1;Lethality of Heat at a Single Point;173
11.4.2;Integrated Lethality of Heat at All Points in the Container;178
11.4.3;Estimation of Mass Average Temperature;198
11.4.4;Low-Temperature Processes;209
11.4.5;Selected References;209
11.5;Chapter 13. Conversion of Heat Penetration Data;211
11.5.1;Change of Retort Temperature when Initial Food Temperature Remains the Same;211
11.5.2;Change of Initial Food Temperature when the Retort Temperature Remains the Same;213
11.5.3;Change of Container Size — Conduction-Heating Products;214
11.5.4;Change of Container Size — Conduction-Heating Products;215
11.5.5;Change in Value of j with Change in Container Dimensions;217
11.5.6;Selected References;219
11.6;Chapter 14. Typical Process Determination Problems — Canned Foods;220
11.6.1;Problem I;220
11.6.2;Problem II;229
11.6.3;Problem III;235
11.6.4;Problem IV;241
11.7;Chapter 15. Evaluation and Equivalency of Pasteurization Processes;244
11.7.1;Units of Lethality;244
11.7.2;Evaluation of Pasteurization Processes by the General Method;245
11.7.3;Evaluation of Pasteurization Processes by Mathematical Methods;248
11.7.4;Equivalency of Pasteurization Processes;251
11.8;Chapter 16. Quality Factor Degradation;256
11.8.1;Basic Considerations;258
11.8.2;Development of Equation;260
11.8.3;Sample Calculations and Comparisons;261
11.8.4;Influence of Processing Temperature on Quality Retention;266
11.8.5;Selected References;268
12;APPENDIX;270
12.1;Tables 1 to 60;272
12.2;Derivation of F8 Equation (Lethality);338
12.3;Derivation of T8 Equation;341
12.4;Derivation of F8 Equation (Lethality and Quality Factor Degradation);343
13;SUBJECT INDEX;348