Sterilization Of Canned Foods

Author : A.G. Abdul Ghani Al-Baali,Mohammed M. Farid
Publisher : Springer Science & Business Media
Page : 219 pages
File Size : 40,6 Mb
Release : 2007-11-12
Category : Technology & Engineering
ISBN : 9780387311296

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Sterilization of Food in Retort Pouches by A.G. Abdul Ghani Al-Baali,Mohammed M. Farid Pdf

The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.

Author : American Can Company
Publisher : Unknown
Page : 250 pages
File Size : 55,5 Mb
Release : 1953
Category : Canning and preserving
ISBN : UIUC:30112066900322

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Sterilization of Canned Foods by American Can Company Pdf

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 49,6 Mb
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 9781420017373

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Author : Richard W Hartel,Dennis R. Heldman
Publisher : Springer Science & Business Media
Page : 301 pages
File Size : 53,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461560937

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Principles of Food Processing by Richard W Hartel,Dennis R. Heldman Pdf

The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Author : C. R. Stumbo
Publisher : Elsevier
Page : 350 pages
File Size : 41,5 Mb
Release : 2013-10-22
Category : Nature
ISBN : 9780080886473

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Thermobacteriology in Food Processing by C. R. Stumbo Pdf

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.

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
Page : 570 pages
File Size : 55,7 Mb
Release : 2007-03-06
Category : Technology & Engineering
ISBN : 9780387292410

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Fundamentals of Food Process Engineering by Romeo T. Toledo Pdf

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Page : 754 pages
File Size : 47,9 Mb
Release : 2014-11-17
Category : Technology & Engineering
ISBN : 9781118406328

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Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya Pdf

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Author : American Can Company. Research and Development Department
Publisher : Unknown
Page : 54 pages
File Size : 54,8 Mb
Release : 1960
Category : Canned foods
ISBN : MSU:31293009649207

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Sterilization of Canned Foods by American Can Company. Research and Development Department Pdf

Author : S. Donald Holdsworth,Ricardo Simpson
Publisher : Springer
Page : 516 pages
File Size : 40,7 Mb
Release : 2015-11-30
Category : Technology & Engineering
ISBN : 9783319249049

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Thermal Processing of Packaged Foods by S. Donald Holdsworth,Ricardo Simpson Pdf

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Author : Senate Commission on Food Safety SKLM
Publisher : John Wiley & Sons
Page : 294 pages
File Size : 55,7 Mb
Release : 2007-09-24
Category : Technology & Engineering
ISBN : 9783527611508

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Thermal Processing of Food by Senate Commission on Food Safety SKLM Pdf

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Author : Anonim
Publisher : Academic Press
Page : 190 pages
File Size : 51,9 Mb
Release : 2015-11-18
Category : Technology & Engineering
ISBN : 9780128047026

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Canned Citrus Processing by Anonim Pdf

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus . Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. Presents an overview of the canned citrus industry. Introduces advanced processing methods, machinery and equipment of canned citrus. Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.

Author : S. Daniel Holdsworth,Ricardo Simpson
Publisher : Springer Science & Business Media
Page : 423 pages
File Size : 50,6 Mb
Release : 2007-12-27
Category : Technology & Engineering
ISBN : 9780387722504

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Thermal Processing of Packaged Foods by S. Daniel Holdsworth,Ricardo Simpson Pdf

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

Author : John Mathews Jackson,Byron M. Shinn
Publisher : Avi Publishing Company
Page : 406 pages
File Size : 40,7 Mb
Release : 1979
Category : Technology & Engineering
ISBN : 0870552570

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Fundamentals of Food Canning Technology by John Mathews Jackson,Byron M. Shinn Pdf

Developments of the canning industry. heat sterilization of canned food. rigid metal containers. Glass containers and closures. flexible packaging for thermoprocessedfoods. General canning procedures. vegetables. Specialty products. canned meats and poultry. Canning of marine products. Harzad analysis and quality assurance. waste disposal and water usage. Factor affcting nutrient content of canned foods.

Author : Seymour Stanton Block
Publisher : Lippincott Williams & Wilkins
Page : 1448 pages
File Size : 48,9 Mb
Release : 2001-01-01
Category : Medical
ISBN : 0683307401

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Disinfection, Sterilization, and Preservation by Seymour Stanton Block Pdf

This new edition is a comprehensive, practical reference on contemporary methods of disinfection, sterlization, and preservation and their medical, surgical, and public health applications. New topics covered include recently identified pathogens, microbial biofilms, use of antibiotics as antiseptics, synergism between chemical microbicides, pulsed-light sterilization of pharmaceuticals, and new methods for medical waste management. (Midwest).

Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 44,6 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103

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Unit Operations in Food Processing by R. L. Earle Pdf

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry