Thermobacteriology in Food Processing

Content: 
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Page ii
Front Matter, Page iii
Copyright, Page iv
Dedication, Page v
Foreword, Page xiii
Preface to the Second Edition, Page xv
Preface to the First Edition, Pages xvii-xviii
Acknowledgment, Page xix
CHAPTER 1 - Introduction, Pages 1-6
CHAPTER 2 - Organisms of Greatest Importance in the Spoilage of Canned Foods, Pages 9-17
CHAPTER 3 - Bacteriological Examination of Spoiled Canned Foods, Pages 18-30
CHAPTER 4 - Organisms of Greatest Importance in Food Pasteurization, Pages 31-45
CHAPTER 5 - Contamination and Its Control, Pages 46-60
CHAPTER 6 - Producing, Harvesting, and Cleaning Spores for Thermal Resistance Determinations, Pages 61-69
CHAPTER 7 - Death of Bacteria Subjected to Moist Heat, Pages 70-92
CHAPTER 8 - Thermal Resistance of Bacteria, Pages 93-120
CHAPTER 9 - Important Terms and Equations, Pages 123-128
CHAPTER 10 - Basic Considerations, Pages 129-142
CHAPTER 11 - The General Method, Pages 143-151
CHAPTER 12 - Mathematical Methods, Pages 152-189
CHAPTER 13 - Conversion of Heat Penetration Data, Pages 190-198
CHAPTER 14 - Typical Process Determination Problems—Canned Foods, Pages 199-222
CHAPTER 15 - Evaluation and Equivalency of Pasteurization Processes, Pages 223-234
CHAPTER 16 - Quality Factor Degradation, Pages 235-248
APPENDIX, Pages 249,251-325
SUBJECT INDEX, Pages 327-329