Thermal Processing for Food Sterilization and Preservation

Handbook of Farm Dairy and Food Machinery

Volumn , Issue , 2007, Pages 415-448

  Teixeira, Arthur A ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AUTOCLAVES; CANNING; CONTAINERS; FOOD PRESERVATION; FOOD SAFETY; HEAT TREATMENT; SPOILAGE; STERILIZATION (CLEANING);

BACTERIAL INACTIVATION; FOOD STERILIZATION; INACTIVATION KINETICS; INITIAL AND BOUNDARY CONDITIONS; PRESSURE COOKERS; PROCESSING TECHNOLOGIES; SHELF-STABLE FOODS; THERMAL PROCESS;

THERMAL PROCESSING (FOODS);

EID: 84882917362     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-081551538-8.50017-0     Document Type: Chapter

References (7)

1. Graves R. Determination of the sterilizing value (Fo) requirement for low acid canned foods. Presentation to Institute of Thermal Process Specialists, Annual Conference 1987.
2. E. E. Judge. The Almanac of the Canning, Freezing, Preserving Industries. Edward E. Judge and Sons, Westminster, Md. (published annually).
3. Lopez A. A Complete Course in Canning, Book 1, Basic Information on Canning 1987, CTI Publications, Inc., Baltimore, MD. Twelflth Edition.
4. Rice J. International trends in food packaging. Food Proc. 1987, 48(10):911-987.
5. Stumbo C.R. Thermobacteriology in Food Processing 1965, Academic Press, New York.
6. Teixeira A.A. Thermal Process Calculations. Handbook of Food Engineering 1992, 563-619. Marcel Dekker, Inc., New York, NY, Chapter 11. D.R. Heldman, D.B. Lund (Eds.).
7. Wagner J.N. Aseptic drum processing. Food Eng. 1982, 54(1):120-121.