Thermal Processing

Food Biodeterioration and Preservation

Volumn , Issue , 2008, Pages 63-79

  Britt, Ian J ^a  

^a Institute for Thermal Processing Specialists   (Canada)

Author keywords

Canning technology; Methodologies; Product safety; Shelf stable product; Thermal processing

Indexed keywords

EID: 84902905283     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470697849.ch3     Document Type: Chapter

References (9)

1. W.D. Bigelow, G.S. Bohart, A.C. Richardson and C.O. Ball. Heat penetration in processing canned foods. Bulletin 16-L, 1st edn, Washington, DC: National Canners' Association, 1920.
2. W.D. Bigelow. The logarithmic nature of thermal death time curves. Journal of Infectious Diseases, 1921, 29, 528-536.
3. J.R. Esty and K.F. Meyer. The heat resistance of the spores of B. Botulinus and allied anaerobes. XI. Journal of Infectious Diseases, 1922, 31, 650-663.
4. C.O. Ball. Thermal process time for canned food. Bulletin of the National Research Council, Washington, DC, Vol, 7, Part 1, Number 37, 1923.
5. C.R. Stumbo. Thermobacteriology in Food Processing, 2nd edn. New York: Academic Press, Inc., 1973.
6. C.O. Ball and F.C.W. Olson. Sterilization in Food Technology: Theory, Practice, and Calculations. New York: McGraw-Hill Book Company, 1957.
7. S.D. Holdsworth. Thermal Processing of Packaged Foods. London, UK: Blackie Academic & Professional, 1997.
8. G.S. Tucker and S.D. Holdsworth. Mathematical modelling of sterilization and cooking processes for heat preserved foods -application of a new heat transfer model. Food and Bioproducts Processing, Transactions of the Institution of Chemical Engineers, 1991, 69, 5-12.
9. A.A. Teixeira, J.R. Dixon, J.W. Zahradnik and G.E. Zinsmeister. Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technology, 1969, 23, 137-142.