Thermobacteriology in Food Processing (eBook)

Front Cover 1
Thermobacteriology in Food Processing 4
Copyright Page 5
Table of Contents 8
Foreword 14
Preface to the Second Edition 16
Preface to the First Edition 18
Acknowledgment 20
Chapter 1. Introduction 22
The Accelerated Growth Phase 23
The Logarithmic Phase 25
Part 1: THERMOBACTERIOLOGY 28
Chapter 2. Organisms of Greatest Importance in the Spoilage of Canned Foods 30
Classification of Food with Respect to Acidity 30
Classification of Spore-Bearing Bacteria with Reference to Oxygen Requirements 31
Non-Spore-Bearing Bacteria, Yeasts, and Molds 35
Organisms Entering via Container Leakage 36
SELECTED REFERENCES 37
Chapter 3. Bacteriological Examination of Spoiled Canned Foods 39
Pertinent Information 39
Opening the Container 40
Bacteriological Examination 41
Interpretation of Observations 44
Stains 47
Media 48
SELECTED REFERENCES 51
Chapter 4. Organisms of Greatest Importance in Food Pasteurization 52
Pathogenic Microorganisms 53
Toxin-Producing Microorganisms 60
Spoilage Microorganisms 64
SELECTED REFERENCES 65
Chapter 5. Contamination and Its Control 67
Raw Materials 67
Food-Handling Equipment 69
Containers 71
Food Handling 71
The Bacterial Growth Curve 72
Practical Considerations 79
SELECTED REFERENCES 80
Chapter 6. Producing, Harvesting, and Cleaning Spores for Thermal Resistance Determinations 82
General Considerations 82
Factors Affecting Sporulation 84
Producing and Harvesting Spores 86
Cleaning of Spores 89
SELECTED REFERENCES 90
Chapter 7. Death of Bacteria Subjected to Moist Heat 91
Order of Death 91
Thermal Destruction Curves 109
Relationship between Q10 and z 111
SELECTED REFERENCES 112
Chapter 8. Thermal Resistance of Bacteria 114
Methods of Measuring 114
Treatment of Thermal Resistance Data 127
Comparative Heat Resistance of Most Important Bacteriain Spoilage of Heat-Processed Foods 133
Factors Influencing Thermal Resistance of Bacteria 133
SELECTED REFERENCES 139
Part 2: THERMAL PROCESS EVALUATION 142
Chapter 9. Important Terms and Equations 144
Symbols and Definitions 144
Equations 147
Chapter 10. Basic Considerations 150
Probability of Survival 150
The Unit of Lethality 151
Determination of Process Lethality Requirement 152
The Effective Mean F Value 154
Heating Characteristics of Canned Foods 155
Method of Choice in Process Evaluation 157
Heat Penetration Measurement 157
Plotting Heat Penetration Data 158
Heat Penetration and Processing Parameters 159
SELECTED REFERENCES 162
Chapter 11. The General Method 164
The Original General Method 164
The Improved General Method 167
Temperature Conversion for Different Retort and Initial Temperatures 171
SELECTED REFERENCES 172
Chapter 12. Mathematical Methods 173
Lethality of Heat at a Single Point 173
Integrated Lethality of Heat at All Points in the Container 178
Estimation of Mass Average Temperature 198
Low-Temperature Processes 209
Selected References 209
Chapter 13. Conversion of Heat Penetration Data 211
Change of Retort Temperature when Initial Food Temperature Remains the Same 211
Change of Initial Food Temperature when the Retort Temperature Remains the Same 213
Change of Container Size — Conduction-Heating Products 214
Change of Container Size — Conduction-Heating Products 215
Change in Value of j with Change in Container Dimensions 217
Selected References 219
Chapter 14. Typical Process Determination Problems — Canned Foods 220
Problem I 220
Problem II 229
Problem III 235
Problem IV 241
Chapter 15. Evaluation and Equivalency of Pasteurization Processes 244
Units of Lethality 244
Evaluation of Pasteurization Processes by the General Method 245
Evaluation of Pasteurization Processes by Mathematical Methods 248
Equivalency of Pasteurization Processes 251
Chapter 16. Quality Factor Degradation 256
Basic Considerations 258
Development of Equation 260
Sample Calculations and Comparisons 261
Influence of Processing Temperature on Quality Retention 266
Selected References 268
APPENDIX 270
Tables 1 to 60 272
Derivation of F8 Equation (Lethality) 338
Derivation of T8 Equation 341
Derivation of F8 Equation (Lethality and Quality Factor Degradation) 343
SUBJECT INDEX 348