Principles of food processing - download pdf or read online

By Dennis R Heldman; Richard W Hartel

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0. In general, the thermal resistance of microbial populations decreases significantly as the acidity of the substrate increases. These observations clearly indicate that low-acid foods require careful attention when thermal processes are being developed for food preservation. 1 is the ability of the microbial population to reproduce in an environment without oxygen. Some of the spores with high thermal resistance are anaerobic, or their vegetative cells will grow only in an environment without oxygen.

In these 40 PRINCIPLES OF FOOD PROCESSING types of systems, heating is accomplished by exposing the external surfaces of the product package to a high temperature using hot water or a similar liquid heating medium. After the product temperature is increased to the desired level, the product is held for an established period of time before a cooling medium is applied to the external surfaces of the product package. The process described can be accomplished in a batch or continuous mode. Typically, a continuous process is accomplished in a tunnel, using spray jets of water directed at the product package surfaces.

Sterilization in Food Technology. , New York. S. L. O. Ball. 1920. Heat penetration in processing canned foods. NCA Bull. 16-L. J. 1988. Food Processing Technology: Principles and Practice. Ellis Horwood, New York. J. B. Esselen. 1963. Food Processing by Heat Sterilization. Chap. L. A. Joslyn. , Westport, CT. P. R. Heldman. 1993. Introduction to Food Engineering, 2d ed. Academic Press, San Diego, CA. R. 1965. Thermobacteriology in Food Processing. Academic Press, New York. R. 1982. Arrhenius kinetics as applied to product constituent losses in ultra high temperature processing.

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