Thermal Process Calculations

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Part of the Food Science Text Series book series (FSTS)


Inactivation of microorganisms by heat is a fundamental operation in food preservation. The concepts learned in this chapter are not only applicable in canning but in any process where heat is used to inactivate microorganisms and induce chemical changes that affect quality. The term “sterilization” used in this chapter refers to the achievement of commercial sterility, defined as a condition where microorganisms that cause illness, and those capable of growing in the food under normal nonrefrigerated storage and distribution, are eliminated.

Supplementary material

Suggested Reading

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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