Abstract
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.
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Toledo, R.T. (2007). Thermal Process Calculations. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_9
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DOI: https://doi.org/10.1007/0-387-29241-1_9
Publisher Name: Springer, Boston, MA
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