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Thermal Process Calculations

  • Romeo T. Toledo
Chapter
  • 5.6k Downloads
Part of the FOOD SCIENCE TEXT SERIES book series (FSTS)

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.

Keywords

High Hydrostatic Pressure Inactivation Curve Microbial Inactivation Spoilage Microorganism Canned Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer 2007

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of GeorgiaAthensUSA

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