Microbiology of Thermally Preserved Foods
Canning and Novel Physical Methods
Seiten
2012
DEStech Publications, Inc (Verlag)
978-1-60595-033-4 (ISBN)
DEStech Publications, Inc (Verlag)
978-1-60595-033-4 (ISBN)
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While introducing the principles and processes of industrial-level food canning, this volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging.
While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.
While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.
* Overview of Microorganisms * Thermal Destruction of Microorganisms * Equipment for Heat Treatment * Microbiology of Raw Materials * Unit Operations * Microbiology of Canned Products and Other Thermally Processed Foods * Safety and Quality Control of Canned Foods
| Erscheint lt. Verlag | 2.8.2012 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | Lancaster |
| Sprache | englisch |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-60595-033-5 / 1605950335 |
| ISBN-13 | 978-1-60595-033-4 / 9781605950334 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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