Laboratory Manual for Food Canners and Processors: Microbiology and processing PDF Download

Author: National Canners Association. Research Laboratories
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 368

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Author: National Canners Association. Research Laboratories
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 462

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Author: Neelima Garg
Publisher: I. K. International Pvt Ltd
ISBN: 9380578016
Category : Science
Languages : en
Pages : 206

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Book Description
This book provides a general but thorough overview of basic microbiological techniques, analytical methods and advanced tests for food-borne pathogens, procedures for detecting pathogens in food, as well as beneficial microorganisms and their role in food fermentations. Both specialists looking to refresh their understanding of microbiology and those working in the food industry without a background in microbiology will find this book useful.

Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :

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First multi-year cumulation covers six years: 1965-70.

Author: United States. Office of Education
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 116

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Book Description
To assist school administrators and teachers to plan new programs.

Author: Chicago Public Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 152

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Book Description

Author: Chicago Public Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 434

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Book Description

Author: S. Donald Holdsworth
Publisher: Springer
ISBN: 3319249045
Category : Technology & Engineering
Languages : en
Pages : 525

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Book Description
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Author: WA Gould
Publisher: Elsevier
ISBN: 1845696158
Category : Technology & Engineering
Languages : en
Pages : 465

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Book Description
This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures.The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods.This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Author: Gerald McDonnell
Publisher: Lippincott Williams & Wilkins
ISBN: 1496381505
Category : Medical
Languages : en
Pages : 3015

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Book Description
With more international contributors than ever before, Block’s Disinfection, Sterilization, and Preservation, 6th Edition, is the first new edition in nearly 20 years of the definitive technical manual for anyone involved in physical and chemical disinfection and sterilization methods. The book focuses on disease prevention—rather than eradication—and has been thoroughly updated with new information based on recent advances in the field and understanding of the risks, the technologies available, and the regulatory environments.