Chapter 2 THERMAL PROCESSING PRINCIPLES ⚫ INFLUENCE OF ELEVATED TEMPERATURES ON MICROBIAL POPULATIONS ⚫ ESTABLISHMENT OF PRODUCT SHELF LIFE AND SAFETY ⚫ INFLUENCE OF THERMAL PROCESS ON PRODUCT QUALITY ⚫ INTRODUCTION TO PROCESS CALCULATIONS
Chapter 2 THERMAL PROCESSING PRINCIPLES ⚫ INFLUENCE OF ELEVATED TEMPERATURES ON MICROBIAL POPULATIONS ⚫ ESTABLISHMENT OF PRODUCT SHELF LIFE AND SAFETY ⚫ INFLUENCE OF THERMAL PROCESS ON PRODUCT QUALITY ⚫ INTRODUCTION TO PROCESS CALCULATIONS
Vocabulary ⚫ microbial population elevated temperature viability vegetative Salmonella spp., Listeria or Escherichia coli-any Clostridium botulinum function of time logarithmic microbial spores abruptly semilogarithmic coordinates decimal reduction time, or D-value food spoilage microorganisms decimal reduction curve
Vocabulary ⚫ microbial population elevated temperature viability vegetative Salmonella spp., Listeria or Escherichia coli-any Clostridium botulinum function of time logarithmic microbial spores abruptly semilogarithmic coordinates decimal reduction time, or D-value food spoilage microorganisms decimal reduction curve
Vocabulary ⚫ thermal resistance curve thermal resistance constant or Z-value, thermal death time (F) survivor curve linear relationship commercial sterilization yeast and molds acidity, or pH low- acid anaerobic Low Acid Canned Food pathogen Spoilage probability quality attributes heat-sensitive nutrients flavor, texture, and color over-processing lethal rate lethality
Vocabulary ⚫ thermal resistance curve thermal resistance constant or Z-value, thermal death time (F) survivor curve linear relationship commercial sterilization yeast and molds acidity, or pH low- acid anaerobic Low Acid Canned Food pathogen Spoilage probability quality attributes heat-sensitive nutrients flavor, texture, and color over-processing lethal rate lethality
Microbial Populations Versus Time
Microbial Populations Versus Time
Microbial Population Versus Time
Microbial Population Versus Time