Sterilization in food technology
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Sterilization in food technology theory, practice, and calculations by C. Olin Ball

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Published by McGraw-Hill Book Co. in New York .
Written in English


  • Food -- Preservation.,
  • Sterilization.

Book details:

Edition Notes

Includes bibliography.

Other titlesFood technology.
Statement[by] C. Olin Ball [and] F.C.W. Olson.
SeriesMcGraw-Hill series in food technology
ContributionsOlson, F. C. W. 1910- joint author.
LC ClassificationsTX601 .B28
The Physical Object
Pagination654 p.
Number of Pages654
ID Numbers
Open LibraryOL6199932M
LC Control Number56008856

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Sterilization in food technology; theory, practice, and calculations About this Book. Ball, C. Olin (Charles Olin) View full catalog record. "Sterilization in Food Technology." American Journal of Public Health and the Nations Health, 47(12), pp. –Author: F. C. Baselt. Sterilization in Food Technology Sterilization in Food Technology F. C. Baselt Your Child's Teeth-A Guide for Parents-By Edgar S. Bacon. New York: Dutton ( Fourth Ave.), pp. Price, $ Written by a successful private practitioner of dentistry from his own experiences with children and parents; endorsed as to scientific accuracy by the American Dental. Additional Physical Format: Online version: Ball, C. Olin (Charles Olin). Sterilization in food technology. New York, McGraw-Hill Book Co., (OCoLC)

  Thermal sterilization has been used to achie ve long-term shelf stability for canned foods and is now used for a broad range of products. The majority of . Introduction This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years.   Food Chain Safety picked up the sterilization food preservation technology before going through some financial problems in Labs was founded in and acquired what remained of Food Chain Safety. Labs has since licensed the technology and patents from Washington State University and has now asked approval from the U.S. Food and. Food sterilization can be utilized successfully to fight molds and different microbes in spices and herbs. Sterilization and disinfection is commonly by means of warmth, chemicals steam, low temperature utilization, lack of hydration, drying up, lyophilization, adjustment of acidity, use of .

Pasteurization and Sterilization. Tatiana Koutchma. Food Process Engineering, Agriculture and Agri‐Food Canada, Guelph Food Research Center, Guelph, ON, Canada Book Editor(s): Da‐Wen Sun. Food Refrigeration and Computerised Food Technology, National University of Ireland, Dublin, (University College Dublin), Agriculture & Food Science.   Also known as ohmic sterilization, it is a new type of heat sterilization technology that uses the current of a person to generate heat inside the food for sterilization purposes. The sterilization of low-acid foods (pH greater than ) is generally carried out in steam vessels called retorts at temperatures ranging from to °C ( to °F). The retorts are controlled by automatic devices, and detailed records are kept of the time and temperature treatments for .   Pulsed electric field (PEF) remains a rapidly developing and emerging technology for microbiological inactivation, with potential as a novel sterilisation technology. In the food industry its first commercial adoption has already been reported for the processing of fruit juices to extend the shelf-life However the review of this technology.