Читать книгу Essentials of Thermal Processing - Gary Tucker S., Gary S. Tucker - Страница 3

1 Chapter 2Table 2.1 Nutritional types in bacterial metabolism.Table 2.2 Theoretical increase in population of bacteria under ideal conditio...Table 2.3 Table showing heat resistance characteristics of some food‐related ...Table 2.4 Typical heat resistance of spores of some bacteria.Table 2.5 Most probable cause of spoilage of canned foods.

2 Chapter 3Table 3.1 Selected food preservation techniques and their effect on spoilage ...Table 3.2 Minimum growth temperatures for some pathogenic bacteria (taken fro...Table 3.3 Table showing the water activity of different food products.

3 Chapter 4Table 4.1 Heat resistance data for spoilage micro‐organisms relevant to low‐a...Table 4.2 Process times at 121.1 °C to achieve 12‐log reductions in spores of

4 Chapter 5Table 5.1 pH values of some fruits.Table 5.2 Limiting pH values for growth of micro‐organisms of concern in the ...Table 5.3 Heat resistance data for Bacilli and Clostridia applicable to paste...Table 5.4 Heat resistance data for other bacteria applicable to pasteurised prod...Table 5.5 Heat resistance data for other yeasts and moulds applicable to past...Table 5.6 Suggested P‐values (T_ref 93.3 °C, z 8.9 °C) for fruit and vegetables...Table 5.7 Examples of different water activity food groups.Table 5.8 Micro‐organisms of concern, risks, and their control in heat‐treate...

5 Chapter 6Table 6.1 Table showing recommended criteria for judging whether a pH shift i...Table 6.2 Concentration of [H₃O⁺] and [OH⁻] in various liquid foods at ...Table 6.3 Table of p K_a for some weak acids.Table 6.4 Comparative heat resistance of bacteria important to thermally proc...Table 6.5 Table of suggested F‐values for high acid and acidified products....Table 6.6 Table of proposed process values (F value) in relation to pH and ca...Table 6.7 Table of limiting pH values below pH 4.5 for growth of micro‐organi...Table 6.8 Thermal processes for acidified foods.Table 6.9 Thermal process lethalities for acidified foods.Table 6.10 Hot fill and hold process and centre container temperature recomme...

6 Chapter 7Table 7.1 Heat resistance of psychrotrophic C. botulinum.Table 7.2 Heat resistance of B. cereus spores.Table 7.3 Levels of microorganisms in the raw ingredients of a prawn makhani ...

7 Chapter 9Table 9.1 Kinetic factors for vitamin destruction.Table 9.2 Kinetic factors for enzyme destruction.Table 9.3 Kinetic factors for pigment destruction.Table 9.4 Kinetic factors for colour changes.Table 9.5 Kinetic factors for texture changes.Table 9.6 Effect on F₀ and C‐values of increasing the product temperature.Table 9.7 Process temperatures and hold times that result in a minimum botuli...Table 9.8 Process temperatures and times that achieve P‐value of 10 minutes at...Table 9.9 Process temperatures and times that achieve F₀3 end of heating, toge...

8 Chapter 10Table 10.1 Approximate values for the external heat transfer coefficient (h_o)...Table 10.2 Approximate values for the x/k term in Equation (10.5) and resistan...Table 10.3 Approximate values for the internal heat transfer coefficient (h_i)...Table 10.4 Methods used in different retorting systems to ensure good heat di...

9 Chapter 11Table 11.1 Possible marker organisms for use with microbiological log reducti...Table 11.2 Key attributes of the Bacillus amyloliquefaciens α‐Amylase TTI.

10 Chapter 12Table 12.1 Comparing the 2‐ and 3‐chemical method systems for the formation o...

11 Chapter 13Table 13.1 Examples of the more common process deviations experienced by cann...

12 Chapter 14Table 14.1 Table of some plastics used for food packaging and their melting p...

13 Chapter 15Table 15.1 Causes of canned food spoilage.Table 15.2 Required sample size to be 95% sure of finding a defective contain...Table 15.3 Recommended temperatures and times for incubation testing.

14 Chapter 16Table 16.1 Examples of common variation in the pH of some fresh fruit.Table 16.2 Minimum water activity required for growth.Table 16.3 Recommended process times for various size shrimps in brine in 307...Table 16.4 Recommended process times for asparagus in brine in 211 × 304 cans...Table 16.5 Recommended process times for baked beans in tomato sauce in vario...Table 16.6 Recommended process times for cream style corn with various initia...Table 16.7 Gauge pressure (psi) corresponding to specified process temperatur...Table 16.8 Accumulated process lethality for pilchards in tomato sauce in 73 ...Table 16.9 Lethality increase (F₀) per minute of process time at various temp...Table 16.10 Boiling temperature of water at different altitudes.

15 Chapter 17Table 17.1 Relative global warming potential (GWP) of the main greenhouse gas...Table 17.2 GHG emissions (kg CO₂e) for the packaging materials used for 75 cL...Table 17.3 Electrical energy required for the milling, pressing and pasteuris...Table 17.4 GHG emissions (kg CO₂e) for transportation of the raw materials us...Table 17.5 GHG emissions (kg CO₂e) for a 75 cL bottle of apple juice.Table 17.6 Summary of GHG emissions for manufactured food products, per kg pr...