21.12.2012 Views

Thermal Food Processing

Thermal Food Processing

Thermal Food Processing

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Time–Temperature Integrators for <strong>Thermal</strong> Process Evaluation 617<br />

REFERENCES<br />

1. A Mulley, C Stumbo, W Hunting. Kinetics of thiamine degradation by heat. A<br />

new method for studying reaction rates in model systems and food products at<br />

high temperatures. Journal of <strong>Food</strong> Science 40: 985–988, 1975.<br />

2. KI Hayakawa, GE Timbers. Influence of heat treatment on the quality of vegetables:<br />

changes in visual green colour. Journal of <strong>Food</strong> Science 42: 778–781,<br />

1977.<br />

3. NG Stoforos, RL Merson. Estimating heat transfer coefficients in liquid/particulate<br />

canned foods using only liquid temperature data. Journal of <strong>Food</strong> Science 55:<br />

478–483, 1990.<br />

4. JW Larkin. Use of a modified Ball’s formula method to evaluate aseptic processing<br />

of foods containing particulates. <strong>Food</strong> Technology 43: 124–131, 1989.<br />

5. C Skjöldebrand, TA Ohlsson. A computer simulation program evaluation of the<br />

continuous heat treatment of particulate food products. Part 1. Design. Journal of<br />

<strong>Food</strong> Engineering 20: 149–165, 1993.<br />

6. National Canners Association. Laboratory Manual for <strong>Food</strong> Canners and Processors,<br />

Vol. 1. Westport, CT: Avi Publication Co., 1968.<br />

7. M Rodrigo, A Martínez. Determination of a process time for a new product canned:<br />

low acid artichoke hearts. International Journal of <strong>Food</strong> Science and Technology<br />

23: 31–41, 1988.<br />

8. ES Yawger. The count reduction system of process lethality evaluation. In: IJ<br />

Pflug, Ed. Microbiology and Engineering of Sterilization Processes, 3rd ed. St.<br />

Paul, MN: Environmental Sterilization Services, 1979, pp. 221–232.<br />

9. ES Yawger. Bacteriological evaluation for thermal process design. <strong>Food</strong> Technology<br />

32: 59–63, 1978.<br />

10. TE Odlaug, RA Caputo, CC Mascoli. Determination of sterilization (F-values by<br />

microbiological methods. Developments in Industrial Microbiology 22: 349–356,<br />

1981.<br />

11. IJ Pflug. Measuring the integrated time-temperature effect of a heat sterilization<br />

process using bacterial spores. <strong>Food</strong> Process Engineering, AICHE Symposium<br />

Series 78: 68–79, 1982.<br />

12. IJ Pflug. Microbiology and Engineering of Sterilization Processes, 5th ed. St. Paul,<br />

MN: Enviromental Sterilization Services, 1982, pp. 1–26.<br />

13. L Michiels. Methode biologique de determination de la valeur steri-lisatrice des<br />

conserves apertisees. Industries Alimentaires et Agricoles 96: 1349–1353, 1972.<br />

14. DR Thompson, RR Willardsen, FF Busta, CE Allen. Clostridium peifringens,<br />

population dynamics during constant and rising temperatures in beef. Journal of<br />

<strong>Food</strong> Science 44: 646–650, 1979.<br />

15. RA Caputo, CC Mascoli. The designing and use of biological indicators for sterilization-cycle<br />

validation. Medicine Development Diagnostic Industrial 2: 23–27, 1980.<br />

16. KL Brown, CA Ayres, JE Gaze, ME Newman. <strong>Thermal</strong> destruction of bacterial<br />

spores immobilized in food/alginate particles. <strong>Food</strong> Microbiology 1: 187–198, 1984.<br />

17. MR Berry, JG Bradshaw. Comparison of sterilization values from heat penetration<br />

and spore count reduction in agitating retorts. Journal of <strong>Food</strong> Science 51:<br />

477–482, 1986.<br />

18. WD Bigelow, GS Bohart, AC Richardson, CO Ball. Heat Penetration in <strong>Processing</strong><br />

Canned <strong>Food</strong>, Bulletin 16-L. Washington, DC: Research Laboratory, National<br />

Canners Association, 1920.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!