New PDF release: A Complete course in canning and related processes

By Anthony Lopez

ISBN-10: 093002706X

ISBN-13: 9780930027063

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Additional resources for A Complete course in canning and related processes

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Certain fungi are used for antibiotic production. Many fungi produce mycotoxins (biologically active compounds), some of which can be toxic to humans and animals. The name ‘mycotoxin’ comes from the Greek words, ‘mykes’ (mould) and ‘toxicum’ (poison). 1 Moulds Moulds include all species of microscopic fungi that grow in the form of multicellular filaments, called hyphae. 2(a)). The term ‘mould’ describes the mass of mycelium, made up from many hyphae, that is visible as a colony with the naked eye.

D) Cocci (round-shaped) bacteria (1000× magnification). (for example, ceilings, walls, books). All moulds are aerobic (need to live in an environment that contains oxygen), but some can grow in relatively low oxygen concentrations. Generally, moulds are not very heat resistant, but some spores can survive heating to about 90 °C for a few minutes. Mature spores (ones that have had several days to mature) are generally more resistant. These present problems for fruit canning, where the process severity is limited due to the breakdown in fruit texture caused by heat.

Working together, Teixeira and Manson demonstrated how such models could be employed in real-time online control of batch retorts by automatically extending process time to precisely compensate for unexpected process deviations (Teixeira, Dixon, Zahradnik, & Zinsmeister, 1969). G. Gillespy and his team did valuable work on processing times and temperatures of a large range of foods at Campden Experimental Factory (now Campden BRI) (Tucker, 2008). In France, H. Cheftel at Carnaud Research did extensive work on canned foods and published Principles and methods for establishing thermal processes for canned foods in French.

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A Complete course in canning and related processes by Anthony Lopez

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