LABORATORY MANUAL FOR FOOD CANNERS AND PROCESSORS : MICROBIOLOGY AND PROCESSING, VOL. I
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: NCA
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789387210011
Copyright Year: 2018
About the Book
Laboratory Manual for Food Canners and Processors (Vol. I) is a detailed practical guide focusing on microbiological and processing methods essential for the food and canning industry. This revised edition has been updated to reflect current laboratory techniques and industry practices.
Volume I specifically covers microbiological procedures, processing methods, and the detection of extraneous materials. It is designed to provide food technologists and laboratory professionals with clear, step-by-step methodologies that can be directly applied in quality control and research laboratories.
The manual presumes a basic technical background in microbiology and chemistry and serves as a hands-on working reference. It enables professionals to conduct microbial analysis, investigate spoilage issues, perform process calculations, and evaluate thermal processing systems effectively.
Key topics include preparation of culture media, staining and microscopic techniques, microbial counts and standards, classification of microorganisms, thermal death times, heat penetration and distribution studies, retort operation, inoculated experimental packs, separation of defective cans, and examination of products for extraneous materials.
This volume is an indispensable resource for food technologists, quality control managers, researchers, and students specializing in food science and processing technology.
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LABORATORY MANUAL FOR FOOD CANNERS AND PROCESSORS : MICROBIOLOGY AND PROCESSING, VOL. I
LABORATORY MANUAL FOR FOOD CANNERS AND PROCESSORS : MICROBIOLOGY AND PROCESSING, VOL. I
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: NCA
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789387210011
Copyright Year: 2018
About the Book
Laboratory Manual for Food Canners and Processors (Vol. I) is a detailed practical guide focusing on microbiological and processing methods essential for the food and canning industry. This revised edition has been updated to reflect current laboratory techniques and industry practices.
Volume I specifically covers microbiological procedures, processing methods, and the detection of extraneous materials. It is designed to provide food technologists and laboratory professionals with clear, step-by-step methodologies that can be directly applied in quality control and research laboratories.
The manual presumes a basic technical background in microbiology and chemistry and serves as a hands-on working reference. It enables professionals to conduct microbial analysis, investigate spoilage issues, perform process calculations, and evaluate thermal processing systems effectively.
Key topics include preparation of culture media, staining and microscopic techniques, microbial counts and standards, classification of microorganisms, thermal death times, heat penetration and distribution studies, retort operation, inoculated experimental packs, separation of defective cans, and examination of products for extraneous materials.
This volume is an indispensable resource for food technologists, quality control managers, researchers, and students specializing in food science and processing technology.
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Description
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: NCA
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789387210011
Copyright Year: 2018
About the Book
Laboratory Manual for Food Canners and Processors (Vol. I) is a detailed practical guide focusing on microbiological and processing methods essential for the food and canning industry. This revised edition has been updated to reflect current laboratory techniques and industry practices.
Volume I specifically covers microbiological procedures, processing methods, and the detection of extraneous materials. It is designed to provide food technologists and laboratory professionals with clear, step-by-step methodologies that can be directly applied in quality control and research laboratories.
The manual presumes a basic technical background in microbiology and chemistry and serves as a hands-on working reference. It enables professionals to conduct microbial analysis, investigate spoilage issues, perform process calculations, and evaluate thermal processing systems effectively.
Key topics include preparation of culture media, staining and microscopic techniques, microbial counts and standards, classification of microorganisms, thermal death times, heat penetration and distribution studies, retort operation, inoculated experimental packs, separation of defective cans, and examination of products for extraneous materials.
This volume is an indispensable resource for food technologists, quality control managers, researchers, and students specializing in food science and processing technology.
