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LABORATORY MANUAL FOR FOOD CANNERS AND PROCESSORS : MICROBIOLOGY AND PROCESSING, VOL. I
Rs. 495
| Attribute | Details |
|---|---|
| ISBN | 9789387210011 |
| Author | NCA |
| Subject | |
| Binding | Paperback |
| Total Pages | |
| Copyright Year | 2018 |
Note : Price subject should be change on the website.
The book Laboratory Manual for Food Canners and Processors is prepared in two volumes. In response to continuing demands for the Manual the text has been largely revised and is presented here. Volume-I dealing with microbiological, processing, and extraneous material methods; and volume-II covering statistical, chemical, and sanitation methods. The aim is to make available to the food industries, and most particularly the canning industry, the analytical and research techniques now in use in the laboratories. The level of presentation presupposes some technical training on the part of the user, particularly in the fields of microbiology and chemistry. The book is intended to be a practical working guide, with sufficient detail to enable technologists to carry out the methods and learn to interpret the results. This Manual does not attempt to fix the bounds of proper canning techniques and none of the suggestions as to procedures contained herein are to be taken as an indication that failure to follow such procedures constitutes unapproved canning practices. Selected references at the end of each chapter include publications in the particular field which either supplement or give additional details on the subject matter. In most instances the latest edition of a particular book reference should be consulted. Acknowledgments are due also to technical personnel of the container manufacturers, the technical staffs of various canning firms and university personnel for valuable contributions and criticisms. Suggestions for further improvement of the book is always welcome. Brief Contents: Preparation of Media for Microorganisms • Stains and Microscopic Preparations • Investigating Spoilage Problems • Separation of Flat Sour and Low Vacuum Cans from Normal Cans • Microbial Counts and Standards • Classification of Microorganisms • Thermal Death Times • Heat Penetration and Heat Distribution • Process Calculations • Inoculated Experimental Packs • Retorts: Their Equipment and Operation • Product Examination for Extraneous Materials • Index.