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Kinetics of Microbial Death and Factors for Quality Attributes

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Thermal Processing of Packaged Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

The successful thermal processing of packaged food products requires sufficient heat to inactivate microorganisms, both those which cause spoilage and those which cause food poisoning. For this purpose it is necessary to know how heat-resistant microorganisms are in order to establish a time and temperature for achieving the objective. In the canning trade this time and temperature relationship is known as the process and should not be confused with the sequence of engineering operations. The heat applied to the food product not only inactivates microorganisms but also facilitates the cooking of the product to give an acceptable texture and destroys active enzymes. In addition, it has the effect of destroying the nutrients, color, and other quality attributes.

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Authors and Affiliations

  1. Stretton-on-Fosse, Gloucestershire, UK

    S. Donald Holdsworth

  2. Universidad Técnica Federico Santa María, Valparaíso, Chile

    Ricardo Simpson

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Holdsworth, S.D., Simpson, R. (2016). Kinetics of Microbial Death and Factors for Quality Attributes. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_3

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