A technique for the approximate quantitative prediction of flat souring in canned peas
β Scribed by G. G. Knock
- Publisher
- John Wiley and Sons
- Year
- 1954
- Tongue
- English
- Weight
- 677 KB
- Volume
- 5
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
β¦ Synopsis
Abstract
A technique for the survey of peaβcanning lines is described. It is shown that the percentage of canned peas that will sour on incubation at 131Β° F (55.0Β° c) may be predicted approximately by enumerating the flatβsour spores in unprocessed cans, expressing the cannery process in terms of decimal reduction times for flatβsour spores, calculating the number of surviving spores per can and from this the percentage spoilage. Graphs have been drawn to simplify the expression of processing times as decimal reduction times, and for calculating the percentage spoilage from the number of surviving spores per can.
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