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A technique for the approximate quantitative prediction of flat souring in canned peas

✍ Scribed by G. G. Knock


Publisher
John Wiley and Sons
Year
1954
Tongue
English
Weight
677 KB
Volume
5
Category
Article
ISSN
0022-5142

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✦ Synopsis


Abstract

A technique for the survey of pea‐canning 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 flat‐sour spores in unprocessed cans, expressing the cannery process in terms of decimal reduction times for flat‐sour 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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