Microbiology, energy, packing and control of the canning production
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Дата
2015
Назва журналу
Номер ISSN
Назва тому
Видавець
LAP
Анотація
In the monograph questions of production of food tinned products are considered. The role of microorganisms in canning production is characterized, microbiological bases of conservation are lit, microbiological indicators and main types of microbiological damage of raw materials and finished goods, the characteristic of separate groups of microorganisms, components residual microbio-that canned food are given, and also data on test cultures of microorganisms according to which the operating modes of thermal treatment are developed for the wide range of canned food. Data on power efficiency of modern designs of the sterilizing equipment of the canning industry are provided and use of the concept "exergy" for an assessment of efficiency of technological decisions is offered. Questions of use of the principles of HACCP at an assessment of quality of raw materials in the food industry are considered and tinned foodstuff.
Опис
Verkhivker, Y. Microbiology, energy, packing and control of the canning production : monograph / Yakov Verkhivker, Liudmyla Pylypenko, Inna Pylypenko. – Saarbrucken : LAP, 2015. – 87 p.
Ключові слова
foodstuff, biological safety, canning production, microorganisms, microbiology, vegetable, raw materials, raw meat, raw fish, microbiological conservation, microbiota, container, microbiological control, біологічна безпечність харчових продуктів, консервне виробництво, мікроорганізми, мікробіологія м'ясних консервів, рослинна сировина, м'ясна сировина, рибна сировина, мікробіологічне збереження, мікробіота консервів, консервна тара, мікробіологічний контроль