منابع مشابه
Irradiation-heat Processing of Canned Foods
HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
متن کاملFoodborne botulism associated with home-canned bamboo shoots--Thailand, 1998.
On April 13, 1998, the Field Epidemiology Training Program in the Thailand Ministry of Public Health (TMPH) was informed of six persons with sudden onset of cranial nerve palsies suggestive of botulism who were admitted to a provincial hospital in northern Thailand. To determine the cause of the cluster, TMPH initiated an investigation on April 14. This report summarizes the results of the inve...
متن کاملCombined Irradiation-Heat Processing of Canned Foods
The quantity of ionizing radiations needed to sterilize canned foods generally impairs both their nutritive qualities and palatability (Hannan, 1955; Schultz et al., 1956). However, thermal processes also lower these qualities in canned foods (Stumbo, 1949). In both instances, the extent of damage increases with the severity of the treatments. Consequently, the heat processing schedules that ar...
متن کاملbotulism poisoning with home canned cheese
introduction botulism is an acute form of poisoning resulted from ingestion of clostridium botulinum toxin. case presentation here we present five cases of food-borne botulism poisoning from home produced cheese. five patients from one family referred to our emergency unit with complaints of weakness and two had severe symptoms. in spite of the laboratory negative results antitoxin was administ...
متن کاملLearning control for batch thermal sterilization of canned foods.
A control technique based on Reinforcement Learning is proposed for the thermal sterilization of canned foods. The proposed controller has the objective of ensuring a given degree of sterilization during Heating (by providing a minimum temperature inside the cans during a given time) and then a smooth Cooling, avoiding sudden pressure variations. For this, three automatic control valves are man...
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ژورنال
عنوان ژورنال: Journal of the American Medical Association
سال: 1919
ISSN: 0002-9955
DOI: 10.1001/jama.1919.02610400056029