Document Type

Research

Abstract

Bacteriologists have found that the death rate of the bacteria which cause spoilage in canned goods depends upon the temperature to which the bacteria are subjected. In order, therefore, to establish the bacteriology of canning on a firm scientific basis it is necessary to know the time at which certain critical temperatures are attained by the foods which are subjected to the sterilization process. This paper shows the result of an attempt to work out by a combination of mathematical theory and experiment the temperature-time curves for certain foods in containers of any size and for any practical temperature range.

Publication Date

1918

Journal Title

Proceedings of the Iowa Academy of Science

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Issue

First Page

Last Page

Copyright

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File Format

application/pdf

Recommended Citation

Thompson, George E. (1918) "Temperature-Time Relations in Canned Foods During Sterilization," Proceedings of the Iowa Academy of Science, 25(1), 39-48.
Available at: https://scholarworks.uni.edu/pias/vol25/iss1/7

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Temperature-Time Relations in Canned Foods During Sterilization

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