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.
Proceedings of the Iowa Academy of Science
©1918 Iowa Academy of Science, Inc.
Thompson, George E.
"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