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A technique for the approximate quantitative prediction of flat souring in canned peas
Author(s) -
Knock G. G.
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740050301
Subject(s) - spore , food spoilage , decimal , food science , mathematics , horticulture , biology , botany , arithmetic , bacteria , genetics
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 131° F (55.0° 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.