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Charles Olin Ball (1893–1970) was an American food scientist and inventor who was involved in the thermal death time studies in the food canning industry during the early 1920s. This research was used as standard by the United States Food and Drug Administration for calculating thermal processes in canning.
where g is the number of degrees below the retort temperature on a simple heating curve at the end of the heating period, B B is the time in minutes from the beginning of the process to the end of the heating period, and f h is the time in minutes required for the straight-line portion of the heating curve plotted semilogarithmically on paper ...
A time temperature indicator (TTI) is a device or smart label that shows the accumulated time-temperature history of a product. Time temperature indicators are commonly used on food , pharmaceutical , and medical products to indicate exposure to excessive temperature (and time at temperature).
Fried rice syndrome is a type of food poisoning which occurs when certain dry foods, such as pasta and rice, contain a bacterium called Bacillus cereus that produces a toxin when heated and left ...
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
8 ounces cream cheese, room temperature. 4 to 6 ounces hot smoked salmon, flaked. 3 green onions, chopped, whites and dark greens divided. Kosher salt and ground pepper, to taste. Preheat oven to ...
A logbook (or log book) is a record used to record states, events, or conditions applicable to complex machines or the personnel who operate them.Logbooks are commonly associated with the operation of aircraft, nuclear plants, particle accelerators, and ships (among other applications).
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