Abstract
Often, textbooks on thermal processing can overpower the reader with material that may be beyond the scope of what they actually need. However, omitting this material may be problematic for those who have an appreciation of microbiology and would welcome strengthening their awareness of the linkage between microbiology and food processing. Chapter 6 takes these more advanced or specialized calculations and examines them separately from the other aspects of thermal processing. Holding time calculations are explained, along with the thermal destruction of microorganisms. Decimal reduction times (i.e., D-values), thermal resistance constants (i.e., Z-values), and thermal death times (i.e., F and F0 values) form a major part of this chapter. Related calculations and spoilage probability determinations are also included.
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