Rev. 29Oct02Catalog of Information by
DescriptionCat.No.Description of
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and Preliminary characterization StudyWalls, Isabel, Chuyate,
RolendaDairy, Food and Environmental Sanitation Vol. 18 No. 8 Pg.
499-503 Aug. 1998O2Alteration of Talaromyces Flavus Heat Resistance
by Growth Conditions and Heating Medium CompositionKing Jr., A.
Douglas; Whitehand, Linda C.Journal of Food Science Vol. 55 No. 3
Pg. 830-836 1990M3Analysis of Variance Test for Normality (Complete
Samples)Shapiro, S.S.; Wilk, M.B.Gen. Electric & Bell Telephone
Laboritories Inc. (White binder)C4Analysis of Versalogger Open
Circuit ObservationsJeffers, LarryAlliance Physics &
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I.J.; Blaisdell, J.L.; Kopelman, I.J.Microbiology & Engineering
of Sterilization Processes (Blue Binder)PU6Application of
Extreme-Value Methods and Other Statistical Procedures to
Heat-Penetration DataPowers, John J.; Pratt, Dan E.; Carmon, James
L.Food Technology March 1962 (White binder)U7ASHRAE Journal.
Hayakawa Method.ASHRAE Journal.9/1/1978B8Assessment of the risk of
botulism from vacuum-packaged raw fish: a review.Eyles, M. J., and
A. D. Warth.Food Technology in Australia, Vol. 33 (11), November
1981.O9Bacterial Thermal Death Kinetics Based on Probability
Distributions: the Heat Destruction of Clostridium Botulinum and
Salmonella BedfordKilsby, Derrick C.; Davies, Kenneth W.; McClure,
Peter J.; Adair, Carol; Anderson, Wayne A.Journal of Food
Protection Vol. 63 No. 9 Pg. 1179-1203 2000O10Bacteriological
EvaluationYawger, E.S.Microbiology & Engineering of
Sterilization Processes (Blue Binder)O11Bacteriological Evaluation
for Thermal Process DesignYawger, E.S.Food Technology June 1978
(White binder)LO12Bacteriological Quality of Cannery Cooling
Water.Graves, R. R., R. S. Lesniewski, and D. E. Lake.JFS, Vol. 42,
No. 5 (1977)U13BASIC Programming Containing Polynomials for the z
and m + g Values ListedFairbrother, R. G.American Can Company,
Barrington Techical Center, November 30, 1984OT14Biomolecular
Temperament of Staphylococcal Enterotoxin in Thermally Processed
Foods.Bennett, R. W.Journal of AOAC International, Vol. 75, No. 1,
1992BL15Botulism Risk from Post-Processing Contamination of
Commercially Canned Foods in Metal Containers.NFPA/CMI Container
Integrity Task Force,JFP, Vol. 47, No. 10, Pages 801-816 (October
1984)U16Broken Heating Curve TestMcHugh, BrendanBrendan
HcHughO17Byssochlamys Spp. and Their Importance in Processed
FruitsBeuchat, Larry R.; Rice Stephen L.Advances in Food Research
Vol. 25U18Calculating FT - Values for Heat Preservation of
Shelf-Stable, Low-Acid Canned Foods using the Straight-Line
Semilogarithmic Model1.Pflug, I. J.JFP, Vol. 50, No. 7, Pages
608-615, July 1987U19Calculating Sterility in Thermal and
Non-Thermal Preservation MethodsPeleg, M.;Food Research Internation
32 (1999) 271-278U20Calculation of Processes for Canned
FoodsAmerican Can Company Technical ServiceAmerican Can
CompanyAU21Calculation of Required Hold Time of Aseptically
Processed Low-Acid Foods Containing Particulates Utilizing the Ball
Method.Dail, Robert Armour Dial Inc., Armour Research Center,
Scottsdale AZJournal of Food Science Volume 50 (1985)U22Calculation
of Thermal Process Lethality for Conduction-Heated Canned
Foods.Pham, Q. T.JFS, Vol. 52, No. 4, 1987.U23Calculation
SurveyWexler, YuliNFPACU24CALSoft Program User
GuideCALSoftCALSoftR25Can CoolingDewar, A.B.; Allen, F.H.Scientific
Regulation Officers' Course Mar. 4-20 1974R26Can Material Influence
on the Performance of Rotating Cookers.Zaman, S., E. Rotstein, and
K. J. Valentas.JFS, Vol. 56, No. 6, 1991O27Canned Foods Thermal
Processing and MicrobiologyHersom, A.C.; Hulland, E.D.(Text Book)
Churchill LivingstoneG28Canning of Meat and Poulty Products.
.Department of Agriculture,USDA, 9 CFR Parts 308, 318, 320, 327,
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RetortsFDAwww.fda.govU30Challenge in Predicting Nutrient Changes
During Food ProcessingThompson, D. R.Food Technology, Pages 97-106,
108, 109, Feb/82U31Changes in Thermal Process Times (Bb) for Baked
Beans Based on Water Hardness and Fill Temperature.Wiese, K. l.,
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1993)B32Characterization of an Organism That Produces Type E
Botulinal Toxin But Which Resembles Clostridium Butyricum from the
Feces of an Infant with Type E BotulismMcCroskey, L. M., C. L.
Hatheway, L. Fenicia, B. Pasolini, & P. Aureli.Journal of
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Water to Reduce Post-Processing ContaminationOdlaug, T.E.; Pflug,
I.J.Microbiology & Engineering of Sterilization Processes (Blue
Binder)GR34Circular Temperature Recording Chart MeasurementsDept.
of Health, Education, and WelfareDept. of Health, Education, and
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and Control in Foods.Dodds, Karen L.Marcel Dekker, Inc., Pages
323-341G36Code of Federal Regulations (21 CFR) Part 113 Thermally
Processed Low-Acid Foods Packaged in Hermetically Sealed
ContainersMaine Sardine CouncilMaine Sardine Council, 1995G37Code
of Practice for the Heat Processing of Low-Acid and Acidified
Low-Acid Foods in Hermetically Sealed ContainersCanadian Food
IndustryCanadian Food Industry Draft#5 Revised June 13/86G38Code of
Practice No.10: The Safe Production of Heat Preserved
FoodsMAFFLB/Paper 35 Draft May 15/91O39Cold Temperature Adaption
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3/1/1997BT40Combinations of Heat Treatment and Sodium Chloride That
Prevent Growth from Spores of Nonproteolytic Clostridium
botulinum.Stringer, S. C., Michael W. Peck.JFP, Vol. 60, No. 12,
1997, Pages 1553-1559 3/1/1997O41Combined Effects of Salts and
Temperature on the Thermal Destruction of Staphylococcus aureus
MF-31Tuncan, E. U. and S. E. Martin.JFS, Vol. 55, No. 3,
1990P42Comparative Heat Penetration StudiesTownsend,
C.T.Microbiology & Engineering of Sterilization Processes (Blue
Binder)U43Comparison of Formula Methods for Calculating Thermal
Process Lethality.Smith, T., and Marvin A. Tung.JFS, Vol. 47 (2),
Pages 626-630, 1982U44Comparison of Two Models for Process Holding
Time Calculations: Convection System.Manji, B., and F. R. Van De
Voort.JFP, Vol. 48, No. 4, Pages 359-363 (April
1985)EU45Comparisons of the General and Ball Formula Methods for
Retort Pouch Process Calculations.Spinak, S. H., and Robert C.
Wiley.JFS, Pages 880-884, Vol. 47, (1982)CU46Computer Calculation
of Thermal Processes. .Tung, M. A., and T. D. GarlandJFS, Vol. 43,
Pages 365-369, 1978CV47Computer Control of Batch Retort Operations
with On-Line Correction of Process Deviations.Teixeira, A. A. and
J. E. Manson.Reprinted from Food Technology, April 1982, pp.
85-90.C48Computer Control of Canned Food Sterilization
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University of Florida, Roger Hall Institute of Food and
Agricultural SciencesCU49Computer Determination of Spore Survival
Distributions in Thermally-Processed Conduction-Heated
FoodsTeixeira, A.A.; Dixon, John R., Zahradnik, John W.;
Zinsmeister, George E.Food Technology Vol. 23 No. 3 Pg. 78-80
(1969?)IPU50Computer Evaluation of Irradiation Processes in
Cylindrical Containers With Gamma Sources.Purohit, K. S., J. E.
Manson and J. W. Zahradnik.JFS, Vol. 36, Pages 747-749,
1971CT51Computer Optimization of Nutrient Retention in the Thermal
Processing of Conduction-Heated FoodsTeixeira, A.A.; Dixon, John
R., Zahradnik, John W.; Zinsmeister, George E.Food Technology Vol.
23 No. 6 Pg. 137-142 (1969?)CU52Computer Program for Calculating
F-values From a Set of Time-Temperature Data (FVALRHK)Pflug
.IUniversity of MinnesotaCP53Computer Simulation of Variable Retort
Control and Container Geometry as a Possible Means of Improving
Thiamine Retention in Thermally Processed FoodsTeixeira, Arthur A.;
Zinsmeister, George E.; Zahradnik, John W.Journal of Food Science
Vol. 40 Pg. 656-659 (1975)CR54Computer Solutions for Retort
Processing Problems.Hudson, S. B.Central Analytical Laboratories,
Inc. Log-Tec Div.CPU55Computer-Based Retort Control Logic for
On-Line Correction of Process Deviations.Datta, A. K., A. A.
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University of Nova Scotia,U57Computerized Model for the Prediction
of Thermal Responses of Packaged Solid-Liquid Food Mixture
Undergoing Thermal ProcessesLekwauwa, Aju N.; Hayakawa,
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Food with pH Values from 4.6 to 6.0Pflug, I. J.; Odlaug, Theron E.;
Christensen, RonaldJournal of Food Protection Vol. 48 No. 10 Pg.
848-850 (Sept. 1985)E59Concepts Involved in the Use of Steam/Air
Mixtures for Thermal Processing of Foods in Retort PouchesTung,
M.A.; Goodrich, Nina; Ryan, RhondaWorkshop presented to USDA &
FDART60Condensate Draining Gives 15% Energy SavingsTung, Marvin;
Smith, TrudiFood In Canada (White binder)BMO61Condensed History of
Science and Technology of Thermal ProcessingGoldblith, Samuel
A.Food Technology (White binder)U62Conduction-Heating
Considerations in Thermal Processing of Canned FoodsTeixeira,
A.A.American Society of Mechanical EngineersH63Container
Sterilization for Acid Products by Hot Fill-Hold-Cool
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1472), January 30, 1954).B64Control of Clostridium Botulinum in
Fishery ProductsEklund, Mel W.Chpt. from book. Received from John
AustinB65Control of Nonproteolytic Clostridium Botulinum Types B
and E in Crab Analogs by Combinations of Heat Pasturization and
Water Phase SaltPeterson, M.E.; Paranjpye, R.N.; Paysky, F.T.;
Pelroy, G.A.; Eklund, M.W.Journal of Food Protection Vol. 65 No. 1
Pg. 130-139 (2002)E66Controlling the Quality of Foods in the
Processing of PouchesPark, D. K.Central Analytical
LaboratoriesRU67Convective Heat Transfer to Canned Liquid Foods in
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VS. Direct Flame Sterilizer in the Thermal Processing of Canned
Low-Acid FoodsPaulson, Allan T.; Lo, K. Victor; Tung, Marvin A.Eng.
& Statistical Research Inst., Research Br., Agr.Canada (White
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z-Value To an F-Value Determined on the Basis of A Second
z-Value.Pflug, I. J., and R. Christensen.JFS, Vol. 45, Pages 35-40,
1980U70Correcting for a Change in z-ValuePflug, I.J.; Christensen,
R.Microbiology & Engineering of Sterilization Processes (Blue
Binder)U71Correction Factor of Come-Up Heating Based on Critical
Point in a Cylindrical Can of Heat Conduction FoodUno, Jun-Ichi;
Hayakawa, Kan-IchiJournal of Food Science Vol. 45
1980UV72Correction Factor of Deviant Thermal Processes Applied to
Packaged Heat Conduction FoodGiannoni-Succar, Ernesto B.; Hayakawa,
Kan-IchiJournal of Food Science Vol. 47 No. 2 Pg. 642-646
(1982)PU73Correction Factors for Heat Penetration
Thermocouples.Ecklund, O. F.Food Technology, 1956, Vol. X, No. 1,
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Measuring SystemsKemper, Dr. Clarence A.Kaye Instruments Inc.(White
binder)O75Designing Listeria Monocytogenes Thermal Inactivation
Studies for Extended-Shelf-Life Refrigerated FoodsBrown, William
L.Food Technology April 1991OPT76Destruction by Heat of
Mycobacterium Paratuberculosisin Milk and Milk ProductsStabel, J.;
Pearce, L.; Chandler, R.; Hammer, P.; Klijn, N.; Cerf, O.; Collins,
M.T.; Heggum, C.; Murphy, P.Bulletin of the IDF 362B77Destruction
of Botulinum Toxins in Food and WaterSiegel, Lynn S.Excerpt from
the book titled "Destruction of Botulinum Toxins in Food &
Water"EP78Development of a Standard Practice for the Establishment
of Thermal Processes for Foods Packaged in Flexible
ContainersMcGinnis, D. S.Engineering & Statistical Research
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Linear Heating Rates Using Conventional Baths and Computer
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Engineering of Sterilization Processes (Blue Binder)O82Effect of
Divalent Cations in the Sporulation Medium on the Thermal Death
Rate of Bacillus Coagulans Var. ThermoaciduransAmaha, Mikio; Ordal,
Z. JohnDept. of Food Technology, University of Illinois, Urbana,
Illinois May 3, 1957BF83Effect of Modified Atmosphere Storage on C.
Botulinum Toxigenesis and the Spoilage Microflora of Salmon
Fillets.Stier, R. F., L. Bell, K. A. Ito, B. D. Shafer et alJFS,
Vol. 46, Pages 1639-1642, 1981U84Effect of Non-Uniform Heat
Transfer Through Can Surfaces on Process Lethality of Conduction
Heating Foods.Tan, C. -S., and A. C. Ling.Can. Inst. Food Sci.
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Physical and Microbiological Factors on Food Container
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Resistance, Chemical Composition, and Germination of Bacillus
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Concentration on the Heat Inactivation of Staphylococcal
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Germicides on Microorganisms in Can Cooling WatersIto, Keith A.;
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484-487 June 1980O91Effects of Growth at Low Water Activity on the
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Vilhelmsson, Oddur; Miller, Karen J.Journal of Food Protection
Vol.63 No. 9 Pg. 1277-1281 2000G92Emergency Permit Control - Part
108Food and Drug AdministrationFood and Drug Administration Part
108R93End-Over-End Processes in Steam/Air MixturesTung, M. A., A.
T. Paulson and I. J. Britt.IFTPS 12th Annual Conference, Crystal
City SheratonU94Endpoint of Preservation ProcessPflug, I.J.Journal
of Food Protection Vol. 50 No. 4 Pg. 347-351 April 1987CX95Energy
Conservation by Computerized Data Acquisition and Control in the
Canning IndustryGill, T.A.; Thompson, J.W.; LeBlanc, G.Can.
Institute of Fisheries Tech. U.N.S. (White binder)RTX96Energy
consumption and Conservation in Food SterilizationSingh, R. P.Food
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Thermally Processed Foods in Cans and Retort PouchesTung, Marvin;
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Agr.Canada (White binder)U98Establishing Safe Thermal Processed by
Calculation Method SelectionPark, D. K.TechKNOWLEDGE December
1992PUV99Establishing Thermal Processes for Products with Broken
Heating Curves from Data Taken at Other Retort and Initial
TemperaturesBerry, M. R., Jr. and R. C. Bush.Journal of Food
Science Vol. 52 No. 4 1987PUV100Establishing Thermal Processes for
Products with Straight-Line Heating Curves from Data Taken at Other
Retort and Initial TemperaturesBerry, M. R., Jr. and R. C.
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Food Temperatures During Various Processing or Handling
TreatmentsHayakawa, Kan-Ichi.Journal of Food Science Vol. 36
1971PTU104Estimating Temperatures of Foods during Various Heating
or Cooling Treatments.Hayakawa, Kan-Ichi.Ashrae Journal, September
1972U105Estimating the Central Temperatures of Canned Food During
the Initial Heating or Cooling Period of Heat ProcessHayakawa,
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the Survival of Clostridium Botulinum Spores during Heat
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Approaches to Microbiological Food Safety Evaluation: An Approach
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and Environmental Sanitation Vol. 22 No. 1 Pg. 18-23 Jan.
2002G113Federal Register- Acidified Foods and Low-Acid Canned Foods
in Hermetically Sealed ContainersDept. of Health, Education, and
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Ramaswamy, H.S.Dept. of Food Science & Technology, University
of NS (White binder)U120General Method of Process CalculationPflug,
I.J.Microbiology & Engineering of Sterilization Processes (Blue
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of High Temperature Food Processing SystemsSadeghi, F. and K. R.
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6/1/1984PG125Guidelines for the Establishment of Scheduled Heat
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&APage &P
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