This handbook provides essential data for determining the lethality of heat processes for low-acid canned foods using conduction heating. It details the principles of thermal processing, focusing on the critical parameters of time and temperature required to eliminate microbial hazards. The volume presents comprehensive tables and charts derived from extensive research, enabling food scientists and processors to accurately calculate process schedules and ensure product safety.

This technical handbook is recognized as a foundational resource for food scientists and engineers involved in the thermal processing of low-acid canned foods. Its detailed tables and methodologies are crucial for establishing safe and effective processing parameters, particularly concerning conduction heating. The work is cited in numerous studies and regulatory guidelines, underscoring its authority and utility in ensuring food safety within the canning industry.