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. He was also a charter member of the Institute of Food Technologists in 1939 and inducted among the first class of its fellows in 1970 for his work in academia and industry. (From Wikipedia)
More about C. Olin Ball: Associated author:Books by C. Olin Ball:
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Ball, C. Olin (Charles Olin): Sterilization in Food Technology: Theory, Practice, and Calculations (New York et al.: McGraw-Hill Book Co., 1957), also by F. C. W. Olson (page images at HathiTrust)
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Ball, C. Olin (Charles Olin): Mathematical solution of problems on thermal processing of canned food. (Univ. of California Press, 1928) (page images at HathiTrust)- Ball, C. Olin (Charles Olin): Thermal process time for canned food (Published by the National research council of the National academy of sciences, 1923) (page images at HathiTrust)
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