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Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life

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Author

Summary, in English

The possibility of predicting the shelf-life of pasteurized carrot juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 muW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17degreesC) on the microbial flora of pasteurized carrot juice was also compared with the flora from storage at 8degreesC, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that the microbial flora in the spoilt juice will be different. (C) 2004 Society of Chemical Industry.

Department/s

Publishing year

2005

Language

English

Pages

281-285

Publication/Series

Journal of the Science of Food and Agriculture

Volume

85

Issue

2

Document type

Journal article

Publisher

Wiley-Blackwell

Topic

  • Agricultural Science, Forestry and Fisheries

Status

Published

ISBN/ISSN/Other

  • ISSN: 1097-0010