The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Isothermal Calorimetry for Biological Applications in Food Science and Technology

På svenska

Author

Summary, in English

All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations.

Department/s

Publishing year

2009

Language

English

Pages

956-961

Publication/Series

Food Control

Volume

20

Issue

10

Document type

Journal article

Publisher

Elsevier

Topic

  • Materials Engineering

Keywords

  • Isothermal calorimetry
  • Biology
  • Food science
  • Respiration
  • Fermentation
  • Spoilage
  • Shelflife

Status

Published

ISBN/ISSN/Other

  • ISSN: 0956-7135