Isothermal Calorimetry for Biological Applications in Food Science and Technology
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
- Division of Building Materials
- Department of Food Technology, Engineering and Nutrition
Publishing year
2009
Language
English
Pages
956-961
Publication/Series
Food Control
Volume
20
Issue
10
Full text
- Available as PDF - 198 kB
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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