Isothermal Calorimetry for Biological Applications in Food Science and Technology
Författare
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.
Avdelning/ar
- Avdelningen för Byggnadsmaterial
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2009
Språk
Engelska
Sidor
956-961
Publikation/Tidskrift/Serie
Food Control
Volym
20
Issue
10
Fulltext
- Available as PDF - 198 kB
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Länkar
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Materials Engineering
Nyckelord
- Isothermal calorimetry
- Biology
- Food science
- Respiration
- Fermentation
- Spoilage
- Shelflife
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 0956-7135