Isothermal Calorimetry for Biological Applications in Food Science and Technology

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.

• Författare: Lars Wadsö; Federico Gomez
• 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: - 198 kB; Download statistics
• Länkar: http://dx.doi.org/10.1016/j.foodcont.2008.11.008
• 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