Isothermal calorimetry for biological applications in food science and technology

被引：52
|
作者：
Wadso, Lars [1 ]
Galindo, Federico Gomez [2 ]
机构：
[1] Lund Univ, Lund Isothermal Colorimetry Grp, S-22100 Lund, Sweden
[2] Univ Minho, Ctr Engn Biol, IBB, P-4710057 Braga, Portugal
来源：
FOOD CONTROL | 2009年 / 20卷 / 10期
关键词：
Isothermal calorimetry; Biology; Food science; Respiration; Fermentation; Spoilage; Shelflife; PLANT CALORIMETRY; SHELF-LIFE; HEAT RATE; MICROCALORIMETRY; STORAGE; TISSUE; SUBSTANCES; VEGETABLES; PHYSIOLOGY; KINETICS;
D O I：
10.1016/j.foodcont.2008.11.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：956 / 961
页数：6
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