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Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life

Alklint, Charlotte LU ; Wadsö, Lars LU and Sjöholm, Ingegerd LU (2005) In Journal of the Science of Food and Agriculture 85(2). p.281-285
Abstract
The possibility of predicting the shelf-life of pasteurized carrot juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 muW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17degreesC) on the microbial flora of pasteurized carrot juice was also compared with the flora from storage at 8degreesC, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that the microbial flora in the spoilt juice will be different. (C) 2004 Society of Chemical Industry.
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of the Science of Food and Agriculture
volume
85
issue
2
pages
281 - 285
publisher
Wiley-Blackwell
external identifiers
  • wos:000226266300015
  • scopus:12244257784
ISSN
1097-0010
DOI
10.1002/jsfa.1942
language
English
LU publication?
yes
id
710785cf-dbf3-4b7a-acf4-436dc9e2509e (old id 152100)
date added to LUP
2007-06-27 09:25:18
date last changed
2017-07-09 04:15:51
@article{710785cf-dbf3-4b7a-acf4-436dc9e2509e,
  abstract     = {The possibility of predicting the shelf-life of pasteurized carrot juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 muW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17degreesC) on the microbial flora of pasteurized carrot juice was also compared with the flora from storage at 8degreesC, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that the microbial flora in the spoilt juice will be different. (C) 2004 Society of Chemical Industry.},
  author       = {Alklint, Charlotte and Wadsö, Lars and Sjöholm, Ingegerd},
  issn         = {1097-0010},
  language     = {eng},
  number       = {2},
  pages        = {281--285},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life},
  url          = {http://dx.doi.org/10.1002/jsfa.1942},
  volume       = {85},
  year         = {2005},
}