Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life
(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.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/152100
- author
- Alklint, Charlotte LU ; Wadsö, Lars LU and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2005
- 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
- 2016-04-01 15:37:33
- date last changed
- 2023-09-04 04:24:07
@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}}, doi = {{10.1002/jsfa.1942}}, volume = {{85}}, year = {{2005}}, }