Thermodynamic Techniques in Food Chemistry – A Review

H L Kulkarni

International journal of Thermodynamics and Chemical Kinetics

Thermodynamic Techniques in Food Chemistry – A Review

H L Kulkarni

Abstract

The thermal activities of food strongly depend on its composition. The aims of food processing are to inactivate spoilage and pathogenic microorganisms and to sustain this condition in storage. Using calorimetric techniques, many physicochemical effects can be detected in the temperature range between -50°C and 300°C. Biophysical techniques viz., isothermal titration (ITC) and Differential Scanning Calorimetry (DSC) are used to characterize the structure and properties of food materials before and after processing to develop a fundamental understanding of the impact of processing and storage conditions. The data resulting from such studies can be used to predict the physical properties of foods under optimized condition. Keywords: Isothermal calorimetry; Differential Scanning Calorimetry; Food processing

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Thermodynamic Techniques in Food Chemistry – A Review

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