Compara mètodes

	Prova d'envelliment accelerat	Gelatinització per DSC	HPLC
Camp	Ciència dels aliments	Ciència dels aliments	Ciència dels aliments
Família	Process / pipeline	Process / pipeline	Process / pipeline
Any d'origen	1975	1985	1970
Autor original	Mizrahi and Symbolistic	Multiple researchers	Csaba Horváth
Tipus	Degradation Kinetics Method	Thermodynamic Characterization	Separation and Quantification Technique
Font seminal	Mizrahi, S. (1996). Kinetic models of food quality and shelf-life: A review. Journal of Food Quality, 19(4), 315-340.	Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78.	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.
Àlies	ASLT	DSC, differential scanning calorimetry	HPLC, high-pressure liquid chromatography
Relacionats	3	3	3
Resum	Accelerated Shelf-Life Testing (ASLT) uses elevated temperature and controlled storage conditions to rapidly assess product degradation and predict realistic shelf-life without waiting months. By measuring quality parameters (moisture, acidity, nutrient levels, microbial growth) at accelerated conditions and applying kinetic modeling, ASLT predicts expiration dates and optimal storage parameters before market launch.	Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions.	High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy.