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| Kjeldahl Method× | Prova d'envelliment accelerat× | Gelatinització per DSC× | |
|---|---|---|---|
| Camp | Ciència dels aliments | Ciència dels aliments | Ciència dels aliments |
| Família | Process / pipeline | Process / pipeline | Process / pipeline |
| Any d'origen≠ | 1883 | 1975 | 1985 |
| Autor original≠ | Johan Kjeldahl | Mizrahi and Symbolistic | Multiple researchers |
| Tipus≠ | Nitrogen Quantification | Degradation Kinetics Method | Thermodynamic Characterization |
| Font seminal≠ | Kjeldahl, J. G. C. T. (1883). Neue Methode zur Bestimmung des Stickstoffs in organischen Körpern. Zeitschrift für Analytische Chemie, 22, 366-383. link ↗ | Mizrahi, S. (1996). Kinetic models of food quality and shelf-life: A review. Journal of Food Quality, 19(4), 315-340. link ↗ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ |
| Àlies≠ | Kjeldahl nitrogen determination | ASLT | DSC, differential scanning calorimetry |
| Relacionats | 3 | 3 | 3 |
| Resum≠ | The Kjeldahl Method is a classical analytical procedure for determining the total nitrogen content of food products, developed by Johan Kjeldahl in 1883. By measuring total nitrogen and applying a conversion factor specific to the food type, the method indirectly determines crude protein content. Kjeldahl remains the official standard method for protein determination in foods, nutraceuticals, and animal feeds worldwide. | 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. |
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