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| Kjeldahl-Methode× | Beschleunigte Haltbarkeitstests× | |
|---|---|---|
| Fachgebiet | Lebensmittelwissenschaft | Lebensmittelwissenschaft |
| Familie | Process / pipeline | Process / pipeline |
| Entstehungsjahr≠ | 1883 | 1975 |
| Urheber≠ | Johan Kjeldahl | Mizrahi and Symbolistic |
| Typ≠ | Nitrogen Quantification | Degradation Kinetics Method |
| Wegweisende Quelle≠ | 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 ↗ |
| Aliasnamen | Kjeldahl nitrogen determination | ASLT |
| Verwandt | 3 | 3 |
| Zusammenfassung≠ | 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. |
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