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| DSC Gelatinizacija× | Ubrzano ispitivanje roka trajanja× | |
|---|---|---|
| Područje | Znanost o hrani | Znanost o hrani |
| Obitelj | Process / pipeline | Process / pipeline |
| Godina nastanka≠ | 1985 | 1975 |
| Tvorac≠ | Multiple researchers | Mizrahi and Symbolistic |
| Vrsta≠ | Thermodynamic Characterization | Degradation Kinetics Method |
| Temeljni izvor≠ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ | Mizrahi, S. (1996). Kinetic models of food quality and shelf-life: A review. Journal of Food Quality, 19(4), 315-340. link ↗ |
| Drugi nazivi≠ | DSC, differential scanning calorimetry | ASLT |
| Srodne | 3 | 3 |
| Sažetak≠ | 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. | 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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