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Real time monitoring of food spoilage is a powerful application of isothermal calorimetry.  In the data shown here the impact of heat pretreatment on carrot juice stability was studied.  Note no significant effect was observed until 52C.  At 52C the onset or "take off" time for spoilage was increased from 4 hours to 8 hours. Increasing to 55C changed the value to 10 hours.  At 58C the onset time was not greatly improved, and at this temperature the juice also began to flocculate.