Modern Chemistry & Applications

Churala Pal

Publications

• Research Article
  An Overview on the Thermodynamic Techniques used in Food Chemistry
  Author(s): Prabal Giri and Churala Pal Prabal Giri and Churala Pal
  
  The thermal behaviour of food strongly depends on its composition. The goals of food processing are to inactivate spoilage and pathogenic microorganisms and to maintain this status in storage. Using calorimetric techniques, many physicochemical effects can be observed in the temperature range between -50°C and 300°C. Biophysical techniques namely isothermal titration (ITC) and Differential Scanning Calorimetry (DSC) are used to characterize the structure and properties of food materials before and after processing to develop a fundamental understanding of the impact of processing and storage conditions. The data resulting from such studies can be used to predict the physical properties of foods under optimized condition. .. View More»
  DOI: 10.4172/2329-6798.1000142

  Abstract PDF