Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing

Microcalorimetric assays for measuring cell growth and metabolic activity: Methodology and applications

“…When looking for spoilage, the same methodologies as for clinical samples can be applied (see above). Indeed tests made with carrot slices, carrot juice and other products lead to the conclusion that calorimetry could easily be used to investigate spoilage and shelf life of fresh products [80,[124][125][126][127]. However more information can be obtained.…”

Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)

“…Calorimetric measures of the rate of heat production are proportional to metabolic rates and provide a direct indication of integrated metabolic responses such as respiration and reaction to wounding stress (Criddle, Breindenbach, & Hansen, 1991). Gó mez, Toledo, Wadso, Gekas, and Sjö holm (2004) suggested the potential of this technique for quantifying cell damage occurring during processing operations such as blanching.…”

Isothermal calorimetry for biological applications in food science and technology

“…Because of this, calorimetric measurements on tissue respiration can give similar information as respiration measurements and already in 1912 Langworthy and Milner of the US Department of Agriculture published a study on banana respiration (Langworthy & Milner, 1912). We have used isothermal calorimetry to investigate the effect of different unit operations on cut vegetables (Gomez, Toledo, Wadsö, Gekas, & Sjöholm, 2004;Gómez Galindo, Roculli, Wadsö, & Sjöholm, 2005 (1-3); one with part of the heat sink removed so that one can see the ampoule holders for the sample and the reference (1). The temperature of the calorimeter is set on a temperature regulator (4) and regulated by a Peltier heater/cooler (5).…”

“…The effect of blanching has for example been studied by texture measurements (see for example Sebok, Bontovics, & Bleszkan, 1999) or with vital staining (see for example Gomez et al, 2004). Calorimetry nicely complements these techniques as it assesses a quite different aspect of the effect of blanching.…”