Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry
Author:
Funder
U.S. Department of Health and Human Services
U.S. Food and Drug Administration
Publisher
Elsevier BV
Subject
Food Science
Reference7 articles.
1. Heat transfer in a disc-type DSC apparatus: II. theoretical representation;Claudy;Thermochim. Acta,1983
2. Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics;Fleischman;J. Food Eng.,2015
3. Comparison of capillary and test tube procedures for analysis of thermal inactivation kinetics of mold spores;Fujikawa;J Food Prot Oct,2000
4. Mathematical treatment of heat flow in differential scanning calorimetry and differential thermal analysis instruments;Mraw;Rev. Sci. Instrum.,1982
5. Quantitative aspects of differential scanning calorimetry;Richardson;Thermochim. Acta,1997
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1. Experimentally Implementing the Linear Nonisothermal Equation for Simultaneously Obtaining D- and z-Values of Salmonella Senftenberg in Skim Milk with a Differential Scanning Calorimeter;Journal of Food Protection;2022-10
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