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Einfluss kurzzeitigen Erhitzens auf die gestaltende Vitalaktivität im Steigbild

Uwe Löffler
Elemente der Naturwissenschaft 73, 2000, P. 1-7 | DOI: 10.18756/edn.73.1
Article | Language: German | €6.00
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Abstract:

In the food and pharmaceutical industries heat-treatment is widely used to reduce the microbial burden. As a result of new requirements in the pharmaceutical industry many animal-derived pharmaceuticals are autoclaved. Against this background the question arises as to whether heat-treatment leaves the substances treated unchanged or whether changes are detectable. As an example, in the work presented here carried out with the help of capillary dynamolysis‚ we describe the effect of brief heating of lemon juice on its vitality as a measure of quality. It can be demonstrated that moderate temperatures cause a clearly visible change in the vitality.
 

References
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