Thermal Analysis in the Food Industry - METTLER TOLEDO

On Demand Webinar

Thermal Analysis in the Food Industry

Food, usually of plant or animal origin and containing important nutrients, is usually modified and made fit for consumption. Thermal analysis allows the of study physical and chemical effects related to temperature changes that occur during the normal food processing cycle, such as boiling, freezing, and drying. A better understanding of these processes is vital in the food industry.

In this Webinar, we will show how thermal analysis is used to analyze food and will present some typical examples of samples measured by DSC, TGA, TMA, or DMA.
English

Thermal analysis provides valuable information about melting, gelatinization, denaturation, water content, crystallization, oxidation and many other thermo-physical characteristics of foodstuff. All these parameters are fundamental in today's food industry. The data obtained is essential to optimize the design, handling, processing and packaging of your products.

In this web-based Seminar (Webinar), we will present the main techniques of thermal analysis and present some typical applications.

The Webinar covers the following topics:

  • Introduction
  • Basic properties of food
  • Typical questions
  • Thermal analysis
  • Industries and applications
  • Instrumentation and applications
    - Differential Scanning Calorimetry (DSC)
    - Thermogravimetry (TGA)
    - Thermomechanical Analysis (TMA)
    - Dynamic Mechanical Analysis (DMA)
  • Summary

 

 
 
 
 
 
 
 
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