Thermal Analysis of Food
This handbook presents an overview of the main application areas of thermal analysis in the food industry, in particular with regard to proteins, carbohydrates and oils. The examples also discuss topics such as
- storage lifetimes,
- process parameters and
- interaction between food components.
The most important effects investigated are the denaturation of proteins, the swelling of starch in water, the melting of sugar, the thermal decomposition of sugar and starch, and the melting and crystallization of fats, oils and chocolate.