Characterization of food using thermal analysis
Guide

Thermal Analysis Applications for the Characterization of Food

Guide

Our "Characterization of Food" guide provides insight into the routine practice and benefits of thermal analysis techniques for the characterization of food—be it proteins, carbohydrates, fats, oils or packaging materials.

Characterization of Food
Characterization of Food

Most often, foods are subject to heating or cooling during their processing. Thermal analysis tools are, therefore, essential for obtaining underlying information on the thermal transitions taking place. METTLER TOLEDO's "Characterization of Food" guide was designed to support thermal analysis (TA) users, working in QC or R&D, with real examples of the most relevant applications pertinent to the food industry. Specifically, the guide includes examples for how thermal analysis techniques—in particular DSC and TGA—can be used to investigate important effects such as protein denaturation, swelling, crystallization, and much more.

Table of Contents

  1. What thermal analysis can do for food
  2. Applications and their thermal analysis techniques
  3. Examples
    • Protein denaturation of four seeds
    • Influence of the starch content on swelling in water
    • Influence of moisture on milk powder
    • Crystallization of vegetable oils
    • Identification of plastic films by DSC 16
  4. Food regulatory compliance
  5. Method development
  6. Excellent crucibles, accessories and reference materials
  7. More information
 
 
 
 
 
 
 
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