ResourceFood and Beverage
Practical Food Applications of Differential Scanning Calorimetry (DSC)
25 Mar 2012This note describes a number of important food applications utilizing DSC demonstrating the technique as a tool in the food industry. Several samples of food material systems (oil and fats, starch, and vegetable powders) are given to illustrate the versatility of DSC.
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CalorimetryCalorimetry is a technique used to determine the heat released or absorbed in a chemical reaction. Calorimeters can be categorized into bomb calorimeters, constant pressure calorimeters, differential scanning calorimeters, isothermal titration calorimeters, X-ray microcalorimeters, heat-loss calorimeters, and high-energy particle calorimeters. The choice of calorimeter depends on the application.Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Thermal Analysis EquipmentThermal analysis equipment is used for measuring heat flow, weight loss, dimension changes or thermomechanical properties and is important for analyzing a material’s performance and stability. Thermal analysis equipment includes differential scanning calorimeters (DSC), thermogravimetric analyzers (TGA), thermomechanical analyzers (TMA), dilatometers, thermometers, vapor sorption analyzers, boiling and melting point apparatus. Thermal analyzers can reveal properties such as melting, crystallization and glass transitions or other processes such as oxidation, decomposition, volatilization, as well as coefficients of thermal expansion and modulus. Find the best thermal analysis equipment in our peer-reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.Food Applications of DSC

