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4. Application examples
The heat capacity of food products can be determined by DSC, by comparison with that of a sample of known heat capacity, as described in reference
[36]
in this treatise. The most common method involves the production of three thermograms, comprising a step at initial temperature, a heating ramp at constant speed between this temperature and a final temperature, and another step at the same temperature (figure
6
). The signals
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Application examples
References
-
(1) - CLAUDY (P.) -
Analyse calorimétrique différentielle. Théorie et application de la DSC.
-
Lavoisier, Londres, Paris, New York (2005).
-
(2) - PRIVALOV (P.L.), POTEKIN (S.A.) -
Scanning calorimetry in studying temperature-induced changes in proteins....
From Éditions T.I.
In Engineering Techniques
-
(1) - SIRET (C.) -
Structure des aliments
- F 1 012...
Organizations
French Association for Calorimetry and Thermal Analysis (AFCAT)
http://www.afcat.org
European Virtual Institute for Thermal Metrology (EVITHERM)
http://www.evitherm.org
Manufacturers – Suppliers – Distributors
(non-exhaustive list)
Setaram
http://www.setaram.com
TA Instruments
http://www.tainstruments.com
Perkin Elmer (section: thermal analysis)
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Transformation of food components
