Thermal Analysis for the Characterization of Food
Thermal analysis is an important technique for characterizing different materials in the food industry. Processed foods are often subject to heating or cooling during production, making thermal analysis tools essential for obtaining information on the underlying thermal transitions taking place.
Originally used as a standard technique for the investigation of polymers, thermal analysis is now well established as a tool for testing of food and food ingredients, with dedicated methods for the analysis of proteins, carbohydrates, fats, oils, and even packaging materials.
Processed foods – usually of plant or animal origin – are frequently subjected to heating or cooling during production. Thermal analysis tools are essential to gain a better understanding of the physical and chemical changes that occur during processes such as boiling, freezing or drying.
This webinar describes a number of application for thermal analysis in fields such as food processing, storage conditions and quality, with measurement examples. Topics include:
• Basic properties of food
• Typical questions
• Introduction to thermal analysis
• Industries and applications
• Instrumentation and applications
- Differential scanning calorimetry (DSC)
- Thermogravimetry (TGA)
- Thermomechanical analysis (TMA)
- Dynamic mechanical analysis (DMA)
Duration: 45:10 min
The webinar is complemented by a guide to support users working in quality control or R&D environments, which describes how techniques such as DSC and TGA can be used to investigate important effects – protein denaturation, swelling, crystallization and much more – including:
• What thermal analysis can do for food
• Thermal analysis techniques
• Application examples
• Food regulatory compliance