Thermal Analysis in the Food Industry

Food, usually of plant or animal origin and containing important nutrients, is usually modified and made fit for consumption. Thermal analysis allows the of study physical and chemical effects related to temperature changes that occur during the normal food processing cycle, such as boiling, freezing, and drying. A better understanding of these processes is vital in the food industry. 

This webinar demonstrates how thermal analysis is used to analyze food and will present some typical examples of samples measured by DSC, TGA, TMA, or DMA