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Titre :
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Differential scanning calorimetry in food research : a review
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Auteurs :
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C. Biliaderis
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Type de document :
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article/chapitre/communication
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Année de publication :
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1983
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Format :
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p. 239-265
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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PROTEINE
;
CALORIMETRIE
;
THERMODYNAMIQUE
;
APPAREIL DE MESURE
;
AMIDON
;
LIPIDE
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Résumé :
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Differential scanning calorimetry (DSC) has gained remarkable popularity in thermal studies of foods and their components following the development of instrumentation of sufficient sensitivity. DSC is rapid, facile and capable of supplying both thermodynamic (heat capacity, enthalpy and entropy) and kinetic data (reaction rate and activation energy) on protein denaturation. Calorimetric studies have also provided a better insight into the order-disorder transition processes of granular starch and other gelling polysaccharides. DSC can be used to characterise mixtures of polymorphic forms and fats as well as to evaluate hydrogenation and various tempering regimes for their effectiveness in bringing about desired polymorphic changes. Calorimetry has also been employed to examine the physical state and properties of water in foodstuffs.
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Source :
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Food chemistry, vol. 10
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