Thermal analysis is one of the most powerful techniques in the field of food characterization.
Experimental data associated with the thermal behavior of products and ingredients during their preparation or use allows the following phenomena to be characterized:
Simply put - the fastest, easiest way to measure thermal conductivity.
Simply put – the fastest, easiest way to measure thermal conductivity. The third generation of C-Therm Technologies technology expands the capabilities of this rapid, non-destructive thermal conductivity and effusivity testing instrument to a whole new level. Designed to provide simple, highly accurate thermal characterization for lab, quality control and production environments, the C-Therm Technologies TCi...
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High-sensitivity DSC and microcalorimetry (-45 to 120°C)
The HIGHLIGHTS • Wide operating temperature range (from -45 °C to 120 °C): cooling of the calorimeter does not require an external source. • Use in isothermal or temperature programming (DSC) mode. • Possibility to study samples in all forms: liquids, gel, powder, solid. • Variety of...
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