Food

Description

chocolate-and-coffee-in-good-taste-brown-mix

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:

 

Proteins:
– Conformation changes, environmental factors
– Thermal denaturation of proteins
– Stability and food enzyme preparation
– Freezing-induced denaturation

Polymers:
– Characterization of polysaccharides
– Starch gelatinisation, interaction with other food components, phase transformation, gelation

Fats: Crystallization, melting

Oils: Stability, decomposition

Frozen foods:
– Thermal stability, glass transition, lyophilisation

Food microorganism:
– Heat killing food microorganism
– Microbial growth
– Microbial metabolism

Some References
AgroParis Tech – France
ENITIAA Nantes – France

Associated products

Simply put - the fastest, easiest way to measure thermal conductivity.

TCi Gen III Thermal Conductivity Analyzer

TCi

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)

HP microDSC

microDSC7 evo

  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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Documentation

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Application notes
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