Practical Food Applications of DSC

摘要

Food is often a complex biological material system including multiple compositions and structures. Therefore the characterization of food is challenging. Many analytical methods have been used to study food. Among them is differential scanning calorimetry (DSC). DSC is a thermal analysis technique to measure the temperature and heat flows associated with phase transitions in materials, as a function of time and temperature. Such measurements can provide both quantitative and qualitative information about physical and chemical changes that involve endothermic (energy consuming) and exothermic (energy producing) processes, or changes in heat capacity.