Food Analysis pp 555-571 | Cite as

Thermal Analysis

Part of the Food Analysis book series (FSTS)


Thermal analysis is a term used to describe a broad range of analytical techniques that measure physical and chemical properties as a function of temperature, time, and atmosphere (inert or oxidizing gas, pressure, and relative humidity). Depending on the technique, test temperatures can range from − 180 to 1000°C or more, allowing investigation into a range of applications, including low temperature stability and processing (e.g., freezing and freeze-drying) to high temperature processing and cooking (e.g., extrusion, spray drying, and frying).


Differential Scanning Calorimetry Heat Capacity Cocoa Butter Molecular Mobility Measure Heat Capacity 
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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.DSC Solutions LLCSmyrnaUSA
  2. 2.Department of Food Science and Human NutritionUniversity of Illinois at Urbana-ChampaignUrbanaUSA

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