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Thermal Analysis

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Thermal analysis is a series of laboratory techniques that measure physical and chemical properties of materials as a function of temperature and time.Thermal analysis results provide insight into the structure and quality of both starting materials and finished products. The physical structure (amorphous, crystalline, semi-crystalline) of a material creates a set of physical properties, which in turn define end-use properties, such as texture and storage stability. Areas of application include quality assurance, product development, and research into new materials, formulations, and processing conditions.This chapter covers the principles, experimental conditions, common measurements, and applications of the two most frequently used thermal analysis techniques, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC).Also covered is modulated temperature DSC (MDSC®).This chapter includes illustrated application of thermal analysis to a variety of food materials.

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Author information

Authors and Affiliations

  1. DSC Solutions, 27 E. Braeburn Drive, Smyrna, DE, 19977, USA

    Leonard C. Thomas

  2. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA

    Shelly J. Schmidt

Authors
  1. Leonard C. Thomas
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  2. Shelly J. Schmidt
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Corresponding author

Correspondence to Leonard C. Thomas .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2017 Springer International Publishing

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Thomas, L.C., Schmidt, S.J. (2017). Thermal Analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_30

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