Scanning microcalorimetry DSC - Food applications

Thermal analysis techniques (thermogravimetry, dilatometry, thermomechanics, thermo-optics or calorimetry) are suitable for characterizing the behavior of liquid, crystalline or amorphous solid materials, subjected to temperature variation in a controlled environment. The principle behind this group of techniques is based on the determination, as a function of temperature, of physical parameters such as mass, volume, heat capacity, spectromechanical properties or other structural properties.

Differential Scanning Calorimetry (DSC) is one of the most widely used thermal analysis techniques for characterizing changes in the state, phase or structure of food ingredients (water, lipids, sugars, proteins, polysaccharides, etc.). As its use in food science and technology is an aid in the choice of parameters for better control of certain processing or preservation techniques, this presentation will be largely devoted to the description of a few examples of applications, most often carried out with a view to studying the heat behavior of food products.