4. Application examples

4.1 Determining heat capacity

The heat capacity of food products can be determined by DSC, by comparison with that of a sample of known heat capacity, as described in reference [36] in this treatise. The most common method involves the production of three thermograms, comprising a step at initial temperature, a heating ramp at constant speed between this temperature and a final temperature, and another step at the same temperature (figure 6 ). The signals $S_1{}^{\prime }$...