Abstract
Thermal analytical techniques offer many advantages in investigations of water-containing systems. This paper will review some of the methodologies used by us in studying food systems:
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1)
Differential Scanning Calorimetry (DSC): for determining freezable water, melting point, Tg′ (see text), etc.
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ThermoMechanical Analysis (TMA): for determining softening points as a function of water content, dilatometry and glass transition temperatures.
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ThermoGravimetric Analysis (TGA): for investigating water uptake curves and water content determination.
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Dynamic Mechanical Analysis (DMA): for the determination of low-energy transitions.
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© 1991 Springer Science+Business Media New York
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Schenz, T.W., Israel, B., Rosolen, M.A. (1991). Thermal Analysis of Water-Containing Systems. In: Levine, H., Slade, L. (eds) Water Relationships in Foods. Advances in Experimental Medicine and Biology, vol 302. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0664-9_10
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DOI: https://doi.org/10.1007/978-1-4899-0664-9_10
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