Abstract
Thermal analysis includes techniques in which a physical property of a substance is measured as a function of temperature while the substance (i.e., food) is subjected to a controlled temperature program (MacKenzie 1979; Willard et al. 1981). A complete thermal analysis system measures weight losses, transition temperatures and energies, dimensional changes, modulus, and viscoelastic properties (Widman and Riesen 1987). The thermoanalytical methods can be considered under four headings:
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1.
Thermogravimetric analysis (TGA) measures change in weight and/or rate of change in weight (derivative thermogravimetric analysis (DTG) (Lundgren 1992).
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2.
Differential thermal analysis (DTA) measures heat evolved or absorbed.
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3.
In thermometric titration the course of a reaction is followed by observing the heat liberated during a reaction.
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4.
Thermomechanical analysis (TMA) provides measurements of penetration, expansion, contraction, or extension of materials as a function of temperature (Ewing 1969).
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Pomeranz, Y., Meloan, C.E. (1994). Thermal Analysis of Foods. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_32
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DOI: https://doi.org/10.1007/978-1-4615-6998-5_32
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