Using thermal analysis and combined techniques for food characterization - Report on panel presentation

被引：6

作者：

Relkin, P ^{[1
]}

机构：

[1] Ecole Natl Super Ind Alimentaires, ENSIA, UMR, SCALE,INRA,CNAM, F-91744 Massy, France

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2005年 / 80卷 / 03期

关键词：

DMA; DSC; food characterization; food component; state transitions; TG;

D O I：

10.1007/s10973-005-0733-3

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The study of the heat-induced behavior of water and other food components and the identification of their contribution to the differential scanning calorimetry (DSC) curves by thermal analysis and combined techniques was presented. First order state transitions associated with ice formation/melting in vegetables were found to be similar to those observed for fat crystallization in oil-in-water emulsions. It was observed that in these dispersed systems calorimetric parameters changed due to structural transitions associated with interfacial regions. Glass transition and molecular mobility are found to be important for the structural stability and shelf life of foods as they reveal changes related to different time scales.

引用

页码：799 / 801

页数：3

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