Chapter 11. The application of calorimetry and thermal methods of analysis in the investigation of food
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Vesna Rakić
Abstract
This chapter presents the possibilities of using calorimetry and thermal methods of analysis in the field of food investigation. Studying the effect of temperature changes on the physical and chemical properties of raw materials and final products is significant because most manufacturing protocols involve changing the temperature (heating or cooling) over a wide range of values. In addition, temperature changes occur during transport and storage, as well as during final preparations for food consumption. The quality of the final product can be influenced by temperature changes; moreover, temperature changes can affect the functionality, the property of food which is comprehended as very important, nowadays. The chapter gives examples of the application of these methods in the analysis of all main food components (proteins, lipids, and carbohydrates). In addition, the possibilities of their application in the investigation of interactions between food components, and in the research and development related to the newest trends in both food and related technologies, are presented.
Abstract
This chapter presents the possibilities of using calorimetry and thermal methods of analysis in the field of food investigation. Studying the effect of temperature changes on the physical and chemical properties of raw materials and final products is significant because most manufacturing protocols involve changing the temperature (heating or cooling) over a wide range of values. In addition, temperature changes occur during transport and storage, as well as during final preparations for food consumption. The quality of the final product can be influenced by temperature changes; moreover, temperature changes can affect the functionality, the property of food which is comprehended as very important, nowadays. The chapter gives examples of the application of these methods in the analysis of all main food components (proteins, lipids, and carbohydrates). In addition, the possibilities of their application in the investigation of interactions between food components, and in the research and development related to the newest trends in both food and related technologies, are presented.
Chapters in this book
- Frontmatter I
- Abstract V
- Preface VII
- Contents IX
- List of contributors XI
- Chapter 1. Thermal analysis: a guide through catalyst’s synthesis and reaction process 1
- Chapter 2. Contribution of isothermal titration calorimetry to elucidate the mechanism of adsorption from dilute aqueous solutions on solid surfaces: data processing, analysis, and interpretation 47
- Chapter 3. Thermal analysis and solid-state hydrogen storage: Mg/MgH2 system case study 91
- Chapter 4. Using calorimetry to study catalytic surfaces and processes for biomass valorization 123
- Chapter 5. The correspondence of calorimetric studies with DFT simulations in heterogeneous catalysis 159
- Chapter 6. Major concern regarding thermophysical parameters’ measurement techniques of thermochemical storage materials 183
- Chapter 7. Calorimetric methods for key properties in refrigeration cycles 223
- Chapter 8. Calorimetry and thermal analysis for the study of polymer properties 245
- Chapter 9. Role of calorimetry in clathrate hydrate research 293
- Chapter 10. Thermal methods as a tool for studying cultural heritage 311
- Chapter 11. The application of calorimetry and thermal methods of analysis in the investigation of food 341
- Index 393
Chapters in this book
- Frontmatter I
- Abstract V
- Preface VII
- Contents IX
- List of contributors XI
- Chapter 1. Thermal analysis: a guide through catalyst’s synthesis and reaction process 1
- Chapter 2. Contribution of isothermal titration calorimetry to elucidate the mechanism of adsorption from dilute aqueous solutions on solid surfaces: data processing, analysis, and interpretation 47
- Chapter 3. Thermal analysis and solid-state hydrogen storage: Mg/MgH2 system case study 91
- Chapter 4. Using calorimetry to study catalytic surfaces and processes for biomass valorization 123
- Chapter 5. The correspondence of calorimetric studies with DFT simulations in heterogeneous catalysis 159
- Chapter 6. Major concern regarding thermophysical parameters’ measurement techniques of thermochemical storage materials 183
- Chapter 7. Calorimetric methods for key properties in refrigeration cycles 223
- Chapter 8. Calorimetry and thermal analysis for the study of polymer properties 245
- Chapter 9. Role of calorimetry in clathrate hydrate research 293
- Chapter 10. Thermal methods as a tool for studying cultural heritage 311
- Chapter 11. The application of calorimetry and thermal methods of analysis in the investigation of food 341
- Index 393
