Differential Scanning Calorimetry: Applications in Fat and by Emma Chiavaro

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By Emma Chiavaro

Differential Scanning Calorimetry: purposes in fats and Oil Technology presents a whole precis of the medical literature approximately differential scanning calorimetry (DSC), a well known thermo-analytical approach that presently has a wide set of functions protecting a number of features of lipid know-how.

The e-book is split into 3 significant sections. the 1st part covers the functions of DSC to review cooling and heating profiles of the most resource of oils and fat. the second one is extra theoretical, discussing the applying of DSC coupled to comparable thermal strategies and different actual measurements. And the 3rd covers particular functions of DSC within the box of caliber assessment of palm, palm kernel, and coconut oils and their fractions in addition to of a few different vital facets of lipid expertise resembling shortening and margarine performance, chocolate expertise, and foodstuff emulsion stability.

This booklet is a beneficial source for academicians, nutrients scientists, nutrients engineers and technologists, nutrients operators, govt researchers, and regulatory agencies.

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Sample text

The ability to disentangle reversing and nonreversing components of a thermal event is the most important advantage of MDSC over conventional DSC. Satish et al. (1999) concluded that MDSC enables overlapping thermal events of tristearin to be separated, thus increasing the information obtained compared with conventional DSC. They also observed that reversible thermal processes are strongly influenced by the underlying heating rate. They recommended the use of low to moderate heating rates. In another paper (Satish et al.

1976a,b; Cebula and Smith 1991; Reddy et al. 1994; Md. Ali and Smith 1994a,b; Chaiseri and Dimick 1995a,b). Among fats, the best-known example is cocoa butter, which exists in six different polymorphic forms (Talbot 1995). Polymorphism of cocoa butter has been the subject of extensive research. Reddy et al. (1994) evaluated the degree of tempering of chocolate by using DSC. The melting points and the heat of fusion of the β′-seed crystals of cocoa butter were the deciding parameters in assessing the degree of temper of chocolate.

Food Research International 36(9–10) (2003): 1047–1060. Marikkar, J. M. , Lai, O. , Ghazali, H. , and Che Man, Y. B. Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry. Journal of the American Oil Chemists’ Society 78(11) (2001): 1113–1119. Marikkar, J. M. , Lai, O. , Ghazali, H. , and Che Man, Y. B. Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard. Food Chemistry 76(2) (2002): 249–258.

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