This book provides an overview of the thermal analysis of foods and presents a large number of practical examples. The main techniques used for sample measurements are differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), thermomechanical analysis (TMA), and dynamic mechanical analysis (DMA). In special cases, combined techniques such as TGA-humidity generator or TGA-evolved gas analysis have also been employed. Thermal analysis is widely used in raw materials testing and quality assurance / quality control in production processes. The food industry uses this technology to identify changes in the physical and chemical properties of food. This book provides an excellent supporting resource to both beginners and more experienced practitioners working in this field, including researchers, scientists, and lab technicians in both academia and industry, including those working in central testing labs and in quality control.
