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This book discusses differential scanning calorimetry (DSC), one of the main analytical techniques for evaluating crystallization and melting behavior of fats, quantifying oxidation stability of oils, and evaluating lipid adulteration. The authors also describe thermal techniques, such as derivative thermogravimetry (DTG) and differential thermal analysis (DTA) as well as XRD and NMR techniques, frequently coupled with DSC. The book is divided into three parts, covering the main applications of DSC, a more theoretical discussion, and specific applications of palm, palm kernel and coconut oils, and their fractions.
List of contents
Recent and New Perspectives from DSC Application on Vegetable Oils and Fats. Application of DSC in Oil and Fats Technology: Coupling with Other Thermal and Physical Approaches. DSC in Food Technology: Palm Products, Lipid Modification, Emulsion Stability.
About the author
Edited byEmma Chiavaro is an associate professor in food science and technology at the Department of Food Science in the University of Parma, Italy. She obtained a specialization degree in food chemistry and technology from the University of Parma and a PhD in food of animal origin inspection from the University of Naples Federico II in Italy. Her research areas include differential scanning calorimetry for the evaluation of thermal properties of food, the technology of oils and fats, and the processing aspects of food composition, formulation, shelf life, and stability. Dr. Chiavaro is part of the editorial board or a reviewer for more than 30 scientific journals. She is also the author of 70 publications in international peer-reviewed journals.
Summary
Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology.
The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability.
This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies.
