Thermal Analysis of Food

Dr. Markus Schubnell is a Thermal Analysis Application Specialist at Mettler-Toledo International, Inc., Switzerland. He coordinated the writing of this book with support from several colleagues in the Materials Characterization Support Group at Mettler-Toledo, and from industry and academic experts elsewhere.



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.



Application-oriented help to newcomers, less-experienced users, and anyone else interested in the practical aspects of thermal analysis of food

Overview of core DSC, TGA, TMA, and DMA techniques, with illustration of how they can be used to analyze foodstuffs in particular

Also includes combined techniques, such as TGA-humidity generator or TGA-evolved gas analysis, for special cases

Case-study based approach helps develop practical judgment and skills, also for experienced analysts who want to learn new techniques

There is no camparable book on this subject