Thermal Analysis in the Food Industry
Discover the Most Important Techniques for the Thermal Characterization of Food Products
Program
- Regulatory food standards and guidelines
- Thermal analysis techniques (DSC, TOA, TGA, TMA, DMA, and DP)
- Food applications
- Techniques and field of application
- Interactive Q&A session
Food plays a vital role beyond simply providing essential nutrients and nourishment—it is a pathway to good health. This evolving perspective has opened up new frontiers in food science, food technology, and the analytical testing of food products and ingredients.
Join our upcoming webinar to discover how thermal analysis techniques can be applied to investigate the properties of various food products and packaging throughout processing, storage, and quality control. We will showcase applications relevant to multiple segments of the food industry.
Secure you spot now and don’t miss the opportunity to ask our experts your questions!
Food: A Highly Regulated Industry
Food products have a direct impact on public health. As a result, international and national regulations mandate specific testing methods to ensure these sensitive products meet strict quality and safety standards. Thermal analysis is one such essential technique, playing a crucial role in characterizing a wide range of foods and packaging materials across various segments of the industry.
Important Thermal Analysis Techniques for the Food Industry
- DSC: Important for determining melting behavior, used also for the heat of fusion, purity, polymorphism, glass transition, and oxidation stability.
- TGA: Mainly used to study evaporation, desorption & vaporization behavior, thermal stability, kinetics of decomposition, and composition analysis.
- TOA: In this technique, visual observation is used to investigate melting behavior and polymorphism.
- TMA: Typically used to study expansion and shrinkage behavior of packaging films, as well as glass transition.
- DMA: This is the most sensitive method used for investigating glass transition.
Typical Applications
Common applications include protein denaturization of dry milk powder (DSC), moisture content in edible oils (TGA), and the softening/melting of multilayer packaging film (TMA). However, the potential uses of thermal analysis techniques in the food industry are diverse and extensive!
Presenter: Dr. Teresa DennenwaldtDr. Teresa Dennenwaldt obtained her PhD in chemistry in 2013 and completed a postdoc at the Ecole Polytechnique Fédérale de Lausanne, Switzerland in the field of electron microscopy and spectroscopy. In 2018, she joined METTLER TOLEDO as an application specialist for Thermal Analysis. In her current position, she expertly uses, teaches, and supports DSC, TGA, TMA, and DMA instruments at the METTLER TOLEDO head office in Switzerland.
