By Emma Chiavaro
Differential Scanning Calorimetry: functions in fats and Oil Technology offers an entire precis of the clinical literature approximately differential scanning calorimetry (DSC), a widely known thermo-analytical approach that at present has a wide set of functions protecting a number of facets of lipid know-how.
The booklet is split into 3 significant sections. the 1st part covers the functions of DSC to check 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 innovations 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 very important elements of lipid know-how similar to shortening and margarine performance, chocolate know-how, and nutrition emulsion stability.
This publication is a priceless source for academicians, nutrition scientists, meals engineers and technologists, foodstuff operators, executive researchers, and regulatory agencies.
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Extra resources for Differential Scanning Calorimetry: Applications in Fat and Oil Technology
Effects of liquid fat on melting point and polymorphic behavior of cocoa butter and a cocoa butter fraction. Journal of the American Oil Chemists’ Society 53(3) (1976b): 108–112. Marikkar, J. M. , Ghazali, H. , and Lai, O. M. Lard uptake and its detection in selected food products deep-fried in lard. 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.
Lee and Foglia (2001) observed the crystallization pattern of fractionated menhaden oil and partially hydrogenated menhaden oil by DSC. Danthine and Deroanne (2003) determined the efficacy of blending between vegetable oil and palm-based oil for the production of shortenings using DSC. Besides fractionation and hydrogenation processes, chemical/enzymatic interesterification is another useful process to produce new products from fats and oils. Thermal behavior is one of the most important characteristics of chemically or enzymatically transesterified fat and oil products.
Che Man, Y. , and Yusoff, M. S. A. Application of Arrhenius kinetics to evaluate oxidative stability of vegetable oils by isothermal different scanning calorimetry. Journal of the American Oil Chemists’ Society 78(11) (2001a): 1133–1138. Tan, C. , Che Man, Y. , and Yusoff, M. S. A. Efficacy of natural and synthetic antioxidants in RBD palm olein by differential scanning calorimetry. In K. Nesaretnam and L. 108–118. Champaign, IL: AOCS Press (2001b). , and Le Roux, G. A. C. Comparison of predicted and experimental DSC curves for vegetable oils.