By Emma Chiavaro
Differential Scanning Calorimetry: functions in fats and Oil Technology offers a whole precis of the medical literature approximately differential scanning calorimetry (DSC), a widely known thermo-analytical strategy that at present has a wide set of functions overlaying a number of elements 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 appliance of DSC coupled to similar thermal options and different actual measurements. And the 3rd covers particular functions of DSC within the box of caliber evaluate of palm, palm kernel, and coconut oils and their fractions in addition to of a few different very important points of lipid know-how akin to shortening and margarine performance, chocolate expertise, and foodstuff emulsion stability.
This publication is a invaluable source for academicians, meals scientists, nutrition engineers and technologists, nutrients operators, executive researchers, and regulatory agencies.
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Extra resources for Differential Scanning Calorimetry: Applications in Fat and Oil Technology
A. K. Physico-chemical properties of blends of palm olein with other vegetable oils. Grasas y Aceites 61(4) (2010): 423–429. Simon, P. and Kolman, L. DSC study of oxidation induction periods. Journal of Thermal Analysis and Calorimetry 64(2) (2001): 813–820. , and Schmidt, S. Analysis of the induction period of oxidation of edible oils by differential scanning calorimetry. Journal of the American Oil Chemists’ Society 77(6) (2000): 639–642. Smith, P. , Cebula, D. , and Povey, M. J. W. The effect of lauric-based molecules on trilaurin crystallization.
Thermal analysis: An alternative method of measuring oil stability. Journal of the American Oil Chemists’ Society 53(5) (1976): 179–181. Hastert, R. C. Hydrogenation. In Y. H. , pp. 213–300. New York: Wiley (1996). Herrera, M. L. Crystallization behavior of hydrogenated sunflowerseed oil: Kinetics and polymorphism. Journal of the American Oil Chemists’ Society 71(11) (1994): 1255–1260. Herrera, M. L. and Añón, M. C. Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC).
Ibrahim, M. , and Mohd, O. A. K. Physico-chemical properties of blends of palm olein with other vegetable oils. Grasas y Aceites 61(4) (2010): 423–429. Simon, P. and Kolman, L. DSC study of oxidation induction periods. Journal of Thermal Analysis and Calorimetry 64(2) (2001): 813–820. , and Schmidt, S. Analysis of the induction period of oxidation of edible oils by differential scanning calorimetry. Journal of the American Oil Chemists’ Society 77(6) (2000): 639–642. Smith, P. , Cebula, D. , and Povey, M.