Differential Scanning Calorimetry : Applications in Fat and Oil Technology

This book discusses differential scanning calorimetry (DSC), one of the main thermo-analytical techniques, and its main applications in the field of lipid technology. The authors also describe other thermal and physical techniques frequently coupled with DSC the related applications. The book is divided into three parts covering the main applications of DSC on different lipid sources as well as some more theoretical aspects of the technique.

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.