Thermal analysis is a class of techniques that measure the physical properties of a substance in relation to temperature under programmed temperature control. In the process of heating or cooling, as the structure, phase and chemical properties of the substance change, usually accompanied by corresponding changes in physical properties, in turn, constitute the corresponding various thermal analysis test techniques.
Thermal analysis technology has the advantages of high measurement accuracy, simple and time-saving, easy to distinguish graphs, the amount of specimens needed to burn, no pretreatment, etc..
The processing, preservation and consumption of food products involve temperature changes, which also gives rise to methods for the study of changes in food products during heat exposure and thermal analysis, starting from the simplest melting process, including the application of melting and crystallization processes in food processing and isomer characterization; then the application of food additives, thermal stability, etc. are studied by glass transition measurements and thermal cracking measurements.
Finally, through more complex thermal analysis measurement and calculation methods such as DSC/TG-MS, how to study food merad reaction, thermal cracking reaction, etc. through comprehensive thermal analysis methods, and predict the shelf life of food by kinetic calculation, etc.
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