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Calorimetry and thermal analysis in food science

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Abstract

Food science is a domain of life science. Applications of thermal analysis and calorimetry (TAC) to food products deal with many investigation targets spanning from the characterization of the systems at molecular and supramolecular level to the description of the microbial metabolism. Food products are multi-phase and multi-component metastable systems where several processes can occur simultaneously during the preparation process and the shelf life. One therefore has to disentangle various contributions to the overall instrumental outputs, using appropriate data treatments and kinetic models, and/or results from other experimental approaches. The paper reports an updated survey of TAC applications to food products through specific examples of data treatments.

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Scheme 1
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Data from ref [28]

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Adapted from Ref. [14])

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[46]

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Adapted from ref [55]: fitting dotted lines for plate counts and pH according to the semiempirical model (see text below) and dose-logistic model, respectively

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Authors and Affiliations

  1. Department of Chemistry, University of Milan, Milan, Italy

    Alberto Schiraldi & Dimitrios Fessas

  2. Department of Food Environmental Nutrition Sciences, University of Milan, Milan, Italy

    Alberto Schiraldi & Dimitrios Fessas

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  1. Alberto Schiraldi
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  2. Dimitrios Fessas
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Correspondence to Alberto Schiraldi.

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Schiraldi, A., Fessas, D. Calorimetry and thermal analysis in food science. J Therm Anal Calorim 138, 2721–2732 (2019). https://doi.org/10.1007/s10973-019-08166-z

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