Application of thermal analysis technology in research of food's thermal properties

AI Wen-ting; ZHANG Min; HUANG Ru-guo; YUAN Hai-tao; XIE Yue; LIANG Fei-xia

doi:10.13386/j.issn1002-0306.2016.19.065

AI Wen-ting, ZHANG Min, HUANG Ru-guo, YUAN Hai-tao, XIE Yue, LIANG Fei-xia. Application of thermal analysis technology in research of food's thermal properties[J]. Science and Technology of Food Industry, 2016, (19): 377-380. DOI: 10.13386/j.issn1002-0306.2016.19.065

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Application of thermal analysis technology in research of food's thermal properties

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Abstract

Thermal analysis technology is the study of matter in the process of heating or cooling change some of the physical change and chemical technology.There are many factors influence the thermal properties of the food so far the measurement is the only way which can reflect the truth of thermal physical properties of food.The application of thermal analysis technology in research of food's thermal physical property at domestic and abroad in recent years were reviewed in this paper.And some thermal analysis techniques used in the physical analysis of food were also introducted.

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