Technical data sheet
A sample is heated/cooled at a constant rate measuring energy transitions.
Solids and liquids
Differential Scanning Calorimeter (DSC)
Internally developed method
Energy (J/g) and Temperature (°C) at each transition
Sample size requirements
This thermal analysis technique measures endothermic and exothermic transitions as samples are heated or cooled. Applications to foods include freezing and melting temperatures, gelatinization temperatures in starches and flours, protein denaturation, and fat melting characteristics. Glass transitions in foods and polymers can also be determined.
NOTE: If the goal of testing is to determine the freezing point of your sample, please contact us to discuss testing applicability and protocol. Crystal formation (freezing) relies on nucleation that may not be controlled in this analysis. Super-cooling may occur and cause the measurement of freezing temperatures below the sample’s freezing point.