Authors:S. Berenji Ardestani, M. A. Sahari, and M. Barzegar
- zs Malvern (U.K.) at 25 °C ( F an et al., 2007 ). 1.5 Differential scanning calorimetry (DSC) This method estimates the antioxidant ability of encapsulated extracts. This test was done at 0, 45, and 90 days after encapsulating the extracts by means
Authors:Anabela Coelho, Luís Costa, Maria Marques, Isabel Fonseca, Maria Lemos, and Francisco Lemos
High-density polyethylene (HDPE) was cracked over HZSM-5 and HY zeolites and the reaction was followed using simultaneous
thermogravimetry (TG) and differential scanning calorimetry (DSC) and was compared with the degradation of the same material
in the absence of an added catalyst. The products obtained in the degradation reaction were analyzed by gas chromatography.
The simultaneous use of the signals from the TG and DSC allowed an accurate description of the thermal and catalytic degradation
of the polymer by application of a novel kinetic model that correlates the two signals that are measured. The kinetic parameters
were estimated by fitting this model to the experimental data obtained by TG and DSC. For both zeolites, the polymer degradation
takes place at lower temperatures when compared with pure thermal degradation. It was also observed that the two zeolites
have a distinct influence on the product distribution.
Authors:A. Soós, L. Somogyi, G. Jakab, and B. Imre
The role of fats in food technology is mainly to develop the desired consistency. The simplest way to reach this goal is the blending of different fats. The aim of our work was to study the solidification and melting properties of blends of coconut oil and anhydrous milk fat. Pure fats and their 25–75%, 50–50%, and 75–25% blends were investigated. Melting profile and isotherm crystallization were measured by pNMR. Non-isotherm melting and solidification were detected by differential scanning calorimetry (DSC). Possible applications of the blends were established. Results show that AMF and coconut oil has limited miscibility, which is dependent on the temperature. Below 22 °C AMF is the softening component, above 22 °C the effect is inverse. Coconut oil accelerates solidification of AMF, however, basic crystal forms of AMF remained.
Authors:R. Juhász, K. Horváth, I. Dalmadi, É. Andrássy, A. Salgó, and J. Farkas
Effect of 60Co irradiation on wheat and white pepper grains were investigated in this study using Rapid Visco Analyser (RVA), near infrared reflectance spectroscopy and differential scanning calorimetry. Functional properties of wheat and white pepper were affected by irradiation indicated by a decrease in viscosity values. It was caused by changes of starch structure confirmed by the NIR spectra changes between wavelength 1560–1620 nm, which is the vibration of intermolecular hydrogen bonded OH groups in polysaccharides. The radiation used did not cause significant changes in the thermal properties. RVA proved to be useful for screening radiation induced changes in dry commodities of considerable large starch content on the basis of their rheological behaviour.