When reactions and/or transitions take place within a food system, i.e. in the presence of a number of components, their kinetic parameterization can be approached by careful analysis of isothermal DSC traces. Even when the signal is relatively smooth, a ''fine structure'' can be observed. This can be used in numerical manipulations if the original trace is in digital format. Some simple expressions are proposed for the determination of kinetic parameters from isothermal and non-isothermal scans. The case of consecutive reactions is also considered.

KINETIC PARAMETERIZATION OF TRANSITIONS AND REACTIONS IN FOOD SYSTEMS FROM ISOTHERMAL AND NONISOTHERMAL DSC TRACES / M. RIVA, A. SCHIRALDI. - In: THERMOCHIMICA ACTA. - ISSN 0040-6031. - 229:C(1993 Jun), pp. 117-130.

KINETIC PARAMETERIZATION OF TRANSITIONS AND REACTIONS IN FOOD SYSTEMS FROM ISOTHERMAL AND NONISOTHERMAL DSC TRACES

A. SCHIRALDI
Ultimo
1993-06

Abstract

When reactions and/or transitions take place within a food system, i.e. in the presence of a number of components, their kinetic parameterization can be approached by careful analysis of isothermal DSC traces. Even when the signal is relatively smooth, a ''fine structure'' can be observed. This can be used in numerical manipulations if the original trace is in digital format. Some simple expressions are proposed for the determination of kinetic parameters from isothermal and non-isothermal scans. The case of consecutive reactions is also considered.
FOOD TRANSITIONS; KINETICS; THERMAL ANALYSIS
Settore CHIM/02 - Chimica Fisica
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/190822
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