scholarly journals Differential scanning calorimetry of cocoa butter and chocolate glaze

2020 ◽  
Vol 82 (2) ◽  
pp. 154-160
Author(s):  
I. A. Saranov ◽  
O. B. Rudakov ◽  
K. K. Polansky
Keyword(s):  
Differential Scanning Calorimetry ◽  
Quality Control ◽  
Cocoa Butter ◽  
Triglyceride Composition ◽  
Oil Products ◽  
Melting Peak ◽  
Scanning Calorimetry ◽  
Temperature Range ◽  
Cocoa Butter Equivalents ◽  
Dsc Method

Nowadays there is a wide market for cocoa butter equivalents, substitutes and improvers for the confectionery and dairy industries. An urgent task is the development of operational instrumental methods for cocoa butter and its substitutes quality control. Thermophysical parameters are among the most important characteristics of the fat phase for the food technology. Differential scanning calorimetry (DSC) is becoming one of the most promising methods for analytical control of fat and oil products. Thermophysical data (temperatures of the maximums of endothermic peaks and their areas) for cocoa butter and chocolate glaze typical samples applied at dairy processing enterprises of the Central black soil region for the production of chocolate glazed curd bars were obtained in the work performed with its help. DSC data were compared with chromatographic data on triglyceride composition of the fat phase of cocoa butter, cocoa butter equivalents, lauric and non-lauric substitutes, and POP and SOS cocoa butter improvers. It was shown that the DSC method can control the quality of cocoa butter and chocolate glaze, identify chocolate products of different origin and triglyceride composition. Melting thermograms obtained by DSC are highly sensitive to the fat phase triglyceride composition. DSC allows reliable identification of samples of cocoa butter and glaze by melting curves in the temperature range from -100 to +50 ° C. It was found that the main melting peak of cocoa butter and its substitutes, due to the presence of a certain set of triglycerides, is observed in the temperature range from -5 to +30 °C. When examining glazes, the melting peak changes: it bifurcates, expands or narrows. Additional application of computer separation of the unseparated peaks superposition on the DSC melting curves increases the information content of the method and improves the reliability of the fat phase identification. The DSC method is characterized by sample preparation simplicity, has good reproducibility and other metrological characteristics and can be an independent method for fat and oil products identifying and quality control..

Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 29-36
Author(s):  
Alexander Vereshchagin ◽  
Irina Reznichenko ◽  
Nikolay Bychin
Keyword(s):  
Cocoa Butter ◽  
Palm Olein ◽  
Palm Stearin ◽  
Model Systems ◽  
Scanning Calorimetry ◽  
Glucose Syrup ◽  
Polymorphic Modifications ◽  
Confectionery Products ◽  
System Temperature ◽  
Dsc Method

The article concerns the research specificity of model systems such as cocoa butter – palm olein, cocoa butter – sucrose and cocoa butter – glucose syrup by the differential scanning calorimetry (DSC) method. The researchers run experiments in the temperature range from –100 to –50°C at a heating rate of 10 °C/min. In the cacao butter – palm olein system an eutectic occurs with a palm olein content of 30.0 % indicating the limited solubility of palm olein in cocoa butter. In the cocoa butter – sucrose system, cocoa butter crystallizes as in the α-form (10,0– 30,0; 60.0–90.0 % MK), and as a mixture of α-and β-forms of MK (40.0; 50,0; 70,0 and 80.0 %). Sucrose stabilizes low-temperature polymorphic modifications of cocoa butter. In the cocoa butter – glucose syrup system, temperature of samples melting is 21-22 °C. This composition is promising for use as a filling of confectionery products and glazes production. In this regard, a man can use glucose syrup only in the candy cases production. The role of surfactants used for the formation and stabilization of cocoa butter polymorphs and increasing the thermal stability of the shock-lad without the introduction of palm stearin requires separate consideration.

Specific heats of polymer powders by differential scanning calorimetry

1982 ◽  
Vol 60 (14) ◽  
pp. 1853-1856 ◽  
Author(s):  
Eva I. Vargha-Butler ◽  
A. Wilhelm Neumann ◽  
Hassan A. Hamza
Keyword(s):  
Differential Scanning Calorimetry ◽  
Specific Heat ◽  
Scanning Calorimetry ◽  
Temperature Range ◽  
Specific Heats ◽  
Powdered Form ◽  
Polymer Powders

The specific heats of five polymers were determined by differential scanning calorimetry (DSC) in the temperature range of 300 to 360 K. The measurements were performed with polymers in the form of films, powders, and granules to clarify whether or not DSC specific heat values are dependent on the diminution of the sample. It was found that the specific heats for the bulk and powdered form of the polymer samples are indistinguishable within the error limits, justifying the determination of specific heats of powders by means of DSC.

Thermal Analysis of Aluminum Alloys

2019 ◽  
Author(s):  
Daniel Larouche
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Quality Control ◽  
Aluminum Alloys ◽  
Isothermal Calorimetry ◽  
Curve Analysis ◽  
Cooling Curve ◽  
Scanning Calorimetry ◽  
Cooling Curve Analysis ◽  
Scientists And Engineers

Thermal analysis is applied on aluminum alloys by researchers to investigate mainly phase transformations, while it is regularly used for quality control purposes in industry. Techniques like cooling curve analysis, differential thermal analysis, differential scanning calorimetry, and isothermal calorimetry are amongst those most frequently used by scientists and engineers. These techniques will be described, and a mathematical description of the results will be developed. State-of-the-art quantification methods applied on aluminum alloys will be presented and criticized based on specific examples taken from the literature.

scholarly journals A STUDY OF PARAMETERS RELATED TO ANALYSIS OF TRANSITION TEMPERATURES AND ENTHALPIES OF POLYPROPYLENE BY DIFFERENTIAL SCANNING CALORIMETRY (DSC)

2002 ◽  
Vol 10 (11) ◽  
pp. 73-78
Author(s):  
Carlos R. Wolf ◽  
Emir Grave
Keyword(s):  
Differential Scanning Calorimetry ◽  
Material Characterization ◽  
Transition Temperatures ◽  
Nitrogen Flow ◽  
Thermoplastic Polymer ◽  
Scanning Calorimetry ◽  
Know How ◽  
Heating And Cooling ◽  
Polypropylene Material ◽  
Dsc Method

Polypropylene is a thermoplastic polymer, widely employed by converter industries to produce different plastic objects. In order to control and optimize the final properties of the polypropylene material, the evaluation of transition temperatures and enthalpies by Differential Scanning Calorimetry (DSC) has a very important role. Therefore, it is fundamental to know how the analytical conditions influence the results. In this study heating and cooling rates, 10°C/min and 20°C/min, and two different rates of nitrogen flow, 20mL/min and 50mL/min were investigated. It was concluded that thermal properties are influenced by rates of heating and rates of nitrogen flow. The best precision was obtained with the low heating rate, 10°C/min, and high flow rate, 50mL/min. These conditions are being used with the DSC method for polyolefin quality control and material characterization.

Differential scanning calorimetry method in quality control of semi-hard cheeses

2021 ◽  
Vol 56 (3) ◽  
pp. 39-41
Author(s):  
O.B. Rudakov ◽  
◽  
I.A. Saranov ◽  
K.K. Polyansky ◽  
Ya.O. Rudakov ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Quality Control ◽  
Scanning Calorimetry ◽  
Differential Scanning Calorimetry Method

Dynamic Globularization of α-Phase in Ti6Al4V Alloy during Hot Compression

2014 ◽  
Vol 783-786 ◽  
pp. 584-590 ◽  
Author(s):  
Kalenda Mutombo ◽  
C. Siyasiya ◽  
W.E. Stumpf
Keyword(s):  
Differential Scanning Calorimetry ◽  
Transition Temperature ◽  
Strain Rate ◽  
Alpha Phase ◽  
Ti6al4v Alloy ◽  
Thermodynamic Calculations ◽  
Scanning Calorimetry ◽  
Temperature Range ◽  
Α Phase ◽  
Dsc Thermograms

Ti6Al4V samples were isothermally compressed using a Gleeble(TM) 1500D thermo-mechanical simulator. Differential scanning calorimetry (DSC), microstructural analyses, and thermodynamic calculations were used to investigate the sequence of transformation of β into α or vice-versa and the presence of different phases in the compressed Ti6Al4V sample. Globular alpha phase was revealed in the isothermally compressed sample in addition to martensitic and lamellar α/β structures. The transition temperature range of β into α-phase was determined using the DSC thermograms and thermodynamic calculated diagrams. The fraction of α-phase globulized increased as the strain rate decreased from 0.01s-1 to 10-3s-1, and the spheroidization of the α-phase is only possible in a specific range of deformation temperatures.

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