title: Thermal analysis of water-containing systems.
abstract: Thermal analytical techniques offer many advantages in investigations of water-containing systems. This paper will review some of the methodologies used by us in studying food systems: 1) Differential Scanning Calorimetry (DSC): for determining freezable water, melting point, Tg' (see text), etc. 2) ThermoMechanical Analysis (TMA): for determining softening points as a function of water content, dilatometry and glass transition temperatures. 3) ThermoGravimetric Analysis (TGA): for investigating water uptake curves and water content determination. 4) Dynamic Mechanical Analysis (DMA): for the determination of low-energy transitions.
authors.affiliation: Abbott Laboratories, Ross Division, Columbus OH 43216.
authors.forename: T W
authors.initials: TW
authors.lastname: Schenz
authors.forename: B
authors.initials: B
authors.lastname: Israel
authors.forename: M A
authors.initials: MA
authors.lastname: Rosolen
mesh_terms: D002152:Calorimetry, Differential Scanning; D002623:Chemistry Techniques, Analytical; D005524:Food Technology; D013816:Thermodynamics; D013818:Thermogravimetry; D014867:Water / Q000032:analysis / Q000737:chemistry
chemical_list: D014867:Water