A model for thermograms.
Thermograms are curves resulting from thermal analysis and are of great interest in the study of various food and biological products physical properties. A method to separate underlying peaks is proposed, and statistical properties of estimates for some characteristic parameters are derived. The total number of peaks can be estimated with a sequential analysis of the residual plots. For each new peak, a statistical criterion is proposed to check whether it is significantly different from the noise of the recording. As an example, the method is applied to a summer milk fat fusion thermogram.
Robin
S
S
INA-PG/INRA, Département de Biométrie, Paris, France. robin@inapg.inra.fr
D000818:Animals; D001688:Biological Products / Q000737:chemistry*; D001699:Biometry; D002152:Calorimetry, Differential Scanning / Q000706:statistics & numerical data*; D005504:Food Analysis / Q000706:statistics & numerical data*; D008892:Milk / Q000737:chemistry; D015233:Models, Statistical; D017711:Nonlinear Dynamics; D012212:Rheology / Q000706:statistics & numerical data
D001688:Biological Products