U-PVC gelation level assessment, part 2: Optimization of the differential scanning calorimetry technique

2006 ◽  
Vol 12 (3) ◽  
pp. 108-114 ◽  
Author(s):  
Louise-Anne Fillot ◽  
Philippe Hajji ◽  
Catherine Gauthier
Keyword(s):  
Differential Scanning Calorimetry ◽  
Scanning Calorimetry ◽  
Differential Scanning Calorimetry Technique

Boiling Points of Short-Chain Partial Acylglycerols and Tocopherols at Low Pressures by the Differential Scanning Calorimetry Technique

2014 ◽  
Vol 59 (5) ◽  
pp. 1515-1520 ◽  
Author(s):  
Daniela S. Damaceno ◽  
Rafael M. Matricarde Falleiro ◽  
Maria A. Krähenbühl ◽  
Antonio J. A. Meirelles ◽  
Roberta Ceriani
Keyword(s):  
Differential Scanning Calorimetry ◽  
Short Chain ◽  
Scanning Calorimetry ◽  
Boiling Points ◽  
Low Pressures ◽  
Differential Scanning Calorimetry Technique

Photopyroelectric Calorimeter for Phase Transitions Monitoring: Application to Chocolate

2009 ◽  
Vol 1242 ◽  
Author(s):  
E. I. Martínez-Ordoñez ◽  
E. Marín ◽  
J. A. I. Díaz-Góngora ◽  
A. Calderón
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Phase Transitions ◽  
Materials Science ◽  
Scanning Calorimetry ◽  
Characterization Of Materials ◽  
Thermophysical Characterization ◽  
Monitoring Application ◽  
Differential Scanning Calorimetry Technique

ABSTRACTIn this work we report about the design and construction of a simple and cheap calorimeter for phase transitions monitoring using Peltier elements and based in the well known inverse (front) photopyroelectric method for thermophysical characterization of materials. We describe its application for the detection of phase transitions in chocolate samples, as an alternative, for example, to the most widely used and more expensive Differential Scanning Calorimetry technique. The manufacture of chocolate requires an understanding of the chemistry and the physical properties of the product. Thus the involved problems during the confection process are those of the so-called materials science. Among them, those related with tempering are of particular importance. Because the fats in cocoa butter experience the so-called polymorphous crystallization, the primary purpose of tempering is to assure that only the best form is present in the final product. One way to characterize this is by measurement of the temperature dependence of the thermal properties of the chocolate and the monitoring of the temperature at which phase transitions take place. We show that the photopyroelectric method, aided with Peltier cells temperature control, can be a useful choice for this purpose.

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