Thermal property analysis in food processing refers to the method of optimizing processing technology and improving product quality through the study of thermodynamic properties and heat conduction characteristics of food during processing.
Commonly used thermal performance analysis methods include thermal analysis, thermal differential scanning calorimetry, thermal conductivity measurement, etc.
Thermal analysis is to determine the thermal stability, thermal decomposition characteristics and chemical reaction heat of food by measuring the heat change of food during heating or cooling. Commonly used thermal analysis methods include thermogravimetric analysis and differential thermal analysis.
Differential scanning calorimetry is a method to measure the thermal stability and thermal decomposition characteristics of food. The thermal decomposition characteristics and thermal stability of food are analyzed by measuring the thermal weight change and heat flow change of food at different temperatures.
Thermal conductivity measurement is a method of measuring the thermal conductivity of food. The thermal conductivity and heating uniformity of food during heating can be evaluated by measuring the thermal conductivity of food at different temperatures and pressures.
In short, thermal performance analysis can help food manufacturers optimize processing technology, improve product quality, and improve the efficiency and safety of food processing. When conducting thermal performance analysis, it is necessary to select appropriate test methods and test instruments to ensure the accuracy and reliability of test results. At the same time, attention should be paid to sample preparation and control of test conditions during the test process to improve the accuracy and repeatability of the test.
