Solid fat content determination: Comparison between pNMR and DSC techniques

Authors

  • Renata Tieko Nassau Laboratorio de Óleos e Gorduras. Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP)
  • Lireny Aparecida Guaraldp Gonçalves Laboratorio de Óleos e Gorduras. Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP)

DOI:

https://doi.org/10.3989/gya.1995.v46.i6.949

Keywords:

Differential Scanning Calorimetry, Pulsed Nuclear Magnetic Resonance, Quality control, Solid fat (content), Techniques (comparison)

Abstract


Differential Scanning Calorimetry (DSC) has been one of the most popular thermal analysis techniques during the last two decades. The present work shows the utilization of DSC on the determination of solid fat content in fats. Solid fat content values were calculated through the partial areas of DSC heating curves. In a comparison with pulse NMR values, DSC values were generally higher than the pNMR ones. Differences between samples and the techniques themselves seems to be responsible for this fact. DSC is a fast technique on solid fat content, characteristic temperatures and phase transitions enthalpies determinations besides giving a characteristic curve of each sample.

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Published

1995-12-30

How to Cite

1.
Tieko Nassau R, Guaraldp Gonçalves LA. Solid fat content determination: Comparison between pNMR and DSC techniques. Grasas aceites [Internet]. 1995Dec.30 [cited 2024Jul.25];46(6):337-43. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/949

Issue

Section

Research