ABSTRACT
Differential scanning calorimetry (DSC) is a thermal
analysis technique that has found many useful appli-
cations in both pharmaceutical and food research. The
technique is used extensively in the engineering of
materials and in testing the quality and purity of
materials. Some examples of materials studied by DSC
include, metals, waxes, soaps, greases, and lubricants.
DSC is used to study, amongst other things, the
resistance of these materials to environmental stresses
and to determine their tolerances to extremes of
temperature. In the field of food research, DSC has
found useful application in the study of the physical
and chemical properties of fats, carbohydrates, and
proteins. The technique provides an effective tool for
monitoring both the thermodynamic and kinetic
properties of these food components in a variety of
matrices. Most foods are subjected to some form of
thermal treatment during harvesting, processing, and
preparation (e.g., steaming, roasting, pasteurization,
sterilization, refrigeration, and freezing). These treat-
ments often result in changes in the functional and
physicochemical properties of the food which can have
a significant impact on the quality of the finished
product (1). Monitoring the effect of these processing treatments
becomes important, both for product development
and for quality control. DSC can be used to simulate
many heat-processing conditions encountered in food
