ABSTRACT

Differential scanning calorimetry (DSC) belongs to the family of thermal analysis. The Nomenclature Committee of the International Confederation for Thermal Analysis and Calorimetry (ICTAC) has defined DSC as “A technique in which the difference in energy inputs into a substance and a reference material is measured as a function of temperature whilst the substance and reference materials are subjected to a controlled temperature program” (Wendlandt 1986). Much scientific literature has indicated the importance of DSC in food analysis (Biliaderis 1983; Wright 1986; Harwalkar and Ma 1990; Tocci and Mascheroni 1998; Brake and Fennema 1999; Tan and Che Man 2002a; Gill et al. 2010).