Thermal analysis techniques measure the physical and chemical properties of foods as a function of temperature or time.
Differential Scanning Calorimetry (DSC)
Differential scanning calorimetry is widely used in the food industry to measure the melting/crystallisation behaviour of fats, denaturation of proteins or the gelatinisation properties of starches. The degree of cook of starches or starch-based products and specific heat capacity of foods and raw materials can also be measured by DSC.
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207