Thermal analysis
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.
If you would like further information please email us at support@campdenbri.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207