Thermal analysis of food

Thermal analysis of food

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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Analysis training courses

Explore our analysis related courses including; Thermal processing and validation and Calculating meat content

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 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

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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