Thermal Analysis of Food Products Using Differential Scanning Calorimetry (Dsc)

Grujić, Radoslav; Savanović, Danica

doi:10.7251/comen1902175g

Cited by 2 publications

(2 citation statements)

References 19 publications

(26 reference statements)

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“…DSC belongs to a group of thermal analysis based on measuring the heat flux difference between the sample and the reference substance, that is, the energy required to equalize the temperature between the sample and the reference substance, during heating or cooling of the sample, under controlled conditions (Grujić & Savanović, 2019).…”

Section: Introductionmentioning

confidence: 99%

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

MUTOVKINA

Бредихин

2023

Food Sci. Technol

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The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.

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Section: Introductionmentioning

confidence: 99%

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

MUTOVKINA

Бредихин

2023

Food Sci. Technol

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“…Црвени мишићи су подложнији скраћивању на хладноћи од бијелих мишића (саркоплазматски ретикулум је слабије развијен у црвеним мишићима!) and Savanović 2018;Savanović et al 2018б;Grujić and Savanović 2019;Savanović et al 2019)…”

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Quality of raw meat

Grujić

2022

ORUPRS

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Numerous ante mortem and post mortem factors affect on the quality of raw meat. Through previous scientific research, we have learned about the type of factors and their effects on the overall quality of raw meat. Participants in the meat supply chain, especially livestock and slaughterhouses, work together to provide the raw meat for the needs of the population and the meat processing industry. The requirements of consumers and processors of raw meat are clear. Raw meat producers should provide safe meat at an affordable price. During production, they need to apply methods that respect the principles of animal welfare and have a minimal impact on the environment. Precise definition of raw meat quality characteristics, application of quality assurance and food safety management systems and determination of quality parameters during raw meat assessment (in carcasses, halves, pieces of meat) contribute to strengthening supply chain links, increasing trust of stakeholders (for example, livestock farmers, slaughterhouses, meat processing industry, wholesalers and retailers) and consumers of raw meat.

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Thermal Analysis of Food Products Using Differential Scanning Calorimetry (Dsc)

Cited by 2 publications

References 19 publications

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

Quality of raw meat

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