Chapter 11. The application of calorimetry and thermal methods of analysis in the investigation of food

This chapter presents the possibilities of using calorimetry and thermal methods of analysis in the field of food investigation. Studying the effect of temperature changes on the physical and chemical properties of raw materials and final products is significant because most manufacturing protocols involve changing the temperature (heating or cooling) over a wide range of values. In addition, temperature changes occur during transport and storage, as well as during final preparations for food consumption. The quality of the final product can be influenced by temperature changes; moreover, temperature changes can affect the functionality, the property of food which is comprehended as very important, nowadays. The chapter gives examples of the application of these methods in the analysis of all main food components (proteins, lipids, and carbohydrates). In addition, the possibilities of their application in the investigation of interactions between food components, and in the research and development related to the newest trends in both food and related technologies, are presented.