熱分析の食品への応用

摘要

熱分析の応用範囲は広く，食品分野においても研究や品質管理の重要な手段として使用されている。その代rn表的手法であるDSC（differential scanning calorimetry）は加熱中，試料に生じる転移や反応の温度，熱量変化rnを測定する。本稿では食品分野での応用としてチョコレートの融解，種々でんぷんの糊化，パンの老化，でんrnぷんゲル中の水の融解，ウイスキーの測定，魚肉の鮮度の評価，ぶどう糖水溶液の凍結物の測定，サッカリンrnナトリウムの自由水，結合水の定量について紹介する。%Thermal analysis is widely applied in a variety of fields. It is also used as an effective method for research and quality control in the food field. DSC, one of the typical techniques of thermal analysis, is used to measure enthalpic change and temperature through phase transitions or chemical reactions that occur in a sample during heating. The present paper describes applications of DSC to food products, including study of melting of chocolate, gelatinization of various starches, retrogradation of bread, melting of water contained in starch gel, melting of whisky, freshness of fish and structure of frozen glucose aqueous solution and determination of free water and bound water in saccharin sodium.