مقایسهٔ روشها
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| تیتراسیون کارل فیشر× | ژلاتینهشدن با DSC× | |
|---|---|---|
| حوزه | علوم غذایی | علوم غذایی |
| خانواده | Process / pipeline | Process / pipeline |
| سال پیدایش≠ | 1935 | 1985 |
| پدیدآور≠ | Karl Fischer | Multiple researchers |
| نوع≠ | Titrimetric Water Determination | Thermodynamic Characterization |
| منبع بنیادین≠ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ |
| نامهای دیگر≠ | KFT | DSC, differential scanning calorimetry |
| مرتبط | 3 | 3 |
| خلاصه≠ | Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide. | Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions. |
| ScholarGateمجموعهداده ↗ |
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