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| DSC Gelatinization× | Phân tích Hồ sơ Cấu trúc (Texture Profile Analysis)× | |
|---|---|---|
| Lĩnh vực | Khoa học thực phẩm | Khoa học thực phẩm |
| Họ | Process / pipeline | Process / pipeline |
| Năm ra đời≠ | 1985 | 1968 |
| Người khởi xướng≠ | Multiple researchers | Malcolm Bourne |
| Loại≠ | Thermodynamic Characterization | Mechanical Texture Method |
| Công trình gốc≠ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ |
| Tên gọi khác≠ | DSC, differential scanning calorimetry | TPA |
| Liên quan | 3 | 3 |
| Tóm tắt≠ | 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. | Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified. |
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