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Characterization of Olive Oil by DSC

TA-1020: Characterization of Olive oil by DSC

 

Differential scanning calorimetry or DSC is a thermal analysis technique that measures the temperature and energy changes due to endothermic or exothermic reactions that occur as a sample is heated or cooled. It is used in a wide application range of materials such as polymers, pharmaceuticals, biomaterials and foods. In edible oils, the DSC result is significantly influenced by the fatty acids (FA) and triacylglyerols (TAG); and serves a fingerprint profile of a material. In this application, DSC is used in the characterization of fresh extra virgin olive oil (EVOO).

Thermal analysis products from Rigaku

TG-DTA is a hyphenated technology generally referred to as simultaneous thermal analysis (STA).

 

 

DSC is a thermal analysis technique that quantifies the amount of energy in a reaction.

Quantifies the energy changes in reactions such as melting, transition, crystallization and glass transition temperature.

DSC8271 is a high-temperature type DSC with a maximum temperature of 1,500°C.

TMA is the measurement of a change in dimension or mechanical property of the sample while it is subjected to a controlled temperature program.

 

The compact humidity generator (HUM-1) is connected to the TG-DTA for measurements under constant relative humidity water vapor atmosphere.

 

TMA/HUM measures change in dimension or mechanical property of a sample while subjected to a temperature regime under water vapor atmosphere with a constant relative humidity.

Thermo Mass Photo combines simultaneous thermal analysis with mass spectrometry. This technique is suitable for the qualitative analysis of  evolved gases coincident with the STA signal.

In TG-FTIR, gases evolved by volatilization or thermal decomposition are qualitatively analyzed, which allows you to track changes in the generated amount along with the temperature change.