Thermal Analysis of Water-Containing Systems

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Abstract
Thermal analytical techniques offer many advantages in investigations of water-containing systems. This paper will review some of the methodologies used by us in studying food systems: Differential Scanning Calorimetry (DSC): for determining freezable water, melting point, Tg′ (see text), etc. ThermoMechanical Analysis (TMA): for determining softening points as a function of water content, dilatometry and glass transition temperatures. ThermoGravimetric Analysis (TGA): for investigating water uptake curves and water content determination. Dynamic Mechanical Analysis (DMA): for the determination of low-energy transitions.