Thermal Analysis Microscopy for the Study of Phase Changes in Fats

Authors

J. M. deMan
A. N. Mostafa
A. K. Smith

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

An investigation was carried out using the Mettler FPBOO Thermosystem to study polymorphic transitions of several monoacid triglycerides and hydrogenated Canola oil. The system includes a central processing unit connected with a thermal microscopy hot stage that allows the measurement of heat flow to the scrnple . Scanning electron microscopy was also used to examine the same samples after osmium tetroxide fixation . The results obtained relate phase transitions occurring during heating and cooling with the morphology of the various crystal structures.

Recommended Citation

deMan, J. M.; Mostafa, A. N.; and Smith, A. K. (1985) "Thermal Analysis Microscopy for the Study of Phase Changes in Fats," Food Structure: Vol. 4: No. 2, Article 7.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol4/iss2/7