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.
deMan, J. M.; Mostafa, A. N.; and Smith, A. K.
"Thermal Analysis Microscopy for the Study of Phase Changes in Fats,"
Food Structure: Vol. 4
, Article 7.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol4/iss2/7