[Data DL available・DSC] Understanding the gelatinization of starch in rice, noodles, etc.

In DSC, you can understand the gelatinization and aging of starch, which are important factors in food processing. Please fully experience this technology that can also be applied to other foods.

In starch processed foods, it is very important to understand the gelatinization (α phase) and the retrogradation (β phase) phenomena. Our company has the technology to grasp these phenomena using DSC (Differential Scanning Calorimetry). In this case, we introduce an example of this technology: "Understanding the gelatinization of starch in rice and noodles." Additionally, this technology can also measure the degree of retrogradation. For more details, please refer to the PDF materials. In addition to DSC, our company also specializes in various thermal analyses such as TG-DTA and TMA. https://www.seiko-sfc.co.jp/service/thermal.html ●DSC (Differential Scanning Calorimetry): It can be used for analyzing sample melting, glass transition, thermal history, crystallization, curing, Curie point, etc., as well as measuring specific heat. ●TG-DTA (Thermogravimetric and Differential Thermal Analysis): It can be used for analyzing moisture content, ash content, decomposition, oxidation, and evaluating heat resistance. ●TMA (Thermomechanical Analysis): It can be used for measuring sample expansion rate, glass transition, softening point, etc. There are other examples available, so please take a look. https://www.seiko-sfc.co.jp/case/index.html

Food Testing/Analysis/Measuring EquipmentContract AnalysisAnalysis Services