Differential scanning calorimetry

Differential scanning calorimetry, abbreviated DSC, is a thermoanalytical technique in which a sample and a thermally inert reference are heated according to a programmed temperature profile while the heat flow to each is measured independently. The differential heat flow plotted against temperature reveals melting, crystallization, glass transitions and denaturation events, and the method can determine heat capacity. Food scientists apply DSC to study fat polymorphism, starch gelatinization and protein stability in product development. Routine calibration with reference materials keeps the heat-flow measurements accurate across the instrument’s temperature range.