Detection of butter adulteration with water using differential scanning calorimetry

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• 作者：Jolanta Tomaszewska-Gras (1) gras@up.poznan.pl
• 关键词：Differential scanning calorimetry DSC – ; Adulteration – ; Food – ; Butter – ; Water
• 刊名：Journal of Thermal Analysis and Calorimetry
• 出版年：2012
• 出版时间：May 2012
• 年：2012
• 卷：108
• 期：2
• 页码：433-438
• 全文大小：295.0 KB
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• 作者单位：1. Department of Food Quality Management, Pozna艅 University of Life Sciences, ul. Wojska Polskiego 31, 60-637 Poznan, Poland
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Sciences
  Polymer Sciences
  Physical Chemistry
  Inorganic Chemistry
  Measurement Science and Instrumentation
  
• 出版者：Akad茅miai Kiad贸, co-published with Springer Science+Business Media B.V., Formerly Kluwer Academic
• ISSN：1572-8943

文摘

The study evaluated the applicability of differential scanning calorimetry (DSC) for the detection of water content in butter. High correlation coefficients were found between the water content and the enthalpies of the ice melting/water crystallization. The correlation equations were adopted to calculate the water content for seven tested kinds of butter, and the results were compared with the values, obtained by using the reference method. The difference between the water content determined by the reference method and by DSC ranged between 0.2 and 2.6% for the measured enthalpy of ice melting, and between 1 and 5.6% for the enthalpy of water crystallization. In relation to the data obtained, it can be concluded that the parameter of ice melting enthalpy can be used in the identification of adulterations or confirmation of butter authenticity.