Chip-DSC 10 – Food industry – Lactose characterization of glass transitions

The generation of a Differential Scanning Calorimetry (DSC) signal involves heating a pan containing a sample alongside an empty reference pan, both exposed to the same heat source. By subtracting the heat flow signals of the two pans, endothermic or exothermic peaks emerge if the sample undergoes temperature changes due to thermal effects.

In a specific case, skimmed milk powder was subjected to DSC analysis within the temperature range of -0 to +85°C. Skimmed milk powder comprises approximately 50% lactose (“milk sugar”), 36% protein, and 4% residual water. The production process renders the lactose amorphous (“glassy”), exhibiting a glass transition temperature above room temperature. This glass transition was explored at various heating rates.

App. Nr. 02-011-016 Chip DSC 10 – lactose
App. Nr. 02-011-016 Chip-DSC 10 – lactose

The graphic depicts a thermochromic material in action, revealing an endothermic phase transition between 150 and 160°C (blue curve). The sample, an inorganic mercury complex serving as a catalyst, undergoes distinct color changes—from red to yellow—visible through the transparent cover. This phenomenon, known as “thermochromism,” involves a reversible alteration in color based on temperature. With DSC, precise determination of the phase transition’s temperature and enthalpy becomes effortlessly attainable.

Related instruments

Chip-DSC 10

  • Perfect DSC for Quality control and Education
  • the mid-range DSC with interchangeable sensor
  • -180 up to 600°C (LN2 Quench cooling)
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