Department of Chemistry

Glass transition (phase transition temperatures). Measurement using a modulated differential scanning calorimeter (MDSC). Temperature range -90 to 700 °C, special aluminum vessels with hermetic lids – crimping the vessels, operation with nitrogen, proper arrangement of the material in the vessel, heating/cooling rate 1-2 °C/minute

Determination of heat capacity and its changes, enthalpy of changes and chemical reactions. Measurement by DSC. Thermal analysis in special aluminum vessels closed hermetically or non-hermetically with nitrogen, temperature range -90 to 700 °C, heating/cooling rate 2-10 °C/minute.

Determination of specific heat, melting point and crystallization point for organic materials. Measurement by DSC. Thermal analysis in special aluminum vessels hermetically sealed with nitrogen, temperature range -90 to 700 °C, heating rate 1 °C/minute.

Determination of the softening characteristics for edible oils and fats. Measurement by DSC. Thermal analysis in special aluminum vessels hermetically sealed with nitrogen, temperature range -80 to 80 °C, heating rate 2-10 °C/minute.

Determination of polymorphic transformations and modification of rheological properties for edible oils and fats, identification and determination of fat adulteration. Measurement by DSC. Thermal analysis in special aluminum vessels hermetically sealed with nitrogen, temperature range -90 to 700 °C, heating rate 1-2 °C/minute.

Assessment of fat resistance to thermal decomposition – determination of the initial temperature and maximum temperature of the oxidation process. Measurement with PDSC – Pressure Differential Scanning Calorimeter. Operation with oxygen, aluminum cells open, temperature range 30-700 °C. Heating rate 1.5-20 °C/minute. Atmospheric pressure – 113hPa.

Determination of the activation energy of edible oils and fats, the pre-power factor of edible oils and fats, constant rate of the oxidation reaction of edible oils and fats. PDSC. Operation with oxygen, aluminum cells open, temperature range 30-700 °C. Heating rate 1.5-20 °C/minute. Atmospheric pressure – 113hPa.

Determination of the fat oxidation times by the PDSC method (isothermal conditions). Temperature range 90-150 °C. Pressure – 1400kPa, open aluminum vessels, work with oxygen.

Determination of the weight loss of organic substances depending on the temperature. Measurement with a thermogravimetric thermal analyzer. Temperature range 50-1000 °C, work with nitrogen or oxygen – atmospheric pressure, special platinum vessels with a ceramic frit on the handle. Determination of infrared spectra of food substances and other substances occurring in various states of aggregation, i.e. liquids, solids and pastes. Determination with FT-IR spectrometer.

Determination of fatty acid composition in vegetable and animal fats by chromatographic method (GC). For the determination of fatty acid methyl esters, the apparatus YL6100 with FID detector, equipped with a capillary column filled with the BPX 70 stationary phase, is used, nitrogen is used as the carrier gas.

Determination of β-carotene in food products by chromatographic method (HPLC) after extraction with hexane.

The chromatographic analysis is performed using a Dionex kit with a UV-VIS detector (Agilent 1200). The separation is performed on an Onyx Monolithic C18, 100 x 4.6 column (Phenomenex). The mobile phase is acetonitrile and a mixture of methanol and ethyl acetate.