Food Thermogravimetric Analysis (TGA)

Food thermogravimetric analysis (TGA) is a technique used to study the thermal decomposition and stability of food materials by measuring changes in their weight as a function of temperature. TGA provides valuable insights into the composition, structure, and thermal behavior of food components such as proteins, carbohydrates, lipids, and additives. During TGA, a small sample of the food material is heated or cooled at a constant rate in a controlled atmosphere, while its weight is continuously monitored using a highly sensitive balance. As the temperature increases, the food material undergoes physical and chemical transformations, leading to changes in weight due to processes such as dehydration, decomposition, oxidation, and volatilization. TGA curves obtained from the analysis can reveal information about the onset temperature, rate of decomposition, and extent of thermal degradation of food components. This information is crucial for understanding the effects of processing, storage, and handling on the quality, safety, and stability of food products. TGA is used in various stages of food production, from raw material characterization to product development and quality control. It helps food manufacturers optimize processing parameters, such as temperature, time, and atmosphere, to minimize thermal degradation and maximize product quality and shelf life. TGA is also employed in the evaluation of food packaging materials, such as films, coatings, and polymers, to assess their thermal stability and barrier properties. By studying the thermal behavior of food materials and packaging, TGA aids in the design and selection of packaging systems that protect food products from degradation, spoilage, and contamination. Advances in TGA technology, such as coupled techniques like TGA-FTIR (Fourier-transform infrared spectroscopy) and TGA-DSC (differential scanning calorimetry), enhance the capabilities and applications of TGA in food research and development. Overall, TGA is a powerful analytical tool for understanding the thermal properties and behavior of food materials, contributing to the optimization of food processing, packaging, and storage conditions for improved quality, safety, and sustainability.