Thermal Analysis and DSC–FTIR Microspectroscopy

Quality-related characteristics of food include external factors, such as appearance (size, shape, color, gloss, and consistency), texture and avor, federal-grade standards, and internal factors (chemical, physical, and microbial) (Pripp 2013). Food-quality control is based on technological, physical, chemical, microbiological, nutritional, and sensory parameters. The food quality is dependent on a range of variables from the farm to the dining table, including the quality of raw material, processing techniques, packaging, and cooking (Parker 2003). Cooking is an essential process for producing palatable food, which causes complicated physicochemical changes in foods to enhance their desirability after heat treatment (Gisslen 2010).