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Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

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This work discusses results of experimental investigations of the specific heat, C, of apple in a wide interval of moisture contents (W = 0 − 0.9) and temperatures (T = 283 − 363 K). The obtained data reveal the important role of the bound water in determination of C(W, T ) behaviour. The additive model for description of C(W ) dependence in the moisture range of 0.1 < W < 1.0 was applied, where the apple was considered as a mixture of water and hydrated apple material (water plasticised apple) with specific heat C h . The difference between C h and specific heat of dry apple, ∆Cb = C h − C d , was proposed as a measure of the excess contribution of bound water to the specific heat. The estimated amounts of bound water W b were comparable with the monolayer moisture content in apple. The analytical equation was proposed for approximation of C(W, T ) dependencies in the studied intervals of moisture content and temperature.