A model for thermograms.

S Robin

doi:10.1111/j.0006-341x.1999.00037.x

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A model for thermograms.

S Robin

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Abstract

Thermograms are curves resulting from thermal analysis and are of great interest in the study of various food and biological products physical properties. A method to separate underlying peaks is proposed, and statistical properties of estimates for some characteristic parameters are derived. The total number of peaks can be estimated with a sequential analysis of the residual plots. For each new peak, a statistical criterion is proposed to check whether it is significantly different from the noise of the recording. As an example, the method is applied to a summer milk fat fusion thermogram.

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Animals Biological Products Biometry Calorimetry, Differential Scanning Food Analysis Milk Models, Statistical Nonlinear Dynamics Rheology Journal Article Research Support, Non-U.S. Gov't

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S Robin. 1999. A model for thermograms.. https://doi.org/10.1111/j.0006-341x.1999.00037.x

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