Carbohydrate decomposition, which sometimes immediately follows melting, lipid oxidation (especially if oil is present at the surface of the product) and protein oxidation may present a hazard in industrial operations (roasting, high temperature drying, etc.).
The role of thermal analysis and calorimetry for determining safe conditions of indusirial processes has already been explained elsewhere (Raemy and Loliger, 1985; Raemy et al., 1985; Raemy, 1988; Raemy and Gardiol, 1987; Raemy, 2001). The application of adiabatic calorimetry to the study of cellulose decomposition has been described in deiail (Raemy and Ottaway, 1991). Thermomanometry aliows the pressure increase due to water vapour pressure, evolved roasting or decompo si-tion gases and air compression (the pressure increase due to the dil atation of the pressure sensor has to be deduced) to be monitored.
In the case of safety studies, thermal analysis and calorimetric techniques must sometimes be applied unconventionally as measurements have to be carried out under conditions close to those of the process to be studied (Raemy, 1992; Raemy et al., 2000).
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