differential scanning calorimetry

The methods of obtaining structured and water-soluble nanocomposite films based on polyvinyl alcohol and intercalated montmorillonite are presented in the paper. The structure and thermophysical characteristics of the obtained films were investigated by differential scanning calorimetry. It was found that the modification of polyvinyl alcohol by intercalated montmorillonite reduces the degree of crystallinity of the obtained nanocomposites but significantly increases their heat resistance.

Biodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.