Photothermal Investigations of De-Emulsification of Fat/Water-Based Pasty Materials: Margarine

In this work a fat/water-based emulsion pasty system, margarine, is studied from the point of view of its photothermal response at temperatures of the sample near and across the temperature region at which the emulsion breaks apart. The emulsion decay has also been observed at a fixed sample temperature through the temporal behavior of its photothermal response. For these studies, two different frequency-dependent photothermal experimental techniques have been used: photo-pyroelectric detection schemes, as well as infrared radiometry. Whereas the photo-pyroelectric technique has been applied to extract iIntegral thermal information, the photothermal infrared radiometry has been used to explore aspects concerning the sample’s thermal depth profile