A model for thermograms

Thermograms are curves resulting from thermal analysis and are of great int erest in the study of various food and biological products physical propert ies. A method to separate underlying peaks is proposed, and statistical pro perties of estimates for some characteristic parameters are derived. The to tal number of peaks can be estimated with a sequential analysis of the resi dual 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 it summer milk fat fusion thermogram.