Composition characterisation and thermal transition of date pits powders

M. S. Rahman, S. Kasapis, N. S Z Al-Kharusi, I. M. Al-Marhubi, A. J. Khan

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

Thermal analysis was conducted for roasted, unroasted and defatted date pits powder using differential scanning calorimetry (DSC) and modulated differential scanning calorimetry (MDSC). Endothermic events reflected ice and/or lipid melting dependent on the moisture content of the preparation. High solid materials are capable of holding up to 29.4% unfreezeable water in the matrix. Throughout the experimental temperature range (-90 to 80 °C) there was no evidence of glass related processes, a result which could be attributed to extensive low-mobility or crystalline carbohydrate regions in the matrix. The proximate composition and other chemical compositions were also determined in relation to the thermal analysis.

Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalJournal of Food Engineering
Volume80
Issue number1
DOIs
Publication statusPublished - May 2007

Fingerprint

thermal analysis
Differential Scanning Calorimetry
dates (fruit)
differential scanning calorimetry
Powders
powders
Hot Temperature
heat
Ice
proximate composition
melting
Freezing
Glass
glass
ice
chemical composition
Carbohydrates
carbohydrates
water content
Lipids

Keywords

  • Date pits
  • Fatty acid
  • Glass transition
  • Thermal transition
  • Unfreezable water

ASJC Scopus subject areas

  • Food Science

Cite this

Composition characterisation and thermal transition of date pits powders. / Rahman, M. S.; Kasapis, S.; Al-Kharusi, N. S Z; Al-Marhubi, I. M.; Khan, A. J.

In: Journal of Food Engineering, Vol. 80, No. 1, 05.2007, p. 1-10.

Research output: Contribution to journalArticle

Rahman, M. S. ; Kasapis, S. ; Al-Kharusi, N. S Z ; Al-Marhubi, I. M. ; Khan, A. J. / Composition characterisation and thermal transition of date pits powders. In: Journal of Food Engineering. 2007 ; Vol. 80, No. 1. pp. 1-10.
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