Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD)

Nasser Abdullah Al-Habsi, Kutaila Abbas Al-Farsi, Myo Tay Zar Myint, Salim Al-Harthi, Mohammad Shafiur Rahman*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Characteristics of sugar crystals are important for developing set-syrup due to their contribution to the desired mouth feel when consumed. Two types of set-syrup (i.e. seeds with and without) were developed by storing the syrup at −20, 4 and 15 °C. The melting temperatures (onset and peak), and enthalpy of set-syrup without seeds (SN) were 30.2 °C, 74.6 °C and 42.2 kJ/kg respectively. In the case of SN, enthalpy decreased with the decrease of crystallization temperature (P < 0.05), while there was insignificant change in the case of set-syrup with seeds (SW) (P > 0.05). Polarized Light Microscopy (PLM) images showed that finer crystals were formed in the cases of set-syrups (i.e. SN and SW) as the storage temperature was decreased. X-ray diffraction (XRD) analysis showed the formation of different polymorphic sugar crystals. Crystallization temperatures at 4 and −20 °C can be used to produce finer crystals with varied polymorphic characteristics.

Original languageEnglish
JournalJournal of Food Science and Technology
Publication statusAccepted/In press - 2021
Externally publishedYes


  • Crystallization
  • Date fruit syrup
  • Melting
  • Polarized Light Microscopy (PLA)
  • Sugar
  • X-ray Diffraction (XRD)

ASJC Scopus subject areas

  • Food Science

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