TY - JOUR
T1 - State diagram of date flesh using differential scanning calorimetry (DSC)
AU - Rahman, M. Shaflur
N1 - Funding Information:
The project was funded by Sultan Qaboos University (Internal Grants IG/AGR/ FOOD/00/02 and IG/AGR/BIOR/02/03), Muscat, and His Majesty’s Research Trust Fund (SR/AGR/PLNT/01/01), Sultanate of Oman. The author would like to thank Tomoor Al-Wadi, Nizwa for supplying a sample of their product.
PY - 2004/11
Y1 - 2004/11
N2 - The state diagram of date flesh was developed by measuring its freezing points, glass transition temperatures, maximal-freeze-concentration condition (T′m and T′g), and solute melting points (or decomposition temperature) by Differential Scanning Calorimetry (DSC). The freezing curve and glass transition lines were developed using Clausius-Clapeyron equation by incorporating concept of unfrozen water, and Gordon-Taylor equation, respectively. The developed state diagram of date flesh can be used in determining its stability during storage as a function of temperature and moisture content (such as, frozen and dried conditions) as well as in designing drying and freezing processes.
AB - The state diagram of date flesh was developed by measuring its freezing points, glass transition temperatures, maximal-freeze-concentration condition (T′m and T′g), and solute melting points (or decomposition temperature) by Differential Scanning Calorimetry (DSC). The freezing curve and glass transition lines were developed using Clausius-Clapeyron equation by incorporating concept of unfrozen water, and Gordon-Taylor equation, respectively. The developed state diagram of date flesh can be used in determining its stability during storage as a function of temperature and moisture content (such as, frozen and dried conditions) as well as in designing drying and freezing processes.
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U2 - 10.1081/JFP-200032930
DO - 10.1081/JFP-200032930
M3 - Article
AN - SCOPUS:6344231437
SN - 1094-2912
VL - 7
SP - 407
EP - 428
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -