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.
ASJC Scopus subject areas
- Food Science