State diagram of deglet nour dates by differential scanning calorimetry

Nejib Guizani, Ghalib Said Ai-Saidi, Mohammad Shafiur Rahman, Salwa Bornaz, Ahmed All Al-Alawl

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The state diagram of Deglet Nour dates was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points and glass transition temperature of Deglet Nour were measured by differential scanning calorimetry (DSC). The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximum-freeze-concentrated conditions was found as Xw' (characteristic water content) = 0.22 [Xs' (characteristic solid content) = 0.78] with the characteristic temperature of glass transition being Tg' (characteristic glass transition) = - 48°C and Tm' (characteristic end point of freezing) = - 38.2°C. The developed state diagram can be used in determining the stability of Deglet nour dates during storage as a function of temperature and moisture content. In addition optimum drying and freezing conditions could be identified from the state diagram.

Original languageEnglish
Title of host publication5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
Pages975-980
Number of pages6
Publication statusPublished - 2009
Event5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany
Duration: Aug 31 2009Sep 2 2009

Other

Other5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
CountryGermany
CityPotsdam
Period8/31/099/2/09

Fingerprint

glass transition
Differential Scanning Calorimetry
differential scanning calorimetry
Freezing
Glass
freezing
glass transition temperature
freezing point
Transition Temperature
water content
drying
Water
temperature
water
Temperature

Keywords

  • Deglet nour dates
  • Differential scanning colorimetry
  • Glass transition
  • Maximal freeze concentration condition
  • State diagram

ASJC Scopus subject areas

  • Food Science

Cite this

Guizani, N., Ai-Saidi, G. S., Rahman, M. S., Bornaz, S., & Al-Alawl, A. A. (2009). State diagram of deglet nour dates by differential scanning calorimetry. In 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management (pp. 975-980)

State diagram of deglet nour dates by differential scanning calorimetry. / Guizani, Nejib; Ai-Saidi, Ghalib Said; Rahman, Mohammad Shafiur; Bornaz, Salwa; Al-Alawl, Ahmed All.

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. 2009. p. 975-980.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Guizani, N, Ai-Saidi, GS, Rahman, MS, Bornaz, S & Al-Alawl, AA 2009, State diagram of deglet nour dates by differential scanning calorimetry. in 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. pp. 975-980, 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Germany, 8/31/09.
Guizani N, Ai-Saidi GS, Rahman MS, Bornaz S, Al-Alawl AA. State diagram of deglet nour dates by differential scanning calorimetry. In 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. 2009. p. 975-980
Guizani, Nejib ; Ai-Saidi, Ghalib Said ; Rahman, Mohammad Shafiur ; Bornaz, Salwa ; Al-Alawl, Ahmed All. / State diagram of deglet nour dates by differential scanning calorimetry. 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. 2009. pp. 975-980
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