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

*Corresponding author for this work

Research output: Contribution to conferencePaperpeer-review

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
Pages975-980
Number of pages6
Publication statusPublished - 2009
Externally publishedYes
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
Country/TerritoryGermany
CityPotsdam
Period8/31/099/2/09

Keywords

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

ASJC Scopus subject areas

  • Food Science

Cite this