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 language | English |
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| Pages | 975-980 |
| Number of pages | 6 |
| Publication status | Published - 2009 |
| Event | 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany Duration: Aug 31 2009 → Sept 2 2009 |
Other
| Other | 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management |
|---|---|
| Country/Territory | Germany |
| City | Potsdam |
| Period | 8/31/09 → 9/2/09 |
Keywords
- Deglet nour dates
- Differential scanning colorimetry
- Glass transition
- Maximal freeze concentration condition
- State diagram
ASJC Scopus subject areas
- Food Science