Please use this identifier to cite or link to this item:
|Title:||Composition characterisation and thermal transition of date pits powders|
|Citation:||Rahman, M.S., Kasapis, S., Al-Kharusi, N.S.Z., Al-Marhubi, I.M., Khan, A.J. (2007-05). Composition characterisation and thermal transition of date pits powders. Journal of Food Engineering 80 (1) : 1-10. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2006.04.030|
|Abstract:||Thermal analysis was conducted for roasted, unroasted and defatted date pits powder using differential scanning calorimetry (DSC) and modulated differential scanning calorimetry (MDSC). Endothermic events reflected ice and/or lipid melting dependent on the moisture content of the preparation. High solid materials are capable of holding up to 29.4% unfreezeable water in the matrix. Throughout the experimental temperature range (-90 to 80 °C) there was no evidence of glass related processes, a result which could be attributed to extensive low-mobility or crystalline carbohydrate regions in the matrix. The proximate composition and other chemical compositions were also determined in relation to the thermal analysis. © 2006 Elsevier Ltd. All rights reserved.|
|Source Title:||Journal of Food Engineering|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Aug 18, 2018
WEB OF SCIENCETM
checked on Jul 25, 2018
checked on Jul 6, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.