Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2006.04.030
Title: Composition characterisation and thermal transition of date pits powders
Authors: Rahman, M.S.
Kasapis, S. 
Al-Kharusi, N.S.Z.
Al-Marhubi, I.M.
Khan, A.J.
Keywords: Date pits
Fatty acid
Glass transition
Thermal transition
Unfreezable water
Issue Date: May-2007
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
URI: http://scholarbank.nus.edu.sg/handle/10635/75793
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2006.04.030
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