期刊
JOURNAL OF FOOD ENGINEERING
卷 80, 期 1, 页码 1-10出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2006.04.030
关键词
date pits; thermal transition; glass transition; unfreezable water; fatty acid
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 degrees 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. (c) 2006 Elsevier Ltd. All rights reserved.
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