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Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

Amr M. Zaitoon, Atef M. Elansari, Yehia S. Ahmed, Nahla A. Taha.



Abstract
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The aim of the present study was to investigate the effect of heating rate, annealing condition, and moisture content on the glass transition temperatures (Tg), onset of melting point (Tm), initial freezing point (TF), and enthalpy change during melting (Hm) of Samani dates using Differential Scanning Calorimeter (DSC). Three different heating rates; 1, 5, and 10 °C/min were employed during DSC scan to study its effect on the thermal properties of dates. In addition, Samani samples were annealed for 30 min at -30 °C to study the effect of annealing on the same properties. Different levels of moisture content were also used to study its impact on the same properties. The results showed that as the heating rate increases, the Tg increases significantly (p

Key words: Dates, DSC, Glass transition, Thermal properties.

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