Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds
Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to produce oil. Hence, the objectives of this work are to model the changes in colour and hardness of date seeds during roasting process, as well as to study the effects of roasting conditions on the total spec...
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| Format: | Article |
| Language: | English |
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Japanese Society for Food Science and Technology
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81172/ http://psasir.upm.edu.my/id/eprint/81172/1/PALM.pdf |
| _version_ | 1848859042159525888 |
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| author | Fikry, Mohammad Yusof, Yus Aniza Al-Awaadh, Alhussein M. Abdul Rahman, Russly Nyuk, Ling Chin Mousa, Esraa Chang, Lee Sin |
| author_facet | Fikry, Mohammad Yusof, Yus Aniza Al-Awaadh, Alhussein M. Abdul Rahman, Russly Nyuk, Ling Chin Mousa, Esraa Chang, Lee Sin |
| author_sort | Fikry, Mohammad |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to produce oil. Hence, the objectives of this work are to model the changes in colour and hardness of date seeds during roasting process, as well as to study the effects of roasting conditions on the total specific grinding energy and the oil extraction yield of the seeds. General reaction models and general regression equation were applied to simulate the changes in colour, hardness, oil extraction yield, and total specific grinding energy during roasting process. The outcomes showed that the colour parameters (L*-value and b*-value) and the hardness of the roasted date seeds can be satisfactorily described by the first-order equation, while a*-value and ΔE were adequately defined by the zero-order model. A decrease in total specific grinding energy and an increase in oil yield were recorded as the roasting temperature and time were increased. Hence, this study concludes that the roasting of date seeds at 200 °C for 30 min generates the lowest grinding energy and a high amount of oil. |
| first_indexed | 2025-11-15T12:23:03Z |
| format | Article |
| id | upm-81172 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:23:03Z |
| publishDate | 2019 |
| publisher | Japanese Society for Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-811722021-06-20T11:59:58Z http://psasir.upm.edu.my/id/eprint/81172/ Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds Fikry, Mohammad Yusof, Yus Aniza Al-Awaadh, Alhussein M. Abdul Rahman, Russly Nyuk, Ling Chin Mousa, Esraa Chang, Lee Sin Palm date seeds can be a potential source to prepare a decaffeinated coffee-like brew and to produce oil. Hence, the objectives of this work are to model the changes in colour and hardness of date seeds during roasting process, as well as to study the effects of roasting conditions on the total specific grinding energy and the oil extraction yield of the seeds. General reaction models and general regression equation were applied to simulate the changes in colour, hardness, oil extraction yield, and total specific grinding energy during roasting process. The outcomes showed that the colour parameters (L*-value and b*-value) and the hardness of the roasted date seeds can be satisfactorily described by the first-order equation, while a*-value and ΔE were adequately defined by the zero-order model. A decrease in total specific grinding energy and an increase in oil yield were recorded as the roasting temperature and time were increased. Hence, this study concludes that the roasting of date seeds at 200 °C for 30 min generates the lowest grinding energy and a high amount of oil. Japanese Society for Food Science and Technology 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81172/1/PALM.pdf Fikry, Mohammad and Yusof, Yus Aniza and Al-Awaadh, Alhussein M. and Abdul Rahman, Russly and Nyuk, Ling Chin and Mousa, Esraa and Chang, Lee Sin (2019) Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds. Food Science and Technology Research, 25 (3). pp. 351-362. ISSN 1344-6606; ESSN: 1881-3984 https://www.jstage.jst.go.jp/article/fstr/25/3/25_351/_article/-char/en 10.3136/fstr.25.351 |
| spellingShingle | Fikry, Mohammad Yusof, Yus Aniza Al-Awaadh, Alhussein M. Abdul Rahman, Russly Nyuk, Ling Chin Mousa, Esraa Chang, Lee Sin Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| title | Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| title_full | Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| title_fullStr | Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| title_full_unstemmed | Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| title_short | Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| title_sort | kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds |
| url | http://psasir.upm.edu.my/id/eprint/81172/ http://psasir.upm.edu.my/id/eprint/81172/ http://psasir.upm.edu.my/id/eprint/81172/ http://psasir.upm.edu.my/id/eprint/81172/1/PALM.pdf |