The objective of this work was to evaluate some of the important physical and mechanical properties of particleboard panels manufactured from three different cultivars of date palm (Phoenix dactylifera) fronds, namely Saqui, Barhi and Sukkari. Experimental panels were manufactured from hot water extracted and non-extracted, and fine and coarse particles of the raw material under two target panel densities of 650 and 750 kg/m³. Bending properties and internal bond strength, along with dimensional stability in the form of thickness swelling, water absorption, and linear expansion of the samples was tested. Based on the findings of this work, panels manufactured from high density level and Saqie cultivar, as well as fine particles, had better performance for their mechanical properties. The effect of hot water-treatment had less robust mechanical and physical properties. It appears that date palm fronds are underutilized resources that have the potential to be used in the manufacture of value-added panel products.

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

The geometric attributes and physical, mechanical, and chemical properties were determined for 11 Indian jujube (Ziziphus mauritiana Lamk.) cultivars grown in Saudi Arabia including Zaytoni, Kashmiri, Komethry, Um-Sulaem with spines, Toffahy, Um-Sulaem without spines, Abdel-Sattar, Pu-Yun, Pu-Pineau, seedy ber, and buddling ber. The geometric mean diameter, surface area, sphericity, and shape index of the fruits ranged from 20.61 to 42.48 mm, 1339.58–5666.92 mm2, 71.39–96.80%, and 110.25–275.18%, respectively. The fruit physical properties, i e fruit weight, fruit volume, stone weight, flesh weight, true fruit density, and pulp-stone ratio varied from 4.71 to 39.02 g, 4.78 to 42.75 cm3, 0.11 to 2.35 g, 4.61 to 36.67 g,0.913 to 1.055 g/cm3, and 7.90 to 43.11, respectively. In addition, the mean color value of L*, a* and b* for the fruits ranged from 64.48 to 96.33, 2.65–4.05, and 6.32–84.36, respectively. The mechanical properties, including elastic range, bioyield force, modulus of elasticity, plastic range, and rupture force ranged from 2.31 to 8.86 mm, 21.64–325.77 N, 14.15–124.09 N/s, 0.83–3.45 mm, 56.42–364.21 N, and 107.77–480.91 N/s, respectively. The greatest rupture force belonged to the Pu-Pineau cultivar and the smallest belonged to the Um-Sulaem without spines cultivar at the horizontal orientation of both cultivars. The fruit chemical analysis values for total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio, and vitamin C ranged from 13.43 to 23.55%, 0.48–1.27%, 14.24–39.85%, and 55.27–164.47 mg/100 g, respectively. The relevant data obtained for the 11 varieties of Indian jujube are valuable for developing and designing machines for processing operations, transportation, separating, packing, sorting, and harvesting. Additionally, the findings revealed considerable variation in chemical content, physical and mechanical characteristics among the tested cultivars.

Convective hot air drying was used to dry date fruits at different air temperatures and velocities. The kinetics of drying was evaluated by 10 common models. The fruit color and texture were examined before and after drying. Drying time increased as both drying temperature and air velocity decreased. Best fits to the experimental data were provided by the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying affected the fruit color and texture. To minimize such changes, the range of drying temperature and air velocity should be 60–70°C and 2 m/s, respectively.

Fresh dates of the Barhi cultivar at the Khalal maturity stage are well known for their pleasant taste, crispy texture, and bright yellow color. One of the primary technical challenges is preserving the initial high-quality fresh Khalal Barhi dates and extending their shelf life for the longest possible period after harvesting and during the marketing process. Resolving this problem would permit the export of high-quality fresh Saudi dates to international markets. Therefore, the main aim of this study is to evaluate the feasibility of utilizing a pulsed electric field as a novel non-thermal postharvest processing technology for preserving the nutritional, microbiological, and physical quality of Barhi dates during storage at different temperatures and durations. To accomplish this goal, a five-factor mixed-level central composite rotating design (CCRD) with a response surface methodology (RSM) model was used to define the best PEF processing conditions and subsequent storage environments. The influence of independent factors, PEF intensity (10, 20, 30, and 40 kV/cm), PEF exposure time (40, 80, 120, and 160 ms), PEF numbers (50, 100, 150, and 200 pulses), storage temperature (1 °C, 5 °C, 15 °C, and 25 °C), and storage time (1 day, 6 days, 11 days, 16 days, and 21 days), on the total soluble solids, firmness, total color changes, total viable count, total phenolic content, DPPH antiradical activity, fructose, and glucose were assessed. The results indicated the optimal conditions of PEF treatment and subsequently storage conditions for conserving the quality and elongating the storability of fresh Barhi dates were: 10.3 kV/cm PEF intensity; 46.73 ms PEF duration; number of PEF, is 169.9 pulses; 18.7 °C storage temperature; and 21 days’ storage time. At the aforementioned optimal conditions, the values of total soluble solids (TSS), firmness, ΔE, total viable count (TVC), total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose were 41.44%, 62.47 newton, 0.1, 0.098 log CFU/g, 1.29 mg GAE/g, 65.95%, 3.45, and 3.44, respectively. These values were comparable to the predicted values (Desirability value = 1), indicating that the applied RSM models were ideal for optimizing the PEF and storage conditions for preserving the quality and prolonging the fresh Barhi dates’ shelf life. Overall, the ideal PEF treatment and storage conditions for sustaining the quality characteristics of Barhi dates during an extended storage time were identified in this study.

Physical properties of Sukkari date powder (SDP) at different particle sizes, namely, moisture content, water activity, tapped and bulk densities, compressibility index, Hausner ratio, water absorption, and solubility indices, swelling capacity, and color parameters were experimentally determined. The SDP moisture sorption experiments were conducted using a dynamic vapor sorption instrument in the relative humidity range 10%–90% at 20, 40, and 60^°C. Among the ten tested sorption models, the GAB and modified GAB models best fitted SDP sorption data. The monolayer moisture content decreased with increasing temperature. The differential enthalpy and entropy, and net integral enthalpy and entropy decreased consistently with increasing moisture content. The linear relationship between differential enthalpy and entropy confirmed the applicability of the compensation theory. The estimated values of the isokinetic and harmonic temperatures and the Gibbs free energy change revealed that the sorption process is non-spontaneous and enthalpy driven.