LAUSR

Several types of apricot kernel cultivated in Syria were used in this study in order to clarify differences in their thermal and chemical properties. Chemical and thermal properties were monitored by FTIR, DSC, TGA techniques. Chemical analysis showed that all types of kernel shells from different sources possessed the same structure. However, the thin brown layer (skin) that covers the kernel had some chemical structure differences in comparison to its shell. The decomposition of the kernel shell showed three steps of degradations at 75, 260 and 450 °C related to the removal of water, degradation of cellulose and lignin, respectively. Additional step was observed at ~ 178 °C in particles smaller than 250 µm related to the removal of incorporated water. The kernel skin showed the same thermal properties in degradation with shifting to lower temperature.