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DIRECT ULTRASONICATION EFFECT ON THE EXTRACTION OF DATE SYRUP

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  056043,  2005 ASAE Annual Meeting . (doi: 10.13031/2013.19558) @2005
Authors:   S. Hagh Nazary, M. Entezari, A. Hagh Nazari, J.Weiss
Keywords:   Date syrup, Direct ultrasound, Extraction, Power ultrasound

In date syrup industry, date fruits are mixed in the temperature over than 50c for more than 50 minutes. Using the over heating for a long time, damages nutritious material and also darken the final products color.

For elimination of the mentioned problems, we can use of Ultrasound power. In this research, the various conditions of extraction were examined: 1-Two ratio of date fruit and water: 1:3 and 1:9. 2- Three levels of Direct Ultrasound intensity: 150, 90 and 0 Watt.

3- Two levels of temperature: 15 and 35c.

The results showed that, direct sonicated samples with high intensity at 15c with 1:9 mixing ratio, have had the highest extraction amount, and rate and also, color quality.

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