Decolorization of Iranian Date Syrup by Ultrafiltration | ||
| Journal of Agricultural Science and Technology | ||
| Article 6, Volume 15, Issue 7, 2013, Pages 1361-1371 PDF (395.09 K) | ||
| Authors | ||
| G. Fathi; M. Labbafi* ; K. Rezaei; Z. Emamjomeh; M. Hamedi | ||
| Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran. | ||
| Abstract | ||
| Ultrafiltration (UF) was used for decolorization of an industrial Iranian date syrup. Experimental results were obtained by using two different concentrations of the date syrup (40 and 50 °Brix) and two different membrane pore sizes (15-20 and 30-50 kDa molecular weight cut-off values) under different trans-membrane pressures (TMP: 40, 70, 110 and 150 psi). The membrane with a pore size of 15-20 kDa resulted in average decolorization of 56% and turbidity reduction of 90%. Increasing TMP from 40 to 150 psi led to the decolorization and turbidity reduction of 48 and 82%, respectively. When the concentration of date syrup was increased from 40 to 50 °Brix, the levels of decolorization and turbidity reductions reached 47 and 78%, respectively. Reduction in the turbidity of date syrup was correlated with increases in the lightness (L*) and yellowness (b*), while the redness (a*) was decreased. Changes in the fructose and glucose levels due to the UF operation were much less than those of color and turbidity. | ||
| Keywords | ||
| Date juice; Color reduction; Turbidity; Trans membrane pressure | ||
| References | ||
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