بررسي مكانيسم هاي مختلف شفاف سازي و رنگ بري عصاره خرما PH؟NIX DACTYLIFERA( )

Investigation of Different Mechanism for Clarification and Decolorization of Date

The objectives of this study were to investigate and define suitable method for extracting liquid sugar or honey from date fruit. Major factors affecting the physicochemical characteristics of date fruit liquid sugar include the initial pH, extraction, clarification and decolorization methods were considered as variables. Different treatments were performed on liquid sugar accordingly. The effect of each variable on every production step was monitored by measuring the light transmission at 420 and 520 nm as color and clarity quality respectively as well as by measuring the total soluble solids. The results indicated that two decolorization methods (resins and bleaching earth) had a significant effect whereas the other two pectolytic enzymes and the two clarification methods (clarification aids and ultra filtration) had no effect on color quality, The same pattern was found about the effect of the above-mentioned variables on clarity but the significant difference was found between the two clarification methods. Decolorization step was the most effective stage in which the soluble solid matters increased particularly while bleaching earth was used. There were significant interaction effects between clarification and decolorization methods on color, clarity and soluble solid matters. No significant interaction effect was found between type of enzyme and clarification methods.