Clarification of date varieties Kaluteh juice using bentonite and gelatin

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 29, Volume 10, Issue 3 - Serial Number 29, October 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i3.38361

Authors

Mehdi Jalali¹; Mohammad Hossein Hadad Khodaparast²; Eisa Jahed³

¹Department of food Science and Technology, Afagh Higher Education Institute, Urmia, Iran.

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Urmia University

Abstract

In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that the desired amount of bentonite and gelatin , 3 and 0/05 ( g/l ) , respectively. To determined the optimum conditions for maximum activity of these two compounds for clarification with regard to fixed amount of bentonite and gelatin , three factors determine the temperature ( 30-70 °C) , pH ( 4-6 ) and time ( 40-120 min ) was implemented. Parameters consists of the colors , ash and absorbance. Bentonite and gelatin at low temperature and pH with over time , more active and reduce the mount of impurities. The least amount of this responses for the color at 420( nm) , ash and absorbance at 660 (nm),4302 Icumsa ,0/421 % and 0/059 ,respectively. By comparing amounts in the optimum point the clear syrup by bentonite and gelatin ,the initial syrup ,it was found that this technique able to reduce the mount syrup color ,ash and absorbance ,68/25 % , 8/7 % and 89/46 % ,respectively.

Keywords

bentonite; Date varieties Kaluteh; Decolorization and clarification; Gelatin; Response surface methodology

References