Volume 15, Issue 7 (2013)
JAST 2013, 15(7): 1361-1371 |
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Fathi G, Labbafi M, Rezaei K, Emamjomeh Z, Hamedi M. Decolorization of Iranian Date Syrup by Ultrafiltration. JAST 2013; 15 (7) :1361-1371
URL: http://jast.modares.ac.ir/article-23-9504-en.html
URL: http://jast.modares.ac.ir/article-23-9504-en.html
1- Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran.
Abstract: (7646 Views)
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.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2012/05/31 | Accepted: 2013/03/6 | Published: 2013/12/1
Received: 2012/05/31 | Accepted: 2013/03/6 | Published: 2013/12/1
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