Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips
A system for the extraction, filtration, and concentration of date fruit syrup was developed. The syrup was first extracted under 1000 mbar and under partial vacuums of −1.8, −2.8, and −5.5 mbar in an extractor developed by the authors, then filtered using a filtration ladder of 1.0, 0.25, 0.112, an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2022-04-01
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| Series: | Journal of Horticultural Research |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/johr-2022-0001 |
| _version_ | 1817997536042942464 |
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| author | Hamad Siddig H. Al Saikhan Mohamed Babeker Mohamed |
| author_facet | Hamad Siddig H. Al Saikhan Mohamed Babeker Mohamed |
| author_sort | Hamad Siddig H. |
| collection | DOAJ |
| description | A system for the extraction, filtration, and concentration of date fruit syrup was developed. The syrup was first extracted under 1000 mbar and under partial vacuums of −1.8, −2.8, and −5.5 mbar in an extractor developed by the authors, then filtered using a filtration ladder of 1.0, 0.25, 0.112, and 0.011-mm pore sizes and finally concentrated to the product known as a dip in the Arab world. The concentration of the syrup to dip was done in a rotary evaporator at 50 °C and 180 rpm for 9–11 hours and under direct sun rays at approximately 48 °C, placed in stainless steel trays (61 × 46 × 5 cm) for 4 hours (12:30–4:30 p.m. The quality of dip produced under sun evaporation was compared to that of a commercial one collected from the markets in Saudi Arabia and was found to be superior due to two decisive criteria, namely color (the appearance) and pH (the taste), and also in terms of other nutritional components. |
| first_indexed | 2024-04-14T02:39:42Z |
| format | Article |
| id | doaj.art-119daace91d249838f29d42fd0d5d5ed |
| institution | Directory Open Access Journal |
| issn | 2353-3978 |
| language | English |
| last_indexed | 2024-04-14T02:39:42Z |
| publishDate | 2022-04-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Journal of Horticultural Research |
| spelling | doaj.art-119daace91d249838f29d42fd0d5d5ed2022-12-22T02:17:11ZengSciendoJournal of Horticultural Research2353-39782022-04-01301455010.2478/johr-2022-0001Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality DipsHamad Siddig H.0Al Saikhan Mohamed1Babeker Mohamed2King Faisal University, Saudi ArabiaKing Faisal University, Saudi ArabiaKing Faisal University, Saudi ArabiaA system for the extraction, filtration, and concentration of date fruit syrup was developed. The syrup was first extracted under 1000 mbar and under partial vacuums of −1.8, −2.8, and −5.5 mbar in an extractor developed by the authors, then filtered using a filtration ladder of 1.0, 0.25, 0.112, and 0.011-mm pore sizes and finally concentrated to the product known as a dip in the Arab world. The concentration of the syrup to dip was done in a rotary evaporator at 50 °C and 180 rpm for 9–11 hours and under direct sun rays at approximately 48 °C, placed in stainless steel trays (61 × 46 × 5 cm) for 4 hours (12:30–4:30 p.m. The quality of dip produced under sun evaporation was compared to that of a commercial one collected from the markets in Saudi Arabia and was found to be superior due to two decisive criteria, namely color (the appearance) and pH (the taste), and also in terms of other nutritional components.https://doi.org/10.2478/johr-2022-0001date fruitdipsextractionfiltrationsun concentrationsyrup |
| spellingShingle | Hamad Siddig H. Al Saikhan Mohamed Babeker Mohamed Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips Journal of Horticultural Research date fruit dips extraction filtration sun concentration syrup |
| title | Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips |
| title_full | Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips |
| title_fullStr | Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips |
| title_full_unstemmed | Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips |
| title_short | Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips |
| title_sort | development and optimization of a system for the extraction filtration and concentration of date fruit syrup to produce high quality dips |
| topic | date fruit dips extraction filtration sun concentration syrup |
| url | https://doi.org/10.2478/johr-2022-0001 |
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