Journal of Food Processing & Technology

Gamal A El-Sharnouby

Publications

• Research Article
  Liquid Sugar Extraction from Date Palm (Phoenix dactylifera L.) Fruits
  Author(s): Gamal A El-Sharnouby, Salah M Aleid and Mutlag M Al-OtaibiGamal A El-Sharnouby, Salah M Aleid and Mutlag M Al-Otaibi
  
  In date syrup manufacturing, date fruits (Phoenix dactylifera L.) are mixed with a suitable amount of water with heating at a temperature greater than 70°C for about 1 h. These conditions are not satisfactory for extraction greater amount of liquid sugar (date syrup). In addition, overheating for an extended period could damage nutritious materials and changes product’s color. In this study, pectinase/cellulase enzymes and sonication processes were used to achieve maximum syrup extraction from a date variety (Reziz) compared with classical method. The following variables were examined: fruit/water ratio, mixture of enzymes percent and ultrasonic power. Enzymes and Ultrasound were applied for improving the quantity and quality of extracted syrup. Date extract was filtered with filter system (Novox 200, filtrox) which could result entirely a clear syrup and then concentrated .. View More»
  DOI: 10.4172/2157-7110.1000402

  Abstract PDF