| Titles |
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English :
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Effect of Mixing During Extraction on the Quality of Date Juice
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Arabic :
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تأثير عملية الخلط أثناء الاستخلاص على جودة عصير البلح
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| Abstract |
Juice of Siwi dates variety at tamr stage (semi-dry) was obtained using three different methods of extraction. In the first method, date was extracted with water at 25°Cfor 2.0 min (T1). In the second method, date residue of extraction (T1) was subjected to a second extraction at 75°C for 15 min (T2) and in the last method, date was extracted at 75°C for15 min (T3) at ratio 3:1 of water/date (wt/wt). Mixing of date with water was investigated using a paddle impeller. The flow behaviors of date juices were studied at 25°C, for treatment (T1) and 75°C for treatments (T2 and T3). The speed of spindle used is 20-200 rpm. Shear stress-Shear rate data indicate that the juice behaves as non-Newtonian pesudoplastic fluid. The impeller was connected to an Ammeter in order to predict the power of the mixer. Prediction of the power number, blend number and pumping number as a function of Reynolds number were plotted and this enabled an economic scale –up for non-Newtonian fluid. Excellent quality of date juice and minimal time were recorded for T2 and T3. It is also recommended to use the values 45-91 rpm for the mixer as scale-up value.
KEYWORDS: Extraction, date juice, mixing, flow behavior, Power consumption, Scale-up.
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| Publication year |
2008
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| Pages |
93-108
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| Availability location |
معهد بحوث تكنولوجيا الاغذية-9ش الجامعة-الجيزة
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| Availability number |
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Journal of Engineering and Applied Scince
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| Author(s) from ARC |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Dates.
Extraction.
Mixing.
Quality.
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| Publication Type |
Journal
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