Development and Optimization of a System for the Extraction, Filtration, and Concentration of Date Fruit Syrup to Produce High-Quality Dips

Figures & Tables

Pressure	Sugar (g per kg)	Protein (%)	Ash (%)	Acidity (%)	Moisture (%)
Commercial	628.8^c±0.64	2.8^b±0.03	1.7^b±0.03	0.49^b±0.01	19.5^a±0.01
1000	719.7^b±1.15	3.0^b±0.1	1.8^ab±0.03	0.53^b±0.02	13.8^b±0.05
−1.8	727.8^b±2.25	4.0^a±2.14	2.1^a±0.01	0.64^a±0.01	13.5^b±0.01
−2.8	759.1^a±2.25	3.8^a±0.07	2.0^a±0.02	0.66^a±0.01	14.0^b±0.03
−5.5	761.0^a±3.46	3.9^a±0.01	2.2^a±0.04	0.68^a±0.06	13.6^b±0.02

Pressure (mbar)	Sun concentration			Rotary concentration			T-test	P-value
Pressure (mbar)	TSS	pH	ΔE	TSS	pH	ΔE	T-test	P-value
1000	87.4^a ±0.60	4.9^a ±0.01	84.5^a±0.02	88.3^a±0.03	4.2^a±0.01	81.5^a±0.03	312.01	0.0001
−1.8	87.7^a±0.02	4.9^a±0.01	85.2^a±0.05	87.8^a±0.02	4.2^a±0.02	82.7±0.04^a	42.66	0.0001
−2.8	87.9^a±0.03	4.9^a±0.06	85.2^a±0.05	88.3^a±0.02	4.2^a±0.01	82.4^a±0.04	38.23	0.0001
−5.5	88.0^a±0.03	5.0^a±0.08	85.6^a±0.02	87.8^a±0.07	4.3^a±0.03	82.0^a±0.08	33.01	0.0001

Pressure	Cr	Fe	Cu	Zn	Mg	Ca	Na	K	Mn
Commercial	29.7^a±0.02	32.6^b±0.02	15.8^b±0.06	6.4^c±0.01	268.3^a±0.40	159.4^c±0.10	45.5^b±0.20	1166.0^a±0.41	16.5^a±0.12
1000 mbar	30.0^a±0.02	32.9^b±0.06	18.9^a±0.06	19.0^b±0.04	267.0^a±0.20	197.3^b±0.20	56.1^a±0.20	1168.6^a±0.36	16.8^a±0.30
−1.8 mbar	31.4^a±0.08	45.6^a±0.03	18.6^a±0.20	19.8^b±0.06	271.9^a±0.40	261.6^a±0.01	55.5^a±0.20	1170.7^a±0.90	17.2^a±0.30
−2.8 mbar	32.0^a±0.01	46.2^a±0.06	19.1^a±0.20	22.3^b±0.06	270.6^a±0.02	256.3^a±0.02	58.3^a±0.20	1171.0^a±0.80	17.3^a±0.20
−5.5 mbar	32.5^a±0.01	45.5^a±0.02	19.2^a±0.20	24.6^a±0.02	274.6^a±0.10	262.7^a±0.02	57.0^a±0.30	1170.8^a±0.90	17.9^a±0.30

Pressure (mbar)	Initial volume (ml)	Filtrate volume (ml)	Syrup yield (%)	TSS (Brix)	Residue volume (ml)	Moisture of residue (%)
1000	4523	3271	72	14.9^a ± 0.04	1252	83
−1.8	4487	3226	72	14.6^a ± 0.06	1261	83
−2.8	4560	3324	73	14.7^a ± 0.03	1236	83
−5.5	4439	3236	73	14.9^a ± 0.10	1203	84