The effect of different processing techniques in production of fig and date molasses (pekmez)
2020
Beykaya, Mehmet | Artik, Nevzat
In this study, molasses (pekmez) was produced from fig and date by use of processing techniques of battery, press, decanter-separator and horizontal press at the pilot plant level. Water-soluble dry matter (Brix) and turbidity values were determined in the pomace of fig and date extracts obtained in the trials performed with each of the fruits. It is possible to produce molasses by various techniques; however, the quality parameters set forth in Turkish Food Codex should be followed and a cost analysis based on raw material input rate, product output rate, process time, the energy consumed should be carried out for determination of the best method and optimum conditions. Brix measurement, turbidity measurement, HMF analysis, ash determination and microbiological analyzes were repeated for fig and molasses in each method. It was concluded that it may be sufficient to use the battery, press, decanter-separator and horizontal press processing techniques in the production of fig and date molasses, however, it is better to use the filtration techniques in combination after production of must and molasses. The best method for production of fig and date molasses is the decanter separator processing technique.
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