Optimization of Some Process Parameters to Produce Raisin Concentrate in Khorasan Region of Iran
Raisin Concentrate (RC) are the most important
products obtained in the raisin processing industries. These RC
products are now used to make the syrups, drinks and confectionery
productions and introduced as natural substitute for sugar in food
applications. Iran is a one of the biggest raisin exporter in the world
but unfortunately despite a good raw material, no serious effort to
extract the RC has been taken in Iran. Therefore, in this paper, we
determined and analyzed affected parameters on extracting RC
process and then optimizing these parameters for design the
extracting RC process in two types of raisin (round and long)
produced in Khorasan region. Two levels of solvent (1:1 and 2:1),
three levels of extraction temperature (60°C, 70°C and 80°C), and
three levels of concentration temperature (50°C, 60°C and 70°C)
were the treatments. Finally physicochemical characteristics of the
obtained concentrate such as color, viscosity, percentage of reduction
sugar, acidity and the microbial tests (mould and yeast) were
counted. The analysis was performed on the basis of factorial in the
form of completely randomized design (CRD) and Duncan's multiple
range test (DMRT) was used for the comparison of the means.
Statistical analysis of results showed that optimal conditions for
production of concentrate is round raisins when the solvent ratio was
2:1 with extraction temperature of 60°C and then concentration
temperature of 50°C. Round raisin is cheaper than the long one, and
it is more economical to concentrate production. Furthermore, round
raisin has more aromas and the less color degree with increasing the
temperature of concentration and extraction. Finally, according to
mentioned factors the concentrate of round raisin is recommended.
[1] L.Saywell, " The effect of figs and small amounts of raisins on urinary
acidity by lawewnceg," JN the Journal of Nutrition,1932, pp.518-525.
[2] S.W.Sanders," Using prune juice concentrate in whole wheat bread and
other bakery products," Creative Food Consultants Discovery Bay, CA
94514.
[3] D. Sabanis, C. Tzia and S. Papadakis," Effect of Different Raisin Juice
Preparations on Selected Properties of Gluten-Free Bread" Food
Bioprocess Technol , 2008, pp.374-383.
[4] B. Zhao, C. A. Hall, "Composition and antioxidant activity of raisin
extracts obtained from various solvents," Food Chemistry, 2008, pp.
511-518.
[5] Y. Kima, S. R. Hertzlerb, H. K. Byrnec, C. O. Matternc," Raisins are a
low to moderate glycemic index food with a correspondingly low insulin
index," Nutrition Research, 2008, pp. 304-308.
[6] Jehad-e-Keshavarzi, Agriculture Statistical, 2006, Vol 1,2.
[7] Iranian Standard and Industrial Research Institute, Raisin,
Characteristics and Test Methods, 2002, pp.1-18.
[8] USDA FAS Production, Supply, and Distribution Data, 2004.
[9] A. Simsek, N. Art─▒kb and E. Baspinar," Detection of raisin concentrate
(Pekmez) adulteration by regression analysis method", Journal of Food
Composition and Analysis, 2004, pp.155-163.
[10] R. Hoseini, "Conventional methods in food stocks analysis," Shiraz
University Press, 1999, pp.117-123.
[11] M. Saiedi Asl, "Introduction of Laboratory General and Food
Microbiology," Arzhand Press, 2000, pp.10-68.
[12] A. Agah, "Raisin Test; Characteristics and Methods," Standard and
Industrial Research Institute of Khorasan, 1997, pp.1-25
[1] L.Saywell, " The effect of figs and small amounts of raisins on urinary
acidity by lawewnceg," JN the Journal of Nutrition,1932, pp.518-525.
[2] S.W.Sanders," Using prune juice concentrate in whole wheat bread and
other bakery products," Creative Food Consultants Discovery Bay, CA
94514.
[3] D. Sabanis, C. Tzia and S. Papadakis," Effect of Different Raisin Juice
Preparations on Selected Properties of Gluten-Free Bread" Food
Bioprocess Technol , 2008, pp.374-383.
[4] B. Zhao, C. A. Hall, "Composition and antioxidant activity of raisin
extracts obtained from various solvents," Food Chemistry, 2008, pp.
511-518.
[5] Y. Kima, S. R. Hertzlerb, H. K. Byrnec, C. O. Matternc," Raisins are a
low to moderate glycemic index food with a correspondingly low insulin
index," Nutrition Research, 2008, pp. 304-308.
[6] Jehad-e-Keshavarzi, Agriculture Statistical, 2006, Vol 1,2.
[7] Iranian Standard and Industrial Research Institute, Raisin,
Characteristics and Test Methods, 2002, pp.1-18.
[8] USDA FAS Production, Supply, and Distribution Data, 2004.
[9] A. Simsek, N. Art─▒kb and E. Baspinar," Detection of raisin concentrate
(Pekmez) adulteration by regression analysis method", Journal of Food
Composition and Analysis, 2004, pp.155-163.
[10] R. Hoseini, "Conventional methods in food stocks analysis," Shiraz
University Press, 1999, pp.117-123.
[11] M. Saiedi Asl, "Introduction of Laboratory General and Food
Microbiology," Arzhand Press, 2000, pp.10-68.
[12] A. Agah, "Raisin Test; Characteristics and Methods," Standard and
Industrial Research Institute of Khorasan, 1997, pp.1-25
@article{"International Journal of Biological, Life and Agricultural Sciences:58792", author = "Peiman Ariaii and Hamid Tavakolipour and Mohsen Pirdashti and Rabehe Izadi Amoli", title = "Optimization of Some Process Parameters to Produce Raisin Concentrate in Khorasan Region of Iran", abstract = "Raisin Concentrate (RC) are the most important
products obtained in the raisin processing industries. These RC
products are now used to make the syrups, drinks and confectionery
productions and introduced as natural substitute for sugar in food
applications. Iran is a one of the biggest raisin exporter in the world
but unfortunately despite a good raw material, no serious effort to
extract the RC has been taken in Iran. Therefore, in this paper, we
determined and analyzed affected parameters on extracting RC
process and then optimizing these parameters for design the
extracting RC process in two types of raisin (round and long)
produced in Khorasan region. Two levels of solvent (1:1 and 2:1),
three levels of extraction temperature (60°C, 70°C and 80°C), and
three levels of concentration temperature (50°C, 60°C and 70°C)
were the treatments. Finally physicochemical characteristics of the
obtained concentrate such as color, viscosity, percentage of reduction
sugar, acidity and the microbial tests (mould and yeast) were
counted. The analysis was performed on the basis of factorial in the
form of completely randomized design (CRD) and Duncan's multiple
range test (DMRT) was used for the comparison of the means.
Statistical analysis of results showed that optimal conditions for
production of concentrate is round raisins when the solvent ratio was
2:1 with extraction temperature of 60°C and then concentration
temperature of 50°C. Round raisin is cheaper than the long one, and
it is more economical to concentrate production. Furthermore, round
raisin has more aromas and the less color degree with increasing the
temperature of concentration and extraction. Finally, according to
mentioned factors the concentrate of round raisin is recommended.", keywords = "Raisin concentrate, optimization, process
parameters, round raisin, Iran.", volume = "3", number = "1", pages = "72-5", }