Extraction of raisin concentrate from raisin

Abstract

Paper presented at the 7th International Conference on Heat Transfer, Fluid Mechanics and Thermodynamics, Turkey, 19-21 July, 2010.

Raisin concentrate extraction is studied in this paper since raisin concentration posses many properties as well as getting varieties of by-products which are used in different industries. In order to extract it, the experiments were conducted in three different extraction temperature (40, 60, and 80 "C) and three different solvent values (1:1, 2:1, and 3:1) as well as three different evaporation temperature (65, 75, and 85 "C). Finally the physiochemical properties of obtained concentrate (color, sugar, and recovery percentage and production efficiency) were studied; additionally microbial experimentation (mould, fermentation and total count) was performed. Statistical analysis is conducted after 81 experimental iterations. The outcomes show that iterations under the conditions of extraction temperature of 80 "C, evaporation temperature of 75 "C and solvent proportion of 2:1 and 3:1 led to better resultants.