Abstracto

Optimization of raisin extract concentration

Hakim Zamani, Ali Mohamadi Sani

The aim of this study was to optimize raisin concentration process. For this purpose the concentration process conducted in three different extraction temperature (40, 60, and 80 ºC), three water/raisin ratios (1:1, 2:1, and 3:1) and three evaporation temperatures (65, 75, and 85ºC). The physiochemical properties of obtained concentrate (color, sugar, recovery percentage and production efficiency) were studied. Results showed that concentration under conditions: extraction temperature of 80 ºC, evaporation temperature of 75 ºC and solvent proportion of 2:1and 3:1 led to better results.