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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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Volume 6, Issue 3


A Direct Process for the Production of High Fructose Syrups from Dates Extracts

Mohamed H. Gaily / Basheir M. Elhassan / Ahmed E Abasaeed / Saeed M. Al-Zahrani
Published Online: 2010-06-08 | DOI: https://doi.org/10.2202/1556-3758.1879

A process comprising of extraction, fermentation, separation and decolorization for the production of high fructose syrups and/or ethanol from dates' extract was developed. In this paper, selective fermentation of the glucose component in dates' extract by Saccharomyces cerevisiae was employed to tailor the composition of the final product (fructose- or ethanol-rich). Over 90% of dates’ sugar was extracted by water. The fermentation experiments were conducted at 30 °C and 120 rpm. The commonly marketed 55% fructose syrup was obtained at two operating conditions, i.e., low (<50%) and high (>92%) sugar conversions. Maximum fructose concentrations (77.2-78.2%) were obtained at moderately high sugar conversions (74-82%). Decolorization by activated carbon for the fructose-rich syrup resulted in 87% of color removal. Preliminary economic analysis revealed the viability of this process.

Keywords: dates; fructose; glucose; ethanol; fermentation; S. Cerevisiae

About the article

Published Online: 2010-06-08

Citation Information: International Journal of Food Engineering, Volume 6, Issue 3, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1879.

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