تأثير المعاملات الحرارية على مواصفات الدبس المنتج محليا من التمر

الملخص EN

This study was conducted on dibbis ( dates juice concentrate ) which produced from the dates ( c.v.

Zahdi ) in some of civil factories in Babylon Government / Iraq.

The objectives of this study were to find out the effect of heating temperature on some of chemical properties and the degree of coloration of dibbis which produced with different temperature ( 60,80,100 or 120 C° ).

Randomized complete design ( C.

R.

D ) was used with ( 5 ) replicates in each treatment has been used 20 Kg of dibbis distributed in cans ( 1Kg / can ) considered each can as replicate during the period 12-18/12/2009 .

The results indicated the following :- Using the heating temperature ( 100 or 120 C° ) caused increased the total soluble solids, total sugars and dibbis density but also caused brown or dark brown discoloration of the dibbis.

Using the heating temperature ( 60 or 80 c° ) caused good results like light brown color of the dibbis and decreased in density of the dibbis, but also caused decreased in the total soluble solid and total sugars.