تأثير درجة الحرارة الاستخلاص على الصفات الفيزيوكيميائية و الحيوية للدبس

Abstract EN

Result study appears that increasing extraction temperature due to increasing of extracted percentage and pectin , but it leading to badness for physical properties of dibbis to be reduce in viscosity of producing dibbis and height of total acidity as citric acid and given dark color to final product .Height extraction temperature also due to kill large numbers of contaminated microorganism only remain spore forming bacteria , Two species of spore forming bacteria is isolated and identifying according to method of (Bergyes ) .it found that (D) value for these types of bacteria is decrease with height of total soluble solied (TSS) , these types of bacteria cant grew in dibbis syrup more than (30) Brix TSS.