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Investigation of T i O 2 nanoparticle efficiency on decolourisation of industrial date syrup
Author(s) -
Nasabi Mahshad,
Labbafi Mohsen,
HadiNezhad Mehri,
Khanmohammadi Mohammadreza,
Bagheri Garmarudi Amir
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03189.x
Subject(s) - turbidity , sugar , factorial experiment , food science , chemistry , corn syrup , mathematics , biology , ecology , statistics
Summary The T i O 2 nanoparticle photocatalyst was used to decolourise industrial date syrup. The effect of T i O 2 concentration (1 and 4% w/v), UV power (15 and 30 w) and processing time (12 and 48 h) on date syrup characteristics was investigated using a factorial design. The colour, turbidity, sugar content, total phenolic compounds, ash content and mineral ( K , N a, C a, M g and F e) of date syrup were analysed. The results demonstrated that using T i O 2 nanoparticle as a photocatalyst for the decolourisation of date syrup is an effective and promising method. Colour in all treatments was significantly ( P < 0.05) reduced between 30 and 53% in comparison with the initial date syrup (491 000 IU ), and the reduction was even higher for date syrup turbidity (between 47 and 75%). The result showed that the process condition significantly affected the colour and turbidity reduction. On the basis of the result, the best treatment was T i O 2 4%, 15 w and 48 h. Under this condition, date syrup colour, turbidity, ash content, sugar content reduced by 52%, 61%, 13% and 9%, respectively.