Clarification of date juice

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Abstract
Summary This study was initiated to utilize a variety of low quality dates (Qish‐Habash) so that high quality syrup could be produced by modifying the clarification process of the date juice. Five different clarification treatments were used: (1) filtration, (2) hot liming and filtration, (3) cold liming and filtration, (4) powder‐activated carbon and filtration, and (5) granular‐activated carbon and filtration. The sugar content, total soluble solids, total ash, pH, colour and purity were analysed to determine the clarification effects. The clarified juices produced by these treatments were evaporated under constant conditions to produce date syrup. Filtration, and activated carbon and filtration were the most successful treatments for the clarification of the date juice. Filtration gave the highest improvement in syrup purity (97.7%), due to the reduction of total ash by 19.5% and colour by 44.6%. Activated carbon removed the juice colour to give the lowest amount (60% in powder form and 57% in granular form), as well as reducing total ash, which led to an improved syrup purity, 92.2% in powder form and 91.4% in granular form. Liming clarification had undesirable effects, by increasing the total ash (15% in hot and 17% in cold lime), and increasing the colouring matter produced by decomposition.

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