The direct effect of ultrasound on the extraction of date syrup and its micro-organisms

In the date syrup industry, date fruits are mixed with a suitable amount of water at a temperature greater than 50 °C for about 1 h. This condition is not sufficient for killing the micro-organisms present in the fruit. In addition, Overheating for a long time can damages nutritious materials and also changes the final product's color. Ultrasound was applied for improving the quantity and quality of the extraction, and also to overcome the health problem. In this research, the following variables were examined: date fruit/water ratio, ultrasonic intensity and temperature. The results showed that sonication under the proper conditions can lead to a higher extraction in a shorter time with a better physical quality of the product. Most importantly, the sonication significantly decreased the microbial count in comparison to the classical method. This study also confirmed the presence of anti-microbial substances in date fruit, and that ultrasonic waves can accelerate their effects.