Chemistry Reference
In-Depth Information
1st Stage
H
2
O, RAISINS 20°C-25°C
Sugar extract concentration of 20-25°Be
2nd Stage
Sugar extract from second extraction has a concentration of 10-15°Be
3rd Stage
Sugar extract in the last tank has a concentration of 6-7°Be
4th Stage
Reextraction with steam insertion follows (at a lower temperature in the following tanks). Final
extract has a temperature of 50°C-60°C and 10-20°Be.
Figure 7.1
Flow diagram of raisin extraction.
H
2
O
Steam
Steam
Steam
2°C H
2
O
15-18°Be
20-25°Be
Figure 7.2
Basic steps in the low diagram of raisin extraction.
7.1.3.1 Mixing of Extracts and Heating
Mixingofextractsiscarriedouttogetanextractat12°Be-15°Be.Heatingfollowsat45°C-50°C
toretardmoldgrowthandpreservetheextractwithnoexposuretomicrobialspoilage.
7.1.3.2 Acid Removal
Partialremovalofacids,mainlytartaricacid,iscarriedouttoreducetheacidityoftheinal
product.Thisisdonewiththeadditionofcalciumemulsion;hence,tartaricacidisdepositedonthe
bottomasinsolublecalciumtartrate.
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