Abstract

Date fruits are mixed with water at 50-60 degrees Celsius for about 50 minutes in the date syrup industry. This amount of heating is not sufficient for killing of micro-organisms. Therefore date syrup carries always the risk of causing health problems. Ultrasound power can be used for decontamination and provides food safety in date syrup. In this research, various methods of extraction were applied for obtaining the best processing procedure with the highest effect on microbial death: 1) Two ratio of date fruit and water: “1,3“ and “1,9“. 2) Three levels of direct ultrasound intensity: 150, 90 and 0 Watt.cm -2 in 20 kHz. 3) Two levels of temperature: 15 and 35 degrees Celsius. The results showed that direct sonicated samples with high intensity (150 Watt.cm -2 ) at 15 degrees Celsius with 1,9 mixing ratio had the best results in decreasing the microbial count. We noticed there were anti-microbial and anti-fungal substances in date syrup which decreased the microbial count in samples. So the combination of ultrasonication and anti- microbial substances in date syrup complete the action of each other in removing the pollution of product.