Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale

Now adays around the world، raisin concentrate is considered as a valuable material for producing nectars، raisin paste، raisin juice and confectionary industries as well as a natural alternative for sugar، there are numerous raisin production which condensed concentrate is of great importance It has variable properties and industrial utilizations. In order to extract it، tests were conducted in three levels of extraction temperatures (40°C، 60°C، 80°C)، These levels of solvent propertion (1:1، 2:1 and 3:1) and three levels of condensation temperature. (65°C، 75°C، 85°C). At the end the chemo- physical characteristics (color، viscosity، freed sugar concentrate weight and production efficiency) were studied carefully، then microbial tasts (mould، fermentation and total counting) were carried on. After the statistical analysis، those extracted at the extraction temperature 80centigrade degrees and 75 centigrade degrees condensation temperature، and solvent proportion 2:1، 3:1 leading to better result are suggested، considering higher extracted. as well as condensation in thermul conditions.