BELGUEDJ Naima is a PhD student in food science at university of bejaia university (Algeria), and postdoctoral studies in food technology from university of Mentouri Brothers (Constantien, Algeria) . She is an associate researcher at CRSTRA (Center for scientific and technical research on arid regions, Biskra, Algeria), department of dateplam culture, staff of date palm processing , She has published 1 paper in reputed journals and has been serving as an editorial board member of repute.

Algeria is a major producer of dates. It is ranked 5th in production volume after Egypt, Iran, Saudi Arabia and the United Arab Emirates (18.4 million palm trees in 2013). The date palm fruit, being very rich in sugars, its pulp is perfectly suited to extract a sweet juice, thus, there is in the Saharan regions of Algeria, a traditional know-how in the transformation of dates into various food products ( vinegar, jam, juice, ...). The present work aims to improve the manufacturing process of a date by-product \"date palm juice\" from a date variety of low market value but hight nutritionnel value : \"Mech degla\", by applying new techniques in the extraction process other than that carried out on fire burner: Microwave oven. The extraction was optimized using the \"Box Behnken\" experimental design, preliminary tests were carried out for the three independent factors (X1: solid / liquid ratio, X2: power level (Watt) and X3: time (Sec)) in order to bring out the levels (-1, 0 and +1) of each factor and delimit his field of study. The optimized results was: 0,19 for the solid / liquid ratio, 640 Watt for the power level and 237,576 sec for the time, we found that the maximum extraction yield \"R\" is equal to 26,391 % with a confidence interval \"IC\" at 95% and a predictive interval \"IP\" at 95% ranging from (25,278; 27,504) and (23,263; 29,519) respectively.