Extraction of Pectin from Lemon Peel

ISBN-13: 9783659264474 / Angielski / Miękka / 2015 / 64 str.

Kotak Megha N.;Rathod P. J.;Varu Jaya D.

Opis

This Book is usefull for pharmacist, Biologist, biochemist, food technologist for the extraction of pectin from the lemon peel. The Lemon waste is the most important sources of pectin in the technologically advanced countries of the world. However, the availability of these raw materials in India is not enough to manufacture pectin sufficient enough to meet the local demand and hence a significant quantity of it is being imported from other countries every year. Therefore, it is necessary to analyze the extraction with hydrochloric acid for suitable extraction condition. Looking to above facts in view, a research theme was under taken to develop the process for extraction of pectin from lemon peels. The processing parameters of quality pectin from waste of lemon peel as well as the effect of temperature and pH on quality parameters of pectin was studied. Result showed that at a temperature 90°C (9.54%). The higher equivalent weight of pectin extracted at a pH of 1.6 (963.68g) at 70°C and the lower equivalent weight (332.62g) of pectin extracted at a pH of 2.9 and 900C. The result of SEM indicates that the surface of pectin powder is rough, and heterogeneous.

O autorze

Er. Megha N Kotak, Er. Jaya D. Varu , Er. Nikita C. Amalani are Btech (A.E) from CAET., Junagadh Agril University., Gujarat. M.N Kotak and J.D Varu are P.G Scholar at JAU. Dr. P.J Rathod is Asst. professor in Biochemistry at proc.& food Engg. He has developed many protocols for extraction of bimolecules and guided number of U.G students.