Optimization of Pectin Extraction Variables for Orange Peel : Orange Pectin

ISBN-13: 9783846593004 / Angielski / Miękka / 2011 / 88 str.

Yeshitla Gebre Tekeste; Shimelis Admassu Emire; Zebene Kiflie

Opis

The main purposes of this work were to investigate the optimum extraction conditions for pectin extraction from orange peel and pulp, and to study the technical and economic feasibility for small scale pectin production. A central composite design was used and the influences of pH and temperature on the pectin yield were investigated. Furthermore, the influences of these variables on the viscosity, ash, methoxy and galacturonic acid contents of the extracted pectin were determined. Optimum pectin extraction conditions for the extraction variables and the appropriate volume of solvent used to extract a given mass of peel and pulp were also efficiently determined.

O autorze

He earned his Master s Degree in Chemical Engineering (Food Engineering) from Addis Ababa University, Ethiopia. He has been lecturing in Agricultural Colleges owned by the Ministry of Agriculture and Rural Development since he left University.