Optimization of Pectin Extraction Variables for Orange Peel - Tekeste, Yeshitla Gebre;Emire, Shimelis Admassu;Kiflie, Zebene
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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…mehr

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Produktbeschreibung
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.
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Autorenporträt
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.