OPTIMIZATION OF THE PECTIN EXTRACTION FROM POMELO PEELS BY OXALIC ACID AND MICROWAVE

DOI: 10.7904/2068–4738–V(9)–67

 Le–Pham–Tan QUOC, Le–Thi–Lan ANH, Mai–Vo–Thi–Kieu TIEN, Le–Thi TRANG  (VIETNAM)

Abstract. The objective of research was the study on main factors (pH, irradiation time, the rate of solvent/dried peels of oxalic acid and using microwave) affecting the productivity of crude pectin extraction from pomelo peels. Optimizing the factors was used the Response Surface Methodology (RSM) with Central Composite Face Centered (CCF) model. There was interaction between rate of solvent/dried peels, pH and irradiation time with amount of pectin crude. The optimal results were crude pectin 18.58% with pH=4.22 and rate of solvent/dried peels (v/w) was 36.05/1 and irradiation time during 8.5 minutes at 660W of real power of microwave. Obtained crude pectin was light white color and pure pectin was approximate 91%. It can use widely in food industry, for instance additive, jam, beverage.

 Кey words: crude, irradiation time, pH, response surface, viscosity, yield

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