Data/hora: 09/06/2024 05:48:27

Provedor de dados: | 52
País: | Brazil
Título: | Extraction of pectin from apple pomace
Autores: | Canteri-Schemin,Maria Helene; Fertonani,Heloísa Cristina Ramos; Waszczynskyj,Nina; Wosiacki,Gilvan.
Data: | 2005-03-01
Ano: | 2005
Palavras-chave: | Apple pomace; Pectin; Agricultural wastes; Yield; Extraction; Response Surface Methodology.
Resumo: | As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200013
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132005000200013
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.48 n.2 2005
Fonte: | info:eu-repo/semantics/openAccess