Data/hora: 05/06/2024 03:40:32

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