| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Extraction of pectin from apple pomace
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| Autores: |
Canteri-Schemin,Maria Helene
Fertonani,Heloísa Cristina Ramos
Waszczynskyj,Nina
Wosiacki,Gilvan
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| Data: |
2005-03-01
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| Ano: |
2005
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| Palavras-chave: |
Apple pomace
Pectin
Agricultural wastes
Yield
Extraction
Response Surface Methodology
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200013
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132005000200013
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.48 n.2 2005
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| Direitos: |
info:eu-repo/semantics/openAccess
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