Pectin extraction from blackcurrant press cake
The efficiency of microwave activation process in the extraction of pectin from blackcurrant press cakc was investigated in this study. Conventionally, pectin extraction is a time-consuming and energy-intensive proccss. In our experiments, microwave enhanced extraction (MAE) method was used. The app...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2008
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11779 |
| Tartalmi kivonat: | The efficiency of microwave activation process in the extraction of pectin from blackcurrant press cakc was investigated in this study. Conventionally, pectin extraction is a time-consuming and energy-intensive proccss. In our experiments, microwave enhanced extraction (MAE) method was used. The applied specific power levels were 5, 10, 15 and 25 W/g, and the processing time applied was between 10-40 minutes. As a control method, conventional hot water extraction (at 80-90°C) was used. The effect of pH on pectin yield was also investigated in both cases. The pectin content was measured by spectrophotometer at 520 nm by the m-hydroxydiphenyl method and was expressed as galacturonic acid equivalent. The effect of time, pH of the solvent, solid-liquid ratio and the specific microwave power level on the extractable pectin content have been studied. The experiments demonstrated that MAE reduced the extraction time from 9 h to 30 minutes, while the yield of pectin increased. It was concluded that MAE is a viable method for the recovery of valuable compounds from blackcurrant juice processing by-product. |
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| Terjedelem/Fizikai jellemzők: | 71-78 |
| ISSN: | 1788-6392 |