Comparisons of process intensifying methods in the extraction of pectin from pomelo peel

Publication date: Available online 5 July 2019Source: Chemical Engineering and Processing - Process IntensificationAuthor(s): Shan Qin Liew, Wen Hui Teoh, Rozita Yusoff, Gek Cheng NgohAbstractThe extraction of pectin from pomelo peel using conventional heating extractive method with acid (CE), sequential ultrasound-microwave assisted technique (UMAE) and dynamic subcritical water extractive technique (SWE) were compared. The physicochemical properties of pectin extracted using the three different techniques were found to be of good quality. The viscosity of the extracted pectin was found to be ˜0.01 Pa.s while exhibiting pseudoplastic behavior. The presence of acid increases pectin yield and the degree of esterification. Pectin extracted without acid was found to be low methoxyl pectin. In terms of energy usage and efficiency, SWE consumed the highest energy at 1.05 kW.h whereas UMAE achieved the highest extraction efficiency at 0.49 g/h. In consideration of the overall quantity and quality of the extracted pectin, extraction efficiency and the energy requirement, UMAE was found to be the better extraction method for HM pectin while SWE may be used to extract LM pectin.Graphical abstract

Source: Chemical Engineering and Processing: Process Intensification - July 6, 2019 Category: Chemistry Source Type: research