Artículos relacionados a Extraction of Pectin from Lemon Peel

Extraction of Pectin from Lemon Peel - Tapa blanda

Kotak, Megha N.; Rathod, P. J.; Varu, Jaya D.

 
9783659264474: Extraction of Pectin from Lemon Peel
Tapa blanda
ISBN 10: 3659264474 ISBN 13: 9783659264474
Editorial: LAP LAMBERT Academic Publishing, 2015

Sinopsis

This Book is usefull for pharmacist, Biologist, biochemist, food technologist for the extraction of pectin from the lemon peel. The Lemon waste is the most important sources of pectin in the technologically advanced countries of the world. However, the availability of these raw materials in India is not enough to manufacture pectin sufficient enough to meet the local demand and hence a significant quantity of it is being imported from other countries every year. Therefore, it is necessary to analyze the extraction with hydrochloric acid for suitable extraction condition. Looking to above facts in view, a research theme was under taken to develop the process for extraction of pectin from lemon peels. The processing parameters of quality pectin from waste of lemon peel as well as the effect of temperature and pH on quality parameters of pectin was studied. Result showed that at a temperature 90°C (9.54%). The higher equivalent weight of pectin extracted at a pH of 1.6 (963.68g) at 70°C and the lower equivalent weight (332.62g) of pectin extracted at a pH of 2.9 and 900C. The result of SEM indicates that the surface of pectin powder is rough, and heterogeneous.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

This Book is usefull for pharmacist, Biologist, biochemist, food technologist for the extraction of pectin from the lemon peel. The Lemon waste is the most important sources of pectin in the technologically advanced countries of the world. However, the availability of these raw materials in India is not enough to manufacture pectin sufficient enough to meet the local demand and hence a significant quantity of it is being imported from other countries every year. Therefore, it is necessary to analyze the extraction with hydrochloric acid for suitable extraction condition. Looking to above facts in view, a research theme was under taken to develop the process for extraction of pectin from lemon peels. The processing parameters of quality pectin from waste of lemon peel as well as the effect of temperature and pH on quality parameters of pectin was studied. Result showed that at a temperature 90°C (9.54%). The higher equivalent weight of pectin extracted at a pH of 1.6 (963.68g) at 70°C and the lower equivalent weight (332.62g) of pectin extracted at a pH of 2.9 and 900C. The result of SEM indicates that the surface of pectin powder is rough, and heterogeneous.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
LAP LAMBERT Academic Publishing
Año de publicación
2015
Idioma
Inglés
ISBN 10 
3659264474
ISBN 13 
9783659264474
Encuadernación
Tapa blanda
Número de páginas
64
Contacto del fabricante
no disponible
Persona responsable
no disponible