ISBN: 9783659264474 - extraction of pectin from lemon peel (10 resultados)

Condición: New.

Condición: New. In English.

Taschenbuch. Condición: Neu. Extraction of Pectin from Lemon Peel | Megha N. Kotak (u. a.) | Taschenbuch | 64 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659264474 | Verantwortliche Person für die EU: OmniScriptum GmbH & Co. KG, Bahnhofstr. 28, 66111 Saarbrücken, info[at]akademikerverlag[dot]de | Anbieter: preigu. …

PF. Condición: New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 64 pp. Englisch.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kotak Megha N.Er. Megha N Kotak, Er. Jaya D. Varu , Er. Nikita C. Amalani are Btech (A.E) from CAET., Junagadh Agril University., Gujarat. M.N Kotak and J.D Varu are P.G Scholar at JAU. Dr. P.J Rathod is Asst. professor in Biochemis.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch.…