Intensification of juice extraction technology from fruit raw materials with high pectin content
نویسندگان
چکیده
منابع مشابه
An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification.
The pectin lyase gene pnl-zj5a from Aspergillus niger ZJ5 was identified and expressed in Pichia pastoris. PNL-ZJ5A was purified by ultrafiltration, anion exchange and gel chromatography. The Km and Vmax values determined using citrus pectin were 0.66 mg ml(-1) and 32.6 μmol min(-1) mg(-1) , respectively. PNL-ZJ5A exhibited optimal activity at 43°C and retained activity over 25-50°C. PNL-ZJ5A w...
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Background and Objectives: Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound. Materials & Methods: Pectin was extracted by ultrasound under the power of 320 W, two typ...
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In the framework of searching for new pectin sources to partially compensate for domestic and regional demands, the peel (albedo) of the “non-comestible” fruit of Poncirus trifoliata was investigated using a relatively simple experimental design for optimization, in which only the variable was the extraction pH (1.0, 1.5, and 2.0) on the basis of our previous studies on diverse pectin sources. ...
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During combustion of alternative fuels in the material inlet end of cement rotary kilns, local reducing conditions may occur and cause reductive decomposition of sulfates from calcined cement raw materials. Decomposition of sulfates is problematic because it increases the gas-phase SO2 concentration, whichmay cause deposit formation in the kiln system. In this study, the release of sulfur from ...
متن کاملOptimization of Pectin Extraction from Passion Fruit Peel using Response Surface Methodology
Pectin from passion fruit peels was extracted using citric acid extraction. The effects of citric acid concentration from 0.05 to 0.21 % (wt/wt), extraction time from 30 to 120 minutes and extraction temperatures from 35 to 85 ̊C on pectin yield and the degree of esterification (DE) were investigated. Using the central composite design (CCD), the optimized pectin yield was 6.44 % and degree of ...
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ژورنال
عنوان ژورنال: Processes and Food Production Equipment
سال: 2017
ISSN: 2310-1164
DOI: 10.17586/2310-1164-2017-10-1-36-41