Producing of apple pectin with citric acid

Authors

  • D. Kiselev Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine , Інститут садівництва НААН
  • I. Hrinyk Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine , Інститут садівництва НААН

DOI:

https://doi.org/10.31548/dopovidi2019.02.013

Keywords:

pectin, citric acid, extraction, apples, by-product

Abstract

The article presents the results of studies on the extraction of pectins substances using a 5% solution of citric acid. Extraction systems that differ in temperature and exposure time was considered. It was determined that the smallest yield of pectin during extraction within 30 minutes at a temperature of 55 °C is 6.1 %. With the extraction of pectin for 60 minutes and a temperature of 100 °C, the yield of pectin was maximum and was 17.1 %, which exceeds the yield of pectin when extracted with amber acid at 0.8 - 2.1 %  It should also be note that with increasing temperature of the extraction mixture, the physicochemical properties of pectin change. It is established that the optimal parameters of extraction of pectin using citric acid are as follows: the temperature of the baking solution is 100 оС and the exposure time of 60 minutes These results can be use at processing plants to optimize the processes of obtaining a by-product - pectin.

References

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Published

2019-04-26

Issue

No. 2(78) (2019)

Section

Agronomy

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