Extraction of Pectin from Orange Peel

Author(s)	JOHN ADEGOKE AWOYEMI
Country	Philippines
Abstract	Agricultural by- product like orange peel play an important role in pectin manufacture. Pectin was extracted from sweet orange peel using citric acid at two different temperatures 70 and 80 0C, pH 1.0 and 2.0 and extraction times 10 and 30 min, using a 2' factorial design. Temperature, pH and extraction time had highly significant effect on the pectin yield. Model fitting and analysis to optimize the extraction process conditions. Pectin yields varied from 49.00% to 54.15%. The optimal conditions for maximization of pectin yield at 80 OC and pH 1.0 with an extraction time of 10 min considering model extrapolation.
Keywords	orange peel, pectin, factorial design, and extraction process
Field	Engineering
Published In	Volume 6, Issue 6, November-December 2024
Published On	2024-11-21
Cite This	Extraction of Pectin from Orange Peel - JOHN ADEGOKE AWOYEMI - IJFMR Volume 6, Issue 6, November-December 2024.

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