Optimization of continuous and intermittent microwave extraction of pectin from banana peels

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Optimization of continuous and intermittent microwave extraction of pectin from banana peels

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作者：Gabriela John Swamy ; ^{gabriela.swamy@sdstate.edu" class="auth_mail" title="E-mail the corresponding author} ; Kasiviswanathan Muthukumarappan
关键词：Banana peel ; Pectin ; Continuous and intermittent microwave extraction ; Box&ndash ; Behnken design ; Optimization
刊名：Food Chemistry
出版年：2017
出版时间：1 April 2017
年：2017
卷：220
期：Complete
页码：108-114
全文大小：2636 K

文摘

•: Pectin was extracted from waste banana peel using continuous and intermittent extraction.
•: Microwave power, time and pH were the independent for continuous method.
•: Microwave power, pulse ratio and pH for intermittent process.
•: BBD design under RSM was employed to develop optimum solutions.
•: Highest pectin content (2.58%) at microwave power of 900 W, pulse ratio of 0.5 and pH of 3.00.

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