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