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Type: Artigo
Title: Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo
Author: Zanella, Karine
Taranto, Osvaldir Pereira
Abstract: In this work, the effect of the process conditions used for the separately drying of milled albedo and flavedo on the chemical characteristics of the pectins extracted in a second step from 'Pera' sweet orange (Citrus sinensis L. Osbeck) by using citric acid were studied. The highest yield value obtained was 38.21% w/w for dried albedo (Pectin-A) at 70 degrees C and 0.1 m s(-1) of air velocity. The analyses of Fourier transform infrared spectroscopy (FTIR) shows that both Pectin-A and Pectin-F (Flavedo) are characterized as high methoxyl pectin (HM) (DE > 50%). The pectin was assessed for its molecular weight (MW) by the technique of gel permeation chromatography (GPC) and the results of MW varied between 337.41-606.85 kDa for Pectin-A and 487.92-1702.00 kDa for Pectin-F. The quality of pectin, determined by the galacturonic acid (AGA), has the highest value of 93.64% for Pectin-A
Subject: Pectina
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jfoodeng.2015.05.033
Date Issue: 2015
Appears in Collections:FEQ - Artigos e Outros Documentos

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