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Extraction of Pectin from Orange Peels and Optimization of Process Parameters

Lakshmana Naik R1 , J. Mamatha2 , J. Bhargavi3 , T. Nayomi4 , B. Hema5

Section:Research Paper, Product Type: Journal Paper
Volume-7 , Issue-6 , Page no. 1-6, Jun-2019

CrossRef-DOI:   https://doi.org/10.26438/ijcse/v7i6.16

Online published on Jun 30, 2019

Copyright © Lakshmana Naik R, J. Mamatha, J. Bhargavi, T. Nayomi, B. Hema . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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IEEE Style Citation: Lakshmana Naik R, J. Mamatha, J. Bhargavi, T. Nayomi, B. Hema, “Extraction of Pectin from Orange Peels and Optimization of Process Parameters,” International Journal of Computer Sciences and Engineering, Vol.7, Issue.6, pp.1-6, 2019.

MLA Style Citation: Lakshmana Naik R, J. Mamatha, J. Bhargavi, T. Nayomi, B. Hema "Extraction of Pectin from Orange Peels and Optimization of Process Parameters." International Journal of Computer Sciences and Engineering 7.6 (2019): 1-6.

APA Style Citation: Lakshmana Naik R, J. Mamatha, J. Bhargavi, T. Nayomi, B. Hema, (2019). Extraction of Pectin from Orange Peels and Optimization of Process Parameters. International Journal of Computer Sciences and Engineering, 7(6), 1-6.

BibTex Style Citation:
@article{R_2019,
author = {Lakshmana Naik R, J. Mamatha, J. Bhargavi, T. Nayomi, B. Hema},
title = {Extraction of Pectin from Orange Peels and Optimization of Process Parameters},
journal = {International Journal of Computer Sciences and Engineering},
issue_date = {6 2019},
volume = {7},
Issue = {6},
month = {6},
year = {2019},
issn = {2347-2693},
pages = {1-6},
url = {https://www.ijcseonline.org/full_paper_view.php?paper_id=4499},
doi = {https://doi.org/10.26438/ijcse/v7i6.16}
publisher = {IJCSE, Indore, INDIA},
}

RIS Style Citation:
TY - JOUR
DO = {https://doi.org/10.26438/ijcse/v7i6.16}
UR - https://www.ijcseonline.org/full_paper_view.php?paper_id=4499
TI - Extraction of Pectin from Orange Peels and Optimization of Process Parameters
T2 - International Journal of Computer Sciences and Engineering
AU - Lakshmana Naik R, J. Mamatha, J. Bhargavi, T. Nayomi, B. Hema
PY - 2019
DA - 2019/06/30
PB - IJCSE, Indore, INDIA
SP - 1-6
IS - 6
VL - 7
SN - 2347-2693
ER -

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Abstract

The aim of the study was to extract pectin from orange peels. Orange peels are a major commercial source of pectin. Pectin is one of the major important product used in various applications such as food processing industries, pharmaceuticals and its traditional jelling agent for jam and jellies. In the past many researches working on the development of the part of the process technology needed for the extraction of value added products i.e. Pectin from orange peels. Many operating parameters are affecting on the extraction of pectin. It is necessary to understand the effect of various operating parameters on extraction of pectin, in present study effect of Temperature, Solvent used for extraction and time used for extraction where discussed. The effects of pH on extraction of pectin were also discussed; pH is one of the most important crucial parameter which effects on extraction of pectin. When the process conditions were varied, a maximum yield of 52% was obtained, when the temperature at 90°C, pH=1 by using citric acid as a solvent. This study extends the effect of operating parameters an extraction of pectin from orange peels.

Key-Words / Index Term

Pectin, Extraction, Operating parameters, Orange peels

References

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