Authors : G. M. Hend, P. A. Pawar, A. R. Dhingra and P.B. Adule
Page Nos : 5-7
Description :
Isolated orange peel pectin was subjected to four different drying methods namely microwave drying, sun drying, vacuum drying & hot air drying based on drying methods extraction period & pH was kept constant. The results indicated that best extraction of pectin (9.81%) was obtained by hot air oven at pH2. The alcohol purification was sufficient to yield of high purity which was confirmed by determining physicochemical characteristics i.e Moisture, Ash, Anhydrouronic Acid (AUA), Methoxyl content (MEO), Color, equivalent weight etc. The study was intended to identify if orange peels could be a potential source for pectin & optimum drying method could be determined. Thus it can be considered as a waste utilization in commercial, production of pectin.
Keywords: Pectin, drying methods, degree of esterification, Methoxyl content, Anhydrouronic acid.
