Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of some technological factors on yield of calcium pectinate from orange peel[J]. Science and Technology of Food Industry, 2013, (16): 258-261. DOI: 10.13386/j.issn1002-0306.2013.16.082
Citation: Effect of some technological factors on yield of calcium pectinate from orange peel[J]. Science and Technology of Food Industry, 2013, (16): 258-261. DOI: 10.13386/j.issn1002-0306.2013.16.082
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Effect of some technological factors on yield of calcium pectinate from orange peel

    Abstract
  • To increase yield of calcium pectinate from orange peel, pH, time, temperature, calcium chloride dosage were investigated through single factor and orthogonal method. Results showed that pH, time, temperature had significant effect on the yield of calcium pectinate, followed by the effects of calcium chloride concentration. The highest yield of calcium pectinate of 19.67% was achieved under the optimal extraction conditions of pH10.00, temperature 40℃ , time 6h, 7.2g calcium chloride per 100g orange peel. These results provided a basis to improve the yield of calcium pectinate.
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