Optimization of Pectin Extraction from Lemon Peel Powder by Ohmic Heating Using Full Factorial Design

被引:5
作者
Cilingir, Seda [1 ]
Duran, Guelseven [1 ]
Goekyildiz, Beritan [2 ]
Goksu, Ali [3 ]
Sabanci, Serdal [4 ]
Cevik, Mutlu [3 ]
机构
[1] Munzur Univ, Grad Educ Inst, Food Engn Sect, Tunceli, Turkiye
[2] Marmara Univ, Fac Engn, Dept Bioengn, Istanbul, Turkiye
[3] Munzur Univ, Dept Gastron & Culinary Arts, Fac Fine Arts Design & Architecture, Tunceli, Turkiye
[4] Munzur Univ, Fac Hlth Sci, Dept Nutr & Dietet, Tunceli, Turkiye
关键词
Optimization; Pectin; Ohmic heating; Lemon peel powder; Full factorial; ASSISTED EXTRACTION; LEAVES; FOOD;
D O I
10.1007/s11947-023-03272-1
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Ohmic heating-assisted extraction has emerged as an effective method preferred in recent years. This extraction method is affected by experimental factors such as temperature, process time, and voltage gradient. The present study aimed to optimize the pectin extraction process from lemon peel powder samples by the ohmic heating-assisted extraction method. In this study, the effects of 3 different voltage gradients (7, 9, and 11 V/cm), 3 different solid to liquid ratios (1:20 g/mL, 1:40 g/mL, and 1:60 g/mL), and 3 different holding times (0, 60, and 120 min) and their interactions were investigated to determine the optimum extraction condition at constant temperature (80 degrees C) and pH = 1 sulfuric acid solution. The factors examined in the optimization procedure were pectin yield, power consumption, and energy efficiency. The optimum conditions were found to be 11 V/cm voltage gradient, 1:60 g/mL solid to liquid ratio, and 120-min holding time with a desirability value of 0.778. The results of this study could give important information about the design of industrial scale ohmic heating units, especially from different food wastes in industrial pectin production.
引用
收藏
页码:2339 / 2349
页数:11
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