Process optimization and analysis of microwave assisted extraction of pectin from dragon fruit peel

被引：79
作者：
Thirugnanasambandham, K. [1 ]
Sivakumar, V. [1 ]
Maran, J. Prakash [1 ]
机构：
[1] Kongu Engn Coll, Dept Food Technol, Erode 638052, TN, India
来源：
CARBOHYDRATE POLYMERS | 2014年 / 112卷
关键词：
Pectin; Dragon fruit; Microwave extraction; Box-Behnken design; Optimization; DESIGN;
D O I：
10.1016/j.carbpol.2014.06.044
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Microwave assisted extraction (MAE) technique was employed for the extraction of pectin from dragon fruit peel. The extracting parameters were optimized by using four-variable-three-level Box-Behnken design (BBD) coupled with response surface methodology (RSM). RSM analysis indicated good correspondence between experimental and predicted values. 3D response surface plots were used to study the interactive effects of process variables on extraction of pectin. The optimum extraction conditions for the maximum yield of pectin were power of 400W, temperature of 45 degrees C, extracting time of 20 mm and solid-liquid ratio of 24 g/mL. Under these conditions, 7.5% of pectin was extracted. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：622 / 626
页数：5
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