Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics
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DOI: 10.1016/j.foodhyd.2019.105592
Abstract: Abstract Pectin from black carrots pomace was extracted in hot acidic water (2.5 pH) using microwave (MW) at 110 °C/5 min, ultrasound (US) at 70 °C/30 min and conventional heating (CH) at 110 °C/90 min. CH showed highest yield (0.22 kg/kg pomace),… read more here.
Keywords: extraction; pectin black; pomace; pectin ... See more keywords