Improving pectin technology.
- 1 August 1988
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 23 (4) , 337-341
- https://doi.org/10.1111/j.1365-2621.1988.tb00587.x
Abstract
Summary: The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated.Keywords
This publication has 3 references indexed in Scilit:
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- Grading Pectin in Sugar JelliesAnalytical Chemistry, 1949