%0 Journal Article
%T Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
%A Fertonani
%A Helo¨Ēsa Cristina Ramos
%A Scabio
%A Ardalla
%A Carneiro
%A Eliana Beleski Borba
%A Schemim
%A Maria Helene Canteri
%A Nogueira
%A Alessandro
%A Wosiacki
%A Gilvan
%J Brazilian Archives of Biology and Technology
%D 2009
%I Tecpar
%R 10.1590/S1516-89132009000100023
%X in brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. to extract pectin from pomace, factors affecting process and product should be studied for optimization. a model to produce lmp directly from dried apple pomace was established observing the effects of hno3 concentration and the time of reaction at 97oc, analyzed from a statistical and practical point of view. the model for gravimetric yield (r2 =0.9834) predicts the highest value of 20.07 g/100 g (126 mm; 14.07 min) of a pectin with a degree of esterification of 48.49%. the model for degree of esterification of extracted pectin (r2= 0.9797) predicts the lowest value of 43.73% (200 mm; 10.07 min) with a yield of 16.77g/100 g. the results using the central coordinates (100 mm; 10 min) for gravimetric yield were 19.01 g/100 g and for the degree of esterification, 50.79%.
%K apple
%K pectin
%K extraction
%K lmp
%K nitric acid.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S1516-89132009000100023&lng=en&nrm=iso&tlng=en