Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Extraction of Pectin from Lemon Peel

Extraction of Pectin from Lemon Peel

Kotak Megha N.
Varu Jaya D.
Rathod P. J.

Paperback

Botany & Horticulture

ISBN10: 3659264474
ISBN13: 9783659264474
Publisher: Lap Lambert Academic Pub
Published: Mar 11 2015
Pages: 64
Weight: 0.23
Height: 0.15 Width: 6.00 Depth: 9.00
Language: English
This Book is usefull for pharmacist, Biologist, biochemist, food technologist for the extraction of pectin from the lemon peel. The Lemon waste is the most important sources of pectin in the technologically advanced countries of the world. However, the availability of these raw materials in India is not enough to manufacture pectin sufficient enough to meet the local demand and hence a significant quantity of it is being imported from other countries every year. Therefore, it is necessary to analyze the extraction with hydrochloric acid for suitable extraction condition. Looking to above facts in view, a research theme was under taken to develop the process for extraction of pectin from lemon peels. The processing parameters of quality pectin from waste of lemon peel as well as the effect of temperature and pH on quality parameters of pectin was studied. Result showed that at a temperature 90 C (9.54%). The higher equivalent weight of pectin extracted at a pH of 1.6 (963.68g) at 70 C and the lower equivalent weight (332.62g) of pectin extracted at a pH of 2.9 and 900C. The result of SEM indicates that the surface of pectin powder is rough, and heterogeneous.

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