Dynamic modelling of pectin extraction describing yield and functional characteristics

被引：36

作者：

Andersen, N. M. ^{[1
]}

Cognet, T. ^{[2
]}

Santacoloma, P. A. ^{[3
]}

Larsen, J. ^{[3
]}

Armagan, I. ^{[3
]}

Larsen, F. H. ^{[4
]}

Gernaey, K. V. ^{[1
]}

Abildskov, J. ^{[1
]}

Huusom, J. K. ^{[1
]}

机构：

[1] Tech Univ Denmark, Dept Chem & Biochem Engn, CAPEC PROCESS Res Ctr, Bldg 229, DK-2800 Lyngby, Denmark

[2] Natl Polytech Inst Chem & Ind Engn & Technol, ENSIACET, 4 Allee Emile Monso, DK-31030 Toulouse 4, Denmark

[3] CPKelco, Ved Banen 16, DK-4623 Lille Skensved, Denmark

[4] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg, Denmark

来源：

JOURNAL OF FOOD ENGINEERING | 2017年 / 192卷

关键词：

Pectin extraction; Dynamic modelling; Yield; Degree of esterification; Intrinsic viscosity; VIRTUALIZATION; OPTIMIZATION; HYDROLYSIS; QUALITY;

D O I：

10.1016/j.jfoodeng.2016.08.006

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

A dynamic model of pectin extraction is proposed that describes pectin yield, degree of esterification and intrinsic viscosity. The dynamic model is one dimensional in the peel geometry and includes mass transport of pectin by diffusion and reaction kinetics of hydrolysis, degradation and de-esterification. The model takes into account the effects of the process conditions such as temperature and acid concentration on extraction kinetics. It is shown that the model describes pectin bulk solution concentration, degree of esterification and intrinsic viscosity in pilot scale extractions from lime peel at different temperatures (60 degrees C, 70 degrees C, 80 degrees C) and pH (1.5, 2.3, 3.1) values. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：61 / 71

页数：11

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