Extrusion of apple pomace facilitates pectin extraction

被引：47

作者：

Hwang, JK ^{[1
]}

Kim, CJ

Kim, CT

机构：

[1] Yonsei Univ, Bioprod Res Ctr, Seoul 120749, South Korea

[2] Korea Food Res Inst, Songnam Si 463420, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

pectin; extrusion; apple pomace; optimization;

D O I：

10.1111/j.1365-2621.1998.tb17911.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twin-screw extruder was employed to disintegrate apple pomace (UP) to facilitate production of apple pectins by water extraction. UP was extruded under different conditions of screw speed, 250-350 rpm; feed rate, 30-40 kg/h; moisture, 20-30%, The yield of water soluble polysaccharides (WSP) increased with increasing specific mechanical energy (SME), but intrinsic viscosity decreased with in creasing SME. Considering both the WSP yield (g/dL) and intrinsic viscosity (dL/g), a dimensionless term, product yield x intrinsic viscosity ([eta]), was an objective function for optimizing conditions for the solubilization of Up polysaccharides. Y[eta] of pectins in extruded WSP ranged 0.59-1.34, while acid extracted WSP had Y[eta] Of 1.12. Extruded WSP with Y[eta] comparable to acid extraction was obtained in the SME ranges of 110-170 kWh/h.

引用

页码：841 / 844

页数：4

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