A thermomechanical preprocessing for pectin isolation from orange peel with optimisation by response surface methodology

International Journal of Food Engineering

Volumn 4, Issue 1, 2008, Pages

  Rezzoug, Sid Ahmed ^a   Maache Rezzoug, Zoulikha ^a   Sannier, Frédéric ^a   Allaf, Karim ^a  

^a UNIVERSITÉ DE LA ROCHELLE   (France)

Author keywords

Instantaneous controlled pressure drop process; Kinetics; Pectin extraction; Preprocessing; Response surface methodology

Indexed keywords

EXTRACTION; FOOD PROCESSING; FRUITS; OPTIMIZATION; PRESSURE DROP; THERMOMECHANICAL TREATMENT;

INSTANTANEOUS CONTROLLED PRESSURE DROP PROCESS; PECTIN EXTRACTION; PREPROCESSING; RESPONSE SURFACE METHODOLOGY;

CARBOHYDRATES;

EID: 38849197793     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1183     Document Type: Article

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