Effect of water addition on pectin recovery from solution in centrifugal separation process

International Journal of Food Science and Technology

Volumn 46, Issue 1, 2011, Pages 116-121

  Migliori, Massimo ^a   Gabriele, Domenico ^a   Checchetti, Andrea ^a   Facciolo, Deborah ^a   Battipede, Barbara ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b Silva Extracts SRL   (Italy)

Author keywords

Centrifugal separation; Dilution; Efficiency maximisation; Pectin recovery

Indexed keywords

CENTRIFUGAL SEPARATION; CITRUS PEEL; CONTACT TIME; DILUTION RATIO; EFFECT OF WATER; EXTRACTION PROCESS; FILTRATION TECHNOLOGIES; INDUSTRIAL PROCESSS; MAXIMUM VALUES; PECTIN RECOVERY; PLANT RESIDUES; SEPARATION EFFICIENCY; WATER ADDITION;

CENTRIFUGATION; DILUTION; FILTRATION; FOOD PROCESSING; HYDROLYSIS; PH EFFECTS;

RECOVERY;

CITRUS;

EID: 78650245112     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02458.x     Document Type: Article

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