Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit

Chemical Engineering and Processing: Process Intensification

Volumn 50, Issue 11-12, 2011, Pages 1237-1243

  Bagherian, Homa ^a   Zokaee Ashtiani, Farzin ^a   Fouladitajar, Amir ^a   Mohtashamy, Mahdy ^a  

^a AMIRKABIR UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Extraction; Microwave assisted Extraction (MAE); Pectin; Ultrasound assisted extraction (UAE); Yield

Indexed keywords

BATH TEMPERATURES; COMPLEMENTARY METHODS; EFFECTS OF TEMPERATURE; FUNCTIONAL COMPOUNDS; GALACTURONIC ACIDS; HEATING TIME; HIGHER YIELD; LABORATORY STUDIES; MICROWAVE POWER; MICROWAVE-ASSISTED EXTRACTION; PECTIN; PRE-TREATMENT; ULTRASONIC HEATING; ULTRASOUND-ASSISTED EXTRACTION; YIELD;

CARBOHYDRATES; EXTRACTION; FRUITS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; MOLECULAR WEIGHT; SONICATION; TEMPERATURE; ULTRASONICS;

HEATING;

EID: 82755197812     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2011.08.002     Document Type: Article

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