Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel

Journal of Food Engineering

Volumn 126, Issue , 2014, Pages 72-81

  Xu, Yuting ^a   Zhang, Lifen ^b   Bailina, Yakufu ^a   Ge, Zhi ^a   Ding, Tian ^a   Ye, Xingqian ^a,c   Liu, Donghong ^a,c  

^a ZHEJIANG UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Heating; Kinetics; Pectin extraction; Swelling; Ultrasound

Indexed keywords

CITRUS FRUITS; DEGRADATION; DISSOLUTION; ENZYME KINETICS; HEATING; KINETICS; OPTIMIZATION; SWELLING; TISSUE; ULTRASONIC APPLICATIONS; ULTRASONICS;

CONVENTIONAL HEATING EXTRACTIONS; EXTRACTION CONDITIONS; EXTRACTION KINETICS; EXTRACTION PARAMETERS; SINGLE-FACTOR EXPERIMENTS; SOLID-LIQUID RATIO; THEORETICAL MODELING; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

CITRUS X PARADISI;

EID: 84889670677     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.11.004     Document Type: Article

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