Optimization of continuous and intermittent microwave extraction of pectin from banana peels

Food Chemistry

Volumn 220, Issue , 2017, Pages 108-114

  Swamy, Gabriela John ^a   Muthukumarappan, Kasiviswanathan ^a  

^a South Dakota State University   (United States)

Author keywords

Banana peel; Box Behnken design; Continuous and intermittent microwave extraction; Optimization; Pectin

Indexed keywords

EXTRACTION; FRUITS; MICROWAVE GENERATION; OPTIMIZATION;

BANANA PEELS; DESIRABILITY FUNCTION; EXTRACTION PARAMETERS; MICROWAVE EXTRACTION; MICROWAVE-ASSISTED EXTRACTION; OPTIMIZED CONDITIONS; PECTIN; RESPONSE SURFACE DESIGNS;

MICROWAVES;

PECTIN; PLANT EXTRACT;

ARTICLE; BANANA; CONTINUOUS PROCESS; EXTRACTION; MICROWAVE RADIATION; PARAMETERS; PH; PROCESS OPTIMIZATION; PULSE RATIO; RESPONSE SURFACE METHOD; TIME FACTOR; CHEMISTRY; ISOLATION AND PURIFICATION; MUSA;

HYDROGEN-ION CONCENTRATION; MICROWAVES; MUSA; PECTINS; PLANT EXTRACTS;

EID: 84989937037     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.197     Document Type: Article

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