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The induced voltage was applied to assist extracting the pectin from apple pomace. At an optimum voltage of 1200 V, frequency of 20 kHz within 20 min at 55°C, the pectin yield was higher (32.5%) when compared to conventional heat extraction (CHE) at 90°C for 2 h (16.6%). Meanwhile, the induced voltage‐assisted extraction's (IVAE) pectin had higher DE%, GalA%, acetyl value% and low molecular weight...
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