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In this study, the central composite design for four variables in five levels was applied to determine the effects of pH (0.5–2.5), temperature (50–90°C), heating time (30–150min) and liquid/solid ratio (10–50v/w) on the yield and degree of esterification (DE) of carrot pomace pectin. The results showed that the pectin yield ranged from 5.0 to 15.2% and also, this pectin is classified as low methoxyl...
In this paper, the influence of pH (0.5–2.5), temperature (50–90°C), extraction time (30–150min) and liquid/solid ratio (10–50v/w) on the acidic extraction yield and degree of esterification (DE) of pistachio green hull pectin were studied by using central composite design. The results indicated that the yield and DE of pectin ranged from 7.31 to 19.02% and 26.00 to 53.01%, respectively. The optimization...
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