Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
Department of Mathematics, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
Int J Biol Macromol. 2015 Feb;73:202-6. doi: 10.1016/j.ijbiomac.2014.11.008. Epub 2014 Nov 18.
The objectives of the present study were to evaluate and optimize the influence of process variables such as microwave power, pH, time and solid-liquid ratio on the extraction of pectin from waste Carcia papaya L peel. The experiments were carried out based on a four factors three level Box-Behnken response surface design. A quadratic model was developed from the experimental data in order to predict the pectin yield. The optimal condition was found to be: microwave power of 512 w, pH of 1.8, time of 140 s and solid-liquid ratio of 1:15 g/ml with maximum pectin yield (25.41%).
本研究的目的是评估和优化微波功率、pH 值、时间和固液比等工艺变量对废弃番木瓜皮中提取果胶的影响。实验基于四因素三水平 Box-Behnken 响应面设计进行。根据实验数据建立了一个二次模型，以预测果胶的产率。发现最佳条件为：微波功率 512 w、pH 值 1.8、时间 140 s、固液比 1:15 g/ml，最大果胶得率（25.41%）。
