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Table 2 Pectin yield at various processing conditions

From: Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach

Run Temperature (oC) Time (min) pH Pectin yield (%)
1 90.00 90.00 2.00 19.12
2 90.00 90.00 2.00 19.90
3 95.00 105.00 1.50 29.05
4 90.00 90.00 1.00 27.77
5 85.00 75.00 2.50 14.53
6 80.00 90.00 2.00 13.36
7 90.00 90.00 2.00 18.83
8 90.00 90.00 2.00 18.07
9 90.00 90.00 2.00 18.69
10 95.00 75.00 2.50 14.85
11 85.00 75.00 1.50 15.70
12 90.00 90.00 2.00 19.64
13 90.00 60.00 2.00 13.55
14 85.00 105.00 1.50 24.49
15 90.00 90.00 3.00 12.93
16 95.00 105.00 2.50 23.56
17 85.00 105.00 2.50 22.51
18 95.00 75.00 1.50 16.05
19 100.00 90.00 2.00 26.83
20 90.00 120.00 2.00 25.55