Optimization design based on kinetic model and extraction process of pectin from pomelo(Citrus grandis L. Osbeck) fruit peel
1.School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; 2. School of Agriculture and Food Science, Zhejiang A ＆ F University, Lin′an, Zhejiang 311300, China
Abstract： The pectin extraction of pomelo(Citrus grandis L. Osbeck) fruit peel was investigated by the method of acid hydrolysis. The kinetic model of the processes of protopectin hydrolysis to pectin, pectin diffusion from tissue to solvent, degradation of some pectin macromolecules was established by synchronous series reaction method to estimate the most important mass transfer coefficients. Based on the effects of degradation and extraction of pectin, and optimization of simultaneous extraction conditions, the kinetic equations were obtained to realize model validation and optimization parameter. The validations of residual error analysis and F test show that the model can be applied to the kinetic analysis of pectin extraction from pomelo fruit peel. The apparent activation energy of extraction process is 31.34 kJ·mol-1 at temperature of 70~90 ℃. According to the optimization analysis,the pectin extraction yield from pomelo fruit peel is 11.83% of dried peel at the optimized conditions with pH value of 2.0,extraction temperature of 90 ℃, extraction time of 90 min and solid to liquid ration of 1∶40. The optimization condition and the maximum yield from kinetic model are confirmed by the results from orthogonal experiment.
2013, Vol. 34 
