Effect of Power and Time in Pectin Production from Cocoa Pod Husk Using Microwave-Assisted Extraction Technique

Investigation on microwave technique to extract pectin from cocoa pod husk in this study carries out using citric acid and hydrochloric acid (HCl). Extraction proceeds at various microwave powers (180, 300, 450, 600 Watt) and irradiation periods (10, 15, 20, 25, 30 minutes). This study observed effe...

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Hlavní autoři:	Maya Sarah, Hisham Hisham, Mushila Rizki, Ricka Erwinda
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Diponegoro University 2020-02-01
Edice:	International Journal of Renewable Energy Development
Témata:	cocoa extraction microwave pectin power
On-line přístup:	https://ijred.cbiore.id/index.php/ijred/article/view/27883
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