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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Diponegoro University
2020-02-01
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| Col·lecció: | International Journal of Renewable Energy Development |
| Matèries: | |
| Accés en línia: | https://ijred.cbiore.id/index.php/ijred/article/view/27883 |
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