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Continuous and pulsed ultrasound pectin extraction from navel orange peels
Pectin is a valuable product (up to 30 $kg(−1)) that makes-up 20–30% of an orange’s peel. The commercial extraction is lengthy (up to 6 h) and energy intensive as it requires heating aqueous solutions (60–100 °C). Ultrasound speeds up the extraction process reducing processing time by macroscopic an...
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| 出版年: | Ultrason Sonochem |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7898032/ https://ncbi.nlm.nih.gov/pubmed/33601279 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2021.105480 |
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