Dynamic modelling of pectin extraction describing yield and functional characteristics

N. M. Andersen; T. Cognet; P. A. Santacoloma; J. Larsen; I. Armagan; Flemming Hofmann Larsen; K. V. Gernaey; J. Abildskov; J. K. Huusom

doi:10.1016/j.jfoodeng.2016.08.006

Dynamic modelling of pectin extraction describing yield and functional characteristics

N. M. Andersen, T. Cognet, P. A. Santacoloma, J. Larsen, I. Armagan, Flemming Hofmann Larsen, K. V. Gernaey, J. Abildskov, J. K. Huusom

Food Analytics and Biotechnology

17 Citations (Scopus)

Abstract

A dynamic model of pectin extraction is proposed that describes pectin yield, degree of esterification and intrinsic viscosity. The dynamic model is one dimensional in the peel geometry and includes mass transport of pectin by diffusion and reaction kinetics of hydrolysis, degradation and de-esterification. The model takes into account the effects of the process conditions such as temperature and acid concentration on extraction kinetics. It is shown that the model describes pectin bulk solution concentration, degree of esterification and intrinsic viscosity in pilot scale extractions from lime peel at different temperatures (60 °C, 70 °C, 80 °C) and pH (1.5, 2.3, 3.1) values

Original language	English
Journal	Journal of Food Engineering
Volume	192
Pages (from-to)	61-71
Number of pages	11
ISSN	0260-8774
DOIs	https://doi.org/10.1016/j.jfoodeng.2016.08.006
Publication status	Published - 1 Jan 2017

Keywords

Pectin extraction
Dynamic modelling
Yield
Degree of esterification
Intrinsic viscosity

Access to Document

10.1016/j.jfoodeng.2016.08.006

Cite this

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title = "Dynamic modelling of pectin extraction describing yield and functional characteristics",

abstract = "A dynamic model of pectin extraction is proposed that describes pectin yield, degree of esterification and intrinsic viscosity. The dynamic model is one dimensional in the peel geometry and includes mass transport of pectin by diffusion and reaction kinetics of hydrolysis, degradation and de-esterification. The model takes into account the effects of the process conditions such as temperature and acid concentration on extraction kinetics. It is shown that the model describes pectin bulk solution concentration, degree of esterification and intrinsic viscosity in pilot scale extractions from lime peel at different temperatures (60 °C, 70 °C, 80 °C) and pH (1.5, 2.3, 3.1) values",

keywords = "Pectin extraction, Dynamic modelling, Yield, Degree of esterification, Intrinsic viscosity",

author = "Andersen, {N. M.} and T. Cognet and Santacoloma, {P. A.} and J. Larsen and I. Armagan and Larsen, {Flemming Hofmann} and Gernaey, {K. V.} and J. Abildskov and Huusom, {J. K.}",

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doi = "10.1016/j.jfoodeng.2016.08.006",

language = "English",

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journal = "Journal of Food Engineering",

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TY - JOUR

T1 - Dynamic modelling of pectin extraction describing yield and functional characteristics

AU - Andersen, N. M.

AU - Cognet, T.

AU - Santacoloma, P. A.

AU - Larsen, J.

AU - Armagan, I.

AU - Larsen, Flemming Hofmann

AU - Gernaey, K. V.

AU - Abildskov, J.

AU - Huusom, J. K.

PY - 2017/1/1

Y1 - 2017/1/1

N2 - A dynamic model of pectin extraction is proposed that describes pectin yield, degree of esterification and intrinsic viscosity. The dynamic model is one dimensional in the peel geometry and includes mass transport of pectin by diffusion and reaction kinetics of hydrolysis, degradation and de-esterification. The model takes into account the effects of the process conditions such as temperature and acid concentration on extraction kinetics. It is shown that the model describes pectin bulk solution concentration, degree of esterification and intrinsic viscosity in pilot scale extractions from lime peel at different temperatures (60 °C, 70 °C, 80 °C) and pH (1.5, 2.3, 3.1) values

AB - A dynamic model of pectin extraction is proposed that describes pectin yield, degree of esterification and intrinsic viscosity. The dynamic model is one dimensional in the peel geometry and includes mass transport of pectin by diffusion and reaction kinetics of hydrolysis, degradation and de-esterification. The model takes into account the effects of the process conditions such as temperature and acid concentration on extraction kinetics. It is shown that the model describes pectin bulk solution concentration, degree of esterification and intrinsic viscosity in pilot scale extractions from lime peel at different temperatures (60 °C, 70 °C, 80 °C) and pH (1.5, 2.3, 3.1) values

KW - Pectin extraction

KW - Dynamic modelling

KW - Yield

KW - Degree of esterification

KW - Intrinsic viscosity

U2 - 10.1016/j.jfoodeng.2016.08.006

DO - 10.1016/j.jfoodeng.2016.08.006

M3 - Journal article

SN - 0260-8774

VL - 192

SP - 61

EP - 71

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -