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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7898032/ https://www.ncbi.nlm.nih.gov/pubmed/33601279 http://dx.doi.org/10.1016/j.ultsonch.2021.105480 |