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http://cris.utm.md/handle/5014/1065| Title: | Optimizing the extraction of pectin from apple pomace. | Authors: | STURZA, Rodica GUREV, Angela CEȘCO, Tatiana PATRAS, Antoanela GHENDOV-MOŞANU, Aliona |
Issue Date: | 2021 | Source: | STURZA, R., GUREV, A., CEȘCO T., PATRAȘ, A., GHENDOV-MOŞANU, A. Optimizing the extraction of pectin from apple pomace. 13th International Conference Processes in Isotopes and Molecules, 22-24 September 2021, Cluj-Napoca, Romania, 45. | Project: | 2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTES | Conference: | 13th International Сопfеrепсе PROCESSES IN ISOTOPES AND MOLECULES, 22-24 September 2021 | Abstract: | In the paper analyzed the quality of pectin extracted from fresh apple pomace, from frozen and dried pomace, obtained at the Floresti juice factory. For each type of raw material, the extraction conditions (solvent volume, acid concentration, duration and temperature) were optimized to obtain a maximum yield. Unpurified pectin, extracted from fresh pomace, has a lighter color and a characteristic luster. |
URI: | http://cris.utm.md/handle/5014/1065 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Rezumate-PIM_2021.pdf | 1.25 MB | Adobe PDF | View/Open |
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