Optimization Of Pectin Extraction From Black Mulberry Pomace Using Response Surface Methodology

  • سال انتشار: 1394
  • محل انتشار: نخستین همایش بین المللی صنایع غذایی ایران
  • کد COI اختصاصی: FIFIC01_008
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 1199
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نویسندگان

Vahid Mosayebi

Department of Food Science & Technology Ferdowsi University of Mashhad (FUM) Mashhad, Iran

Zahra Emam Djomeh

Faculty of Agricultural Engineering & Technology University of Tehran (UT) Karaj, Iran

چکیده

Response surface methodology was used to optimize pectin extraction from black mulberry (Morus nigra L.) pomace using hot water at pH=2. Experiments were designed according to a central composite rotatable design and the effects of three process variables namely extraction time (1.5, 2.5, 3.5 hour), extraction temperature (70, 80, 90 °C) and liquid to solid ratio (15:1, 22.5:1, 30:1 mL/g) on the extraction yield of pectin were investigated. The experimental data were fitted to a second order polynomial model and analyzed by analysis of variance (ANOVA). Results of ANOVA showed that the quadratic model adequately explained the data variation and significantly repre-sented the actual relationship between independent variables and the response (p< 0.0001). Results also showed that the extrac-tion yield of pectin significantly increased by increasing all stud-ied parameters and liquid to solid ratio had the major contribu-tion in the extraction of pectin from black mulberry pomace. The optimal extraction conditions were determined numerically as follows: extraction time of 1.5 h, extraction temperature of 90 °C and liquid to solid ratio of 30 mL/g. Under the suggested op-timal conditions, the yield of pectin was found to be 10.01%, which was in close agreement with the predicted value of 10.14%.

کلیدواژه ها

black mulberry pomace; hot water extraction; yield; response surface methodology

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