title: Process variables influence on microwave assisted extraction of pectin from waste Carcia papaya L. peel.
abstract: The objectives of the present study were to evaluate and optimize the influence of process variables such as microwave power, pH, time and solid-liquid ratio on the extraction of pectin from waste Carcia papaya L peel. The experiments were carried out based on a four factors three level Box-Behnken response surface design. A quadratic model was developed from the experimental data in order to predict the pectin yield. The optimal condition was found to be: microwave power of 512 w, pH of 1.8, time of 140 s and solid-liquid ratio of 1:15 g/ml with maximum pectin yield (25.41%).
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India. Electronic address: prakashmaran@gmail.com.
authors.forename: J Prakash
authors.initials: JP
authors.lastname: Maran
authors.affiliation: Department of Mathematics, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
authors.forename: K Arun
authors.initials: KA
authors.lastname: Prakash
mesh_terms: D029441:Carica / Q000737:chemistry*; D005591:Chemical Fractionation / Q000379:methods; D008872:Microwaves; D015233:Models, Statistical; D010368:Pectins / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D015203:Reproducibility of Results
chemical_list: D010936:Plant Extracts; D010368:Pectins
keywords: Extraction; Pectin; Waste Carcia papaya L peel