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AbstractAbstract
[en] It is carried out this investigation with the purpose of determining the effects of steam haulage and of two drying methods in extracted pectin of orange shell, using the residuals of the machine processor of the Caldas region, that it uses the system In Line in the obtaining of the juice for the effect. The essential oils were eliminated the pericarp with haulage of steam, the pectin was extracted with solution to 50% of citric acid and hexametaphosphate of sodium to 0.2%. For shell weight the extraction temperature was of 80 applied during one hour and the pH of 3.4. The pectin was characterized extracted by means of determinations of humidity, ashy, nitrogen, methoxyl percentage, anhidrogalacturonic acid, pH, and acidity. Their behavior is also evaluated by means of determinations that are carried out to the gel with them prepared as its hardness, time and low temperature. They use a totally aleatory statistical design in factorial arrangement 3x2, three treatments: T1 flavedo and albedo with haulage of steam, T2 albedo with steam haulage and T3 albedo without steam haulage and two drying methods, with hot air and with microwaves. The results were analyzed by means of ANDEVA and tests of comparison of Tuckey and Scheff at a level of probability of 95%. They concluded that the steam haulage doesn't have significant influence in the characteristics of the obtained product while, the drying for microwaves influenced significantly in a positive way in the characteristics of the extracted pectin
Original Title
Pectinas citricas. Efecto del arrastre de vapor en la extraccion y de diferentes modos de secado
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Record Type
Journal Article
Journal
Revista NOOS; ISSN 0123-5591; ; (n.7); p. 23-34
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