Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Karine Zanella, Osvaldir Pereira Taranto

ARTIGO

Inglês

In this work, the effect of the process conditions used for the separately drying of milled albedo and flavedo on the chemical characteristics of the pectins extracted in a second step from 'Pera' sweet orange (Citrus sinensis L. Osbeck) by using citric acid were studied. The highest yield value...

COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES

Fechado

Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Karine Zanella, Osvaldir Pereira Taranto


										

Influence of the drying operating conditions on the chemical characteristics of the citric acid extracted pectins from ‘pera’ sweet orange (Citrus sinensis L. Osbeck) albedo and flavedo

Karine Zanella, Osvaldir Pereira Taranto

    Fontes

    Journal of food engineering

    Vol. 166 (Dec., 2015), p. 111-118