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Analysis of Extruded Pectin Extraction from Apple Pomace by Response Surface Methodology  

Shin, Hae-Hun (Division of Foodservice Industry, Baekseok College)
Kim, Chong-Tai (Korea Food Research Institute)
Cho, Yong-Jin (Korea Food Research Institute)
Hwang, Jae-Kwan (Dept. of Biotechnology, Yonsei University)
Publication Information
Food Science and Biotechnology / v.14, no.1, 2005 , pp. 28-31 More about this Journal
Abstract
To extract apple pectins, apple pomace (AP) was extruded under 14 different conditions of screw speed (250-350 rpm), feed rate of 30-40 kg/hr, and 20-30% moisture content using twin-screw extrusion. Response surface methodology (RSM), based on three variables by three-level factorial design, was employed to investigate effects of screw speed, feed rate, and moisture on dependent variables of extrudates, soluble dietary fiber (SDF), yield of anhydrogalacturonic acid ($Y_{AGA}$) representing pectin, and intrinsic viscosity ([${\eta}$]). Second order models were used to generate three-dimensional response surface for dependent variables, and their coefficients of determination ($R^2$) ranged from 0.96 to 0.99. Moisture content showed highest effect on solubilization of AP.
Keywords
extrusion; apple pomace; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 14  (Related Records In Web of Science)
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