- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
Extract of Pectin from Some Fruit and Vegetable by Product and Study Their Physical Properties | ||
| journal of kerbala university | ||
| Article 1, Volume 7, Issue 3, 2011, Pages 1086-1095 PDF (0 K) | ||
| Abstract | ||
| This study considered of extract pectin from some fruit and vegetable by–produce as a citrus peel(Orange, lemon, mandarin, bitter orange)and peel pomeagranate and pomes turnip, gardenor table beet,cauliflower and peel watermelon cucumismelon and head of sunflower. By use deferent solvents such as ammonium oxalate 1%, citric acid 2 Molar, oxalic acid 2%, Hydrochloric acid 0.5 N and distilled water acidified with hydrochloric acid in 90 C and 90 mints, the results showed that the highest yield were obtained when using ammonium oxalate for all the samples .After extraction process by different solution ammonium oxalate solution was the best to extract pectin from samples use(fruit and vegetable)at,45,90time and45,90 mint. The physical characterization of pectin: The Showed results of relative viscosity of highest value of viscosity at extraction pectin as 45 c-45 mint ,that sample and highest molecular weight in pectin which extract at 90c and 90 mint as sample peel citru The setting time of pectin showed a mixture of citrus peel give time of ll mint compared to a pectin which showed 13 mint either pectin peel pomegranate and head of sunflower the time of 12 and 25 mint respectively . | ||
|
Statistics Article View: 136 PDF Download: 109 |
||