Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7271/
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| Title |
Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom.
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| Creator |
Pruthi, J. S.
Agarwal, P. C. |
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| Subject |
03 Citrus fruits
02 Drying and Dehydration |
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| Description |
Systematic studies on the sun-drying of Indian mandarin orange waste (peel and pomace) have been reported and discussed. Mandarin orange pomace took 4 days to sun-dry while mandarin peel took 3 days to dry (when spread at the tray load of 4 and 5 lb per tray of 16 x 32 in) to a moisture content of about 4.4-6.8% without significantly affecting the recovery and quality of pectin (methoxyl content, anhydrouronic acid and jelly grade, etc.) under sun-drying. The jelly grade of blanched peel (210) and pomace (200) remained inchanged during sun-drying. The rate of drying was faster in peel than in pomace. Mixing of peel with pomace accelerated the rate of drying of pomace, which otherwise mats and retards the rate of heat transfer. Combined drying of peel and pomace has been suggested. Blanching of the material somewhat improved the rate of drying.
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| Date |
1971
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7271/1/IFP%201971%2011.pdf
Pruthi, J. S. and Agarwal, P. C. (1971) Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom. Indian Food Packer, 25 (2). 11-15, 6 ref.. |
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