Effects of acoustic power and pH on pectin-enriched extracts obtained from citrus by-products. Modelling of the extraction process.

Mónica M Umaña Maria Esperanza DalmauValeria S EimAntoni FemeniaCarmen Rosselló

Published in: Journal of the science of food and agriculture (2019)

Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry.

Keyphrases

magnetic resonance imaging
ultrasound guided
contrast enhanced ultrasound
cell wall
ionic liquid
computed tomography