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Effect of different methods of dehydration of mandarin orange waste (peel and pomace) on the quality and recovery of pectin therefrom.

Agarwal, P. C. and Pruthi, J. S. (1972) Effect of different methods of dehydration of mandarin orange waste (peel and pomace) on the quality and recovery of pectin therefrom. Indian Food Packer, 26 (2). 9-16, 11 ref..

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Abstract

Blanched and unblanched samples of mandarin pulp and pomace were dried in either (i) a through-flow drier or (ii) a cross-flow drier; properties of the dried product and pectin prepared therefrom were then determined. Tables and graphs of results are given. The rehydration rate and ratio of dried pomace were greater than those of peel; dried peel had a higher swelling ratio than pomace. Powdering improved rehydration of both peel and pomace. (i) was faster, and gave better quality products than (ii). (i) did not significantly affect the yield or quality of pectin from blanched samples; (ii) reduced yield, and gave pectin of poorer jelly grade. (i) resulted in an increase in the water- and oxalate-soluble fraction and a decrease in the acid-soluble fraction in the pectin. [See also FSTA (1969) 1 4J309, 4J310 & (1972) 4 3J474.]

Item Type: Article
Uncontrolled Keywords: MANDARINS-; mandarin waste drying & pectin quality; WASTES-; PECTIC-SUBSTANCES
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2021 05:47
Last Modified: 15 Feb 2021 05:47
URI: http://ir.cftri.com/id/eprint/7205

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