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《Storage & Process》 2010-02
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Study on Technology of Pectin Extraction from Kuerle Fragrant Pear

XIE Yong-juan1 ,TONG Jun-mao1 ,WANG Hong-xin2 (1.The College of Food Science&Technology Shihezi University,Xinjiang 832000,China;2. The College of Food Science&Technology Jiangnan University,Wuxi 214122,China)  
The paper i s discussed the technical condi tions of pectin extraction from kuerle fragrant pear with Microwave,investigating different conditions,such as microwave power,microwave time,pH value and solid-liquid ratio,which have some influences on pectin extraction. The result shows that it is the optimum technological conditions when the microwave power is 400 W,pH value is 3.5,liquid-solid ratio is 9∶1,and the total time is 5 min. The content of pectin could reach to 4.89%,verification by optimal factor level experiment.
【CateGory Index】: S661.2
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