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Hou Chunyou Liu Zhongdong Chen Zhaotan (Food Engineering Department, Zhengzhou Grain College, Zhengzhou 450052)  
Under microwave condition, the pectin was extracted by usingg orange skin as raw materials and by Hydrochloric acid solution for extraction as well as by aluminiun sulfuric acid for precipitation. Then the effect of microwave radiation time, temperature, pH value,liquid ratio and use amount of aluminium sulfuric acid were discussed. At last, the best parameters of techmology was determined through positive cross test.
【Fund】: 国家自然科学基金
【CateGory Index】: TS202
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