Effect of extraction method on Quince (Cydonia oblonga) pomace pectin yield.

BROWN VALERIA ANAHI; GENOVESE DIEGO; LOZANO JORGE ENRIQUE

Antalya

Congreso; 1st International Congress on Food Technology; 2010

Association of Food Technology-Turkey with the support of Akdeniz University

It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction in oxygen content as that condition obtained by low-pressure superheated steam drying (LPSSD), reduce pectin color. The objective of this work was to determine the effect of blanching and drying method on the yield of quince pectin. A 2k-p fractional factorial designs technique was used to identify the influence of extraction conditions on pectin yield. In this case study, six factors were considered: pH (1.5 and 2.5); temperature (70° and 80°C); time (1 and 3 h); pomace pre-treatment (washing or blanching); drying method (conventional hot air or LPSSD); and pectin solution concentration (vacuum or ultrafiltration). Quince pomace was obtained by pressing cut fruits in a hydraulic press. Pomace aliquots were blanched at 70 ºC; in water for 10 min. and individually dried (i) in a continuous rotary (45 rpm; air velocity, 1.0 m/s; and Tdr= 60 °C); or (2) in a LVSSD (45 rpm; 60 ºC, 100mBar). Initial pomace moisture and final to initial water content ratio were 0,8 g/g and (X/Xo)< 0.07, respectively. Significant differences (p<0.0001) resulted for pH, temperature, concentration method and time, without interactions among factors.