Microwave-assisted Extraction Kinetics and Thermodynamics of Pectin from Lemon Peel

doi:10.7506/spkx1002-6630-201015024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 107-111.doi: 10.7506/spkx1002-6630-201015024

• Basic Research • Previous Articles Next Articles

Microwave-assisted Extraction Kinetics and Thermodynamics of Pectin from Lemon Peel

ZHANG Kai，HUANG Guo-lin*，CHEN Zhong-sheng，HUANG De-juan，FU Na-na

College of Chemistry, Biology and Material Science, East China Institute of Technology, Fuzhou 344000, China

Received:2010-01-05 Revised:2010-05-19 Online:2010-08-15 Published:2010-12-29
Contact: HUANG Guo-lin*， E-mail:guolinhuang@sina.com

Abstract

Abstract:

The kinetic and thermodynamic mechanisms of the extraction process of pectin from lemon peel using 1-butyl-3- methylimidazolium chloride aqueous solution as extractant under microwave assistance were investigated. Based on the theory of Fick s second law, a dynamic model of pectin extraction was deduced by using the method of isolated variables and rate constantk, activation energy Ea, enthalpy change ΔH0, entropy change ΔS0 and free energy change ΔG0 were calculated. This model provides a valuable theory basis for the selection of optimum technological conditions for pectin extraction.

Key words: microwave-assisted extraction, pectin, kinetic, thermodynamic

CLC Number:

TS255.1

ZHANG Kai，HUANG Guo-lin*，CHEN Zhong-sheng，HUANG De-juan，FU Na-na. Microwave-assisted Extraction Kinetics and Thermodynamics of Pectin from Lemon Peel[J]. FOOD SCIENCE, 2010, 31(15): 107-111 https://doi.org/10.7506/spkx1002-6630-201015024

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Microwave-assisted Extraction Kinetics and Thermodynamics of Pectin from Lemon Peel

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