Materials

• Fresh pomace left after extraction of apple juice from processable grade fruits

• Chemicals – hydrochloric acid ,ethanol, Aluminum chloride etc

• Polythene pouches-packaging of pectin powder

Boiling the apple pomace in distilled water,

0.05N HCl (acid extraction) for one hour at 95oC

Filtration of extract through a muslin cloth

Pectin extract after cooling to room used for precipitation of pectin either with 95% ethanol (alcoholic precipitation) or precipitating by using aluminum chloride ,

Precipitates were -separated, washed successively with 70 and 95% ethanol and dried in an oven at 50oC.

The dried pectin from precipitation was packed in polythene pouches and stored in a cool dry place

Attributes Percentage

Moisture 82.3

Total Solids 15.93

Total Sugars 6.18

Dry Matter 27.7

Fat 2.60

Crude Fibre 38.2

Calcium 0.06

Potassium 0.78

Crude Protein 4.30

Magnesium 0.28

Sodium 0.06

Effect of the size of the particles

particles larger than 600 µm showed lower pectin yield while when smaller particles were used the yield was higher

Effect of the Raw material • Pectin yield - higher with

the use of flour as raw material (9.73 %); then from the pomace yield

• ( 6.13%)

Effect of different acids on pectin extractionlowest yields - when phosphoric and malic acids were used. Citric acid had the highest average value (13.75%) ,better than the other acid from an economic as well as from an environmental point of view

Apples Pomace Blanching –(950C for 5 min )

Drying (at 500 C to about 10% moisture content)

Extraction (0.05N HCl for 60 minutes at 950C

Filtration

ResiduePectin extract

Precipitation - with 95% ethanol

Filtration ( thick cloth)

Washing of precipitated pectin (acidified 95% ethanol followed by 70% ethanol to remove the

residue acid

Pressing to remove excess ethanol

Drying ( 500C)

Grinding

Pectin Powder

Packing (polythene

pouches

The optimized method for pectin extraction consisted of treating apple pomace with 0.05N HClat 950C for 60 minutes followed by precipitation using 95% ethanol in the ratio of 1:2 (extract :ethanol) prior to drying to a moisture Content of 10%

Highest average yields of around 14% were obtained when the particle was larger than 106 µm and smaller than 250µm.

Extraction of pectin using pomace as raw material produced a lower pectin yield than when apple flour was used. This result indicated that it was necessary to produce apple flour as an intermediary step in the acid extraction of pectin from pomace

Citric acid and nitric acid showed the highest yield among the organic and mineral acids

Chang, K. C.; Dhurandhar, X. and You, M. A. (1994), Cultivar/Location and processing methods affect yield and quality of sunflower pectin. Journal of Food Science, 59, 602-605.

Wosiacki, G. and Nogueira, A. (2001), Apple varieties growing in subtropical areas. The situation in Paraná State. Fruit Processing, 11, 177-182.

Joshi c & Joshi VK, Food processing waste management technology : Need for an intergal approach ,Indian Food Packer ,1990 ,44 (5 ) ,56 -67

Johar DS ,Krishnamurthy GV and Bhatia BS ,Utilization of apple pomace ,Food Sci ,1990,9,82 -84