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Pectin Extraction from Cocoa Pod Husk by fabian camilo prada ariza is a document available to read on EtoBox.
What is Pectin Extraction from Cocoa Pod Husk about?
The document discusses extracting pectin from cocoa pod husk using citric acid or acetic acid at different pH levels and temperatures. It found citric acid at pH 2.0 produced the highest pectin yield and methoxyl content, while acetic acid at pH 3.0 produced the highest galacturonic acid content. The study concludes cocoa pod husk is suitable for obtaining pectin and the type of acid significantly impacts extraction variables.
- Author
- fabian camilo prada ariza
- Language
- EN