Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom.

Pruthi, J. S. and Agarwal, P. C. (1971) Effect of different treatments and sun-drying of mandarin orange pomace and peel on the recovery and quality of pectin extracted therefrom. Indian Food Packer, 25 (2). 11-15, 6 ref..

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Abstract

Systematic studies on the sun-drying of Indian mandarin orange waste (peel and pomace) have been reported and discussed. Mandarin orange pomace took 4 days to sun-dry while mandarin peel took 3 days to dry (when spread at the tray load of 4 and 5 lb per tray of 16 x 32 in) to a moisture content of about 4.4-6.8% without significantly affecting the recovery and quality of pectin (methoxyl content, anhydrouronic acid and jelly grade, etc.) under sun-drying. The jelly grade of blanched peel (210) and pomace (200) remained inchanged during sun-drying. The rate of drying was faster in peel than in pomace. Mixing of peel with pomace accelerated the rate of drying of pomace, which otherwise mats and retards the rate of heat transfer. Combined drying of peel and pomace has been suggested. Blanching of the material somewhat improved the rate of drying.

Item Type:	Article
Uncontrolled Keywords:	DRYING-; Sun-drying of mandarin wastes; MANDARINS-; WASTES-; PULPS-; Drying of mandarin /pomace/; PEEL-; Drying of mandarin /peel/; PECTIC-SUBSTANCES; Pectin from mandarin wastes; BLANCHING-; Blanching & drying rate of mandarin wastes
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 05:27
Last Modified:	15 Feb 2021 05:27
URI:	http://ir.cftri.res.in/id/eprint/7271

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