Mathematical models for yield and intrinsic viscosity of pectin in acidic solubilization of apple pomace were proposed based on the assumption of simultaneous phenomena of pectin extraction and degradation. Using experimental data, yield and intrinsic viscosity models were, respectively, determined as forms of an Arrhenious-type equation and an exponential function of temperature. The determination coefficients of these yield and intrinsic viscosity models were, respectively, 0.922 and 0.682. From the analysis on agreement of predicted and measured values by t-test, the yield and intrinsic viscosity models gave degrees of fit with confidence levels of 97.0% and 88.5%, respectively.
All Science Journal Classification (ASJC) codes
- Food Science