Алматы технологиялық университетінің хабаршысы (Jan 2021)

DETERMINATION OF THE OPTIMAL DOSE AND EXPOSURE TIME FOR ENZYMATIC EXTRACTION OF PECTIN FROM MELONS

  • Z. S. Uikassova,
  • S. T. Azimova,
  • M. ZH. Kizatova,
  • B. A. Snadinova

Journal volume & issue
Vol. 0, no. 1
pp. 36 – 39

Abstract

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This article discusses the allocation of pectin from melons. In the study of technological modes (hydromodule, temperature) to obtain pectin-containing extract from melon pomace varieties «Torpedo», before the implementation of the enzyme preparation is carried out preliminary swelling of raw materials in water at a temperature of 48-500C for 12-15 hours. To work out the technological modes of obtaining pectin-containing extract from melon pomace varieties «Torpedo» by enzyme method, in the beginning worked out the optimal parameters: temperature and hydromodium to obtain pectin-containing extract.

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