摘要
通过对微波辅助技术提高柠檬皮果胶提取率影响的研究,探索了微波处理的最佳工艺参数,即微波输出功率600W,料液比1:3,处理时间58s,处理次数3次,果胶得率与未经处理的样品相比,平均增长率为118.31%。
The research use microwave assistant technology to enhance extraction ratio of pectin from lemon peel. We study the best parameter of microwave disposal and get the best result： microwave output power 600 W, the ratio of material to solvent 1：3, disposal time 58 s, disposal degree 3 times. Compared with control experiment, the average increase ratio of pectin yield is 118.31%.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期91-94,共4页
Food Research and Development
