Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo...Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo peels every year, in this study, we recycled pomelo peels to make pomelo yellow peel jelly (PYPJ) and pomelo white peel jelly (PWPJ) according to their different characteristics in pomelo peels. And the consumer sensory evaluation (n = 50) was carried out to explore the consumers’ evaluation and acceptance for these two innovative products. The results showed that both jellies received high mean scores for all sensory attributes expect PYPJ’ taste, and the consumer acceptances of PYPJ and PWPJ were 62% and 92%, respectively. These results displayed that there is a need to further improve PYPJ, and PWPJ is a product recognized by consumers. .展开更多
The porous structure in pomelo peel is believed to be responsible for the protection of its fruit from damage during the free falling from a tree.The quantitative understanding of the relationship between the deformat...The porous structure in pomelo peel is believed to be responsible for the protection of its fruit from damage during the free falling from a tree.The quantitative understanding of the relationship between the deformation behavior and the porous structure could pave the way for the design of porous structures for efficient energy absorption.Here,a universal feature of pore distribution in pomelo peels along the radial direction is extracted from three varieties of pomelos,which shows strong correlation to the deformation behavior of the peels under compression.Guided by the porous design found in pomelo peels,porous polyether-ether-ketone(PEEK)cube is additively manufactured and possesses the highest ability to absorb energy during compression as compared to the non-pomelo-inspired geometries,which is further confirmed by the finite element simulation.The nature-optimized porous structure revealed here could guide the design of lightweight and high-energy-dissipating materials/devices.展开更多
In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, ...In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, including color, texture, degree of esterification, and water solubility. The effects of peel to sol- vent ratio, pH of the solvent, extraction temperature and extraction duration on pectin extraction rate were investigated. On the basis of single-factor experiments, an L9 （34） orthogonal experiment was performed to screen the optimal extraction conditions. According to the results, the optimal combination of technical parame- ters was A1B3 C1 D3, i. e. , solid to liquid ratio 1：40 （g： ml）, pH 2.0, extraction duration 70 rain, extraction temperature 90 ℃. The average pectin extraction rate was 68.60% ; the color of pectin extracted under the optimal conditions varied from milky white to light yellow; the degree of esterification of pectin extracts was 65. 71% ; the extracted pectin exhibited good water solubility. Key words Pomelo peel; Pectin extraction; Optimum conditions; Esterification degree; Water solubility展开更多
文摘Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo peels every year, in this study, we recycled pomelo peels to make pomelo yellow peel jelly (PYPJ) and pomelo white peel jelly (PWPJ) according to their different characteristics in pomelo peels. And the consumer sensory evaluation (n = 50) was carried out to explore the consumers’ evaluation and acceptance for these two innovative products. The results showed that both jellies received high mean scores for all sensory attributes expect PYPJ’ taste, and the consumer acceptances of PYPJ and PWPJ were 62% and 92%, respectively. These results displayed that there is a need to further improve PYPJ, and PWPJ is a product recognized by consumers. .
基金supported by the National Key R&DProgram of China(2018YFB1105100)National Natural Science Foundation of China(51973165).
文摘The porous structure in pomelo peel is believed to be responsible for the protection of its fruit from damage during the free falling from a tree.The quantitative understanding of the relationship between the deformation behavior and the porous structure could pave the way for the design of porous structures for efficient energy absorption.Here,a universal feature of pore distribution in pomelo peels along the radial direction is extracted from three varieties of pomelos,which shows strong correlation to the deformation behavior of the peels under compression.Guided by the porous design found in pomelo peels,porous polyether-ether-ketone(PEEK)cube is additively manufactured and possesses the highest ability to absorb energy during compression as compared to the non-pomelo-inspired geometries,which is further confirmed by the finite element simulation.The nature-optimized porous structure revealed here could guide the design of lightweight and high-energy-dissipating materials/devices.
基金Supported by Project of Education Department of Jiangxi Province(JXJG-08-4-27)
文摘In this study, pectin was extracted from grapefruit peels with hydrochloric acid and precipitated with 95% ethanol solution and 5% tartaric acid. The physical and chemical properties of pectin obtained were analyzed, including color, texture, degree of esterification, and water solubility. The effects of peel to sol- vent ratio, pH of the solvent, extraction temperature and extraction duration on pectin extraction rate were investigated. On the basis of single-factor experiments, an L9 （34） orthogonal experiment was performed to screen the optimal extraction conditions. According to the results, the optimal combination of technical parame- ters was A1B3 C1 D3, i. e. , solid to liquid ratio 1：40 （g： ml）, pH 2.0, extraction duration 70 rain, extraction temperature 90 ℃. The average pectin extraction rate was 68.60% ; the color of pectin extracted under the optimal conditions varied from milky white to light yellow; the degree of esterification of pectin extracts was 65. 71% ; the extracted pectin exhibited good water solubility. Key words Pomelo peel; Pectin extraction; Optimum conditions; Esterification degree; Water solubility
