Authors:
Liezel E. De Los Santos Camarines Norte State College-College of Agriculture and Natural Resources, Brgy, Talobatib, Labo, Camarines Norte, Philippines

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Mary Grace T. Pardo Camarines Norte State College-College of Agriculture and Natural Resources, Brgy, Talobatib, Labo, Camarines Norte, Philippines

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Roger Jay L. De Vela Camarines Norte State College-College of Agriculture and Natural Resources, Brgy, Talobatib, Labo, Camarines Norte, Philippines

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Abstract

This study attempted to optimize pectin extraction from queen pineapple (Qp) peels using microwave-assisted method. A three-factor factorial experimental design was employed to test the interaction of moisture content of pineapple peel, pH of the citric acid solution and extraction time. The three-way interaction among the factors has a significant effect on pectin recovery. Two-way interaction between moisture content and pH level, as well as pH level and extraction time caused significant difference in the pectin recovery. Pectin recovery increases with lower moisture content while longer extraction time does not significantly increase pectin recovery. The optimum combination of the parameters is 12% moisture content, pH level 2 of the citric acid solution, and extraction duration of 2 min, which yielded 1.01 ± 0.01% pectin recovery. This is lower than the results from previous studies on pineapple with 3.88–13.06% pectin recovery using acid extraction method. Hence further optimization is recommended.

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Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

Indexing and Abstracting Services:

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2023  
Scopus  
CiteScore 1.8
CiteScore rank Q2 (General Agricultural and Biological Sciences)
SNIP 0.497
Scimago  
SJR index 0.258
SJR Q rank Q3

Progress in Agricultural Engineering Sciences
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Progress in Agricultural Engineering Sciences
Language English
Size B5
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2004
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Founder Magyar Tudományos Akadémia  
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Address
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ISSN 1786-335X (Print)
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