Dynamic Modeling of Pectin Extraction for Monitoring and Optimisation

Nina M. Andersen, Paloma A. Santacoloma, Krist Gernaey, Jens Abildskov, Jakob K. Huusom

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Pectin is used as an additive in many food and pharmaceutical
products to modify the rheological properties of the product [1].
Commercial pectin extraction is a batch operation with several tanks
that can feed continuously the downstream processing.The variability of the raw material is a continuous input ofuncontrolled disturbances to the process. Consequently, the processconditions should be constantly adjusted in order to obtain a highpectin yield and good product quality. The pectin quality can becharacterized by the degree of esterification (%DE) [2].Measurements of %DE can only be carried out after precipitation,which occurs several hours from the start of extraction. As aconsequence, some batches are processed under non-optimalconditions reducing pectin yield and quality.
Original languageEnglish
Publication date2015
Number of pages1
Publication statusPublished - 2015
Event25th European Symposium on Computer Aided Process Engineering : 12th International Symposium on Process Systems Engineering - Copenhagen, Denmark
Duration: 31 May 20154 Jun 2015


Conference25th European Symposium on Computer Aided Process Engineering
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