Dynamic Modeling of Pectin Extraction for Monitoring and Optimisation

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

Dynamic Modeling of Pectin Extraction for Monitoring and Optimisation

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

Department of Chemical and Biochemical Engineering

Research output: Contribution to conference › Poster › Research › peer-review

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Abstract

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 language	English
Publication date	2015
Number of pages	1
Publication status	Published - 2015
Event	25th European Symposium on Computer Aided Process Engineering : 12th International Symposium on Process Systems Engineering - Copenhagen, Denmark Duration: 31 May 2015 → 4 Jun 2015 http://www.pse2015escape25.dk/

Conference

Conference	25th European Symposium on Computer Aided Process Engineering
Country	Denmark
City	Copenhagen
Period	31/05/2015 → 04/06/2015
Internet address	http://www.pse2015escape25.dk/

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title = "Dynamic Modeling of Pectin Extraction for Monitoring and Optimisation",

abstract = "Pectin is used as an additive in many food and pharmaceuticalproducts to modify the rheological properties of the product [1].Commercial pectin extraction is a batch operation with several tanksthat 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.",

author = "Andersen, {Nina M.} and Santacoloma, {Paloma A.} and Krist Gernaey and Jens Abildskov and Huusom, {Jakob K.}",

year = "2015",

language = "English",

note = "25th European Symposium on Computer Aided Process Engineering : 12th International Symposium on Process Systems Engineering, PSE2015/ESCAPE25 ; Conference date: 31-05-2015 Through 04-06-2015",

url = "http://www.pse2015escape25.dk/",

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TY - CONF

T1 - Dynamic Modeling of Pectin Extraction for Monitoring and Optimisation

AU - Andersen, Nina M.

AU - Santacoloma, Paloma A.

AU - Gernaey, Krist

AU - Abildskov, Jens

AU - Huusom, Jakob K.

PY - 2015

Y1 - 2015

N2 - Pectin is used as an additive in many food and pharmaceuticalproducts to modify the rheological properties of the product [1].Commercial pectin extraction is a batch operation with several tanksthat 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.

AB - Pectin is used as an additive in many food and pharmaceuticalproducts to modify the rheological properties of the product [1].Commercial pectin extraction is a batch operation with several tanksthat 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.

M3 - Poster

T2 - 25th European Symposium on Computer Aided Process Engineering

Y2 - 31 May 2015 through 4 June 2015

ER -