Dynamic modelling of pectin extraction describing yield and functional characteristics

Nina Marianne Andersen, T. Cognet, P. A. Santacoloma, J. Larsen, I. Armagan, F. H. Larsen, Krist Gernaey, Jens Abildskov, Jakob Kjøbsted Huusom

Research output: Contribution to journalJournal articleResearchpeer-review


A dynamic model of pectin extraction is proposed that describes pectin yield, degree of esterification and intrinsic viscosity. The dynamic model is one dimensional in the peel geometry and includes mass transport of pectin by diffusion and reaction kinetics of hydrolysis, degradation and de-esterification. The model takes into account the effects of the process conditions such as temperature and acid concentration on extraction kinetics. It is shown that the model describes pectin bulk solution concentration, degree of esterification and intrinsic viscosity in pilot scale extractions from lime peel at different temperatures (60 °C, 70 °C, 80 °C) and pH (1.5, 2.3, 3.1) values.
Original languageEnglish
JournalJournal of Food Engineering
Pages (from-to)61-71
Publication statusPublished - 2017


  • Degree of esterification
  • Dynamic modelling
  • Intrinsic viscosity
  • Pectin extraction
  • Yield
  • Dynamic models

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