Model-based Optimization of Pectin Extraction Process

Commercial pectin produced through an extraction using acid is used as a gelling, thickening, emulsifying or stabilizing agent in many applications due to its gelling ability. Quality of the gel formed by pectin depends on physical and chemical characteristics of extracted pectin, such as degree of esterification (DE) and intrinsic viscosity (IV). However, since there is a trade-off between the pectin yield and quality, it becomes a challenge to decide the extraction condition using heuristic approaches. In this study, we propose a strategy for an operation optimization of the pectin extraction process using the dynamic model developed based on the first principles. In the optimization problem, the desired characteristics of pectin are considered as inequality constraints of end states. The extraction condition, i.e. temperature, pH and extraction time, are optimized to maximize a final pectin concentration satisfying given requirements according to product specific applications.