Production of Pectin from Orange Peels (Citrus sinensis)

Joy Chukwuemeka Peter Ukpaka

Abstract

The study on pectin manufacturing from orange peel raw material indicated the effect of operating temperature on the quality and quantity obtained at a given mass of orange peels loaded in the distillation column, as well as the influence of time. The pectin was measured at various operating temperatures, times, and pH values of acidic media namely 1, 1.5, 2, 3, and 4 with operating temperatures of 60°C, 70°C, and 80°C, and the results revealed that the highest yield was at pH 1.5 for heating periods of 30 and 60 minutes in hot acid medium. According to the experimental results, with the order of the best reaction condition for D > C > E > B > A. The moisture content reduces as the heating time increases, and this study has proved the utility of orange peel in the synthesis of pectin. This could be attributed to the ash content characteristics in terms of physicochemical properties, the nature and types of additives used, the operating temperature, the allowable contact period of operation and the mass of raw material charged into the process unit.

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