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- MakaleYalnız künye2024Scopus SJRQ1Optimization of Pectin Extraction from Lemon Peel Powder by Ohmic Heating Using Full Factorial Design
Çilingir, Seda; Duran, Gülseven; Gökyildiz, Beritan; Goksu, Ali; Sabanci, Serdal; Cevik, Mutlu
Ohmic heating-assisted extraction has emerged as an effective method preferred in recent years. This extraction method is affected by experimental factors such as temperature, process time, and voltage gradient. The present study aimed to optimize the pectin extraction process from lemon peel powder samples by the ohmic heating-assisted extraction method. In this study, the effects of 3 different voltage gradients (7, 9, and 11 V/cm), 3 different solid to liquid ratios (1:20 g/mL, 1:40 g/mL, and 1:60 g/mL), and 3 different holding times (0, 60, and 120 min) and their interactions were investigated to determine the optimum extraction condition at constant temperature (80 °C) and pH = 1 sulfuric acid solution. The factors examined in the optimization procedure were pectin yield, power consumption, and energy efficiency. The optimum conditions were found to be 11 V/cm voltage gradient, 1:60 g/mL solid to liquid ratio, and 120-min holding time with a desirability value of 0.778. The results of this study could give important information about the design of industrial scale ohmic heating units, especially from different food wastes in industrial pectin production.
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İncele - MakaleYalnız künye2022Scopus SJRQ2Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating
Goksu, Ali; Duran, Gülseven; Çilingir, Seda; Çevik, Mutlu; Sabanci, Serdal
This study is to investigate the performance properties during the extraction of pectin from grapefruit peel powder using ohmic heating. Pectin extraction was carried out under different voltage gradients (7–11 V/cm), different solid: liquid ratios (1:20–1:60), and different holding times (0–180 min) at constant pH and temperature (80°C). The voltage gradient and solid: liquid ratio affected the time to reach the target temperature. The highest energy efficiency value for all voltage gradients and solid: liquid ratios were obtained in the 0 min holding time, and the efficiency value, which changed between 89.47% and 56.02%, was negatively affected by the increase in the holding time. The exergy efficiency was lower than the energy efficiency and decreased due to the increasing holding time and decreasing voltage gradient. Also, the exergy efficiency was found to be between 73.69% and 18.09%. Determining the performance characteristics of the system will make a significant contribution to pilot and industrial-scale system/process applications for the future. Practical application: In this study, pectin was successfully obtained from grapefruit powder using an ohmic heating system. The operating conditions for the obtained pectin include constant pH (pH:1) and temperature (80°C) but various voltage gradients, solid: liquid ratios, and extraction times. It has been observed that voltage gradient and extraction time were effective on energy efficiency. When looking at exergy efficiency, voltage gradient, solid: liquid ratio, and extraction time were effective. It has been observed that the improvement potential (IP) value calculated for the system decreases depending on the increasing voltage gradient. The results obtained in this study are thought to be an important data source for literature, pilot, and industrial-scale production systems. It has been realized that ohmic heating, which is increasingly used, is an alternative technique for pectin production.
AtıfScopus13WoS12OpenAlex16İncele - MakaleYalnız künye2021Scopus SJRQ1Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process
Çilingir, Seda; Goksu, Ali; Sabanci, Serdal
The ohmic heating process is known as homogeneous, efficient, and rapid heating. In the present study, it was aimed to analyze the extraction of pectin from lemon peel using ohmic heating, to evaluate the specific pectin production coefficient (SPPC, mg/kJ) and compared it with traditional pectin production (TPP). The extraction process was carried out at 3 different temperatures (70–90 °C), 3 different solid:liquid ratios (1:30, 1:40, 1:50 g/ml), 3 different extraction holding times (0–30 min), and a constant pH (pH 2 that adjusted with citric acid). From the results, extraction conditions affected the pectin yield. As the temperature and extraction holding time increased, the pectin yields increased. In general, the 30-min pectin yields of the ohmic heating-assisted extraction (OHAE) process were similar to the pectin yields obtained from the TPP under the same conditions. Performance evaluation of pectin production was made for 90 °C, and energy efficiency was found to be over 69% for 3 different solid to liquid ratios. It has been stated that as an alternative to the TPP method, the OHAE process can be applied.
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