Extraction and characterization of pectin from calamansi peels

Pectin was extracted from the peels of calamansi. Box-Behnken response surface methodology was used in order to optimize the method. A linear model was generated which showed that solid to liquid ratio(p=0.0001), time(p=0.0376), and temperature(p=0.0032) had significant effects on the pectin yield w...

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Bibliographic Details

Main Author:	Bartolome, Anna Patricia A. (Author)
Other Authors:	Dognidon, Kenneth Andrew R. (adviser.)
Format:	Thesis
Language:	English
Subjects:	Pectin. Citrus fruits.
Online Access:	Also available in UP Diliman Digital Archives