Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 41, Issue 2, Pages -Publisher
WILEY
DOI: 10.1111/jfpp.12769
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Kinetics of aqueous extraction of polyphenols from carob (Ceratonia siliqua L.) have been performed in different conditions (Temperature = 40 and 60C; solid-liquid ratio = 1: 3 and 1: 19 and without and with ultrasonic assistance ( 100W)). The effects of various parameters were studied using an experimental design. The final yield was modelled as a first order polynomial model: Y = 42.688+7.997x T (p< 0.10). An HPLC analysis showed that the major component is the galic acid and ultrasound assistance has no effect on degradation of phenols. Eight models (theoretical, empirical and semi-empirical) were tested to fit all kinetics [Y=f(t)] performed in all experiment conditions. Patricelli model showed the best fitting result and was retained to simulate all extraction conditions. Then polyphenols extraction from carob is based on two stages: an instant washing step followed by a slow diffusion step.
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