Abstract:

    Apple pomace was used as raw material to extract pectin by the highintensity pulsed electric fields. The optimal processing conditions were acquired by the singlefactor experiments and the orthogonal experiment. The most yield rate 14.12% by pectin was achieved under the following conditions:electric field intensity 15 kV/cm, pH  value 3, electric pulse number 10, stuffliquid ratio 1∶19 and temperature 62 ℃. The comparative extraction tests were performed by the acid extraction method, the ammonium oxalate method, the ultrasonic extraction method, and the microwave extraction method, and it was found that the highintensity pulsed electric field method is the most effective method to extract pectin from apple pomace.

Key words: food processing technology, high intensity pulsed electric fields, apple pomace, pectin, extraction