Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics

Pectin from black carrots pomace was extracted in hot acidic water (2.5 pH) using microwave (MW) at 110 °C/5 min, ultrasound (US) at 70 °C/30 min and conventional heating (CH) at 110 °C/90 min. CH showed highest yield (0.22 kg/kg pomace), followed by MW and US treatments. However, from kinetic modelling, MW extraction was found to exhibit the highest rate of extraction among the three approaches. Pectin extracted via CH resulted in maximum...