PASSION FRUIT BY-PRODUCT: PROCESS DESIGN OF PECTIN PRODUCTION

Authors

  • Cariny Maria Polesca de Freitas Department of Chemistry, Universidade Federal de Viçosa, Brazil https://orcid.org/0000-0002-1214-9043
  • Ricardo David Martins Department of Accounting Sciences, Universidade de Uberaba, Brazil
  • Manoela Maciel dos Santos Dias Department of Chemical Engineering, Centro Universitário de Viçosa, Brazil
  • Jane Sélia dos Reis Coimbra Department of Food Technology, Universidade Federal de Viçosa, Brazil
  • Rita de Cássia Superbi de Sousa Department of Chemistry, Universidade Federal de Viçosa, Brazil https://orcid.org/0000-0002-1156-4667

DOI:

https://doi.org/10.29121/granthaalayah.v8.i10.2020.1688

Keywords:

Drying, Dimensioning, Extraction, Industry, Project

Abstract [English]

This work aimed to dimension a processing line for the extraction of pectin from passion fruit peels to the scale-up of an industrial pulp and juice processing plant. Taking into account that a medium-sized industry in Brazil processes 3,000 tons of passion fruit annually, the production of pectin was 23,934.24 kg·year-1, under the extraction conditions of 80 °C, 52.5 min, and 0.0002 mol·L-1 of citric acid. The process includes unit operations such as solid-liquid extraction, filtration, drying, and grinding of the pectin. The calculations of mass balance, energy balance, and the dimensioning of the equipment were made from data provided by the literature and by equipment suppliers. The results achieved help in the implementation of this process on an industrial scale.

Downloads

Download data is not yet available.

References

Güzel, M. and Akpinar, O. Valuation of fruit by-products: Characterization of fruit production pectins from fruit peels, Food Bioproducts and Processing, 2019, 115, 126-133. doi: 10.1016/j.fbp.2019.03.009. DOI: https://doi.org/10.1016/j.fbp.2019.03.009

Freitas, C.M.P., Costa, A.R., Rodrigues, F.A., Júnior, M.M.J., Dias, M.M.S. and Sousa, R.C.S. Optimization of pectin extraction from passion fruit (Passiflora edulis flavicarpa) using the response surface method, Brazilian Journal of Development, 2020a. 6, 25609-25625. doi: 10.34117/bjdv6n5-132. DOI: https://doi.org/10.34117/bjdv6n5-132

Surlehan, H.F., Noor-Azman, N.A., Zakaria, R. and Mohd-Amin, N.A. Extraction of oil from passion fruit seeds using surfactant-assisted aqueous extraction, Food Research, 2019, 3, 348-356. doi: 10.26656/fr.2017.3(4).146. DOI: https://doi.org/10.26656/fr.2017.3(4).146

Oliveira, C.F., Giordani, D., Gurak, P.D., Cladera-Oliveira, F and, Marczak, L.D.F. Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods, Innovative Food Science and Emerging Technologies, 2015, 29, 201-208. doi: 10.1016/j.ifset.2015.02.005. DOI: https://doi.org/10.1016/j.ifset.2015.02.005

Freitas, C.M.P, Sousa, R.C.S., Dias, M.M.S. and Coimbra, J.S.R. Extraction of Pectin from Passion Fruit Peel, Food Engineering Reviews, 2020b. doi: 10.1007/s12393-020-09254-9. DOI: https://doi.org/10.1007/s12393-020-09254-9

Kanse, N.G., Chirag, S., Swapnil, S. and Vishal, S. Extraction of pectin from orange peel's and its applications: Review, International Journal of Innovative Research in Science, Engineering and Technology, 2017. doi: 10.15680/ijirset.2017.0609142.

Liew, S.Q., Teoh, W.H., Yusoff, R. and Ngoh, G.C. Comparisons of process intensifying methods in the extraction of pectin from pomelo peel, Chemical Engineering and Processing, 2019, 143, 107586. doi: 10.1016/j.cep.2019.107586. DOI: https://doi.org/10.1016/j.cep.2019.107586

Lin, Y., He, H., Huang, Q., An, F. and Song, H. Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties, Food Bioproducts and Processing, 2020, 123, 409-418. doi: 10.1016/j.fbp.2020.07.015. DOI: https://doi.org/10.1016/j.fbp.2020.07.015

Saberian, H., Hamidi-Esfahani, Z., Gavlighi, H.A. and Barzegar, M. Optimization of pectin extraction from orange juice waste assisted by ohmic heating, Chemical Engineering and Processing, 2017, 117, 154-161. doi: 10.1016/j.cep.2017.03.025. DOI: https://doi.org/10.1016/j.cep.2017.03.025

Kulkarni, S.G. and Vijayanand, P. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. Flavicarpa L.), Food Science and Technology, 2010, 43, 1026-1031. doi: 10.1016/j.lwt.2009.11.006. DOI: https://doi.org/10.1016/j.lwt.2009.11.006

Liew, S.Q., Chin, N.L. and Yusof, Y.A. Extraction and characterization of pectin from passion fruit peels, Agriculture and. Agricultural Science Procedia, 2014, 2, 231-236. doi: 10.1016/j.aaspro.2014.11.033. DOI: https://doi.org/10.1016/j.aaspro.2014.11.033

Pinheiro, E.R., Silva, I.M.D.A., Gonzaga, L.V., Lover, E.R., Teófilo, R.F., Ferreira, M.M.C. and Amboni, R.D.M.C. Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology, Bioresource Technology, 2008. doi: 10.1016/j.iortech.2007.10.058.

Rezzadori, K., Benedetti, S. and Amante, E.R. Proposals for the residues recovery: Orange waste as raw material for new products, Food Bioproducts and Processing, 2012, 90, 606-614. doi: 10.1016/j.fbp.2012.06.002. DOI: https://doi.org/10.1016/j.fbp.2012.06.002

Yapo, B.M. and Koffi, K.L. Yellow passion fruit rind- a potential source of low-methoxyl pectin, Journal of Agricultural and Food Chemistry, 2006, 54, 2738-2744. doi: 10.1021/jf052605q. DOI: https://doi.org/10.1021/jf052605q

Henderson, S.M. and Pabis, S. Theory of grain drying: Effect of temperature on drying coefficient, Journal of Agriculture Engineering, 1961, 33, 169-174.

Toğrul, I.T. and Pehlivan, D. Modelling of thin layer drying kinetics of some fruits under open-air sun drying process, Journal of Food Engineering, 2004, 65, 413-425. doi: 10.1016/j.jfoodeng.2004.02.001. DOI: https://doi.org/10.1016/j.jfoodeng.2004.02.001

Henderson, S.M. Progress in the development of the thin layer drying equation, ASAE Transaction, 1974, 17, 1167-1168. DOI: https://doi.org/10.13031/2013.37052

Verna, L.R., Bucklin, R.A., Endan, J.B. and Wratten, F.T. Effects of drying air parameters on rice drying models, Transactions of the ASAE, 1985, 28, 296-301. DOI: https://doi.org/10.13031/2013.32245

Midilli, A., Kucuk, H. and Yapar, Z.A. New model for drying in a single layer, Drying Technology, 2002, 20, 1503-1513. doi: 10.1081/drt-120005864. DOI: https://doi.org/10.1081/DRT-120005864

Geankoplis, C.J. Transport processes and unit operations. 3nd ed. Continental Editorial Company: México; 1998, 921.

Cremasco, M.A. Unit operations in particulate and fluid mechanical systems, 2nd ed. Blucher: Brazil; 2012, 424.

Couper, J.R., Penney, W., Fair, J. and Walas, S. Chemical process equipment: Selection and design, 2nd revised ed. Butterworth-Heinemann (Elsevier): Oxford; 2010, 776.

Green, D. and Perry, R. Perry’s chemical engineer handbook, 8nd ed. Mc Graw Hill: New Jersey; 2008, 2400.

Biegler, L.T., Grossmann, I.E. and Westerberg, A.W. Systematic methods of chemical process design. Prentice-Hall: NewJersey; 1997, 816.

McCabe, W., Smith, J. and Harriot, P. Unit operations of chemical engineering, 5 nd ed. McGraw Hill: New York; 1993, 1154.

Tema. Standards of the Tubular Exchanger Manufacturers Association, 9 nd ed. Tema, New York; 2007; 298.

Kern, D. Process Heat Transfer. McGraw Hill: London; 1983, 878.

Chhabra, R.P. and Richardson, J.F. Non-newtonian flow and applied rheology: Engineering applications, 2nd ed. Butterworth-Heinemann (Elsevier), Oxford; 2008, 536.

Casas-Orozco, D., Villa, A.L., Bustamante, F. and González, L.M. Process development and simulation of pectin extraction from orange peels, Food Bioproducts and Processing, 2015, 96, 86-98. doi: 10.1016/j.fbp.2015.006.006.

Downloads

Published

2020-10-26

How to Cite

Freitas, C. M. P. de, Martins, R. D., Santos Dias, M. M. dos, Coimbra, J. S. dos R., & Sousa, R. de C. S. de. (2020). PASSION FRUIT BY-PRODUCT: PROCESS DESIGN OF PECTIN PRODUCTION. International Journal of Research -GRANTHAALAYAH, 8(10), 58–69. https://doi.org/10.29121/granthaalayah.v8.i10.2020.1688

Most read articles by the same author(s)