Intensification of pectin obtaining from apple pomace

Abstract This study is devoted to the problem of improving the methods of pectin obtaining from apple pomace. The relevance of the study is dictated by the fact of formation of a large amount of waste when receiving apple juice. The output of apple juice at the enterprises of the processing industry is from 50 to 75%, therefore, 25-50% is waste. In our studies we used 42 KHz frequency of ultrasonic vibrations. The powers of ultrasound waves were 30 and 50W. The output of pectin depends on the sample exposure time, and with time passing this growth decreases and eventually stops, which may indicate that a certain amount of destruction has been reached at a given power. The maximum increase in the output of pectic substances is observed when the ultrasonic treatment time is 15 minutes and it is 26%. Capacity also affects pectin output. With power increasing from 30 to 50 W, the amount of pectin released increases by an average of 10%. It is shown that the use of separation at the stage of solution partitioning from pectin allows one to increase the speed of the process by a factor of two.