Research Article
Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid
Table 1
Variable levels and the response of DE of pectin based on pH value, extraction temperature, and time.
| Std. | Variable levels | DE (%) | X 1 pH value | X 2 Extraction temperature (°C) | X 3 Extraction time (h) | DEc | DEs |
| 1 | 1 | 90 | 2 | 26.98 | 28.13 | 2 | 2 | 90 | 1.5 | 33.97 | 34.13 | 3 | 2 | 90 | 1.5 | 33.97 | 34.13 | 4 | 1 | 80 | 1.5 | 33.46 | 38.01 | 5 | 2 | 90 | 1.5 | 33.97 | 34.13 | 6 | 1 | 90 | 1 | 40.35 | 39.95 | 7 | 2 | 90 | 1.5 | 33.97 | 34.13 | 8 | 2 | 80 | 1 | 42.61 | 43.02 | 9 | 2 | 100 | 2 | 23.56 | 28.32 | 10 | 2 | 100 | 1 | 41.73 | 38.88 | 11 | 3 | 90 | 1 | 43.78 | 41.44 | 12 | 3 | 80 | 1.5 | 37.94 | 41.56 | 13 | 2 | 90 | 1.5 | 33.97 | 34.13 | 14 | 3 | 100 | 1.5 | 31.97 | 33.95 | 15 | 3 | 90 | 2 | 31.4 | 31.3 | 16 | 2 | 80 | 2 | 32.08 | 34.1 | 17 | 1 | 100 | 1.5 | 30.64 | 32.16 |
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