EXTRACTION OF PECTIN FROM

MALUS DOMESTICA POMACE

TEAM MEMBERS NAME

THIRUVENGADAM S (212219210031)
SNEHA S (212219210027)
GUIDE NAME
Dr .A. BALASUBRAMANIAN, M.TECH, Ph.D.
Associate Professor,
Department of Chemical Engineering.
  PROBLEM STATEMENT
 PROPOSED SOLUTION
 INTRODUCTION
 LITERATURE REVIEW

SYNOPSI 

OBJECTIVE
PLAN OF EXECUTION(PHASE 1 & 2)
S  DWSIM FLOWSHEET
 MATERIALS AND METHODS
 RESULT AND DISCUSSION
 MASS BALANCE
 DESIGN OF EQUIPEMENT
 CONCLUSION
 FUTURE SCOPE
 REFERENCES
 PROBLEM STATEMENT

 Apple processing industries generate a huge amount of waste. This waste is known as
"apple pomace".

 It is highly biodegradable. The disposal of this waste represents a serious

environmental problem.

 Only 20% is processed into animal feed, and the rest, 80%, goes to landfill.

 Some amounts are incinerated, which results in the emission of greenhouse gases.
 PROPOSED SOLUTION

 The apple waste generated by apple processing industries contains pectin content.

 The presence of pectin content is identified by testing the raw materials with methylated
spirit(95% ethanol and 5% methanol).

 After the pectin test is done, we extract the pectin from the waste.

 Pectin is widely used as an emulsifying agent in food products.

 So we decided to extract pectin from industrial apple waste.

 INTRODUCTION

 Pectin is a unique fiber found in fruits and vegetables. which is a long chain of indigestible
sugars.

 When heated in the presence of liquid, pectin expands and turns into a gel, making it a great
thickener for jams and jellies.

 Pectic substances are classified into four protopectins, pectic acid, pectinic acid, and pectin.

 In this project, we extract pectin from apples by extraction with hydrochloric acid [6].
 LITERATURE REVIEW

No
RAW PROCESS CATALYS PROCESS RESULT REFERENCES
MATERIAL T PARAMETERS
1. Grape Microwave assisted and Nil Temperature=50°C Recovery=30% (Mariana Spinei
extraction method Time=120min & Mircea Oroian
2022)

Apple pomace Extraction Citric Acid Temperature=97℃ Recovery=6.13% ( Maria Helena

2. (Isolation Method) Time=50min 2004)

Banana Peels Drying Ethanol Temperature=40℃ Recovery=66.67% (Phaviphu &

3. Extraction Citric acid Time=180min Khamsucharit
2017)
Apple Pomace Extraction by subcritical Acetic Temperature=130℃ Recovery=13.33% (Xin Wang 2013)
4. water anhydride and Time=60min
pyridine
Pomegranate peel Drying Nitric acid Temperature: 80℃ Recovery=10.8% ( Mouna & Abid
5. Extraction Time=90min 2013)
 LITERATURE REVIEW

No
RAW PROCESS CATALYS PROCESS RESULT REFERENCES
MATERIAL T PARAMETERS
6. Orange Peel Microwave assisted and Nil Temperature=85°C Recovery=19.24% ( Prakash 2013)
extraction method Time=120min

7. Passion Fruit Enzyme Assisted Nil Temperature=80°C Recovery=30% (Freitas 2020)

Extraction Time=60min

8. Pumkin Enzymatic extraction 0.1M Hcl Temperature=90°C Recovery=67% (Sousa 1998)

Time=180min

Sisal waste Enzymatic and Ultrasonic Cellulaste 1.5L Temperature=60℃ Recovery=31.1% (Yishuo & Yang
9. Process Time=120min 2018)

10 Dragon Fruit Peel Microwave Assissted Nil Temperature=45℃ Recovery=7.5% (Prakash & Maran 2014)
Extraction Time=60min
 OBJECTIVE

 To collect the apple pomace from the industry and pretreat it using different methods.
 To study the structure and surface chemistry using SEM and FT-IR.
 To extract pectin from apple pomace and study the physical and chemical properties using various
characteristic techniques.
 To Boil the apple pomace with distilled water can transform the indigestible sugar into pectin.
 To Optimize the process parameters, including temperature, time, apple pomace quantity, and
solvent quantity.
 To extract pectin from apple pomace using hydrochloric acid (Hcl).
 WORK PLAN EXECUTION PHASE-1
Activity AUG SEP OCT NOV DEC

Literature Review

Chemical Purchase

Extraction of Pectin

Pectin Yield Calculation

Thesis Report
 WORK PLAN EXECUTION PHASE - 2
Activity JAN FEB MAR APR

Mass Balance

Fourier Transform infrared

spectroscopy(FTIR),Molisch’s Test,pH
Test,Ethanol Test.

Cost analysis

Report Preparation

Publication
DWSIM FLOWSHEET
 MATERIALS AND METHODS

APPLE POMACE
 The composition of apple contains 1gm Protein, 0 gram fat, 25 gram carbohydrate,
19gm naturally (occurring sugar).

 The Apple Pomace Collected from apple juice manufacturing industries is mixed with
distilled water and then allowed to boiling process under 90℃ for 10 minutes.

 Then the boiled sample is transported to the drying process by the dryer.
 MATERIALS AND METHODS

EXTRACTION PROCESS
Apple pomace after various pretreatments such as boiling and drying Then it is allowed to extraction

process.

The method for extraction of pectin consisted of boiling the pretreatment sample and then it is allowed to

extraction with 0.05N Hcl for one hour at 95℃.

On the basis of preliminary observations, it was found that the ratio of 1:2 of fresh apple pomace to

extraction medium was the most suitable and was followed in all the extraction methods.
 MATERIALS AND METHODS

DRYING
 The boiled sample contains moisture content, so it is transported to the dryer to reduce the
moisture content.

 The drying is carried out by a Hot air oven at 50℃ until the moisture content is removed.

 After the moisture content is removed, the feed is transported to the extraction process.
 MATERIALS AND METHODS

FILTRATION
 After Extraction, the feed is allowed into the filtration process. In this process, we get two outputs
(filtrate and residue).

 This process is carried out using filter paper. The residue which is collected as waste and the filtrate
is collected as pectin extract.

 After completion of the filtration, the filtrate is allowed to precipitation process.

 Filtration is done using a muslin cloth.

 MATERIALS AND METHODS

PRECIPITATION
 The pectin extract obtained from different extractions after cooling to room temperature was
used for precipitation of pectin either with 95%ethanol (alcoholic precipitation).

 The precipitates were then separated, washed successively with 95% ethanol and dried in an
oven at 50℃.
 MATERIALS AND METHODS

GRINDING

 The precipitate after washed with ethanol to remove the excess Hcl.

 It is allowed to the drying process to remove the moisture content. After the removal of
moisture, the solid pectin is allowed to grind.

 This process makes the solid pectin into powder [8].

 PARTIAL RESULT AND DISCUSSION

Apple Pomace Extraction process with Adding ethanol to Precipitation of

(100g) Hcl @90 extracted sample sample
 PARTIAL RESULT AND DISCUSSION

Drying process to remove

Filtration of Precipitated sample Pectin with small amount of ethanol
ethanol.
TEST TO CONFIRM THE PECTIN IN
EXTRACTED SAMPLE

S.No TEST TO CONFIRM THE PECTIN IN EXTRACTED

SAMPLE
1. pH Test

2. Extraction yield to calculate pectin in grams

3. Molisch’s test

4. FTIR
 RESULT AND DISCUSSION

EXTRACTION YIELD[5]
 Extraction yield indicates the amount of pectin obtained at the end of extraction. It is
an important extraction efficiency. By using this we can calculated the extracted
pectin.

Extraction yield(%)= x100

=
The extraction yield of pectin is 5 gram.
 RESULT AND DISCUSSION

METHYLATED SPIRIT TEST [1]

 Methylated spirit(95% ethanol and 5 methanol)
 The sample after added with methylated spirit it
 turns Into yellowish gel.
 RESULT AND DISCUSSION

pH OF PECTIN[4]
 The pH of pectin is always acidic in nature.
 So we done pH test with the pH meter in
 our lab.
 we get the pH of 5.5 for our sample.
 This indicate that the sample we tested is
 acidic in nature.
 So we confirm the extracted sample as pectin.
 RESULT AND DISCUSSION

MOLISCH’S TEST[2]

 Molisch's test is a chemical test which is used to check

 for the presence of Pectin(carbohydrate) in a given analyte.

 Molisch's test involves the addition of Molisch's reagent (a

 solution of naphthol in ethanol) to the sample we have to test.

 The formation of purple ring is a positive indicator to

 Presence of pectin.
FOURIER TRANSFORM INFRARED
SPECTROSCOPY[3]
 FOURIER TRANSFORM INFRARED
SPECTROSCOPY[3]
 The molecules and different chemical bonds such as -OH, CH, proteins, non- esterified
and esterified carboxyl groups were seen by analyzing FTIR Spectroscopy.
 The bands around 2000-2400 cm indicates the moisture absorbed by pectin molecules.
The board around 3000-3500 cm refers to -OH bonds, 2750-3000 cm shows the -CH
bonds.
 Esterified and non-esterified carboxyl groups are linked to 1000-1500 cm
 These spectral regions were commented in order to recognize pectin samples obtained
by different experimental parameters.
MASS
BALANCE
MASS BALANCE FOR EXTRACTION

 MF = ME + Me
Where MF – Mass of Feed
ME – Mass of Evaporate of the Feed
Me – Mass of Extract from the Feed
Me = MF – ME
= 218 – 43
= 175g
MASS BALANCE FOR THE FILTRATION

 Me = Mfi + MR
where, ME - Mass of Extract from the Feed
Mfi - Mass of Filtrate
MR - Mass of Residue
Mfi = Me – MR
= 175 – 95
= 80g
MASS BALANCE FOR PRECIPITATION

 Mfi + M(Ethanol) = Mp + Ms
where, Mfi – Mass of Filtrate
M(Ethanol) – Mass of Ethanol
Mp – Mass of Precipitate
Ms – Mass of Supernate
Mp = Mfi + M(Ethanol) - Ms
= 80 + 156.6 – 206.6
= 30g
MASS BALANCE FOR DRYER

 Mp = Mfp + Mm
where, Mp – Mass of Precipitate
Mfp – Mass of Final Product
Mm – Mass of Moisture
Mfp = Mp – Mm
= 30 – 25
= 5g
DESIGN OF EQUIPMENT

30m
m

12m

Distillation
Column
 DESIGN OF EQUIPEMENT

Working pressure =840 Kpa =0.84N/mm2

Inside diameter =65m
Material of construction stainless steel allowable stress=1350Mpa
Top chamber and bottom chamber height =5m
The density of Material=8030kg/m3
Number of trays =7
Plate placing =24 inches =0.6m
Hole pitch rectangular diameter,=5mm
Tray thickness =5mm
Design pressure (P),=0.084×1.1=0.0924 N/mm2
DESIGN OF EQUIPEMENT

1. Shell Design:
Thickness of shell,(ts )= (p.Di)/(2fj-p)
=(0.0924×65)/((2×0.85×1350)-0.0924)
=6.006/(2.295-0.0924)
=0.00261m
The thickness of the shell with a corrosion allowance.
=0.00261 +2(1.5)
Minimum shell thickness hence (ts),
=3.0026m
Hence, =361mm
DESIGN OF EQUIPEMENT

2.Head Design:
A hemispherical head is selected,
Thickness of Head (th)=(p.Di)/4Jf
=(0.0924×65)/(4×0.85×1350)
=0.0013m
Minimum head thickness (th)=6mm
Hence, th=6mm
3. Plate Design:
Plate spacing, =600mm
Column diameter =More than 1.5m
Flooding =80% of Maximum gas flow rate.
Total downcomer,
(Top and Bottom seal Areas)=10% of Vet area
DESIGN OF EQUIPEMENT

4.Top Section:
Liquid – Vapour flow factor,
FLV=L/V (ρV/ρL)0.5
=(536.64×31.8)/(1011.54×31.9) ×(1.15/750)0.5
=0.021
Gas area velocity through the Net area,
Unf=Csf (σ/20)0.2 ((ρV-ρL)/(1011.54×31.9))0.5
=3.02m/s.
Linear Design gas velocity.
Un=0.8×3.02
=2.42m/s
DESIGN OF EQUIPEMENT

4. Top Section
Maximum volumetric vapor Flow rate,
Qmax=(1011.54 ×31.9)/1.15
=7.78 m3⁄s
Net Area required,
Qmax/Un =7.79/2.42
=3.322m2
Total tower cross-section Area,
3.22/0.9=3.58m2
Column (tower) diameter,
((4×4)/π)0.5
=2.14m
DESIGN OF EQUIPEMENT

5.Bottom Section:
Liquid-vapour Flow factor FLV,
FLV=L/V(ρV/ρL)0.5 =0.03
Csbf=0.11m/s
Gas velocity through the Net Area,
Unf=Csbf (σ/20)0.2 ((ρL-ρV)/(1.01154×369))0.5 =4.15m/s
Linear Design gas velocity,
Un×4.15 =3.32m/s
Maximum Volumetric vapour flow rate,
Qmax=(927.42×31.6)/1.03 =7.9m3/s
DESIGN OF EQUIPEMENT

6.Net Area Required:

Qmax/Un =7.75/3.32=2.38m2
Total tower cross section Area is,
=2.6m2
Column tower diameter is,
(2.6/0.9)0.5=1.82m
Shell with recommended diameter,
D=2.4m/s the closest to the actual column diameter of 2.14m.
Carbon stell in IS2844 – 1964. ID2403nm. With minimum wall thickness of 8mm is used.
Liquid volumetric flow rate,=(536.64×31.8)/(3600×750)=0.006m3/s
Liquid volumetric flow rate,
=(1475×18.42)/(3600×955)=0.008m3/s
 CONCLUSION

 Pectin's most well-known properties is its use as a gelling agent in the production of jams and jellies.
 It’s raw material from the food processing industry, which is collected and plays an important role in
waste management, should be considered a potential and cost-effective source for pectin extraction.
 It has potential application for widespread global market in the future.
 Therefore, a more conventional method of pectin extraction needs to be discovered through additional
research. Because of its numerous applications in a variety of fields.
 FUTURE SCOPE

 At present, Commercial pectin is made through raw apples.

 So, we done a project of Extraction of pectin from apple pomace(The waste collected after the
extraction of juice from apple).
 The cost price of pectin will be decreased in future when we use apple pomace as the raw materials.
 We Collected sample in fruit shop. But this is not enough for bulk production.
 So, we studied and come up with new idea like collection of bulk amount of waste from apple juice
manufacturing industries[7].
 FUTURE SCOPE

 Once the pectin manufacturing plant situated near the apple juice manufacturing industries.
 The waste of apple (Apple Pomace) after manufacturing apple juice, it was converted to pectin
manufacturing industries as a raw material.
 The raw material(Apple Pomace) should be converted to pectin manufacturing plant by conveyer belt.
 ACKNOWLEDGEMENT

We wish to express our gratitude to our beloved Dr. N. M. VEERAIYAN, Founder President & Chancellor and Dr. S.
RAJESH, Director, Saveetha Engineering College, Chennai for providing us with facilities for the conducting our project.
We would like to express our immense gratitude to the Dr. N. DURAIPANDIAN, Principal, Saveetha Engineering College
for providing us a valuable opportunity to do this project. We would like to use this opportunity to express our deepest
gratitude to Dr. A. BALASUBRAMANIAN, Head of the Department & Associate Professor, Department of Chemical
Engineering, Saveetha Engineering College, for providing good infrastructure to carry out our project.
We extremely indebted to our project supervisor Dr. A. BALASUBRAMANIAN, Associate Professor, Department of
Chemical Engineering, Saveetha Engineering College and for their valuable suggestions and support during the course of
our project work.
We wish to record my deep sense of gratitude to our project coordinator Dr. P. SUNDAR RAJAN, Assistant Professor,
Department of Chemical Engineering, Saveetha Engineering College, for his keen interest, inspiring guidance, constant
encouragement with my work during all stages, to bring this thesis into fruition. We also thank the teaching and non-
teaching staff members of Department of Chemical Engineering, Saveetha Engineering College, for their valuable support
throughout the course of my project.
 REFERENCES

1.Galacturonans". Complex Carbohydrate Research Centre, University of Georgia, US. Archived from the
original on 15 August 2010. Retrieved 23 July 2010.

2. John H. Foulger (1931). "The User of the Molisch (α-Naphthol) Reactions in the Study of Sugars in Biological
Fluids" (PDF). J. Biol. Chem. 92: 345–353.

3.Cerna, M., Barros, A. S., Nunes, A., Rocha, S. M., Delgadillo, I., Copikova, J.,Coimbra, M. A. (2003). Use of
FT-IR spectroscopy as a tool for analysis of polysaccharide food additives. Carbohydrate Polymers, 19, 793-801.

4. Chan S.Y., Choo W.S. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa
husks. Food Chem. 2013;141(4):3752–3758
 REFERENCES

5.Yılmaz, M. T., Muslu, A., Toker, O. S., Dertli, E. (2016). Rheological and Molecular Characterization of Modified
Pectin from Sugar Beet Meal. Journal of Tekirdag Agricultural Faculty, 13(2), 10-20.

6.Zouambia, Y., Ettoumi, K. Y., Krea, M., Moulai-Mostefa, N. (2017). A new approach for pectin extraction:
Electromagnetic induction heating. Arabian Journal of Chemistry, 10, 480-487.

7.M., Barros, A. S., Nunes, A., Rocha, S. M., Delgadillo, I., Copikova, J., Coimbra, M. A. (2003). Use of FT-IR
spectroscopy as a tool for analysis of polysaccharide food additives. Carbohydrate Polymers, 19, 793-801.

8.PC sharma,Anil Gupta,P Kaushal (2014).Optimization of Method for Extraction of Pectin from Apple Pomace, 185 -
189.
 RESEARCH PUBLICATION STATUS

 TITLE :Extraction of pectin Malus Domestica Pomace.

 Manuscript: Completed.
 Publication: Pending.
THANK YOU!!