Screening of factors influencing pectin extraction of pomelo peels using 2-level factorial design

Abstract

A study was conducted to vary the parameters affecting the extraction of pectin from pomelo peels (Citrus maxima) using a 2-level factorial design (2LFD). Experimental design was carried out to screen for significant environmental factors for extraction results. The factors involved consisted of pH, temperature and extraction time. The results of the variance analysis (ANOVA) found three main factors that had a statistically significant effect on the results of pectin extraction, namely pH, temperature and extraction time. The following important factors are the interaction factors between pH and temperature, the interaction between temperature and extraction time, the interaction between pH and extraction time, the interaction between temperature and extraction time. Statistical analysis shows that the linear model is significant with R2 value of 0.9715. It was found that pH, temperature and extraction time are the most important parameters that affect the results of pomelo peels pectin extraction.