Project topics †Journal of Engineering Research and Studies Essay

Journal of engineering science Research and StudiesE-ISSN0976-7916Research Paper insularism OF OIL AND PECTIN FROM ORANGE PEELAND STUDY OF EFFECT OF pH OF EXTRACTING culture mediumON THE YIELD OF PECTINShekhar Pandharipande*a, Harshal MakodebAddress for Correspondence*a- Associate Professor, De dowerment of chemical substance Engineering, Laxminarayan Institute of Technology, Rashtrasant Tukdoji Maharaj Nagpur University, Bharat Nagar, Amravati Road, Nagpur,India. bB. Tech student, Department of Chemical Engineering, Laxminarayan Institute of Technology, Rashtrasant Tukdoji Maharaj Nagpur University, Bharat Nagar, Amravati Road, Nagpur, India. snatchAn orangishness, specifically, the smart chromatic ( citrus tree sinensis (L.)) is the most commonly grown tree reaping in the world. The place litigate addresses to the emergence of the part of the answer necessitate for the decline of value added carrefours like chromaticness inunct and pectin from chromatic tree st ruggle, which is the decompose of orange juice treat industry. The outcome of the present work highlighted that the sweet orange struggles are good generator of orange oil and pectin and does harbour the potential to become important raw genuine for food processing industries. Two methods namely elemental distillate & remove have been explored for legal separation of oil from flakes.The remains of saloon in this part is further case-hardened for isolation of pectin. It is found from the experimental observations that the peel source, for blood line of pectin, when taken by and by extracting orange oil through innocent distillation gives higher(prenominal) bring forth than leaching residue. It is concluded that the process in which orange oil is commencement ceremony extracted use technique of simple distillation followed by acid line of descent of pectin is most sui turn off for industrial production for isolation of pectin. These results demonstrate the luck y extraction of orange oil and pectin, providing potential benefits forindustrial extraction of pectin from an economic and environmental point of view. KEYWORDS orange peel, pectin extraction, orange intrinsic oil1.1 foundingAn orange, specifically, the sweet orange ( citrussinensis (L.)) is the most commonly grown tree reapingin the world. orangeness trees are widely cultivated in equatorial and subtropical climates for the sweet fruit,which is peeled or cut (to avoid the acidulous rind) andeaten whole, or processed to extract orange juice, & also for the fragrant peel. Citrus fruits are at the topnot only in measure production, precisely also in economicvalue. The albedo is the main source of pectin. Pectinincludes all the esterified polygalacturonic acids at several(predicate) degree of neutralization. In the presence of saccharine and small quantities of organic acids(usually citric acid), pectins gelatinized, and thisproperty is exploited by the agrochemistry andpharma ceutic industries for pectin isolation. orangish demand oil is present in small ductless glandcontained in the peel of the orange fruits. The mainconstituent of orange peel all important(p) oil is d-lim cardinalne(present to the extent of at least 90 %), which is theonly hydrocarbon present. The d-limonene isextracted from orange rinds or solids. The rinds andpulp are sent to an evaporator and the d-limonene is loaded out.It is widely known for its pleasant scentand degreasing properties. d-limonene is currentlybeing utilize in many applications such as chlorinatedsolvents replacements, hand cleaners and seweragetreatments. The orange processing industry can get a exhaust makeover if due importance is given forseparation of useful ingredient from orange peel.Researchers and Scientists have been working on theseparation of oil and pectin from orange peel andreporting their findings in journals of repute. A briefsummary includes orange peel organic waste orenergetic resource(1), risky to wealth industrial rawmaterials potential of peels of Nigerian sweet orange(Citrus sinensis)(2), method of distilling a volatileconstituent from liquid mixture(3), Optimization ofpectin acid extraction from ire fruit peel(Passiflora edulis flavicarpa) using response surfacemethodology(4), stockandqualitativeAssessment of African Sweet Orange Seed Oil(5),JERS/Vol. III/ put under II/April-June, 2012/06-09Comparisons between different techniques for waterbased extraction of pectin from orange peels(6) , microwave-assisted Isolation of essential oil ofCinnamomum iners Reinw. ex Bl. Comparison withConventional hydrodistillation(7), Microwave-assistedextraction of pectin from orange peel(8), microbialproduction of pectin from Citrus peel(9), Optimizationof Pectin filiation from Peel of potassium hydrogen tartrate harvest-home(Hylocereus polyrhizus)(10), Determining the end productand character reference of Pectin from Fresh Peel & PectinPomace(11) and microbic Production of Pectin fromCitrus Peel(12) .The present work (13) explored the possibility ofseparation of essential oils and pectin from theorange peels. Nagpur is major orange producingcentre in the subcontinent and even recognise in thename of oranges as, Orange city.1.2 MATERIALS AND METHODSThe present work is divided into undermentioned partsI. Separation of oil from peels.a) Using the method of simple distillationb) Using ethanol as solvent in the methodof leachingII. Extraction of pectin from oil peelsa) From impudent peels, the leftoverb) From dried taproom remained after simpledistillation and leaching as in part I1.2.1 Separation of oil from peelsRaw MaterialThe raw material taken under examination for theextraction of orange oil (d-limonene) and pectin isorange peel. Orange peels are removed from freshoranges which are procured from local market andwhich were harvested in the month of December2011 to January 2012.MethodsSimple distillation is employed for removal ofessential oil fro m orange peel. desiccate and finedground orange peel demolish is added with knownquantity of water which is simple distilled off forapproximately one hour. The solid remains of theresidue are dried to obtain the change cake. The distillateJournal of Engineering Research and StudiesE-ISSN0976-7916resulted in to two phases, oil and water. Two phasesare separated and orange oil is obtained. For 350 gmof orange powder taken, 8 ml of oil and 126.3 gm ofdried cake is obtained.The method of leaching is also explored for removalof oil from peels. 380 gm of fresh orange peel areextracted with 225 ml of ethanol. After adequatecontacting, two phases, solid and liquid are separated,198 gm of wet slurry resulted into 150 gm of prohibitionistcake. However oil could not be recovered spare-time activitythis method. The dried cake obtained is furthertreated for separation of pectin in undermentioned part of presentwork.1.2.2 Extraction of pectin from orange peelsThe objective of this part of work is extraction andisolation of pectin from fresh orange peel try out andthe dry cake sample left after extraction of oil usingsimple distillation as in part I. The objective includesthe reputation of the effect of pH of the medium on the damp of pectin extracted. The process decrease chart is asshown in the figure 1.Table no 1 Experimental observations of yield ofpectin at different pHFig no 1 Process flow chart for extraction ofpectin from orange peel sampleCitric acid in distilled water themes of desired pHvalues 1, 1.5, 2, 3, 4 and 5 are prepared. Orange peelsamples calculation 10 gm each are dipped in to thesolution and heated at 800C for 10 minutes. Aftercooling the solution, it is filtered using material filterand Whatman filter paper under vacuum. Ethanol isadded to the filtered solution to drive on filtration ofpectin. The solution is filtered using fine filter clothor extractor at 8000 rpm for 15 min at 100C toseparate change integrity pectin which is dried und er vacuum at500C and -100 mmHg gauge for two hours. Driedpectin is thus obtained. The observations are given intable no 1.Yield % of pectin is based on the gram of peelsample taken, and is calculated by formula as givenbelowFig no 2 Pectin yield at different pH of extractingmedium1.2.2.1 Comparison of yield of pectin from thedry cake residue left after simple distillation andleachingSame procedure is applied for separation of pectin inthis part of present work, as followed in part 1.2.2.theobservations are tabulated in table 2 & pictorialdetails & output of process are visualized in fig 3.Table no 2 Experimental observations of comparison of yield of pectin from the dry cakeresidue left after simple distillation and leachingwhere Ypec (%) is the extracted pectin yield in percent (%), P is the quantity of dry pectin in g and Bi isthe initial amount of orange peel in gram.Results and discussionThe maximum yield of pectin is obtained at extraction medium pH of 1. However negligible y ieldis obtained at pH of 4 and 5 as can be seen fromgraph plot between pectin yield % obtained forvarious values of pH of medium as shown in fig 2.JERS/Vol. III/ bribe II/April-June, 2012/06-09Journal of Engineering Research and StudiesResult and discussionThe yield of pectin obtained is highest in turbidextract, but this might be due to some suspendedimpurities present in the extract. The maximumoverall yield of the pectin is obtained from orangepeel residue sample through simple distillation.Therefore, in the process of orange oil and pectinextraction from orange peel, it is recommended onbasis of results obtained, that to first extract oil usingsimple distillation and then isolate pectin with acidhydrolysis technique.1.3 CONCLUSIONNagpur neighbourhood is well known in central Asia as intumescentst orange producing region. It is also known asthe California of India, producing excellent qualityoranges in large number. Though it has greatproduction of oranges, the downstream proce ssingand value added product manufacturing technology isnot yet developed. The present work is dedicated forE-ISSN0976-7916the development of the part of the process technologyneeded for the extraction of value added products i.e.orange oil and pectin from orange peel, which is thewaste of orange juice processing industry. Thepresent work revealed that the sweet orange peels aregood source of orange oil and pectin and does havethe potential to become important raw material forfood processing industries. It is found from theexperimentation that the peel source, for extraction ofpectin, when taken after extracting orange oil throughsimple distillation gives higher yield than leachingresidue. So it can be concluded that the process inwhich orange oil is first extracted using technique ofsimple distillation followed by acid extraction ofpectin is most suitable for industrial production.These results demonstrate the successful extraction oforange oil and pectin, providing potential benef its forindustrial extraction of pectin from an economic andenvironmental point of view.Fig no 3 Pictorial presentation of the process for comparison of yield of pectin from the dry cake residue left after simple distillation and leachingAmboni. (2009). optimisation of pectin acid extractionREFERENCES1.2.3.4.Martn M.A, Siles J.A.1, El Bari H, Chica A. F,Universit Ibn Tofail. Facult dos Sciences. Kenitra(Maroc) .(2008). Orange Peel Organic Waste orEnergetic Resource?Tobias I. Ndubuisi Ezejiofor, N. V. Eke, R. I.Okechukwu, R. N. Nwoguikpe and C. M. Duru. (2011)Waste to wealth Industrial raw materials potential ofpeels of Nigerian sweet orange (Citrus sinensis).African Journal of Biotechnology Vol. 10(33), pp.6257-6264.Gorden P. Gerow, Davenport, Fla.(1982). Method OfDistilling A Volatile fate From Liquid Mixture.United States Patent, 4,326,926.Erika Kliemann, Karina Nunes de Simas, Edna R.Amante, Elane Schwinden Prudencio, Reinaldo F.Teo filo, Ma rcia M. C. Ferreira & Renata D. M. C. JERS/Vol. III/ Issue II/April-June, 2012/06-095.6.7.from passion fruit peel (Passiflora edulis flavicarpa)using response surface methodology. internationalisticJournal of Food Science and Technology, 44, 476483.Nwobi BE, Ofoegbu O & O B Adesina. (2006).Extraction And Qualitative Assessment Of AfricanSweet Orange Seed Oil. African Journal of foodagriculture nutrition and development. Vol. 6 ISSN1684-5374.S. Yeoh, J. Shi, T.A.G. Langrish. (2008). Comparisonsbetween different techniques for water-based extractionof pectin from orange peels. Elsevier, Desalination 218,229237.Weerachai Phutdhawong, Rungthip Kawaree, SamartSanjaiya,WayaSengpracha&DuangBuddhasukh.(2007). Microwave-Assisted Isolation ofEssential oil of innamomum iners Reinw. ex Bl.Journal of Engineering Research and StudiesComparison with Conventional Hydrodistillation.Molecules ISSN 1420-30498. Zheng Jie, Yang Ting, Wu Qiang, Li Jing, Wang YaNa. (2009). Microwave-assisted Extraction of Pectin from Orange Peel. Vol. 30, No . 20,p. 134-137.9. P.Y. Tang, C.J. Wong and K.K. Woo. (2011).Optimization of Pectin Extraction from Peel of DragonFruit (Hylocereus polyrhizus). Asian Journal ofBiological Sciences, ISSN 1996-3351, KnowledgiaReview, Malaysia, 4 (2) 189-195.10. P. G. Crandall, R. J. Braddock, and A. H. Rouse.(1978). Determining The Yield And Quality Of PectinFrom Fresh Peel And Pectin Pomace. Proc. Fla. StateHort. Soc. 91109-111.11. Takuo Sakai & Minoru Okushima. (1998). MicrobialProduction of Pectin from Citrus Peel.Applied andEnvironmental Microbiology, Vol. 39, No. 4, p. 908912.12. Harshal Makode (2012).Project report submitted for BTech to Rashtrasant Tukadoji Maharaj NagpurUniversity,Nagpur.JERS/Vol. III/ Issue II/April-June, 2012/06-09E-ISSN0976-7916