Kinetics of protopect in decomposition in vegetable raw material under high temperatures and pressures

Abstract

The kinetics of the catalytic decomposition of protopectin (PP) of pomace, peach, pumpkin, citrus, rhubarb, sunflower heads (SH) and beet pulp in HCl solution at pH = 2.0 and T = 120 °C and pressure 1.5 atm. The decay products of PP are separated according to the previously developed method into fractions: microgel (MG), pectin substances (PS) and oligosaccharides (OS). The experimental data were processed on the basis of the idea of a parallel and successive irreversible chemical reaction of the first order, the rate constants for the decay of the PP into the corresponding components-MG, PS, and OS, were evaluated, conclusions were made about the advantages and disadvantages of the high-temperature process.