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Conference paper

Dynamic Modeling of Pectin Extraction for Monitoring and Optimisation

By Andersen, Nina M.1,2; Santacoloma, Paloma A.3; Gernaey, Krist1,2; Abildskov, Jens1,2; Huusom, Jakob K.1,2

From

Department of Chemical and Biochemical Engineering, Technical University of Denmark1

CAPEC-PROCESS, Department of Chemical and Biochemical Engineering, Technical University of Denmark2

CPKelco ApS3

Pectin is used as an additive in many food and pharmaceutical products to modify the rheological properties of the product [1]. Commercial pectin extraction is a batch operation with several tanks that can feed continuously the downstream processing.The variability of the raw material is a continuous input ofuncontrolled disturbances to the process.

Consequently, the processconditions should be constantly adjusted in order to obtain a highpectin yield and good product quality. The pectin quality can becharacterized by the degree of esterification (%DE) [2].Measurements of %DE can only be carried out after precipitation,which occurs several hours from the start of extraction.

As aconsequence, some batches are processed under non-optimalconditions reducing pectin yield and quality.

Language: English
Year: 2015
Proceedings: 25th European Symposium on Computer Aided Process Engineering
Types: Conference paper
ORCIDs: Gernaey, Krist , Abildskov, Jens and Huusom, Jakob K.

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