Safdar Hussain Khosa File 2.docx

ACKNOWLEDGEMENT

I wish to convey my noteworthy pleasure and obligation to my honorable supervisor Prof. Dr. Muhammad Suleman Tahir, for his proposal to introduce the present topic and for his energizing instructions, encourage criticism and precious recommendations throughout this project work.

I would like to bestow my gratitude to the Staff of Chemical Engineering Department especially for their advice and their help given to me. And moreover I want to extend my appreciation to all my family members, friends, colleagues & seniors staff members who helped me to accomplish this work.

Signature: ________________________ Safdar Hussain Khosa

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DEDICATION I dedicate my thesis to Dr. Niaz Ahmad Akhtar for his inspiration and motivation to improve my studies.

Signature: ______________________ Safdar Hussain Khosa

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DECLARATION I Safdar Hussain Khosa, student of M.Sc. Chemical Engineering, Department of Chemical Engineering, University of Gujrat, Pakistan having , Roll No: 15054423-004, hereby solemnly reveal that the facts used in this thesis titled “Extraction of Pectin from Orange Peel” is based on my genuine work, and has not yet been presented or printed elsewhere. I also proclaim that the whole thesis is free of intentional plagiarism and I shall not use this thesis for receiving any other degree from this or any other university or institution. I am also aware that if proof of plagiarism is proved in my thesis at any stage, even after the award of the degree, the degree shall be cancelled or revoked by the University authority. Signature: ______________________ Safdar Hussain Khosa

I declare that Safdar Hussain Khosa, Roll No: 15054423-004, student of M.Sc. Chemical Engineering, Department of Chemical Engineering, University of Gujrat, Pakistan worked under my guidance and the above stated declaration is accurate to the best of my knowledge.

Signature: ______________________ Prof. Dr. Muhammad Suleman Tahir Faculty of Engineering and Technology University of Gujrat. E-mail: [email protected]

Dated: ______________________

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THESIS COPLETION CERTIFICATE

This

is

to

declare

that the thesis entitled “EXTRACTION OF PECTIN FROM

ORANGE PEEL” presented by Safdar Hussain Khosa has been carried out under my direction in partial fulfillment of the requirements for the Degree of Masters in Chemical Engineering at University of Gujrat and this work has not been presented elsewhere for any other academic degree to the best of my knowledge.

Prof. Dr. Muhammad Suleman Tahir Chairman Chemical Engineering Department University of Gujrat (UOG) E.mail: [email protected]

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TABLE OF CONTENTS CONTENT

PAGE

LIST OF FIGURES -----------------------------------------------------------------------

Vi

LIST OF TABLE ------------------------------------------------------------------------

Vii

ABSTRACT ------------------------------------------------------------------------------

01

CHAPTER 01:INTRODUCTION --------------------------------------------------1.1 Orange and Orange Peel -----------------------------------------------------1.2 Pectin----------------------------------------------------------------------------1.3 Chemistry---------------------------------------------------------------------1.4 Sources of Pectin---------------------------------------------------------------CHAPTER 02: LITERATURE REVIEW--------------------------------------------

02 02 02 03 05 07

2.1 2.2 2.3 2.4 2.5

Optimization of Process Conditions for Pectin Extraction from Citrus Peel -----------------------------------------------------------------------------

07

Extraction of pectin from citrus fruit peel and use as natural binder in Pharmaceutical--------------------------------------------------------------------

08

Acomparative study of extraction of pectin from wet and dried peels using water based and microwave methods----------------------------------

08

Extraction and Analysis of Pectin from Citrus Peels: Augmenting the Yield from Citrus Using---------------------------------------------------

09

Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly-------------------------------------------------------------

09

CHAPTER 03: MATERIALS AND METHADOLOGY------------------------

10

3.1 3.2 3.3 3.4

10 11 15 17

Sample Preparation ---------------------------------------------------------Drying of Orange Peel---------------------------------------------------------Extraction of pectin from Orange Peel-------------------------------------Purification Procedure--------------------------------------------------------

CHAPTER 04: CHARACTERIZATION OF PECTIN---------------------------

18

4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8

18 18 18 18 20 20 21 21

Removal of Moisture-------------------------------------------------------Removal of Ash contents----------------------------------------------------Equivalent Weight------------------------------------------------------------Methoxyl Content MEO/ Degree of Esterification Anhydrouronic Acid-----------------------------------------------------Degree of Esterification (DE) ------------------------------------------Measurement of Acetyl Value------------------------------------------Measurement of viscosity-----------------------------------------------

CHAPTER 5 RESULTS AND DISCUSSION-------------------------------

22

5.1

Parameter Affecting the pectin yield-------------------------------

5.2

Uses ----------------------------------------------------------------------

23 26

REFRENCES----------------------------------------------------------------------

30 (v)

LIST OF FIGUTES CONTENT

PAGE

Fig 1.1:

Flow sheet of Acid Extraction of Pectin

02

Fig 3.1:

Flow sheet of Acid Extraction of pectin

10

Fig 3.2: Chemical Selection, Safdar Hussain Working in Lab

10

Fig 3.3: Orchard of orange chackSelari DG Khan

11

Fig3.4: Safdar Hussain working in Lab.

12

Fig 3.5:

Sample Preparation in Lab.

12

Fig 3.6:

Orange and Orange Peels

13

Fig 3.7:

Dry Orange Peels

13

Fig 3.8:

Dry of Orange Peel after Acid Extraction

14

Fig 3.9:

Peel Powder

14

Fig 3.10:

Safdar Hussain working in Lab

15

Fig 3.11:

Filtration of Pectin

16

Fig 3.12:

After Filtration Material in Beaker

16

Fig 3.13:

Gel of Pectin

17

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LIST OF TABLE CONTENT

PAGE

Table 1.1:Different level of pectin in Plants (fresh weight)

5

Table5.1: Yield of pectin at different PH

23

Table5.2 Properties of pectin extracted from orange peel

26

Table 5.3 Experimental Design RSM and responses independent variable

26

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