Optimization of the integral valorization process for orange peel waste using a design of experiments approach: Production of high-quality pectin and activated carbon

Author:

Tovar Ana Karen,Godínez Luis A.,Espejel Fabricio,Ramírez-Zamora Rosa-María,Robles Irma

Funder

Consejo Nacional de Ciencia y Tecnología de los Estados Unidos Mexicanos

Publisher

Elsevier BV

Subject

Waste Management and Disposal

Reference57 articles.

1. Characterization of pectins extracted from pomegranate peel and their gelling properties;Abid;Food Chem.,2017

2. Análisis Técnico y Económico de la Pectina, a partir de la Cáscara de la Naranja (Citrus sinensis). Universidad de;Acevedo Berger,2011

3. Extraction and characterization of pectin from peels of lemon (Citrus limon), grape fruit (Citrus paradisi) and sweet orange (Citrus sinensis);Aina;Br. J. Pharmacol. Toxicol.,2012

4. Application of biosorption for the removal of organic pollutants: a review;Aksu;Process Biochem.,2005

5. Preparation of activated carbon from orange peel and its application for phenol removal;Aparecida;Int. J. Eng. Res. Sci.,2017

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